Lunar New Year (Seollal) is one of the most important holidays for us in Korea. We are all looking forward to celebrating it this month, as we hope you are too.

Restaurant EVETT will be taking a small holiday over this time to allow our team to spend some time with their loved ones, so please note our additional closure on the 9th & 10th of this month. We hope everyone takes this time to reflect on the year, and embraces the opportunity to gather those closest to celebrate. We have many exciting new dishes, trips and plans to share coming back from the holiday, so keep an eye out and come join us soon.

Happy New Year from all the team!

On January 17th we hosted our first collaboration, of 2024, with Neotype Crew, a group of talented bartenders from some of the best bars in Seoul. We welcomed SooWon from SookHee; Choi One from Carbonic ; and Pat from Pine & Co. They curated a stunning cocktail pairing to go alongside the EVETT tasting menu, for one night only.

Thank you to everyone who was part of the day and to all who attended the event, it truly was a night to remember!

Our second collaboration of the year, and our second collaboration with the talented team at the 1-Michelin Star Restaurant LURRA also happened last month!

Chef Joseph and Alex took to the sky to join the LURRA Team at their home in Kyoto. In this two-day event the two restaurants joined together to create a one-off menu, showcasing the best of Kyoto’s fresh ingredients, while paying homage to Korean produce, food and culture.

Joseph was blown away by the LURRA team's excellent hospitality, passion and energy for cooking. We would like to thank each and every person who was involved and attended the collaboration

Exciting news! EVETT Quinchi has arrived on our menu this month. Quinchi is our unique transformation of korean quince into a refreshing dish served alongside our charcoal - grilled Korean beef and native rice.

Using the basis of a traditional Korean technique, we've introduced quince into the fermentation process of our dongchimi ice for a light floral aroma and taste. This ice is then served along with fresh pear, korean spring garlic shoot, and nengi. As dongchimi is a variety of kimchi that is not typically served with quince, the team have lovingly coined the term Quinchi, and it’s stuck for good.

Served in a quince bowl crafted for each guest by the team, we hope you love our korean twist on quince.