Best restaurants in Suwon-si

Mingles

★★★ MichelinWorld's 50 Best #13₩₩₩₩Korean

Bathed in warm tones and accented with contemporary artworks and refined tableware, Mingles embodies an elegant minimalism, its windows framing calm green views. Chef Mingoo Kang seamlessly weaves Korean culinary philosophy into a modern tasting format, using seasonal ingredients to build layered, nuanced flavors rather than overt showiness. Signature elements such as the long-simmered “Mingling Pot,” rich with concentrated umami from dried seafood, vegetables, and fruit, and the “Jang Trio,” a French-inspired dessert reinterpreting doenjang, ganjang, and gochujang, highlight the chef’s innova

Restaurant Allen

★★ Michelin₩₩₩₩Contemporary

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

alla prima

★★ Michelin₩₩₩₩Innovative

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.

Soigné

★★ Michelin₩₩₩₩Contemporary

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.

Mitou

★★ Michelin₩₩₩₩Japanese

At Mitou, the prowess and ingenuity of chef duo Young-woon Kwon and Bo-mi Kim are showcased through authentic Japanese cuisine prepared with fresh, seasonal ingredients. Chicken, eggs, rice, and vegetables are carefully sourced from Chef Kwon’s family farm, ensuring consistent quality. A culmination of such painstaking effort, the dishes reflect the chefs’ shared values of sincerity, restraint, and dedication, shaped by their ongoing pursuit of culinary craft. It thus comes as no surprise that diners eagerly look forward to Mitou’s evolving menu every season.

Evett

★★ Michelin₩₩₩₩Innovative, Korean

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

Kwonsooksoo

★★ Michelin₩₩₩₩Korean

Set in a minimalist space where modern technique meets Korean tradition, this restaurant offers a quietly compelling dining experience. The chef draws on two decades of experience to highlight the pure, delicate flavours of seasonal Korean ingredients. The meal begins with finely crafted small bites paired with traditional Korean spirits, followed by a main course served in a refined ‘doksang’ style. A dessert trolley appears at the end, bringing the experience to an elegant close. During the day, natural light fills the serene room, making it an ideal setting for business meetings or intimate

Jungsik

★★ Michelin₩₩₩₩Contemporary

Chef Yim Jung-sik—with his Seoul and New York restaurants –is credited with introducing Korean cuisine to the world with an innovative flair that is entirely his own. What he does best is draw inspiration from the familiar, like gimbap and bibimbap, to create something innovative yet entirely authentic. Primary ingredients, from abalone to duck, make up his set menu which begins with impressive banchan; there’s also the option of adding supplementary courses. There’s an extensive wine list but the suggested pairings are also well-judged.

🕐 Mo-Su 12:00~15:00, 17:30~22:00

Mosu

★★ MichelinWorld's 50 Best #41₩₩₩₩Modern Cuisine

Mosu delivers imagination, precision, and balance on each plate. Unpredictable flavours and intriguing textures create constant delight. Signature dishes like abalone taco, sesame tofu, and burdock tarte are deeply satisfying, the sourdough is especially delightful, and the fish dish is elegantly composed. Each floor of the restaurant provides a distinct ambience: the first offers a view of the passionate chefs at work; the second, a romantic sunset view. The attentive service and thoughtful wine pairing further add to the unforgettable dining experience.

La Yeon

★★ Michelin₩₩₩₩Korean, Contemporary

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.

Sosuheon

★★ Michelin₩₩₩₩Sushi

Juxtaposed with Seoul’s contemporary skyline, a traditional hanok is home to Chef Kyung-jae Park’s Sosuheon. The serene setting offers an elegant retreat from the city. From the eight-seat counter, diners can watch the confident chef at work as he prepares nigiri with quiet concentration. Prior to the nigiri course, a range of well-executed dishes is served, from cod roe with hairy crab to steamed tilefish and grilled hairtail. Highlights include gizzard shad and creamy cuttlefish, and a bowl of matcha brings the memorable evening to a close.

Eatanic Garden

★ Michelin₩₩₩₩Korean Contemporary

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.

Sushi Kanesaka

★ Michelin₩₩₩₩Sushi

Tucked inside the restaurant Hinotsuki, the minimalist room features an eight-seat hinoki counter where a Japanese chef and a Korean team serve refined sushi. The sushi rice is made with Korean rice, cooked to mimic the texture of Japanese grains and seasoned with salt and two types of red vinegar for clean umami, while the seafood is largely seasonal and caught in Korea. On occasion, diners may taste the restaurant’s signature plump, deeply flavourful aji sushi. While the sushi selection is the same for lunch and dinner, the evening features more elaborate, intricately crafted dishes and a fu

Bicena

★ Michelin₩₩₩Korean

The chef, originally from Gyeongsang-do, proudly showcases ingredients and culinary traditions from his hometown. The intriguing seasonal menu reflects the food culture of South Korea, guiding diners to experience its beauty. Meat dishes are the chef's specialities, including succulent, flavourful pork belly and one‑month house-dry Hanwoo beef sirloin. Located on the 81st floor, the restaurant offers splendid views of Seoul—window‑side seating and private rooms provide especially stunning panoramas.

Solbam

★ Michelin₩₩₩₩Contemporary, Korean Contemporary

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

Collage

★ Michelin₩₩₩French Contemporary

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.

VINHO

★ Michelin₩₩₩Contemporary

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

Muoki

★ Michelin₩₩₩Contemporary

The raised open kitchen with its sizable brigade of chefs adds a little theatre to the dining experience at Chef Park Moo-hyun’s stylish restaurant. A smart, well-versed team of servers is also on hand to guide you through the meal. The set menu challenges the taste buds by mixing up dishes whose flavor combinations are complementary with those whose make-up is more innovative and unexpected. Presentation is strong–beets with goat’s cheese and hazelnuts is as delicious as it is good-looking–and dessert is often a highlight.

Légume

★ Michelin₩₩Vegan, Vegetarian

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.

Exquisine

★ Michelin₩₩₩Contemporary

Located in a quiet residential neighbourhood, Exquisine is Chef Kyung-won Jang’s creative space for exploring the characters and potentials of Korean ingredients. Using herbs grown in-house and fresh, regionally sourced produce, the restaurant offers reasonably priced menus—one for lunch and one for dinner—each changing frequently according to ingredient and kitchen conditions. With soft lighting and minimalist decor, the compact dining room in black and grey tones creates a warm, intimate atmosphere ideal for dates and quiet meals.

