This page explains how our guides are made and what you can expect from them.
How we choose places
We write about places we think a visitor would be glad to have found: restaurants with a local following, long-running specialists, and places that do one dish particularly well. Signals we look at include our own visits, how long a place has been running, what people in Korea say about it, and whether it is reachable for someone without a car or a Korean phone number.
We do not accept payment to include a place in a guide. If a post is ever sponsored, or a meal or stay was provided free of charge, the post will say so clearly at the top.
What we publish for each place
Korean and English names, address, map, opening hours, break time, closing days and – where known – prices of signature dishes. Opening hours and prices in Korea change often, so each guide shows its publication date, and we recommend checking the restaurant's current map listing on the day you go.
Photos and embedded posts
Photos in our guides are either taken by our writers or embedded from the restaurant's own public Instagram account, in which case they remain the property of their owners and are shown through Instagram's embed feature. Maps are provided by Google Maps.
Corrections and updates
If a place has closed, moved or changed its hours, or if we have simply got something wrong, please email help@connecton.co.kr with the page address. We check reports and correct the page; restaurants that have closed for good are removed from our guides.
Restaurant owners can also contact us to update their details.
Translations
Guides are written in English and machine-translated into Korean, Japanese, Chinese and Spanish. Translations can contain errors; the English version is the reference.
Advertising
korea visit may show advertising, including ads served by Google. Ads are clearly separated from editorial content, and advertisers have no say in which places we write about or what we say about them. See our privacy policy for how advertising cookies work.