Restaurants & Bars

Daedo Sikdang Samseong (대도식당 삼성점)

With a history of 50 years since 1964, Daedo Sikdang specialises in the freshest premium sirloin bbq cooked on a unique cast iron frying pan.

Hadongkwan COEX Mall (하동관 코엑스몰직영점)

Nutritious Korean beef bone soup served with sliced meat and rice with a 70 year tradition.

Evett (에빗)

Fine dining owned by Australian chef Joseph Lidgerwood serving Korean ingredients with unusual traditional Korean liquor pairings.

Hwagiaeae (화기애애)

With an elegant and spacious interior perfect for big groups, Hwagiaeae is equipped with 100% pure charcoal to grill premium degree fresh meat at reasonable prices.

Neurin Maeul Brewery Gangnam (느린마을양조장 강남점)

As the first brewery to be brought into the city, Neurin Maeul Brewery serves the freshest makgeolli (Korean rice wine) accompanied with delicious dishes.

Soigné (스와니예)

First restaurant of chef Jun Lee inspired by global cuisine with distinct undertones of Korea's culinary philosophy.

7th door (세븐스도어)

Chef Kim Dae-chun's restaurant modern Korean restaurant that captures the seven tastes of food, including the chef's culinary sensibility.

Bar Geranium (바제라늄)

Taking inspiration from perfumes and perfumers, Bar Geranium integrates diverse scents into their cocktails, including several signature cocktails.

Cucciolo Terazza (쿠촐로 테라짜)

One of chef Kim Ji-woon's restaurants with an outdoor terrace, offering flavourful dishes to be matched in harmony with their wide selection of wines.

Exquisine (익스퀴진)

First restaurant of chef Jun Lee inspired by global cuisine with distinct undertones of Korea's culinary philosophy.

Gaon (가온)

Chef Kim Byoung-jin's unique interpretation of time-tested wisdom of traditional Korean cuisine made with authentic ingredients.

Goryori Ken (고료리 켄)

Highly seasonal ingredients in creation inspired by the freshness of the produce and chef Kim Geon's creative intuition.

Jungsik (정식당)

Unexpected yet surprisingly evocative and authentic Korean cuisine by Chef Yim Jung-sik, pioneer of modern Korean dining.

Kojacha (코자차)

Unique Korean, Japanese and Chinese fusion fine dining owned by chef Choi Yoo-gang from Shilla Hotel.

Kojima (코지마)

Sushi with a perfect match between rice and fish with integral taste, prepared from ingredients that change daily by chef Park Kyung-jae.

KwonSookSoo (권숙수)

Chef Kwon Woo-joong's homage to tradition, inspired by time-honoured methods of Korean cooking.

Mingles (밍글스)

Unexpected yet surprisingly evocative and authentic Korean cuisine by Chef Yim Jung-sik, pioneer of modern Korean dining.

Mitou (미토우)

Authentic Japanese omakase experience that changes on a monthly basis, brought by chefs Kwon Young-woon and Kim Bo-mi.

Mukjeon (묵전)

Traditional Korean restaurant with a wide selection of jeon (Korean pancakes) and other Korean menus, best accompanied with makgeolli (Korean rice wine).

Muni (무니)

Certified sake sommelier chef Kim Dong-wook's Japanese restaurant run by his respect for tradition using seasonal ingredients.

Muoki (무오키)

Chef Park Moo-hyun's restaurant that incorporates new cooking methods into creating a mélange of unpredictable flavours and textures.

OLH EUM (옳음)

Cooking honest food that respects the integrity of ingredients, Chef Seo Ho-young cooks unique Korean dishes with the freshest produce sent to him by his farmer parents.

Sushi Matsumoto (스시 마츠모토)

Authentic sushi of mainland Japan by Chef Matumoto Mizuho. reflecting the natural cadence of flavours.

Volpino (볼피노)

Chef Kim Ji-woon's restaurant that offers a selection of classic Italian dishes in bite-sized snacks, starters, pastas, meat dishes and desserts.

alla Prima (알라프리마)

Chef Kim Jin-hyuk's creative and modern western gourmet referencing seasonal ingredients and balance.

Changhwadang Sinsa (창화당 신사점)

Famous Korean dumplings, served in different flavours such as fried truffle, fried shrimp, fried galbi, fried pork, steamed pork and kimchi.

Daedo Sikdang Gangnamdaero (대도식당 강남대로점)

With a history of 50 years since 1964, Daedo Sikdang specialises in the freshest premium sirloin bbq cooked on a unique cast iron frying pan.

OPNNG

Offering handmade pasta dishes and refined à la carte items, this restaurant wine bar invites visitors to relish a gallery atmosphere with paintings by renowned artists.

Yangchul Seoul

By bringing out the soft flavours of vegetables by cooking in butter, Chef Song ho-yoon transforms vegetables into main dishes to be paired perfectly with a selection of distinct natural wines.

