Suncheon-si Selects Top 10 Best Restaurants in the Gourmet Battle

‘Gosu Matjip’ Winner Bucheori Lake, ‘Noodle Matjip’ Winner Darak Curry Lake Park Branch

[Suncheon=Asia Economy Honam Reporting Headquarters Reporter Lee Hyung-kwon] Suncheon City, Jeollanam-do (Mayor Heo Seok) announced on the 2nd that it has selected 10 restaurants through the 'Suncheon Gourmet Competition' held to revitalize food tourism.

Now in its 6th year, the Suncheon Gourmet Competition was conducted through an open call divided into two categories: 'Master Restaurants' for general cuisine and 'Noodle Restaurants' for noodle dishes.

After six days of expert on-site evaluations and preference surveys of tourists and citizens, the grand prize for Master Restaurants went to 'Minari Chadolbagi Hansang at Bucheori Lake,' and for Noodle Restaurants, the honor was awarded to 'Alsaewoo Curry Udon at Darak Curry Hosu Park Branch.'

The city selected a total of 10 restaurants as gourmet spots by awarding grand prizes, excellence awards, merit awards, and special awards in each category, presenting the Suncheon Mayor's Award and the Suncheon City Council Chairman's Award.

Additionally, 13 restaurants (10 Master Restaurants and 3 Noodle Restaurants) that were shortlisted received the Korean Food Service Industry Association Suncheon Branch Chief's Award.

Since 2018, in response to the increasing demand for gourmet travel and to discover food tourism resources, Suncheon City has held the Suncheon Gourmet Competition, selecting 76 gourmet restaurants across seven categories including Korean traditional set meals, grilled chicken, soups and hot pot dishes, home-style meals, and aesthetically pleasing restaurants.

The city plans to nurture the selected gourmet establishments into tourism resources equipped with quality taste and service by posting gourmet plaques, providing table setting and mindset improvement training, and conducting continuous monitoring and promotion.

A tourism official stated, “To further enhance the taste of Suncheon, we will continuously strive not only to discover food tourism products but also to provide training to strengthen the competitiveness of local dining businesses and to activate ecological gourmet tourism.”