Home > Culture > Food & Travel

Gucci's restaurant unveils summer menu infusing prized seasonal ingredients

Published: 03 Jul. 2024, 14:36 Updated: 03 Jul. 2024, 17:00

LEE JIAN
[email protected]

Jeju guanciale at Gucci Osteria da Massimo Bottura Seoul in Yongsan District, central Seoul [GUCCI]

Gucci's restaurant at its flagship Gucci Gaok in Yongsan District, central Seoul, launched its summer menu on Wednesday.

Helmed by the restaurant's head chef Jeon Hyung-kyu, the new offerings at Gucci Osteria da Massimo Bottura Seoul restaurant focus on vitality, infusing local ingredients enjoyed by Koreans during the summer into traditional Italian dishes.

Some standout items include estate, which incorporates Korea's seasonal steamed croaker fish into southern Italy's zucchine alla scapece; under the sea, which combines linguine burro e acciughe pasta with local abalone; and Jeju guanciale, which uses Jeju Island's black pork instead of Italy's traditional bacon and is served with the highest grade of shiitake mushrooms and paccheri pasta stuffed with pecorino romano cheese.

Estate at Gucci Osteria da Massimo Bottura Seoul [GUCCI]

Desserts include a summer tarte tatin, a pineapple fruit tart infused with caramel, and a sesame praline served with a side of ginger gelato.

The new menu is available in either a five (140,000 won, or $100) or seven tasting course (190,000 won), as well as à la carte. Reservations are available on the local restaurant platform CatchTable.

Under the sea at Gucci Osteria da Massimo Bottura Seoul [GUCCI]

Gucci Osteria was initially launched in Florence, Italy through a partnership between chef Massimo Bottura and Gucci. The Seoul branch is the brand's third global establishment, opening last March followed by venues in Los Angeles and Tokyo.