With experience in Australia and Denmark, Chef Jeong Hye-min presents new Nordic cuisine that incorporates Korean food culture and various fermentation methods. Jeong ferments herbs and seasonal ingredients grown in the restaurant’s own garden to add a savory flavor to his cuisine, and food by-products are dried or fermentedfor use rather than thrown away. You can enjoy brunch at lunchtime and full course 
meals with wine or non-alcoholic beverages in the evening.

[The Signature Menu]
Dinner Course ₩180,000
Mushroom Steak (only available at lunchtime) ₩20,000