Thursday 5 september
Friday 6 september
Saturday 7 september
Sunday 8 september

Capital of South Korea

Once unknown in the West, the Korean kitchen enjoys more and more renown. Korean dishes draw their inspiration from taoism and combine a variety of colors, flavors and tastes in order to obtain a well-balanced result that tastes good and looks good at the same time. A Korean meal always comes with a great number of side dishes, the so-called banchan, served in small bowls and of which Kimchi, considered to be cultural heritage, is the best known. Kimchi consists of fermented and pickled vegetables seasoned with garlic, ginger and green peppers. The Korean kitchen truly offers a whole new world of flavours.

The Ambassador of Seoul: Walk Company



  • Namul Bibimbap.
    Steamed white rice topped with Namul (sauteed and seasoned vegetables).
    Allergens: sesame.
  • Gochujang Bulgogi.
    Sliced beef marinated with red chili paste, red chili powder, soy sauce, chopped green onion, garlic, rice wine and sugar, and grilled.
    Allergens: gluten, milk, sulphites, soybeans.


  • Kodari Kalguksu.
    Cold noodles with half-dried pollock and Yeolmukimchi (young summer radish kimchi).
    Allergens: gluten, fish.
  • Tofu Twigim (deep-fried tofu with anchovy).
    Allergens: fish, soybeans.


  • Gamja Guksu
    Potato noodles with pine nuts sauce.
    Allergens: nuts, eggs, crustaceans.
  • Saeu Gangjeong
    Deep-fried and braised prawns with Ganjang sauce (soy sauce), pear kimchi.
    Allergens: nuts, gluten, eggs, crustaceans, soybeans, sulphites.


  • Chungmu Gimbap
    Cooked rice wrapped in dried seaweed sheets, marinated squid and radish kimchi.
    Allergens: sesame, molluscs.
  • Dwaejigogi Bijijjim
    Braised pork with pureed soybean stew.
    Allergens: crustaceans, soybeans.