Dining · Italian · Busan
Fiotto
A husband-and-wife team who still farm the land build a fresh-pasta tasting menu on Dalmaji Hill from their family's vegetables.
Chefs who farm
Fiotto is run by a married couple, Lee Dong-ho and Kim Ji-hye, who are farmers as well as chefs. Vegetables come from the family farm in Yeongcheon, in North Gyeongsang; in 2024 they grew about fifty crops there, and Michelin’s inspector put the share of vegetables and fruit from the parents’ farm at more than ninety per cent.
The name is an Italian word for a sudden, powerful outburst. In May 2025 the restaurant moved to Dalmaji Hill in Haeundae, Busan, into the cultural complex Eche, where the room is finished in wood tones, beige and grey, with counter seating.
A pasta menu with farm roots
The cooking is contemporary Italian, and the tasting menu is built around fresh pasta, balanced with other starch-based dishes. Much is made in house: the pasta, cured ham, kombucha vinegar and syrups. Beyond the farm the couple use Jirisan pork and native Korean rice, and Michelin notes a restrained hand with sweetness.
GQ Korea describes a kitchen that works with rare native ingredients and pays particular attention to fermentation and ageing. One dish from 2025 shows the approach: a native Sangri pumpkin with black pork steak, sage and pomegranate purée, with a Hanwoo course placed mid-menu.
Green Star and star
Fiotto holds a Michelin star in the 2026 Michelin Guide South Korea, alongside a Michelin Green Star for its sustainable practice. The couple still work the land themselves.
Sources: Michelin Guide; Vogue Korea; GQ Korea
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