Stillroom 스틸룸

This restaurant and bar has kept the same second-floor room on Wonhyo-ro since 2006, with dark wood, brick, chandeliers and low light, and the window tables look straight out at the Bonghwangdae tomb and its trees. Korean beef tenderloin Wellington is wrapped in pastry and served with butter-sauteed girolles, and the risottos use Gyeongju Samgwang rice, either with lobster bisque and shrimp or with fresh Wando abalone and its liver. The wine and whisky list runs past 500 labels.