Bangbae Hotel 2001

The not-so-secret secret to the longevity and success of Yangyang Memil Makguksu is that its noodles are made with 100% buckwheat and that they are made to order every time. The proprietor of the restaurant began his business many years ago for one reason only - buckwheat noodles were his favorite food. Although the restaurant specializes in the Gangwon-do Province-style cold buckwheat noodles, it also makes a fine bowl of spicy noodles composed with homemade kimchi. The basic spread is simple, but it’s rustic food at its best, made with love.

Zero Complex has consistently presented innovative interpretations of the ingredients since its opening. Despite relocating twice, the flavours and creativity of the dishes have never wavered. The restaurant showcases the delightfully bouncy texture and rich, smoky flavour of sea mustard through one of their signature dishes—Pacific geoduck served with sides of chewy barley, sea spaghetti, and sea mustard mouse. Although the restaurant, located in a quiet residential area, might be a challenge to find, tasting the dishes while admiring the quiet garden will make it worth your while.

Now in its third generation after opening in 1973, 3rd Samgyetang is well-regarded among Seocho locals for its restorative soup. The signature samgyetang features a rich broth of over 40 ingredients, topped with mung bean and pine nut purées, and mugwort paste. The grains give the broth a satisfying body, and the meat from young chickens falls effortlessly off the bone. Spoon some glutinous rice into the broth, add a pinch of glasswort salt, and enjoy the bowl of cosy porridge. Arrive early to avoid long lines during peak hours.

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.

alla prima's natural flavors of the ingredients are preserved, while the balance of herbs and vegetables adds an alluring aroma. The tasting menu is original without being overly complex or intimidating. The wide counter offers the best view of the the kitchen’s lively energy, while the calm, classic ambiance and softly lit dining room ensure that no detail has been overlooked in providing a truly comfortable meal.

Creating elegant, compelling cuisine using only plant-based ingredients is no easy task, yet Chef Si-woo Sung achieves it with confidence at Légume. His deep understanding of vegetarian cooking, combined with a distinctive personal vision, has shaped a menu with a clear identity. In pursuing a fully vegan approach, the restaurant refines contemporary cuisine while highlighting the breadth of Korean vegetarian traditions. The chef’s assured technique brings clarity and depth to each dish, and the imaginative flavours appeal not only to vegetarians but to diners with a wide range of tastes.

July is the longest-standing fine dining restaurant in Seorae Village offering the chef's modern interpretation of European dishes inspired by his travels. He uses Korean vegetables, fish, and other seasonal ingredients to create technically refined and complex contemporary cuisine. This artistry is evident in the sauces, which combine different flavors with classic sauce recipes to create a variety of different flavor profiles. The wood-toned interiors and soft lighting create a cozy dining space - well suited for both business and romantic dates.