South Korea

South Korea
The Essential
Vibrant ancestral traditions and 21C modernity cohabit happily in South Korea.
Just look at Seoul, the huge showroom-capital of the country: the traditional markets of Dongdaemun, picturesque neighbourhood of Bukchon and prestigious royal palace of Changdeok rub shoulders with head-spinning skyscrapers and huge shopping malls, where consumerism is the order of the day!
Yet South Korea has more to offer than these mercantile pleasures, as a quick glance at the superb, varied natural regions on offer will confirm. The most well-known are also the most beautiful: the paths of Seoraksan National Park, a lovely mountainous region greatly beloved of hikers; the volcanoes of Hallasan National Park and their amazing lava tunnels, a UNESCO World Heritage site; the parks of Gyeongju tumuli, royal tombs covered in grass, whose smooth round lines depict a unique landscape.
These riches are further enhanced by an incredibly refined culture, exemplified by the lovely green-blue celadon ceramics and an inventive cuisine that will delight the taste buds of many a gourmet.

Must see

Michelin's recommendations for Corée du Sud

Haein-sa Temple Haein-sa Temple
Haein-sa Temple
Changdeokgung (Changdeok Palace) Changdeokgung (Changdeok Palace)
Changdeokgung (Changdeok Palace)
Daereung-won Daereung-won
Seoraksan National Park Seoraksan National Park
Seoraksan National Park
Hallasan National Park Hallasan National Park
Hallasan National Park
Gyeongbokgung (Gyeongbok Palace) Gyeongbokgung (Gyeongbok Palace)
Gyeongbokgung (Gyeongbok Palace)

Our reports

The starred restaurants of the Michelin Guide to Seoul 2017

With two restaurants distinguished with three stars, Seoul confirms the quality of the Korean cuisine. Discover the new starred restaurants of Seoul and take a closer look at Korean gastronomy in all its richness with an exclusive interview with an inspector of the Michelin Seoul Guide: “Korean food is out of this world!”.

The traditional Korean gastronomy

Little known in the West, Korean gastronomy is becoming a hot topic. Many critics fancy its chances of becoming the next big culinary thing. Low in fat and healthy, rich in plant proteins, fermented foods and fibres, and with veggie leanings, it fits squarely with current food fashions…