Eatanic Garden

Three Unique / Unconventional Things About Eatanic Garden, Seoul

1. No Traditional Menu — Illustrated Ingredient Cards Instead
Eatanic Garden does not provide a conventional written menu. Instead, diners receive a series of illustrated cards that depict the main seasonal ingredient of each dish, such as clams or native rice. The staff then guide guests through these cards, explaining each dish in detail, creating an interactive and sensory dining experience that emphasizes seasonal elements and storytelling through visuals rather than text.

2. The Name as a Linguistic Pun Reflecting Concept
The restaurant’s name, "Eatanic Garden," is a clever pun based on the Korean word for "botanic garden" (식물원; sikmulwon). The syllable "sik" means "living" but has a homophone meaning "eat." This linguistic playfulness reflects the restaurant’s concept of blending nature and eating, evoking a garden where food is both living and consumed, which ties into the restaurant’s aesthetic and culinary philosophy.

3. Fusion of Modern Culinary Techniques with Korean Fermentation and Aging Aesthetics
While rooted in traditional Korean cuisine, Eatanic Garden creatively reinvents dishes using modern culinary techniques. The chef, Son Jong-won, incorporates aesthetics of fermentation and aging, which are key elements in Korean food culture, but presents them with contemporary innovation. This approach demonstrates mastery of both tradition and avant-garde gastronomy, making the dining experience both familiar and novel.

These aspects combine to make Eatanic Garden a Michelin-starred restaurant that stands out for its conceptual depth, sensory engagement, and culinary innovation.

The most honored or signature ingredients at the Michelin-starred restaurant Eatanic Garden in Seoul include:

• Soybean with Korean-origin Caviar: Freshly prepared soybeans paired with special Korean caviar create a savory flavor profile. This ingredient combination is part of a dish that tells a story linked to the chef’s experience with temple cuisine, emphasizing tradition and innovation.

• Cabbage Heart (알배추): The softest and sweetest part of Korean cabbage, used with tile fish from Jeju Island. This ingredient highlights Korea’s national vegetable and is prepared to be light and savory, showcasing local produce.

• Plum Blossom (오얏꽃): Used symbolically and exquisitely in a dish that embodies the beauty of the plum tree blossom, a symbol of the Korean imperial family. This ingredient adds a refined and cultural dimension to the dining experience.

• Hydroponic Herbs: Grown in the kitchen itself, these herbs provide fresh, vibrant flavors that complement the dishes, reflecting the restaurant’s urban garden concept and focus on sensory awakening.

• Mushrooms: Sourced from mountain regions, mushrooms are treasured for their rich flavors and are used to evoke natural and earthy tastes in the dishes.

These ingredients are integral to Eatanic Garden’s philosophy of reinventing Korean cuisine with creative twists, fermentation, and aging techniques, all served in an environment that evokes an urban garden awakening the five senses.