Restaurants recognized by <the Michelin Guide>, a world-renowned restaurant guide book, abound in Seoul. A selection of the best across all styles offered by restaurants in Seoul await you, ranging from Michelin Star restaurants to Bib Gourmands –places that offer a carefully prepared, but simpler style of cooking at reasonable prices.
Michelin 1 star
A VERY GOOD RESTAURANT I N ITS CATEGORY
A REFINED KOREAN RESTAURANT
Savor authentic Korean cuisine that is both healthy and divine
BICENA is perched on the 81st floor of Lotte World Tower, which is rising as a new landmark of Seoul. Head Chef Bang Ki-su presents “neo classic” hansik, Korean cuisine with modern influences. Chef Bang, who was invited to work for another fine dining establishment in Beijing during the 2008 Beijing Olympic Games, presents new cuisine every season created with jang, Korean condiments. Signature dishes include honggyetang (silky chicken soup) made with silky chicken stuffed with abalone, chestnuts, jujube, garlic, glutinous rice and boiled in a red ginseng broth that was simmered for 72 hours.
- 81F, LOTTE World Tower, 300, Olympic-ro, Songpa-gu, Seoul
ELEGANT NOBLE FAMILY CUISINE
Natural ingredients that bring out the natural flavors of seasonal ingredients
A touch of creativity graces the fundamentally traditional cuisine that was once enjoyed by noble families in the Joseon Dynasty. This refined Korean restaurant presents savory health foods using only seasonal ingredients and natural seasonings. Signature dishes include seunggiaktang (stuffed fish casserole) for spring, mineogamjeong (croaker stew) for summer, jayeonsongigui (grilled wild pine mushrooms) for fall and jeonbokguljeongol (abalone and oyster hot pot) for winter. Don’t forget to make a reservation to enjoy the delectable dishes offered by this fine dining establishment.
- 3F, Daewon-jeongsa Bldg., 49, Duteopbawi-ro 60-gil, Yongsan-gu, Seoul
Recipes that brings out the natural flavor of ingredients
Balwoo Gongyang is a temple cuisine restaurant run by the Jogye Order of Korean Buddhism. Barugongyang means the communal meal tradition of Buddhist monks originating from the asceticism of Buddha 2,500 years ago. Nonvegetarian ingredients such as meat and seafood are prohibited, and also banned are osinchae, which are five spicy and pungent vegetables (green onions, garlic, garlic chives, wild chives and heunggeo (Scilla scilloides)). Vegetable dishes boast light and mild tastes.
- 5F, Temple Stay Bldg., 56, Ujeongguk-ro, Jongno-gu, Seoul