Chef Nam Jeong-seok applies farm-to-table practices at this vegetarian-based restaurant. The restaurant procures local ingredients from farmers’ markets and small farms and serves healthy and delicious European dishes. The veggie terrine is the signature dish, made with a variety of veggies and hummus made with white beans. Since opening, it has been steadily introducing dishes using native vegetables in collaboration with local farmers.

Vegetable Terrine ₩16,000
Spinach Gnocchi ₩19,000