Taverna 타베르나

Step through the door of a hanok on a Hwangnidan-gil alley and the tables are Western, the cooking French. The Gyeongju Four Seasons course divides seasonal, local ingredients over several plates, and staff explain each plate's ingredients and the order to eat them in. A la carte there is soupe a l'oignon sweetened by slow-cooked onions, shrimp vierge with a cool, acidic sauce, magret de canard (duck breast) and poulpe confit (slow-cooked octopus).