Must-Try Michelin Selected Restaurants in Seoul

Steam curls up from abalone as a gentle ocean scent meets warm onion sweetness, then a whisper of truffle drifts in from the choux that follows. Loved by locals and travelers alike, Chef Kang Seung-won’s course reads like chapters, closing with a pristine Hanwoo main that is glossy, tender, and elegantly seasoned. Seats are limited and deposits apply, so prime slots go fastest in early evening.

Chef pedigree from a three star Michelin kitchen shapes a contemporary menu that prizes delicious diversity and detail.

• Order this: Abalone course sequence, Hanwoo main, and the playful truffle choux to finish.

A restrained fragrance of butter and herbs lifts off the plate before the first bite, then a clean, measured seasoning lets the ingredients speak. This is a calm dining room that both locals and visitors trust for dates and quiet celebration, with plating that feels refined rather than showy. If you prefer bold salinity, note that the style leans fresh and balanced.

A contemporary French approach that respects basics while nudging flavor in a healthful direction.

• Order this: Carte blanche and pick your main; ask the team for a pairing that keeps the course light and flowing.

The room smells softly of onion soup and browned butter, with escargot and baguette sending a gentle toastiness into the air. Loved by couples and friends celebrating, this bistro keeps flavors honest and the mood cheerful, a place that makes you want to return before you have even left. Operating days are limited and lunch has shifted to a sandwich focused menu, so plan ahead.

A hidden French nook where gracious hospitality is part of the recipe.

• Order this: Onion soup, escargot, and a baguette sandwich at lunch when available.

Steam from bamboo baskets carries a comforting perfume of shrimp, pork, and sesame while Cantonese roasts arrive lacquered and glistening. This quiet basement dining room suits families and small groups, with portions that satisfy and flavors that feel familiar even if it is your first time trying certain dishes. It is popular with travelers in the area, yet locals rely on the consistent quality and kind service.

A brand with one Michelin star heritage and Bib Gourmand history across Asia, focused on honest craft.

• Order this: Dim sum baskets and signature pork dishes, then share a soup for balance.

Sunlight washes over delicate plates and you can taste the patience behind every fold and glaze, from ocean bright dumplings to soothing sauces. A favorite of both locals and visiting food lovers, this room thrives on sincerity and a gentle cadence that makes conversation flow. Tables are few so book early, and share allergies or lettering requests at least a day in advance.

Chef Eunhee Kim has guided this contemporary table since 2009 with a focus on warmth and ingredient respect.

• Order this: Seasonal course and abalone dumplings if available, then linger with tea by the window view.

A crisp brick pastry opens with orchard perfume, pumpkin flower steadies the pace, then asparagus and black garlic gather the course at center. The sequence flows like a sentence, ending in duck that feels vibrant rather than heavy and desserts that weave acidity with nutty depth. Locals and travelers praise the balance of refinement and comfort, perfect for birthdays with menu lettering.

Refined French technique shaped around the seasons in a relaxed Hannam space.

• Order this: Full seasonal course; consider corkage on a special bottle if it fits the celebration.

Char sear rises with a sweet mineral aroma as one cut melts and the next carries gentle chew, each bite tuned to its character. This reservation only house is a pilgrimage for beef lovers, with locals and global diners chasing the omakase rhythm and polished wine service. It is firm about arrival times and diet limitations, so read the notes and keep the pace.

Three floors, multiple experiences, one focus on Korea’s finest Hanwoo and seasonal side notes.

• Order this: Omakase on upper floors or the hall experience; ask for wine guidance to match fat and fire.

Plates arrive like small works of art, seasonal and composed, carrying clean broths, citrus lift, and gentle umami in unexpected pairings. The room suits design minded diners and is loved by locals and visitors who prefer a quieter alley setting. Dinner flows at a relaxed pace for those who enjoy wine, and there are clear rules for alcohol, corkage, and seating that keep service smooth.

Korean seasonal ingredients meet Japanese, Italian, and French sensibilities with a steady hand.

• Order this: Lunch pork neck main or upgrade to Korean beef sirloin on request; allow time for the longer dinner course.

When the kitchen is live, you can smell fresh dough meeting butter and Parmigiano as capellini and gnocchi roll out with satisfying rhythm. A casual spot popular with both locals and travelers, known for generous signature sets that build in flavor course by course. Currently closed for renewal, so watch CATCHTABLE and be ready to grab an opening day seat.

From the team behind Michelin two star SOIGNE, focused on handmade pasta and approachable Italian fare.

• Order this: Signature set with squid ink capellini and potato gnocchi once doors reopen.

A gentle bouquet of stock and wine rises from the first plate, and each course lands with temperature and seasoning in crisp harmony. This is a tiny, coveted room loved by locals and international regulars for weddings, proposals, and milestone birthdays. Private room demand is high and the minimum charge applies, so plan well ahead for weekends.

Classic French bones with seasonal soul, led by Chef Kim Joon hyung since 2017.

• Order this: Full seasonal course and ask the team for pacing to match your celebration plan.