La Yeon (서울신라호텔라연)

A contemporary touch of time-honoured traditions of Korean cuisine in a refined dining space with stunning views.

Vert (베르트)

When the sun is out, Vert serves a brunch menu created with fresh ingredients, turning into a wine bar that offers a good selection of wine and small plates.

Chilsachil (747, 칠사칠)

Restaurant wine bar away from the hustle of Itaewon with a quaint, beautiful atmosphere and food prepared with great passion.

Partage (파르타지)

Cozy European restaurant with a rooftop terrace, offering unique dishes that use seasonal ingredients.

Bada Sikdang (바다식당)

Authentic korean restaurant that offers thick beef bone broth-based budaejjigae (army stew), with the sausage stew as its most famous menu.

Borgo Hannam (보르고한남)

With homemade dishes and liquers befitting the cozy space, Borgo Hannam serves heartwarming Italian food from various regions.

DOTZ

Chic restaurant serving a variety of Asian dishes from Japan, Hongkong and more with a signature pork sandwich (katsu sando) inspired from Japanese cuisine.

La.Sand.Dog Osteria (라샌독오스테리아)

Flavourful Italian restaurant with a focus on spaghetti and wine, accompanied by beautiful interiors and three dogs.

Maremma (마렘마)

Trendy Italian restaurant that serves a range of pastas and steaks with a lovely ambience for dinner.

Monk's Butcher (몽크스부처)

Vegan specialised restaurant offering a colourful selection of well-made vegan plates and vegan wine and drinks in an elegant setting.

Mosu (모수)

Chef Sung Anh highlights the subtle nuances of seasonal produce on a place, bringing a different kind of diversity to the table.

Osteria Orzo (오스테리아 오르조)

Authentic taste of a casual and cozy Italian osteria with signature offerings including the white ragù pasta, spicy tagliatelle and seafood tartare.

Pizzeria D'Buzza (부자피자)

Pizza restaurant that offers fire oven pizza unique from the regular Italian or American pizza catered to a Korean audience.

Sarangui Bulgogi (사랑의 불고기)

Authentic Korean restaurant that serves exquisite non antibiotic bulgogi (Korean grilled beef) and Pyeongyang naengmyeon (cold buckwheat noodles).

Solsot Hannam (솔솥 한남점)

Specialising in sotbab (steamed rice bowls), Solsot offers authentic Korean meals with a modern twist including steak, snapper, abalone and eel sotbab.

Soseoul Hannam (소설한남)

Contemporary Korean restaurant inspired by local culinary traditions to express the modern sensibilities of Seoul cuisine.

Summer Lane

Australian style brunch and dessert restaurant serving dishes with mouth watering flavours and beautiful plating, best accompanied by sangria.

Neurin Maeul Brewery Jamsil (느린마을양조장 잠실새내점)

As the first brewery to be brought into the city, Neurin Maeul Brewery serves the freshest makgeolli (Korean rice wine) accompanied with delicious dishes.

Hadongkwan Myeongdong (하동관 명동본점)

Nutritious Korean beef bone soup served with sliced meat and rice with a 70 year tradition.

L'Amant Secret (라망시크레)

Chef Son Jong-won's modern interpretation of Western cooking with local ingredients, in an intimate space inspired by Parisian sensibilities.

Mokmyeonsanbang (목멱산방)

Traditional bibimbap (Korean mixed rice) that embodies the taste of nature where visitors can experience authentic local flavours.

Myeongdong Koyoja (명동교자)

With two branches within walking distance, the restaurant has been serving the best kalguksu (knife cut noodles) in Seoul since 1966.

Myeongdong Sukhui (명동 숙희)

Korean palace themed speakeasy bar that stuns visitors with its opulence and cocktails made with local ingredients.

Zero Complex (제로컴플렉스)

Authentic and creative French restaurant founded on chelf Lee Chung-hu's philosophy that balance and harmony hold the key to great food.

Eulji Jangmanok (을지 장만옥)

Trendy 'hipjiro' Chinese restaurant bar with a hint of Korean cuisine, accompanied with various alcoholic drinks and signature cocktails.

The Edge (디엣지)

Bar with a focus on providing good music, hosting young DJs and serving a range of beers, wines and cocktails in a trendy 'hipjiro' atmosphere.

Woo Lae Oak (우래옥)

This family operated establishment has been serving one of the best Pyeongyang cold buckwheat noodles in the city since 1946.

Pyeongyang Myeonok (평양면옥)

Open for three generations, this restaurant serves some of the finest bowls of Pyeongyang cold buckwheat noodles in the city.

Jinju Hoegwan (진주회관)

Kong guksu (cold bean soup noodles) specialised restaurant originally opened in 1962 in Jinju, serving a simple dish with the perfect harmony of ingredients.

Joo Ok (주옥)

Chef Shin Chang-ho serves dishes that are a testament to how a city's food culture deeply rooted in tradition withstand the test of time.