GiwaKang

★ Michelin₩₩₩₩Korean Contemporary

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

7th Door

★ Michelin₩₩₩₩Contemporary, Korean

Chef Kim Dae-chun’s cooking continues to diversify and deepen over time. The menu at this restaurant embodies the culinary direction he wishes to pursue, largely thanks to his modern Korean preparations. Under the theme of fermentation and aging, the essential attributes of Korean gastronomy, the chef prepares ingredients with care and expertise. The 7th Door symbolises a gastronomic entrance to “the seven tastes of food,” the first five being the five basic tastes; the sixth, the taste of fermentation and aging; and the seventh, the culinary sensibility of the chef.

Muni

★ Michelin₩₩₩₩Japanese

Muni is a refined Japanese restaurant defined by its understated entrance and minimalist design centred around a long counter. Behind the open kitchen, shelves display the chef’s carefully collected ceramics, adding a personal and curated touch to the space. Chef Dong-wook Kim doesn’t strictly adhere to traditional kaiseki, yet he naturally incorporates its sensibilities through his seasonal ingredients and elegant presentation. His omakase focuses on seasonality and simplicity, using top-quality Japanese and Korean products to express the essence of each season. As a certified kikisakeshi, th

Goryori Ken

★ Michelin₩₩₩₩Contemporary, Japanese Contemporary

This intimate setting, with the main bar seating only eight, allows patrons to watch the chef's every movement. While preserving its unassuming façade on the second floor of the premises, Chef Kim Geon showcases highly seasonal ingredients in creations inspired by the freshness of the produce and his own creative intuition. Consistency and care are things Kim takes very seriously when serving his customers. The drinks menu features an impressive variety of sake produced by small Japanese breweries.

YUN

★ Michelin₩₩₩Korean

Chef-Owner Kim Do-yun is someone clearly passionate about ingredients, and he holds a particular fascination for noodles. The counter allows those lucky enough to have secured reservations a front-row seat to witness the dishes’ creation and hear the detailed explanations of the aging, fermenting and drying techniques that are used to add such depth of flavor and contrasting textures to the fish and meats that make up the multi-course set menu. This is cooking from a chef who never stops learning or developing his skills.

GAGGEN by Choi Junho

★ Michelin₩₩₩₩Japanese

The chef couple Hyeon-Ah Choi and Jin-hee Won, both trained at renowned Japanese restaurants, create cuisine that elegantly expresses Japanese seasonality with uncommon preparations such as hand‑pulled somen, freshly ground sesame, and bracken‑starch warabi‑mochi. Dinner begins promptly at 7 p.m. for all guests, with each course presented directly in front of them for a deeply immersive experience that highlights the chefs’ craftsmanship. Thoughtful explanations from the chefs and warm, attentive hospitality further elevate the overall dining journey.

Hakusi

★ Michelin₩₩₩₩Japanese

True to its name, the restaurant is housed in a pristine white building, creating a space that feels like a blank canvas and conveys a distinctly modern atmosphere. The open kitchen, surrounded by counter seating, allows guests to watch the entire cooking process, adding a dynamic element to the dining experience. The cuisine reflects the same contemporary spirit, highlighting the chef’s creativity. A standout is the crispy unagi, served first in a traditional style with sansho, followed by a second preparation wrapped in a thin pancake with basil and dipped in basil vinegar, reminiscent of Pe

KANG MINCHUL Restaurant

★ Michelin₩₩₩₩French Contemporary

Many dishes are Korean or Asian reimaginations of traditional French cuisine, which have been inspired by the chef’s collaborations and travels around the world. The restaurant offers unexpected flavor combinations, such as a sauce made of burnt dried bamboo shoots and blueberries, and a broth made from dried shiitake and miyeok incorporated into a French dish. It relocated in 2025 to a wider, brighter location, when every element - from its earth and nature-inspired design to the tableware - was chosen with meticulous care.

Sushi Matsumoto

★ Michelin₩₩₩₩Sushi

Chef Matsumoto Mizuho is renowned for replicating authenticity in local settings. Rather than chasing after gastronomic trends, this sushiya strives to faithfully reproduce the authentic sushi of mainland Japan amidst the Korean milieu. Such efforts are unmistakable—from the composition and arrangement of shari (rice) and neta (fish topping) to the knowledgeable service provided. The impressive line of tsumami (appetizers) and the progression of nigiri sushi —reflecting the natural cadence of flavors — remain the main culinary appeal.

Zero Complex

★ Michelin₩₩₩₩Innovative

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.

L'Amitié

★ Michelin₩₩₩French

Chef Jang Myoung-sik has been welcoming diners with his confidently prepared French cuisine since 2006. The bright and airy second-floor room provides an intimate and comfortable environment, while the well -choreographed serving team ensure everyone is well looked after. The set menu offers a balanced array of seasonally pertinent dishes, all bursting with color and attractively presented. Korean beef tenderloin with dauphinoise and cauliflower purée is just one example of the clean, crisp cooking where the natural flavors of the ingredients are given room to shine.

y'east

★ Michelin₩₩₩Contemporary

y'east is home to unlimited culinary possibilities, just as the name suggests. Chef Young-dong Cho delights diners with familiar dishes reimagined via his singular aesthetics. He channels his passion into creating novel flavours by artfully blending ingredients that are hard to come by in Korea. From the signature amuse bouche inspired by kaya toast to galbi stone, each dish embodies the balance between novelty and familiarity, providing out-of-the-box gastronomic pleasures while retaining the essence of the original flavour.

SAN

★ Michelin₩₩₩₩Innovative

SAN blends modern cuisine with a creative flair. The flavours of seasonal ingredients are highlighted and paired with sauces to create a balance of complexity and restraint. Lobster jeotgal and chamoe dongchimi are fine examples of Chef Seong-hyun Jo's imagination. Milmyeon and dweji-gukbap deliver the robust flavours of Korean cuisine, elevated by the chef’s unique interpretation. Quiet service and thoughtful wine pairings add to the dining experience, which is further enhanced by the forest ambience of the space.

