'Greenhouse Restaurant' in Seoul... Mayfield Hotel Opens European Cuisine Restaurant

Greenhouse Concept Full-Glass Restaurant
From Homegrown Ingredients to Your Table
CEO Kim Young-moon: "To Convey the Comfort Plants Provide"
Restaurant Renewal Begins, Various Business Ventures Planned

The restaurant 'The Q' at Mayfield Hotel Seoul.

[Asia Economy Reporter Jeon Jinyoung] The Mayfield Hotel Seoul’s restaurant ‘The KEW’ has completed over three months of preparation and reopened on the 18th as a modern European cuisine restaurant.

Kim Youngmoon, CEO of Mayfield Hotel, held an opening commemorative meeting on the day and stated, “Through this restaurant renewal, we will solidify the identity of a non-chaebol local hotel in Korea,” adding, “We will strive to convey the comfort provided by plants and the value of rest.”

Considering the increase in people pursuing an eco-friendly lifestyle after COVID-19, Mayfield Hotel expanded its Italian limited menu to European cuisine and renewed the restaurant.

‘The KEW’ is named after the Royal Botanic Gardens, Kew in the UK, the world’s largest botanical garden. Mayfield Hotel started in 1962 on a 100,000㎡ orchard site. Over more than 60 years, it has cultivated the land and created a greenhouse restaurant under the concept of a ‘forest greenhouse garden.’ The restaurant features floor-to-ceiling glass windows that offer views of green scenery surrounded by pine and Korean dogwood trees. The planterior, using plants grown directly by the hotel’s landscaper, and the stylish white and wood-tone interior add a sophisticated feel.

The KEW presents modern European cuisine characterized by unique textures and delicate plating for each menu item. It offers lunch and dinner dining courses, ? la carte menus, and seasonal menus reflecting seasonal ingredients, along with a variety of wines and champagnes. In line with the trend of interest in healthy food, The KEW uses ingredients such as asparagus and onions managed from sowing to harvest at the hotel’s directly operated farm spanning approximately 200,000 square meters. It also features the use of Korean fermented foods like soy sauce and cooking methods such as low-temperature cooking to ensure gentle digestion.

Starting with this restaurant renewal, Mayfield plans to attempt various renovations and overseas expansions. In a Q&A session, CEO Kim revealed, “We will soon open a Mayfield bar at Magoknaru Station, and next year we plan to reorganize the Korean restaurant,” adding, “We also have plans for overseas expansion, with Atlanta, USA as the target region.”