瑞士大酒店

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

For over two decades, this restaurant has been attracting diners with a rustic dumpling recipe passed down from the owner’s mother and her grandmother. Although humble by nature, dumpling dishes are always elegantly presented. Their signature dish is mandutguk: plump pork, bean curd and vegetable dumplings nestled in a delicate beef broth, seasoned with homemade soy sauce. The main dining room offers a spectacular view of nearby Inwangsan Mountain.

Three generations spanning five decades have kept this restaurant in business since its opening in 1962. At the time, their iconic crispy thin-sliced bulgogi, grilled over open flames, was all that was offered on the menu. The dish became so popular that the name bassak bulgogi was patented. Today, the restaurant stands four stories high, still serving the same dish that has fed generations. Their coagulated beef blood soup with a clear broth is another stunner.

At Daesungjip, a rich, milky broth comes brimming with tender beef knee cartilage (dogani), tendon (suji), and shank (satae), all served with a dose of old-school hospitality. There’s no trace of gaminess—just a clean, subtly sweet broth with a luxuriously silky mouthfeel from well-emulsified fat. The steaming soup, springy dogani, and fluffy rice form a perfect trio, elevated by sharp kimchi, crisp kkakdugi, and bold gochujang garlic on the side. Owner Lee Chun-hee, still behind the ladle daily, may just be the key to the unwavering quality of this beloved doganitang.

This Fukuoka restaurant, known for its unique combination of Japanese ramen and French cooking, has now opened in Seoul. Created by Chef Takahito Nishimura as an expression of his deep passion for ramen, the restaurant showcases his personal style through layered flavours built from carefully balanced toppings, sauces, and oils. While remaining true to ramen tradition, the kitchen thoughtfully localises its dishes with elements such as laver oil, Cheongyang chilli pepper, and tsukemono inspired by white kimchi. A standout dish of freshly cooked pot rice mixed with cheese and ramen broth furthe

On your way to your table, you’ll walk past a cabinet of Peking duck that’s a favorite order of many of the guests here at this handsome and comfortable Chinese restaurant at the Four Seasons hotel. While the menu leans towards Cantonese cuisine–lunchtime dim sum is always popular and the choice is extensive–the kitchen also offers specialities from a number of Chinese regions. Wok-fried Hoengseong Hanwood beef with ginger is a dish to look out for.

Andeok is known for its beef naengguksu and mandutguk. The mulguksu here is similar to Pyongyang-style naengmyeon, though the noodles are softer and springier thanks to the higher buckwheat content. The clean, mild broth is complemented by lightly seasoned beef, delivering a deep, savoury flavour with each bite. Fried peppers are also popular; the meat-and-vegetable filling, encased in a crisp batter, is unexpectedly flavourful. Arriving at opening time is recommended to avoid long queues at lunchtime.