Escondido

★ Michelin₩₩₩Mexican

Escondido is a space replete with Chef Jin Woo-bum’s passion for Mexican food. His infatuation with the cuisine led him to Mexico, where he steadily learned and improved his culinary skills while engrossed in Mexican culture. The restaurant offers bona fide Mexican cuisine with the chef’s unique twists. He conjures up finely nuanced flavors by making particularly nuanced use of tortilla and mole, the staples of Mexican cuisine. One last tip: pairing your dish with tequila, mezcal or a cocktail will take your gourmet experience at Escondido to a whole new level.

Soseoul Hannam

★ Michelin₩₩₩₩Korean

Inspired by local culinary traditions but dedicated to expressing the modern-day sensibilities of Seoul cuisine, Soseoul Hannam serves up contemporary Korean food using ingredients that are most familiar to the local palate. The chef's creations are an homage to some of the more typical dishes and preparation techniques, including seasoned salads, pan-fried and braised dishes. Kelp chips, rich soybean paste stew, sliced raw fish with gomchwi (Fischer's ragwort) and aged kimchi, and chargrilled webfoot octopus are some of its signature offerings. Embark on a flavorful and refined journey throug

Tutoiement

★ Michelin₩₩₩₩French

The name Tutoiement means 'to speak in a friendly, informal way', reflecting Chef Do-hyeon Kim’s desire to connect casually with diners through food. Interestingly, in contrast to this relaxed approach, the precisely cooked and sophisticated French cuisine engages the senses, placing the focus firmly on the food. The chef expresses the subtle flavours, textures, and nuances of each ingredient with care, plating dishes to highlight harmony between the components and their accompanying sauces. His cooking reflects a personal journey, guided by clarity of vision and a desire to create a dining ex

Soul

★ Michelin₩₩₩Contemporary

Located in a quaint part of Seoul, this operation is Chef Dae-hyun Yoon’s bold experiment in stylish fine dining. Here, the diverse culinary traditions and ingredients one may encounter in modern-day Korea converge with the familiar tastes found in everyday life to form unique fusion creations. Among the many connotations of the establishment’s name is the chef’s desire to serve food with soul, and this is palpable in every dish. Along with his wife, Chef Hee-eun Kim, this husband-and-wife duo have partitioned their establishment into several distinct sections, creating suitable dining spaces

Gigas

★ Michelin₩₩₩Mediterranean Cuisine

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.

Yu Yuan

★ Michelin₩₩₩₩Chinese

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.

JUEUN

★ Michelin₩₩₩₩Korean, Classic Cuisine

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

Onjium

★ MichelinWorld's 50 Best #21₩₩₩₩Korean

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.

L'Amant Secret

★ Michelin₩₩₩₩Contemporary

Restaurant

Limbyungjoo Sandong Kalguksu

Bib Gourmand₩Kalguksu

Since 1988, this restaurant has been proving that a humble bowl of noodle soup can be truly memorable when done right. The pleasant texture of their hand-cut noodles, prepared daily from scratch, and immensely comforting broth, served piping hot and packed with flavor from the clams in all their naturally sweet glory, are stellar. Other favorites include Pyeongyang jumbo sized dumplings and noodles in cold soybean soup. Simple but warm service.

3rd Samgyetang

Bib Gourmand₩Samgyetang

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.

Yangyang Memil Makguksu

Bib Gourmand₩Memil-guksu

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.

Subaru

Bib Gourmand₩Soba

Chef Young-chul Kang has spent years studying and refining the craft of soba making, driven by a single aim: to serve soba that matches the quality found in its birthplace. At Subaru, the soba follows the classic nihachi style and is made fresh using traditional Edo-period methods. Signature dishes include zaru soba, prized for its clean, pure flavour; soba with umami-rich duck and green onion; and soba with perilla oil. Diners can also enjoy foot-kneaded udon noodles, made in-house for a satisfyingly chewy texture.

Okdol Heyonok

Bib Gourmand₩Naengmyeon

Taste the deeply savory broth and the nutty flavor of the noodles made from 100% buckwheat that intensifies the more you chew at Okdol Hyeonok. The restaurant is fairly new, but it has gained a solid following among Pyongyang naengmyeon connoisseurs. Some of their most popular dishes are mandu with a nuttiness that comes from plenty of tofu in the filling, eobok jaengban, and gajami shikhye. You can also have your favorite wine with your meal for a corkage fee. Enjoy the mild flavors with incredible depth.

Gomtang Lab

Bib Gourmand₩Gomtang

Gomtang Lab, newly reopened on the 10th floor of Hyundai Department Store, is Chef Jeong-sik Lim’s secret base for exploring gomtang and other broth-based dishes. The signature collagen gomtang is simmered for over 10 hours with beef bones, tendons, shank, and tail, resulting in a rich, gelatinous depth of flavour. The menu is broad, ranging from tripe gomtang and clam gomtang to Pyongyang-style cold noodles and beef ramen. Ordering the set brings an array of sides, such as tofu with pollack roe, kimchi pancakes, and dumplings. The slow-cooked beef pairs well with traditional Korean liquors.

Gebangsikdang

Bib Gourmand₩Gejang

Soy sauce-marinated crab and stylish décor don’t always go hand in hand, but at Gebangsikdang, they do. A collaboration between fashion marketer Bang Geon-hyuk and his parents, veterans of the soy sauce marinated crab restaurant business, Gebangsikdang caters to a trend-conscious crowd with its polished interior and its wide selection of raw crab dishes. For those who find it bothersome to eat crab on the shell, there are options that come with just the crab flesh and crab roe on a mound of hot rice.

Ggupdang

Bib Gourmand₩Barbecue

Situated right near Sinsa station, this restaurant specializes in grilled pork butt cured for 15 days before being quickly grilled on a specially made aluminum grate over Binchotan charcoal. Thanks to this method of cooking, the meat is fatty, tender, and juicy. As in the case of sushi, when it is eaten with rice (prepared with a recipe conceived by a Japanese consultant chef) and Korean horseradish, the meat juice is absorbed by the rice, making it even softer. The side orders are not to be missed.

