Here’s where to imbibe in the colorful South Korean capital.
For a long time, Seoul’s bar scene was dominated by beer, Korean spirits soju and makgeolli, and etiquette such as receiving drinks with two hands. Then, in 2015, Speakeasy Mortar opened in the city’s glamorous Hannam-dong neighborhood, marked by all the usual trappings (discreet address, robust whisky selection, no-photos-allowed policy). The bar quickly captured the attention of a younger, more creative generation of entrepreneurs eager to rewrite the nightlife norms in their hometown.
Today, Seoul’s coolest cocktail dens don’t chase trends – they establish them. From an award-winning spot championing sustainability to a space-age-inspired underground boîte with live DJs, ahead are four bars to bookmark for your next vacation to South Korea’s capital. Tipping isn’t the norm and is sometimes even frowned upon, so go ahead and treat yourself to another round.
Cobbler
Seoul has an uncanny knack for merging the old and new – as evidenced by its growing number of hanok bars. Rather than inhabiting new builds, these watering holes take up residence in traditional Korean houses, historically marked by tile roofs, pine beams, and mulberry-paper-lined windows. Despite the city’s trend-driven nature, Naeja-dong’s Cobbler – by veteran bartender Robin Yoo – has remained a favorite since opening in 2016. Here, the staff work off your preferences, instead of a menu, to craft something expressly for you. Another sweet touch is the complimentary fruit cobbler presented to all guests as a welcome treat.
Villa Records
Following a bartending stint in New York City, Yeongjun Felix Jo returned to Seoul in 2019 to strike out on his own. In a setting influenced by space age aesthetics, Villa Records’ suited bartenders fling dry ice over their shoulders for dramatic effect, stream shots down patrons’ throats, and whip up both classic and “molecular” takes on well-known libations. Its classic Negroni packs a punch with two gins and three vermouths, while the molecular version mixes coffee-flavored gin and cacao-butter fat-washed Campari, finished with a dollop of warm chocolate-orange espuma.
Pine & Co
Since it’s hard to find this Apgujeong-dong speakeasy on the first go, let us lead the way: From the nondescript building marked with a “33” sign, look for the reflective glass door immediately to the left. Enter and descend the concrete stairwell flickering with pine-scented candles, push through a second door, and press the call button on the graffitied wall to be let in. Kitted out more like a laboratory than a bar, with a rotovap, sous vide machine, and vacuum sealer, Pine & Co spotlights humble, everyday Korean ingredients. The popular Nuruk is an effervescent highball made zippy and nutty by toasted barley and nuruk, a fermentation starter used for soju, makgeolli, and other traditional Korean spirits.
Zest
What started as a passion project by four jobless friends (Demie Kim, Sean Woo, Jisu Park, and Noah Kwon) has matured into one of Asia’s most celebrated bars. Situated in affluent Cheongdam-dong, the understated Zest, unlike many of its counterparts, is refreshingly easy to find. Zest’s claim to fame is its zero-waste policy. The best-selling Jeju Garibaldi, for example, incorporates the bright-orange juice from Jeju Island hallabong (a tangerine variety); the remaining peel and pulp are used for a finishing powder and pickled garnish, respectively, in two other drinks.
