The Ecstasy of Vegetarianism: Vegan Fine Dining Beyond a Simple Meal 4

1. Legume: Ecstasy in the Name of Vegan

Led by Chef Seong Si-woo, who hails from the Michelin 1-star restaurant ‘Suanne’, ‘Legume’ sets a new standard for vegetarian dining with 100% vegan cuisine. Based on a zero-waste philosophy, it elegantly and intricately brings out the flavors of familiar vegetables like turnips, fernbrake, and carrots. The seasonal course, featuring dishes like orange and braised endive tartlet and fried sweet corn topped with coriander seeds, is refreshed every season, offering a delightful experience that is satisfying even for non-vegetarians.

ADD: 652 Gangnam-daero, Gangnam-gu, Seoul, 2nd Floor, Sinsa Square | INSTAGRAM: @legume.seoul

2. Localit: The Story Told by Local Vegetables

‘Localit’ in Okus-dong practices ‘Farm-to-table’, showcasing the potential of seasonal vegetables grown in our land through European cuisine. The signature dish ‘Vegetable Terrine’, born from direct interaction with farmers, is a work of art that layers the vibrant colors and flavors of the season. You can enjoy warm and healthy dishes featuring vegetables as the main ingredient, such as cannelloni stuffed with pumpkin and cheese, and gnocchi in spinach cream sauce.

ADD: 33 Hanlimmal-gil, Seongdong-gu, Seoul, 2nd Floor | INSTAGRAM: @the_local_eater

3. Bium: Writing the Grammar of Vegetarianism with Traditional Flavors

As the name suggests, ‘Bium’ presents a refined Korean cuisine centered on vegetables, having eliminated meat, seafood, and pungent vegetables. Chef Kim Dae-cheon modernly reinterprets the aesthetics of ‘Bium’ derived from temple food. The course meal harmoniously combines traditionally fermented sauces, seasonal wild greens grown in nature, rice, and rice cakes, showcasing a taste that approaches completion rather than deficiency. If you want to experience the essence of Korean vegetarian cuisine that delicately captures the flow of the seasons, this is the place to recommend.

ADD: 41 Hakdong-ro 97-gil, Gangnam-gu, Seoul, 1st Floor | INSTAGRAM: @biumseol

4. Millennium Flavor: Green Gastronomy as a Canvas for Creation

Chef Ahn Baek-rin of ‘Millennium Flavor’ creates vegan dishes as works of art through the keywords of zero waste and ‘fermentation’. He pickles using fermented carrot sauce and lacto-ferments mugwort, pushing the boundaries of his imaginative culinary world. The signature dish ‘Sex and Steak’ is a vegan steak that replicates the texture of raw beef by fermenting beets with nuruk, offering a new culinary delight even for meat lovers with adjustable cooking levels.

ADD: 316-1 Hyoryeong-ro, Seocho-gu, Seoul, 3rd Floor | INSTAGRAM: @millennial_dining

Frequently Asked Questions (FAQ)

Q. What makes ‘fine dining’ vegetarian restaurants different?

A. It’s not just about removing meat; various cooking methods (fermentation, braising, pureeing, etc.) are used to maximize the natural flavors, aromas, and textures of vegetables. They offer course meals using the best seasonal ingredients and provide a formal gourmet experience with wine or traditional alcohol pairings that complement the food.

Q. What is the difference between Vegan and Vegetarian?

A. Vegetarian refers to those who do not eat meat and seafood, categorized further into lacto-ovo (consuming dairy and eggs), lacto (consuming dairy), and ovo (consuming eggs) based on what they eat. Vegan is a stricter category, meaning a complete vegetarian who does not consume any animal products, including meat, fish, dairy, eggs, honey, gelatin, and all other types of animal-derived products.

Q. Is reservation necessary for the introduced restaurants?

A. Yes, most fine dining restaurants operate on a course meal basis and have limited seating, so prior reservation is essential. It’s advisable to check each restaurant’s Instagram or reservation platform before visiting.