Myeon Seoul

Bib Gourmand₩Noodles

Myeon Seoul is Chef Do-yun Kim's second restaurant following the success of YUN. The inspiration came from a stream of customer requests at the original spot for a separate offering of its housemade noodles, which are made exclusively with whole wheat, mung bean, dried pollack, and without chemical additives. For a perfect flavour composition, the chef blends whole wheat varieties sourced from Korea, France, and Turkey. Highlights include perilla oil noodles imbued with fresh, nutty flavours; spicy noodles glazed with a piquant sauce; and bracken whole wheat noodles flavoured with bracken and

Mandujip

Bib Gourmand₩Mandu

In the midst of Cheongdam’s upscale dining scene, this modest restaurant has sustained a 30-year legacy with its handmade mandu. The owner continues his late mother’s recipe, serving delicate dumplings in a clean, savory brisket broth, with the option to omit the spicy seasoning. Popular with locals and quickly filled after opening, it also offers simple but well-loved sides like mung bean–skin pancakes and chili jeon. A small menu, honest flavors, and quiet sincerity define this enduring favorite.

ALT.a

Bib Gourmand₩Vegan, Chinese

ALT.a works exclusively with plant-based ingredients. By reimagining familiar Chinese dishes without animal products, it offers flavours that are both assured and satisfying, even for diners new to vegan cuisine. The cooking is notably light, making the meal easy to enjoy from start to finish. Signatures include vegan jjamppong and fried dishes such as tangsuyuk and yurinyuk, whose crisp coatings and pleasantly chewy textures are convincing enough to surprise even devoted meat eaters. It succeeds not only as a vegan restaurant, but simply as a very good Chinese one.

Mattdol

Bib Gourmand₩Mexican

Chef Chang-yun Lee has steadily honed his craft with an adventurous spirit. With a particular passion for tortillas, he can often be seen kneading masa and making them using the methods he learned in Mexico. At Mattdol, his training in a different culinary tradition meets Korea’s seasonal ingredients, resulting in a distinctive take on Mexican cuisine that appeals to discerning diners. Those who try his tostadas and tacos will quickly notice the care, precision, and depth of flavour in his cooking.

Youhan

Bib Gourmand₩Thai

Yuhan is a small, chic Thai bistro. It can be difficult to find for first-time visitors, as it is hidden deep in the alleys of Hannam-dong. Established by Chef Kim Yu-han, who attended culinary school in Thailand, the restaurant offers familiar dishes with a creative twist. Diners can experience diverse flavors, including Thai sausages, seasonal sashimi, and dishes topped with various Thai curries . The restaurant also offers natural wine recommendations that perfectly pair with the dishes.

Neungdong Minari

Bib Gourmand₩Gomtang

The gomtang at Neungdong Minari is topped with a pile of minari so tall that at a glance, it doesn’t look like a tang at all. The clear, clean broth is made from fresh hanwoo beef that was slaughtered on the day, which is topped with piquant minari that was grown in clear freshwater for added freshness. You should expect a wait, but you will think it is well worth it once you take your first bite.

Kyewol

Bib Gourmand₩Gomtang

Located near hip Seongsu, this restaurant specializes in Korean-style chicken gomtang and has become especially popular with younger diners. Gently cooked chicken breast is served over warm rice with blanched young napa cabbage, then finished with a clear, refined broth for a clean yet deeply savory flavor. At lunch, diners can enjoy reasonably priced side dishes such as spicy chicken salad and torch-grilled chicken with doenjang, while cold noodles are available in the summer.

Oilje

Bib Gourmand₩Korean

The regulars at Oilje return for one dish: the perilla seed miyeok-guk. The clean broth and nutty perilla seeds pair perfectly to create a flavourful soup. Simple banchan—such as soy sauce for dipping miyeok, nakji-jeotgal, and gat kimchi—round out a well-balanced meal alongside freshly cooked rice. Diners can view the soup and rice being cooked in the gamasot in the spotless open kitchen. The restaurant offers special birthday meals every Friday to guests celebrating their special days.

Jeongmyeon

Bib Gourmand₩Noodles

Jeongmyeon, which translates as ‘noodles infused with meaning’, features an open kitchen and a seven-seat stainless steel counter. This one-chef operation serves meat-based noodle soups, with white and red noodle soups as the sole offerings, each boasting rich, layered flavours. The broths, made from seafood, pork, and chicken, reveal a deep, harmonious taste. Toppings—including thin slices of tender pork, onion, and red pepper—add texture and visual appeal. The red noodle soup can be customised to different spice levels and is served with a bowl of rice for added heartiness.

Hwa Hae Dang

Bib Gourmand₩₩Gejang

This is the first Seoul branch of the acclaimed Taean County restaurant, located on the west coast of Korea. The name of the restaurant, which translates into “Flower crab house” specializes in soy sauce marinated blue crab, prized for its sweet flesh. Each spring, when local crabs are in season, they are caught and flash frozen to be used throughout the year. The crabs are prepared in Taean and sent to Seoul. The seafood side dishes are also good.

Jungin Myeonok

Bib Gourmand₩Naengmyeon

It is always a delight to find a restaurant with consistent quality. Jungin Myeonok is one such place; it has quietly maintained the flavors of its dishes across generations in rapidly changing times. Jungin Myeonok exclusively uses three-year-old natural sea salt and Korean beef to maintain the flavor of the broth for their signature Pyongyang naengmyeon. The subtly flavored noodles made only from buckwheat are another key feature of this restaurant. The hanu foreshank suyuk and mandu pair perfectly with the cold noodles. Expect a long wait during lunch hours as it is located in Yeouido.

Base is nice

Bib Gourmand₩Vegetarian

Base is Nice gives vegetables center stage. The meal follows the basic structure of Korean cuisine made with ordinary local produce, and the comforting, wholesome flavors attract loyal diners. The restaurant embodies the “art of slow living”: from the leisurely wait for each dish, the owner’s calm demeanor, down to the minimalist decoration and atmospheric music playing in the background. Be sure to make a reservation as this restaurant is run alone.

Mapo Ok

Bib Gourmand₩Seolleongtang

In the realm of Korean comfort food, there is little else more quintessential than seolleongtang — a hearty bowl of soup made by boiling ox bones and beef for hours until the broth turns almost milky white. Mapo Ok, which opened its doors in 1949, makes its signature dish by boiling brisket and ox bones until slightly opaque. The ox bone soup is served with thick slices of tender brisket and rice already mixed into the piping hot broth. Ask for a side of kimchi juice to season your soup for that extra dimension of flavor.

