CeLiu 셀리우

CeLiu is a French restaurant in Wanjeon-dong (near Gyo-dong) in Jung-gu, Daegu, opened around 2017-2018 by chef Kim Jeong-han, a former naval officer who spent roughly seven years training in kitchens across Australia. By establishing a fine-dining presence in an area of Daegu that previously had few such options, CeLiu has grown into one of the city's flagship French restaurants. The kitchen operates on a reservation-only basis and presents seasonal tasting menus that change with the calendar. Lunch courses run approximately 60,000 to 80,000 KRW, and dinner courses range from 110,000 to 140,000 KRW, with supplements for main upgrades such as Hanwoo steak. A wine pairing of two to three glasses can be added for 30,000 to 50,000 KRW. The house-made truffle butter served with the opening bread course has become a signature item so popular that many guests purchase extra portions to take home. The cooking anchors itself in classical French technique while weaving in seasonal Korean produce, and each plate is presented with meticulous attention to visual composition. The interior pairs a dark, modern palette with two seating zones: a bar counter overlooking the open kitchen and private tables suited to intimate conversation. Its atmosphere makes it a frequent choice for anniversaries, proposals, and milestone celebrations. Three to four parking spaces sit beside the building, with the Gyo-dong public parking lot and Daegu City Hall Dongin Annex lot serving as alternatives when those fill. Reservations through the Catch Table app are required, and booking two to three weeks ahead is recommended for weekends and holidays.