Restaurants in Jeju - 357+ Picks | Page 6

Palak paneer, the spinach curry, is creamy and gently spiced. Anyone expecting the strong aromatics of curries eaten in…

Downstairs, bar seats wrap around the open kitchen under playful lighting; the second floor is tidy but plain. The grou…

A whole rockfish comes to the table deep-fried, and staff pick the flesh off while explaining that everything but the s…

Every bowl of gogi guksu, Jeju pork noodle soup, arrives with a small plate of thick-sliced dombe gogi, boiled pork, on…

Rare flowers, trees and mosses, some seldom seen even in Jeju's gotjawal forests, grow between stone walls in the garde…

A photographer couple runs this log-cabin building, and the objects, paintings and photos they have collected cover the…

The name Jungjong comes from Jungang-ro Jonghap Market, where the family once sold meat, and the business carried on in…

Volcanic rock shelves run along the shore right in front, and second-floor glass walls take in Sagye Beach behind them.…

Several cats wander in and out of the dining room. The kitchen of this small place in a lane near the Hado shore cooks…

Jjaturi-gogi, a mix of assorted off-cuts, is what made the place known, and it runs out early enough that the owner sug…

Oedolgae and the rocky sea stacks around it stand straight ahead of this cafe, and the Olle Route 7 path runs right pas…

Pork neck (moksal) disappears from the menu in summer, when the owner considers it past its best. The rest of the year…

The assorted black pork set lays several cuts on one tray, and alongside meljeot the table gets wasabi and a handful of…

The old building at the end of a Gyorae-ri village lane makes you hesitate at the door, but inside, staff grill Jeju bl…

Anyone expecting a cafe will be thrown off: this Woljeong-ri shop sells no drinks, only Monggre Sand cookies and brande…

A bamboo basket (sokuri) packed with side dishes surrounds a plate of jeyuk-bokkeum, spicy stir-fried pork, in the Soku…

Gogi guksu here carries so much pork that once the noodles are fished out, thick slices are all that remain in the bowl…

Among the tacos, the pescado, with fried John Dory inside, tends to come up first, while the tripa, made with pork inte…

Gakjaegi-guk puts a whole horse mackerel in soybean-paste broth; pick the flesh off the bones, dip it in the seasoning…

No flour goes into the cakes here. The signature pumpkin cheesecake tastes deeply of nutty pumpkin, not very sweet, wit…

Three sisters run the dairy, and the milk comes from their own pastured cows; it shows most clearly in the milkshake, r…

The dolmuneo oil pasta arrives with a whole Jeju rock octopus laid over the noodles. The octopus is neither tough nor f…

If you only try one thing, make it the pumpkin pie: crisp shell, moist filling. The egg tart is far softer, almost melt…

The tendon bowls split on two things, whether conger eel is included and how many shrimp go on top, giving ari tendon,…