Geumdwaeji Sikdang

Bib Gourmand₩Barbecue

Located along a main road in Sindang-dong, Geumdwaeji Sikdang can be easily spotted by its gold-on-white-tile signage and the queue outside the door long after peak dining hours. The establishment used to serve fine cuts of YBD pig and has recently upgraded the meat quality by switching to premium-grade cuts. The texture of the pork is firm and meaty, with a good balance of flavourful fat that renders the meat supremely juicy. Items are cooked on a cast-iron grill over coal briquettes that help keep the temperature constant.

Hwanggeum Kongbat

Bib Gourmand₩Dubu

Hwanggeum Kongbat focuses on nourishing, comforting Korean cuisine, using domestically grown soybeans to craft their house-made tofu. Seasoning is kept light to highlight the natural flavors of each ingredient, resulting in dishes that are gentle yet flavorful. Standouts include jjabak dubu, dubu jorim, dubu jeongol, dubu jeon, and dubu duruchigi, all beautifully paired with house-brewed takju made from just rice, nuruk, and water. While tofu is the star, the menu also features pork bossam, yuk jeon, and various seafood options, offering a well-rounded, soulful dining experience.

Sobakeeri Suzu

Bib Gourmand₩Soba

After honing his culinary skills in Japan, the owner-chef returned to reinterpret the beloved soba tradition using Korean buckwheat. Instead of following the typical buckwheat-to-flour ratios such as juwari or nihachi, the chef opted for sotoichi. The soba features a gentle grain aroma and a pleasantly chewy texture. You can enjoy classic zaru soba along with tasty braised dishes and crispy tempura, all great choices to pair with sake.

Pildong Myeonok

Bib Gourmand₩Naengmyeon

Located near Namsangol Hanok Village by Chungmuro subway station, this restaurant is a Pil-dong landmark that has been serving Pyeongyang cold buckwheat noodles for decades. The restaurant’s chilled broth has a delicate beef flavor, its subtlety both loved and disputed among cold buckwheat noodle aficionados. Another highlight of the restaurant is the buttery and tender boiled pork slices, served in thick slices with a dipping sauce. Homemade dumplings are also popular.

Seoryung

Bib Gourmand₩Memil-guksu

Seoryung began its journey in Hongcheon, moved via Ganghwa, and finally settled in Namdaemun, Seoul. The restaurant has drawn noodle lovers wherever it relocated and continued to expand its connection with diners by preparing authentic noodles and broths with dedication. All of its noodles are made purely from buckwheat sourced and prepared by Chef Jong-moon Jeong. This is the secret to the fragrant buckwheat flavour that shines through in all its noodle dishes. The mandu and jeyuk, made from the most tender part of the pork shoulder, provide an even more satisfying experience.

Oreno Ramen

Bib Gourmand₩Ramen

Oreno Ramen blends its broth just before serving, creating a frothy soup that pleasantly coats the palate. The paitan, made by boiling a whole chicken, is a milky broth with a nutty flavour and creamy texture. House-made noodles, melt-in-your-mouth chicken, kelp, and egg complete an exceptional bowl. For an extra kick, opt for the spicy broth, and take advantage of complimentary refills of noodles, rice, and broth. Though the restaurant often has a long queue, turnover is quick, so waits are usually short. A side of chilli peppers is also recommended and provided free of charge.

Mipildam

Bib Gourmand₩Mandu

Situated in Hapjeong-dong, Mipildam is an unpretentious little spot specialising in handmade mandutguk in North Korean style. This light-flavoured dish is made according to the young owner couple's family recipe. Diners cannot easily resist the perfect combination of plump, juicy dumplings and the delicate broth. In addition to the signature soup, the menu offers seasonally updated traditional dishes, which reflect the owners' passion for serving good food.

Gosari Express

Bib Gourmand₩Vegan

Tucked beneath a red awning in Sindang-dong Jungang Market, Gosari Express stands out among the neighbourhood’s long-established eateries. With the motto 'Vegetarian every day', it takes a playful approach to plant-based dining. Every dish features the restaurant’s signature gosari oil sauce, from spicy bibim noodles to Taiwanese pancakes topped with sweet and tangy gosari chilli sauce. This inventive spot demonstrates the boundless potential of gosari.

Kyodaiya

Bib Gourmand₩Udon

When one can hear the dull tap of a blade against a wooden board every time a customer places an order, it’s a telltale sign that the chefs are serious about their craft. At Kyodaiya, that craft is Sanuki udon. The thick noodles are always cut to order to preserve their characteristic elasticity and smoothness until the very last minute. In addition to the classic kake udon, flavored with dried and smoked sardines and seasoned with light soy sauce, the chef brothers also offer classics like tempura udon and chilled bukkake udon.

Yurimmyeon

Bib Gourmand₩Memil-guksu

For over 50 years, this family-run eatery has been serving bowls of noodles to those seeking comforting nourishment. The fresh buckwheat noodles, one of its bestsellers, are made from scratch, daily, using premium salt from Bigeumdo Island in Sinan County, and buckwheat flour from Bongpyeong. Topped with seasoned vegetables, thin strips of egg garnish, and a dollop of sweet and spicy sauce, a bowl of these noodles makes for a satisfying meal. Garak-guksu, wheat noodles in piping hot broth, comes with a generous serving of fishcake.

Hapjeongok

Bib Gourmand₩Gomtang

Hapjeongok is a restaurant born of nostalgia. As they were reminiscing one day on the father-in-law’s beef bone soup and boiled beef slices, the latter suggested to his daughter-in-law that they should open a beef bone soup restaurant. The establishment stays true to the inspiration — deeply flavorful beef broth, rice rendered soft and sweet in the piping hot soup, tender slices of beef, and a generous serving of boiled offal. The restaurant’s cabbage soybean paste soup is also a must try. Only around 100 portions of soup are served daily, so go early.

Woo Lae Oak

Bib Gourmand₩Naengmyeon

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

Okdongsik

Bib Gourmand₩Dwaeji-gukbap

Okdongsik has defined its own refined take on dwaeji gukbap, offering a light, clean broth reminiscent of gomtang. Made from the ham and foreleg of native Korean black pigs raised on Jirisan Mountain, the broth is subtle yet elegant in flavour. Prepared using the toryeom method—repeatedly pouring hot broth over the rice—each grain comes alive, enhancing the dish's depth. The house dipping sauce complements paper-thin slices of pork beautifully. Delicately crafted kimchi dumplings complete the comforting dining experience.

