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Hotel restaurants greet spring

Flavors to satisfy your spring cravings


With spring just around the corner, hotels are busy transforming the menus at their restaurants accordingly. Changes vary from new menu developments to large renovations that completely alter the restaurant’s concept.

  • Hotels
  • Gangnam-gu

The Cornerstone at the Park Hyatt has finally finished the renovations  they’ve been working on for nearly ten years, and as of February 25th , it will reopen as a traditional Italian restaurant. The atmosphere is warm with burgundy accents and elegant shades of purple. A tall tree rises up  from the center of the restaurant, adding to the cozy feeling at  Cornerstone. The food uses seasonal Korean and Italian ingredients and is inspired by Mezzogiorno, or Southern Italy, cuisine. For the very first time in Korea, you can try the Piedmont steak, famous for its superb  marbling, exquisite taste and unique flavor. Other ingredients, such as Pecorino Toscano cheese that has been aged for 28 months, balsamic  vinegar aged for 100 years, luxury olive oil and chewy ciabatta bread from Veneto, can also be found at the restaurant. Of the 500 different types of wine on the list, over 70% are Italian and around 40 of them are
available by the glass.

Namu Restaurant
  • Hotels

The W Seoul Walkerhill’s Japanese restaurant, Namu, upgraded its Wento (W-style Japanese bento) this past February. The threelayered Kantō-style bento changes themes every season. For March, the first layer has fresh sashimi, the second a variety of starter dishes and the third a cod soup pot, roasted beef sirloin and Japanese peppers, fried  oysters with goosefish karaage (deep-fried goosefish) and more.

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