Restaurant in Seoul, South Korea
Michelin-recognised, easier to book than peers.
The Green Table is one of Seoul's more accessible fine dining options — Michelin Plate-recognised, La Liste-listed, and priced at ₩₩₩ in a city where comparable quality often costs more. Chef Kim Eunhee's French-Korean cooking foregrounds vegetables, herbs, and flowers with notable delicacy. Easier to book than most peers, and worth returning to for the counter experience.
Getting a table at The Green Table is, by Seoul fine dining standards, surprisingly manageable. While restaurants at the ₩₩₩₩ tier like 7th Door or Zero Complex can require weeks of advance planning, The Green Table sits at the ₩₩₩ price point with a booking difficulty rated Easy — meaning you can often secure a seat without the usual sprint to the reservations page. That accessibility, combined with two consecutive Michelin Plate recognitions (2024 and 2025) and consistent La Liste scores of 77–77.5 points across 2025 and 2026, makes it one of the more rational choices for a serious meal in Jongno-gu. If you have been once and are considering a return, the answer is yes — and this time, try to position yourself at or near the counter if the layout allows.
The restaurant occupies the fifth floor of Arario Space, a contemporary arts complex on Yulgok-ro in Jongno-gu. That address matters. Jongno-gu sits adjacent to Gyeongbokgung Palace and Bukchon Hanok Village, which gives the neighbourhood a different register from the sleeker, newer dining corridors in Gangnam or Itaewon. Coming here feels more considered , the kind of dinner you plan around a walk through the old city rather than a club reservation afterward.
The Arario building context shapes the experience before you sit down. Contemporary art venues in Seoul tend toward clean volumes and restrained material palettes, and that framing carries into the dining room. The fifth-floor position means natural light during lunch service and a degree of separation from street-level noise , both factors worth knowing if you are choosing between a weekend lunch and an evening sitting. For a return visit specifically, lunch on a weekday gives you the room in a calmer state and, if the spatial framing around vegetables and herbs is as deliberate as La Liste's notes suggest, daylight service lets you read the plate more clearly.
La Liste's 2026 assessment notes that Chef Kim Eunhee works with vegetables, herbs, and flowers with a degree of precision they describe as a "feminine touch" , sometimes building dishes that are entirely plant-based. For a return visitor, this is the most important thing to understand about how the meal is structured. The cooking is French-Korean in orientation, rooted in classical French technique but consistently pulled toward lighter, more herbaceous territory. If you sat through the menu once and found the vegetable work more interesting than the protein courses, that instinct is worth following: request a counter or pass-side seat if one is available so you can watch the plating sequences. At a restaurant where herbs and flowers are compositional rather than decorative, proximity to the kitchen changes what you notice.
The editorial angle here is practical: counter seating at venues where the visual detail of the plate is part of the value proposition is not just a preference , it is the better version of the same meal. If you are advising a friend who has eaten here once and is going back, tell them to ask for the counter. La Liste specifically calls out the delicacy of the execution; you see that more clearly from two metres than from across a full dining room.
Chef Raphael Duntoye is listed as the chef name in the venue record, though La Liste's write-up centres its praise on Chef Kim Eunhee's work with vegetables and the overall sensory register she brings to the menu. The La Liste note also flags what it frames as a missed opportunity: given the name The Green Table and the obvious fluency with plant-forward cooking, the absence of a dedicated vegetarian or plant-only menu format is notable. For guests who came primarily for the vegetable courses, this is worth knowing , the menu is not fully plant-based, and if that matters to your group, clarify at booking.
At ₩₩₩, The Green Table prices below most of its Michelin-recognised peers in Seoul. Mingles, Jungsik, and Kwonsooksoo all sit at higher price tiers with deeper award stacks. The Green Table's Michelin Plate (rather than a star) reflects that it is a serious restaurant without reaching the very top tier of technical ambition or service formality. That is not a criticism , it is a useful calibration. You are paying for precise, delicate cooking in a considered space, not for a three-hour ceremony. For a solo diner or a couple who wants a genuine fine dining experience in Seoul without the full ₩₩₩₩ commitment, this is a sound choice. Compare it to L'Amitié at the same price tier if French cooking in Seoul is your focus , both are worth knowing about, and the difference in register (classic French vs. French-Korean with a vegetable emphasis) will drive your preference.
A weekday lunch is the optimal visit for most diner profiles. The room will be quieter, the light better for the plate work, and the booking easier. If you are visiting Seoul in spring or autumn , when herbs and edible flowers are at their most varied in Korean markets , the seasonal produce argument for those windows is reasonable, though the kitchen's sourcing specifics are not confirmed in available data. What is confirmed is that the cooking foregrounds vegetables and botanicals as primary elements, so timing your visit around Seoul's produce seasons is a logical consideration.
For a broader picture of where The Green Table fits in the city's dining calendar, see our full Seoul restaurants guide. If you are planning a longer stay, our Seoul hotels guide, bars guide, and experiences guide cover the surrounding context. For French Contemporary cooking elsewhere in Asia, Odette in Singapore and Amber in Hong Kong are the regional reference points at a higher award level. Within Korea, Mori in Busan and alla prima in Seoul are worth knowing for different reasons , alla prima in particular if you want innovative Korean-adjacent cooking in the same city.
The Green Table, 5F Arario Space, 83 Yulgok-ro, Jongno-gu, Seoul. Price tier: ₩₩₩. Booking difficulty: Easy. Awards: Michelin Plate 2024–2025; La Liste 77–77.5pts (2025–2026). Google rating: 4.8 from 100 reviews. Leading timing: weekday lunch.
| Venue | Price | Value |
|---|---|---|
| The Green Table | ₩₩₩ | — |
| Solbam | ₩₩₩₩ | — |
| Onjium | ₩₩₩₩ | — |
| 7th Door | ₩₩₩₩ | — |
| L'Amitié | ₩₩₩ | — |
| Zero Complex | ₩₩₩₩ | — |
How The Green Table stacks up against the competition.
The kitchen's demonstrated strength is with vegetables, herbs, and flowers — La Liste's 2026 assessment specifically highlights Chef Kim Eunhee's precision with plant-based elements, which suggests dietary flexibility is within the kitchen's range. That said, specific accommodation policies are not documented in available venue data, so check the venue's official channels before booking if restrictions are a deciding factor.
The restaurant sits inside Arario Space, a contemporary arts complex — the setting is polished but not a formal hotel dining room. A neat, put-together look fits: think elevated casual or business casual rather than black tie. Nothing in the venue record mandates a strict dress code, but at the ₩₩₩ price tier, overly casual clothing would feel out of step with the room.
At ₩₩₩, it prices below comparable Michelin-recognised peers in Seoul such as Mingles or Kwonsooksoo, which makes the value case straightforward if French-Korean cuisine is your format. La Liste has scored it at 77–77.5 points across two consecutive years, signalling consistency. If you want something purely Korean in tradition, Onjium is a stronger fit at a similar tier.
The fifth-floor Arario Space setting and the kitchen's focus on detailed plate work make it a workable solo option — the meal gives you something to engage with rather than just a social backdrop. Booking as a solo diner at ₩₩₩ is generally easier than at Seoul's four-tier restaurants, where counter seats fill quickly. Confirm counter or bar seating availability when reserving.
For a higher-stakes French-Korean experience, L'Amitié sits at a comparable positioning but with a different creative direction. If you want traditional Korean craft over French technique, Onjium is the clearer alternative. For those who prefer a full vegetable-forward menu — something La Liste notes The Green Table stops short of — Zero Complex is worth considering. 7th Door and Solbam both operate at higher price tiers and present a more demanding booking process.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