Seokyonanmyunbang

Bib Gourmand₩Noodles

Chef Nak-young Kim, an expert on Italian cuisine, offers his unique take on noodle dishes at Seokyonanmyunbang. His nanmyeon is a unique, creative fusion of Korean and Italian culinary traditions. The chef delicately balances these two distinctive traditions to highlight the texture of noodles and the delectable flavours of broth. Signature dishes include gueomdak nanmyeon made from a Jeju breed of chicken and seokyo nanmyeon featuring a broth made from chicken and Hanwoo beef. The chef creates seasonal noodle dishes, making it worthwhile to make multiple visits for new experiences.

Damtaek

Bib Gourmand₩Ramen

Damtaek is a cozy little ramen haven nestled in a quiet alley near Hapjeong Station. Chef Jo Won-hyeon has purposefully adorned this quaint space with vintage artifacts. The restaurant’s shio ramen, and associated variations that use the same soup base, are in stark contrast to its homey, down-to-earth vibe. The refined and clean flavors of the soups are singular and inspire lingering addiction. With a passion for creating tastes unbound by culinary convention, the chef has persistently dedicated his craft toward perfecting the art of shio ramen, creating ramen that can delight any palate.

Mijin

Bib Gourmand₩Memil-guksu

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.

Yukjeon Hoekwan

Bib Gourmand₩₩Bulgogi

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.

Jin Jin

Bib Gourmand₩₩Chinese

For over 40 years, Chef Wang Yuk-sung has been committed to popularizing Chinese cuisine in Korea. Unlike most generic Korean-style Chinese restaurants ubiquitous to Seoul, Chef Wang offers a limited menu of just ten dishes to ensure that the quality of the food he serves is consistently high. Some of the most requested dishes include shrimp toast, stir-fried crab meat with egg white, mapo tofu and stir-fried beef with gai lan.

Sarukame

Bib Gourmand₩Ramen

Sarukame is currently run by its second-generation owner-chef Hiroto Honma. He is carrying on its culinary legacy by preserving its original recipes. Such effort, coupled with his gastronomic sensibility and international experience in the restaurant business, is adding new narrative layers to this establishment. Sarukame continues to create exclusive menus that combine the flavours of trendy ramen in Japan, classic flavours, and new original flavours, thereby shaping its brand identity and serving the ever-changing needs of Seoul's ramen aficionados.

Gaeseong Mandu Koong

Bib Gourmand₩Mandu

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

Nishimuramen

Bib Gourmand₩Ramen

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

Daesungjip

Bib Gourmand₩Doganitang

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.

Halmaejip

Bib Gourmand₩Korean

Tucked away at the end of a quiet alley, the small, shoe-off restaurant retains a cosy charm. Founded in Naejadong in 1975 and relocated to its current site in 2006, it is known for a clean, aromatic heat that eliminates any gaminess. Its gamjatang is distinctive for using only bean sprouts and chives to create a refreshingly sharp broth. The jokbal is simmered for hours in a fragrant blend of spices and house broth, resulting in tender meat free of any off-flavours and deeply flavourful, chewy skin. Guests can choose between the richer hind leg or the softer foreleg, and the generous portions

ANAM

Bib Gourmand₩Dwaeji-gukbap

At this humble diner situated in Bukchon Village, the pork and rice soup comes in two sizes: medium and extra-meat. A special oil made with Cheongyang chilli pepper and kale is drizzled on top of the clean soup, creating a unique visual appearance and rich, harmonious flavours. The Spanish Duroc baby pork ribs and thin slices of pork butt that complement the dish are exceedingly tender and boast delicate flavours, further elevating the gastronomic experience.

Hwangsaengga Kalguksu

Bib Gourmand₩Kalguksu

Hwangsaengga Kalguksu is a beloved noodle and dumpling specialist known for its long queues throughout the day. At the entrance, staff work swiftly to handcraft oversized mandu using fresh market ingredients, resulting in dumplings that are both generous and notably fresh. The soft kalguksu noodles and deeply comforting beef bone broth remain the highlights, while old-style boiled pork and seasonal kongguksu are also popular choices. Open all day, it is best visited outside peak hours for a more comfortable meal.

HORAPA

Bib Gourmand₩Thai

Horapha, which means “Thai basil” in Thai. The menu is simple, but each dish delivers remarkably deep flavors. Namtokhet is a spicy salad made with charcoal-grilled mushrooms, aromatic herbs, and toasted rice powder, which has a pleasant chewy texture. Kaeng massaman is a curry with a unique flavor profile, made with cinnamon and sweet roasted vegetables. Paired with the right wine, these dishes offer a distinctive tasting experience. There is limited seating, and the place is always packed. With limited seating and steady demand, reserving in advance is the best way to secure a spot.

Yonggeumok

Bib Gourmand₩Chueotang

Since 1932, Yonggeumok has been offering piping hot bowls of loach soup, a popular local dish believed to boost energy, especially during the summer months. This restaurant serves two different versions of the hearty and comforting soup: the chunkier Seoul style with whole loach, and the smoother Jeolla province style with ground loach. Everything on the menu as well as the complimentary side dishes are prepared daily by the longtime owner and chef Han Jeong-ja.

Andeok

Bib Gourmand₩Korean

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.

Jaha Son Mandu

Bib Gourmand₩Mandu

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.

Samcheongdong Sujebi

Bib Gourmand₩Sujebi

This local haunt has been an integral part of Samcheong-dong’s history since 1982. The signature dish here is sujebi — rustic hand-pulled dough soup served in a savory anchovy broth. The restaurant is also known for its potato pancakes, made with grated potatoes that are pan-fried until crispy on the outside and pleasantly chewy on the inside. Avoid the lunch rush if you don’t want to stand in line, but be warned — the restaurant is always busy.

Fuje

₩₩Contemporary

Fuje presents contemporary cuisine rooted in French cookery, crafted with seasonal ingredients and homegrown vegetables and herbs. The menu reflects the chef’s desire to create trustworthy dishes. One standout dish features lightly blanched geoduck served with rice cooked in a clam broth; the flavour of the broth perfectly accompanies the sweet aroma and the great texture of the geoduck. The subtle oak aroma from the grill further enhances the dining experience.

