Hotel Cappuccino

At Restaurant Allen, Chef Hyun-min Suh’s sensibility shines through in contemporary dishes accented with light French touches. The elegant yet comfortable dining room, paired with carefully chosen tableware and views into the orderly kitchen, enhances the experience. The cuisine is delicately constructed around seasonal local ingredients and reinterpreted throughout the year. A sourcing map in the menu highlights the origins and seasonality of the products used. The makgeolli-yeast sourdough, with its crisp crust and balanced acidity, is a standout. Warm, polished service brings the meal to a

As the name suggests, the space evokes a beautiful urban garden. The window seats are prized for the commanding views of the cityscape from the 36th floor of the Josun Palace Hotel. There is no menu here; instead, diners receive a series of illustrated cards depicting the main seasonal element of each beautifully executed dish. The delightful staff are there to guide them along and explain each dish in more detail. Traditional Korean dishes are given a creative twist, which demonstrates the restaurant’s mastery of contemporary culinary techniques.

Just like the visual art technique of collage, Chef Jin-sung Noh draws upon his extensive understanding of ingredients to create dishes that balance various flavours. His refined culinary skills are richly expressed through the harmonious blend of ingredients' inherent flavours and dense sauces. By incorporating seasonal local ingredients with fermentation techniques, he gives traditional French cuisine a modern, diverse touch. Enjoy his distinctively stylish dishes in a charming dining space.

An evening at Solbam begins with drinks and snacks in the atmospherically lit drawing room before you are led into a bright, spacious dining area with an open kitchen. Chef-owner Tae-jun Eom’s extensive experience and technical skill are put to excellent use, especially when paired with the best of Korea’s seasonal produce. Whether it is snow crab with cauliflower, abalone with bamboo shoots, or Hanwoo with dallae, the dishes are often original and striking, presented with a touch of theatricality by a highly formal service team. For the full experience, opt for the three- or seven-glass wine

Soigné is celebrated for a tasting menu that reflects the changing seasons and brings each ingredient to life. Owner-chef Jun Lee blends Korean sensibilities with contemporary techniques, creating dishes articulated entirely in his own voice. His signature ‘Episode’ menus unfold like a classical narrative, from introduction to conclusion, as a paced culinary performance. In a minimalist, white-toned space centred on the kitchen, with elegant plating and attentive service, the dining experience is one to remember.

Beneath an industrial-style ceiling, a dark-toned counter wraps around the open kitchen, allowing guests to observe each dish taking shape up close. Bright, upbeat music and the team’s easygoing service create an atmosphere that feels both relaxed and refined. Drawing on experience from well-known kitchens, co-owner Chef Sung-bin Jeon presents a seasonal menu that blends Korean tradition, modern technique, and personal interpretation. Subtle, expressive flavours and a bold yet minimalist aesthetic define the course experience. A thoughtfully curated wine pairing is recommended for those seekin

Chef Joseph Lidgerwood turns foraging into an art form, handcrafting traditional meju and brewing his own sauces. For him, there is no such thing as an ordinary or overused ingredient. His signature meju doughnut, filled with cream, anchovy dalgona, and black garlic, elevates umami and fermented depth to new heights. The menu at Evett is a canvas of innovation, featuring bold reinterpretations of Korean culinary heritage, such as house-made pine needle oil and floral-infused medicinal liquor. By seamlessly blending tradition with a global vision, the chef’s creations shine even brighter when p