Restaurants in Jeju City, Jeju - 203 Picks | Page 8

For a place called Mayonnaise, the signature mayonnaise pilaf barely tastes of mayo at all; it is a spicy, salty fried…

Seonggye deopbap is warm rice with sea urchin on top and nothing else. If raw urchin does not appeal, there is also a s…

Gakjaegi is Jeju dialect for horse mackerel, and gakjaegiguk simmers big bone-in chunks of it with napa cabbage in a do…

The Yam Yam cheese tonkatsu, stuffed with plenty of cheese, is the first thing to sell out, and when ingredients run lo…

Ask for a tasting and staff bring a little of each dessert to your seat on a plate decorated with fresh flowers. This d…

True to its name, the medium live-abalone seafood stew holds 15 abalone, piled with half a stone octopus, pen shell, sh…

The hairtail arrives whole, either braised or grilled. The braise has a sweet, spicy sauce with radish and potato, and…

Warm garlic bread arrives as soon as the order goes in. The tomato haejang pasta, named after haejangguk, a style of Ko…

In this Southeast Asian kitchen in Daeheul-ri, bun cha, grilled pork with noodles for dipping, is what children ask for…

The americano is nutty up front with acidity that lingers, and people who dislike sour coffee switch to a latte. Biyang…

This is the Jocheon seaside branch of Miyeongine, the Moseulpo mackerel sashimi spot, and it serves the same sashimi wi…

A blue two-story building sits right on the Sinchang windmill coastal road, but the entrance is easy to drive past. Dow…

The place traces back to Jeju's first generation of geungogi houses, and dogs are allowed inside with their owners. Bla…

In the seaside village of Gwideok-ri, Hallim, a gentle dog waits out front to greet whoever arrives. Heukdwaeji ogyeops…

Gyuldangri ade, Gyuldangri latte and a tangerine mousse cake: the menu leans hard on citrus, and the room is decorated…

The black pork platter puts ogyeopsal (five-layer belly with skin) and hangjeongsal (pork jowl) on the same grill, and…

The assorted tonkatsu brings loin, tenderloin and cheese katsu together on one tray, and of the three, the cheese katsu…

Lawn and garden wrap around this brunch cafe near the entrance to Bijarim Forest, and in early summer the hydrangeas ar…

Buckwheat pancakes go on the griddle only once your order is in, so they arrive hot, with acorn jelly, ahead of the mai…

Abalone sotbap is cooked with the innards, and even the rice grains taste nutty, while the abalone porridge has a stron…

Everything from the sea here was caught by the owner herself, a haenyeo, one of Jeju's free-diving women. Bomal kalguks…

Here the salt bread goes by shiopan. The surface shatters, the buttery crumb stays soft, and the salt on top lands as a…

Gochu jjamppong and samseon jjamppong carry almost the same toppings and differ only in heat. Both use a clear broth wi…

Gaekjuri jorim is filefish, which Jeju calls gaekjuri, braised in a sweet-spicy soy sauce; the lean, chewy flesh takes…