Kushi Kawa

₩₩Kushiage

Owner Yoon Seok-hyeon's inspiration to open Kushikawa stems from his sojourn in Japan where he became a connoisseur of popular Japanese dishes including kushikatsu (deep-fried skewered meat and vegetables). The omakase course at Kushikawa consists of 12 to 14 different types of deep-fried skewers prepared with seafood, meat and vegetables. Running a restaurant on his home turf where he grew up, Yoon tries to appeal to the local palate, and nothing brings him greater joy than the joyful expressions on his customers' beaming faces.

Budnamujip

₩₩Barbecue

Since 1977, this family-style restaurant has garnered an appreciative following of barbecue lovers, often seeing three generations of loyal patrons from one family frequenting the shop. A popular locality for residents south of the river, it specializes in various cuts of meat exclusively from the cow including ribs, sirloin and tripe. The rich flavors of the exceptionally tender meat is enhanced simply with quality bay salt.

July

₩₩₩Modern Cuisine

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.

Haenam Cheonilgwan

₩₩Korean

Haenam Cheonilgwan has steadfastly preserved the rich traditions of Namdo cuisine. It carries forward the legacy of the historic Cheonil Sikdang under the leadership of CEO Hwa‑young Lee, a member of the founding family. The asset that distinguishes Lee’s establishment is its tried-and-true menus and recipes accumulated through the everyday life she shares with her family. Dishes like banji kimchi and grilled short rib patties retain the traditional Namdo flavours unchanged by modern trends.

Chaconne

₩₩₩French Contemporary

Tucked away in a quiet location, Chaconne feels like a hidden retreat. The food, made with seasonal Korean ingredients, is rooted in French cuisine and accented with Japanese flavours, which reflects the chef’s varied culinary journey. The chef's speciality is using different fruits to add acidity and sweetness to his dishes. The contemporary, relaxed dining space creates a pleasant atmosphere, and the staff’s thoughtful explanations make each course easy to appreciate.

Yoon Haeundae Galbi

₩₩Barbecue

Yoon Haeundae Galbi, which began as a global brand for the Haeundae Rib Barbecue Restaurant, preserves the authenticity of Korean barbecue while introducing distinctive dishes that reflect contemporary Korean food trends. It features special grills that allow diners to enjoy noodles on the grills after their barbecue. Don't forget to order fresh galbi in advance, as it is available in limited quantities. The upscale and trendy dining space is suitable for a range of occasions; the counter-style barbecue area is perfect for a date.

Boreumsae

₩₩Barbecue

Boreumsae is the only place in Seoul that serves heukwoo, or native Jeju black cattle raised on a farm the restaurant runs on the island. Heukwoo is much firmer in texture, as it is leaner and nuttier in flavor. The robust, savory flavor fills the palate with only a simple sprinkling of salt. The restaurant takes exceptional pride in the quality of their meat, which is flown in fresh directly from Jeju. Boeumsae is the place to visit if you seek lean, clean flavored beef in Seoul.

Oegojip Seolleongtang

₩Seolleongtang

Oegojip Seolleongtang, which means headstrong seollongtang in Korean, prides itself on the deep, full-bodied flavor. Made exclusively from 1++ grade hanwoo beef, the broth is rich yet clean, and the suyuk melts in your mouth. The dogani, is meticulously prepared for an exceptionally chewy texture and clean flavor, and the tender hanwoo suyuk topped with a mound of shredded green onion is a signature dish. The owner, who inherited his mother-in-law’s recipe and refined it with his own expertise.

PERIGEE

₩₩Italian Contemporary

Perigee means the point in the orbit of a satellite at which it is closest to the Earth. The restaurant was named in the hope of bringing diners closer to food and wine. The restaurant, which is run by chef couple Shin Ga-young and Lim Hong-keun, serves pasta that is all made fresh in-house. Diners can enjoy different types of pastas with textures and shapes rarely found in Korea, such as cavatelli, andarinos, and pici. Experience familiar yet unique combinations like vongole with pici, and lobster pasta with andarinos.

Gom Ba Wie

₩₩Barbecue

Grilled tripe and large intestines reign supreme at Gom Ba Wie, which has seen three decades of customers hooked on their buttery, pleasantly chewy goodness. The original location and the new location stand back to back, offering a glimpse of the restaurant’s past and present. If beef intestines aren't your cup of tea, the restaurant also offers other cuts like ribeye, short ribs and brisket. All meats are grilled over wood charcoal.

STAY

₩₩₩₩French

Located on the 81st floor, STAY offers a modern, luxurious dining experience in an elegant and comfortable setting. The menu, rooted in French technique, remains restrained rather than ornate, balancing meticulous detail with approachability. Some dishes are finished tableside, creating a natural sense of interaction, and the service is notably warm and attentive. The meal concludes with a delightful ritual at the central French Pastry Library, where guests may choose their preferred petits fours. A daytime visit is especially recommended—the expansive windows provide sweeping, refreshing view

Bongmilga

₩Naengmyeon

Run by a chef with a deep passion for buckwheat noodles, Bongmilga embraces meticulous preparations and strict standards for ingredients. The house-made pear vinegar, mustard sauce, daily-prepared radish kimchi, and slightly thick hand-cut buckwheat noodles set it apart from typical naengmyeon shops. The clear broth, simmered for about five hours with Korean beef and medicinal herbs, offers a clean, consommé-like flavour. Guests can enhance their experience by adding pear vinegar and mustard to the noodles and enjoying them with boiled pork. The menu offers a wider range of choices, including

Jinmi Pyeongyang Naengmyeon

₩Naengmyeon

According to owner and chef Yim Se-kwon, long time experience in the kitchens of one of the most iconic Pyeongyang cold buckwheat noodle restaurants is the secret to the success of this place. The menu here is what you would expect to see in a typical cold buckwheat noodle restaurant. Other than the noodles, it offers staples such as boiled pork and beef slices, bulgogi, dumplings and Pyeongyang-style beef hot pot.

One Degree North

₩Asian, Singaporean

'One Degree North refers to the latitude of Singapore. And true to its name, it serves popular Singaporean dishes and Asian style barbecue. The chef even imported the Apollo oven straight from Singapore to recreate the local flavors. The signature Cantonese style crispy roast pork, which strikes a perfect balance between the light and crispy skin and moist meat underneath, tastes authentically Singaporean. Another highlight is the incredibly popular and iconic Singaporean chicken rice.

