WOO MI GWAN HOTEL

JUEUN offers a delicate expression of Korea’s four seasons, favouring a classic, understated approach over trends or ornamentation. A variety of fermented sauces form the backbone of the menu, enhancing ingredients with natural depth and harmony, while the seasonally changing courses provide a strong incentive for return visits. The meal follows a thoughtful progression and concludes with a traditional Korean table that highlights a wide spectrum of flavours. Ceramics by local artists and subtle media art create a space where tradition and modernity coexist with quiet elegance. The curated pai

Gigas presents seasonal Mediterranean cuisine crafted with fresh vegetables and herbs that reflect the fragrance of nature. All produce comes from the chef’s family farm 40 kilometers away, bringing true farm-to-table dining to the heart of Seoul. Chef Jung Hawan uses natural ingredients to craft Mediterranean dishes that carry his own distinct character, elevating traditional recipes with a clear sense of direction. Enjoy the charm of nature-driven food in a dining space that evokes nature, decorated with rocks and trees.

Set inside a converted traditional hanok, this restaurant is built around its signature gaeseong-style dumplings, a recipe passed down from the owner’s grandmother. The dough, fermented for three hours, yields wrappers with a pleasantly elastic texture and a subtle wheat aroma, while the filling—pork blended with generous vegetables—offers a clean, harmonious flavour. The clear, milky broth is simmered for eight hours with beef and ten kinds of fresh vegetables, resulting in a naturally savoury depth without heavy seasoning. The accompanying mul-kimchi and kkakdugi pair beautifully with the du

Across the street from the stone wall of Gyeongbokgung Palace, Onjium blends traditional Korean aesthetics with modern architectural calm. Guided by court cuisine specialist Cho Eun-hee and Park Sung-bae, the culinary team reinterprets traditional Korean flavours through modern techniques, seasonal ingredients, and years of research. Each dish is rooted in history yet speaks to today’s palate. Counter seating offers a glimpse into the quiet focus of the kitchen, while carefully curated beverage pairings enhance the experience.

Located in the heart of Gwanghwamun, Mijin has been serving Korean-style cold buckwheat noodles since 1952. The restaurant operates a factory in the basement where the dipping sauce and buckwheat noodles are prepared fresh daily. One portion comes with two stacked tray baskets of noodles, a large kettle of chilled sauce and basic side dishes. Dress your dipping sauce to your desire with grated daikon, light wasabi, crispy seasoned laver and chopped green onions that have already been laid out on the table for you.

Stunning views are guaranteed from La Yeon’s position on the 23rd floor of The Shilla Hotel, but the quality of the food ensures your attention never strays far from the plate. There is a delicacy and lightness to the dishes, which take the time-honoured traditions of Korean cuisine and update them without compromising familiar flavours and textures. From crisp red mullet to tender, char-grilled Hanwoo bulgogi, the kitchen resists overcomplication and focuses instead on clean, precise flavours. The dining room is comfortable, and the service team is a delight.

Woo Lae Oak is one of the best-known Pyongyang naengmyeon restaurants in Seoul, and its traditions have been upheld since its opening in 1946. The broth is what sets this spot apart from other competitors. It is made by boiling Hanwoo foreshank for hours and seasoned with nothing more than salt and soy sauce to create the clean savoury flavour that can only be tasted here. The bulgogi, another popular dish, pairs well with the cold noodles. The restaurant has maintained consistent flavours and has exclusively used local ingredients through its many years of service, which makes it packed with