The Green Table 더그린테이블

Herbs and edible flowers grown on the restaurant's own veranda end up on the plates, and vegetables come from natural-farming growers. Chef Kim Eun-hee moved here, to a fourth-floor room on Yulgok-ro near Anguk Station, after earlier locations in Seorae Village and Sinsa-dong. With three tables and a private room, the space is small, and reservations are required. Her courses apply French technique to Korean ingredients: abalone in vegetable broth, black rice and barley risotto with truffle, and chicken roulade with pine mushrooms and caviar. The abalone is plated first, and the vegetable broth is poured over it at the table. The opening salad leans on bitter leaves balanced by the dressing, and even the plates are brought out at a set temperature for each dish. Basil gelato and mont blanc come at dessert, followed by rose petal tea the kitchen roasts itself.