Kirameki

₩₩₩₩Japanese

Kirameki is a Japanese restaurant that serves a tasting menu centered on rice. I expected rice to be the primary focus of the meal, but after experiencing the meal, but it consisted as a wide array of dishes. The menu is designed around the Japanese washoku, and showcases kaiseki cuisine prepared with seasonal ingredients. Once the ceramic pot rice is served, small morsels of food were served over scoops of aromatic white rice. Each savory bite lingered pleasantly on the palate.

OPNNG

₩₩₩Contemporary

At OPNNG, delight your taste buds with hard-to-find rare wines while relishing the overall vibe. The name symbolizes “the opening up of new taste vistas through gastronomy and wine.” Resembling more of a gallery than a wine bar or restaurant, this fine dining venue impresses patrons with an arch-shaped entrance, paintings by renowned artists, and a vast wine cellar that plays host to more than 500 different types of wine. It offers handmade pasta dishes and refined à la carte items.

Gucci Osteria da Massimo Bottura

₩₩₩Italian Contemporary

Relocated in 2025 to Gangnam’s commercial district, this restaurant now occupies a stylish space defined by calming green tones, European tableware, and artful furnishings. Its vision is rooted in Italian gastronomy while deliberately moving beyond tradition. The Korean head chef, who trained in Italy for two years, skillfully integrates local and seasonal Korean ingredients into the menu, creating a modern Italian cuisine that reflects dynamic seasonal shifts. Offered as both à la carte and tasting menus, the meticulously crafted pastas are the undeniable highlight.

Kojacha

₩₩₩₩Asian

Kojacha—named to reflect the convergence of Japanese cuisine crafted by a Korean chef (KO), Japanese technique (JA), and Chinese influences (CHA)—offers a dining experience that deliberately defies convention. The courses alternate seamlessly between Japanese and Chinese dishes, from abalone salad presented in an imperial-era soap dish to Osaka-style hassun. Chefs personally present each course at the table, adding narrative and theatrical flair, while the restaurant’s all–private-room layout ensures an intimate and immersive experience throughout.

SIIO

₩₩₩Contemporary, Japanese Contemporary

At SIIO, the head chef’s experience is seen in imaginative dishes featuring seasonal Korean ingredients, ready to delight diners with sumptuous flavors. SIIO’s fare breaks free from the mold and embraces freedom of expression. At this fine diner, novel dishes represent a melting pot of culinary cultures and techniques. Yet, under the veneer of this freewheeling, fresh take on food lies the careful selection of ingredients that reflect Korea’s four distinct seasons. Meticulous rules dictate the perfect balance of subtle flavors.

Mimi Myeonga

₩Noodles

Mimi Myeonga is best known for its noodle dishes topped with playful garnishes and served in a generous helping of broth. Diners can choose hot or cold soba dishes depending on the season. In winter, warm up with a brimming bowl of noodles with broth, crowned with shrimp, conger eel, fried eggplant, and grilled mackerel. In summer, try the refreshing and nutty option topped with sea urchin and sweet marinated tomato. Mimi Myeonga infuses its delightfully springy noodles with distinctive seasonal flavors.

L'OIGNON

₩₩French

L'OIGNON is a French-inspired pescatarian restaurant serving dishes made with vegetables, fish, eggs, and dairy. Guided by a commitment to ecological balance and respect for animals, the chef opened the restaurant to share the kind of thoughtful, nourishing food he values. The kitchen uses mushroom-based vegetable stock in place of meat broth and makes cakes with cauliflower and pecorino instead of flour. Even so, the depth of umami and the textures achieved rival those of more conventional recipes.

ON

₩₩₩French

ON offers warm, comforting cuisine that reflects the chef’s gentle, thoughtful approach. The intimate space—designed with guests’ privacy in mind—accommodates only a few tables and operates strictly by reservation. The menu centres on seasonal ingredients, with a signature vegetable dish that combines two types of slow-dried tomatoes with ruby grapefruit for a bright, elegant balance. Throughout the meal, the chef personally visits each table to explain the intent behind every dish, creating a warm and engaging dining experience.

Épanoui

₩₩₩French

Épanoui adorns its walls with novel artists’ paintings every three months, thereby imbuing this back alley establishment in Cheongdam-dong with a gallery-like ambience befitting its beautifully crafted French cuisine. The kitchen team's signature dishes include lobster ravioli in a mellow champagne-vanilla sauce and foie gras marbré surrounded by crunchy bread crumbs. Perhaps as a nod to the restaurant’s artwork, the presentations are also delicate and vibrant. Chef Ji-hun Kwon’s pursuit of balanced flavours and elevated plating will delight your eyes and your palate.

Toc Toc

₩₩Contemporary

Chef Dae-chun Kim’s unwavering dedication to culinary excellence and his insistence on using only the finest ingredients are clearly reflected in the cuisine of Toc Toc. Chef Kim emphasises precision in technique to bring out the pure, natural flavours of each ingredient, highlighting his deep respect for the value of quality produce. His distinctive dishes are a testament to the care and creativity infused into every plate. In addition to his course menus, Toc Toc offers a thoughtfully curated selection of à la carte dishes, allowing guests to experience the full spectrum of flavours the rest

Bium

₩₩₩₩Korean

Chef Dae-chun Kim's Bium showcases his deep understanding of Korean temple cuisine. Diners find a serene escape here, savouring calm, refined flavours away from the bustle of everyday life. Made with seasonal local vegetables, his dishes reflect the four Buddhist elements: earth, water, fire, and air. Chef Kim elevates Korean temple cuisine with premium produce, traditional jang, and refined techniques—offering wholesome, sophisticated flavours in every dish.

Restaurant OY

₩₩₩₩French, Contemporary

Tucked away on a quiet residential street, Restaurant OY blends seamlessly into its surroundings with a modest, serene façade. Run by chef duo Sehun Oh, a veteran of French kitchens, and Le Cordon Bleu-trained Ah-young Yoon, the restaurant offers elegantly restrained French cuisine. Oh handles the savoury courses while Yoon crafts the desserts. Their deep understanding of ingredients and polished technique result in dishes that are simple, balanced, and refined, such as a delicate bean soup, tender pork tenderloin with a rich sauce, and a decadent fondant au chocolat.