Pierre Gagnaire Seoul (피에르가니에르서울)

French chef Pierre Gagnaire's artfully presented food, make with 80% local ingredients with an impressive display of more than 250 labels of wine.

Balwoo Gongyang (발우공양)

Vegetarian restaurant and vegan cafe serving Buddhist temple cuisine, managed by a Buddhist nun from Jogyesa Temple across the street.

Changhwadang Ikseon (창화당 익선점)

Famous Korean dumplings, served in different flavours such as fried truffle, fried shrimp, fried galbi, fried pork, steamed pork and kimchi.

Imun Seolnongtang (이문설렁탕)

For more than 100 years, this restaurant has been serving exceptional ox bone soup with generous portion of sliced meat and soft wheat noodles.

Solsot Ikseon (솔솥 익선점)

Specialising in sotbab (steamed rice bowls), Solsot offers authentic Korean meals with a modern twist including steak, snapper, abalone and eel sotbab.

BAR CHARM

Tucked away in one of the oldest neighbourhoods in Seoul, BAR CHAM is set in a hanok (traditional Korean house) offering cocktails based on Korean spirits, melding local flavours with modern techniques.

Cobbler (코블러)

Owned by Robin Yoo, a pioneer in Seoul's cocktail scene, the no-menu bar Cobbler is found in a elegantly refined hanok (traditional Korean house) that Yoo renovated himself.

Ogawa (오가와)

Famous haejangguk (hangover soup) restaurant run by three generations, with simmered beef bone broth, soybean paste, vegetables, clotted beef blood, etc.

Onjium (온지음레스토랑)

Traditional Korean restaurant that is also a research institute, offering food that clearly reflects the four distinct seasons and refined beauty of Korean cuisine.

Hwangsaengga Kalguksu (황생가 칼국수)

Korean restaurant known for their freshly made dumplings and silky-soft noodles served in a rich ox bone broth, as well boiled beef slices and noodles in cold soybean soup.

Myomi (묘미)

Chef Kim Jeong-muk uses Korean ingredients and cooking techniques with a modern touch in this restaurant with a view of Changdeokgung Palace.

Seoulseo Duljjaero Jalhaneun Jip (서울서둘째로잘하는집)

Perfect for a light oriental snack, this small hole-in-the-wall place serves traditional sweet warm red bean soup and various traditional teas that offer a taste of Korea.

Terreno (떼레노)

Authentic Spanish cuisine with a touch of Korean sensibilities, maintaining the fundamentals of Spanish cooking and that feature ingredients frown on the chef's own farm.

Born & Bred (본앤브레드)

Top-quality Korean beef restaurant Born and Bred offers three different dining concepts: 1F butcher lounge, 2F casual eatery inspired by Majang Meat Market butcher restaurants and 3F multi-course beef experience.

Boyer (보이어)

Contemporary Italian restaurant that serves brunch and coffee during the day, turning into a natural wine bar with appetisers, pasta and steak.

El Molino (엘몰리노)

Upscale Mexican cuisine restaurant run by a former fine dining chef in an industrial interior, serving delicious tacos and drinks.

Jeje (제제)

Chinese restaurant that serves in the hopes to bring accessible and exceptional Chinese food to the Korean food landscape, with popular dim sum, noodles and rice dishes.

Kuna (쿠나)

Contemporary Italian restaurant set in a chic and trendy space, offering octopus carrot puree and porcini and bacon cream gnocchi, along with a list of other dishes and wine to pair.

Onion Seongsu (어니언 성수)

Cafe and bakery that offers delicious coffee, drinks and pastries in an industrial chic building and interior with additional space on the rooftop.

Cobbler Yeonhui (코블러 연희)

Owned by Robin Yoo, a pioneer in Seoul's cocktail scene, cocktails at the bespoke bar Cobbler are made for each guest after conversations with the bartenders.

Big Tiny (빅타이니)

A tiny and cozy restaurant bar that serves delicious Western dishes that pair smoothly with the selection of wine offered.

Miro Sikdang (미로식당)

Homely style Korean cooking presenting a mastered art of the Korean classics – seafood and spring onion pancakes, grilled pork neck and bulbogi, all with seasonal ingredients.

Neurin Maeul Brewery Hongdae (느린마을양조장 홍대점)

As the first brewery to be brought into the city, Neurin Maeul Brewery serves the freshest makgeolli (Korean rice wine) accompanied with delicious dishes.

Okdongsik (옥동식)

Selling only 100 bowls of dwaeji gukbap (pork and rice soup), Okdongsik changes any preconceptions local diners had about the dish.

YUN (윤서울)

Korean cuisine the presents a delicate yet robust nature of Korean food, with an intriguing mixture of the familiar and bold.

Neurin Maeul Brewery Yeonnam (느린마을양조장 연남점)

As the first brewery to be brought into the city, Neurin Maeul Brewery serves the freshest makgeolli (Korean rice wine) accompanied with delicious dishes.