El Txoko de Terreno

El Txoko de Terreno

This Spanish🇪🇸restaurant specializes in Spanish cuisine which includes meats🥩and fish grilled over hot coals. There is no gas grill here. Most of the dishes are tapas sized potions (i.e., small plates).

The chef-owner, Chef Shin Seung-hwan, has work experience in Japan, the United States, Dubai, Thailand and Spain. He grows a lot of his own ingredients at his farm in Gongju, South Chungcheong. Chef Shin’s other more formal restaurant in Jongno – Terreno – was recently awarded a one-Michelin star in 2019.

This place is located in Hannam Dong near the UN Village entrance.

This place is delicious but it’s also on the pricey side. Reservations are absolutely recommended. The restaurant consists mainly of a bar countertop with one table by the entrance that seats about 6 people and 1 private room that should be reserved several weeks in advance if you want to reserve it on a Friday or Saturday.

Our Tomahawk steak waiting to be grilled.
Very yummy.
They use the authentic and high-end 5J jamón iberico bellota.
Complimentary gilled (sourdough) bread. So delicious. Try not to eat too much of it otherwise you may get too full to eat the other delicious dishes that follow.
Aceituna (₩7,000) – Preserved Spanish olives with orange skins and spices.
Pulpo (Grilled Squid) – Seasonal Item. Not on the menu as of June 2020.
Grilled Red Sea Bream (도미) – Seasonal Item. Not on the menu as of June 2020.
Ensalada Tomate Con Queso Burrata (₩22,000) – Tomato salad with 15-year aged sherry vinegar, burrata cheese
Jamón Iberico Bellota (₩40,000) – Acorn fed Iberican cured ham. A bit on the small side for that price. Not sure I would order it again.
Tortilla De Bacalao Y Pilpil (₩23,000) – Spanish omelette with salted cod and pilpil sauce.
Boletus Edulus (₩25,000) – Penny bun mushroom, potato, egg yolk, jus of penny bun, grated manchego cheese.
Izkira (₩22,000) – Chargrilled red langoustine (shrimp), garlic and chili confit.
Arrain (₩38,000) – Wood charcoal grilled fluke (광어), grilled garlic and dried pepper oil. They de-bone the fish for you.
Croqueta de Jamón Iberico (₩5,000) – Iberico ham fried croquet. One order has 2 pieces. Pictured above are two orders.
Most of the dishes are cooked over the coals.
Not sure if this is the Txuleta (rib @₩16,000/100g) or the Solomillio (Black Angus rib eye steak @₩17,000/100g) that is being cut up ready to be served.
The highlight of the night. Txuleton (₩16,000/100g) – Tomahawk steak seasoned with grilled pepper accompanied by chimichurri sauce and onions. Pictured above is 1 kg of goodness (₩160,000)
We ordered the steak Medium.
Chef Shin Seung-hwan aka Chef Carlos
Baked Brie Cheese (₩18,000) – Served with preserved chestnut and agave syrup.
La Viña (₩10,000) – Cheese tart of San Sebastian with milk ice cream.
Vanilla ice cream covered with Spanish sherry (see below).
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