Seoul Berlin

NaNum shows the unknown side of a food culture characterised by millennia-old wisdom. Just a few decades ago, Korea was not a high-tech, K-wave country, but the population suffered from poverty and hunger. But typical of Korea: the people were inventive, they experimented and collected wild plants and roots in the mountains, they knew how to preserve the little food they had. And they did so in such a way that more nutrients were available to the body. They shared their knowledge of temple cuisine and were guided by the nutritional principles of yin and yang, which strive for harmony and balance in body and mind.

There are great things to discover in this ancient culture. We are inspired by it because we believe that it can also be a source of inspiration for the necessary reorientation of Western cuisine. With a modern twist, we create personal, expressive menus that are healthy and invigorating, rich in flavour and full of surprises.

our lifesaver

Have you ever felt gamdae on your tongue? Or ever tasted dry-cured fish? Why does the vast universe of seaweed belong on our plates? And what does this have to do with our future?

The sea brings rain and water, it regulates the earth's climate. Seaweed binds huge amounts of CO² (more than tropical forests) and provides us with nutrients such as minerals, vitamins, omega-3 fatty acids and iodine. Dry-matured fish provide high-quality nutrition and are a way of using resources responsibly. We invite you into a delicious and magical world, provide background information and take you straight into the future.

and cost the time

Who has heard of zangazi? Or homemade soya sauce? Who knows the difference between dön dsang and miso? Who knows the wonders of natural yeasts? Or kimchi, which is crunchy but neither sour nor salty?

Fermented Zangazi are precious metamorphoses of plants, roots, flowers, stems and mushrooms - with a different timeline. Over fifty plant-based transformations await their grand entrance at NaNum for dinner. There is a selection to savour every evening. The results delight with flavours, pamper the stomach and nourish the body. There is life and time in the food.

Wine

The menus are accompanied by natural wines that build a wonderful bridge between East and West. Both celebrate metamorphosis through fermentation, both are based on the natural principle of spontaneous fermentation. Both avoid fining agents, artificial enzymes and chemical additives. Grapes and vegetables are neither genetically modified nor do they receive synthetic fertilisers and herbicides. They bring the vitality of healthy soil into the glass and onto the plate. *** Translated with www.DeepL.com/Translator (free version) ***