Chef Jung Ha-wan, who built his career across Europe, creatively presents seasonal flavors based on Mediterranean cuisine. More than 95% of the vegetables he uses are organic vegetables and herbs grown directly on family farms in Gyeonggi-do to realize a “farm-to-table” experience. What’s more, the restaurant actively puts sustainable gastronomy into practice by using no disposable plastic.

[The Signature Menu]
Dinner Course ₩200,000