首尔JW万豪酒店

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.

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.

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.

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.

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.

At Giwakang, Chef Min-chul Kang—known for his distinctive French culinary style—presents a bold approach rooted in Korean cuisine. Melding classic Korean flavours with refined French techniques, Chef Kang creatively masters complex flavour pairings that might otherwise seem improbable. Dishes like dongchimi with caviar, ganjang gejang rice with truffle, and squid mandu are both daring and harmonious. The spotless open kitchen and elegant, modern space set a polished tone for the restaurant, while warm, attentive service rounds out a dining experience that feels both inventive and deeply satisf

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