Discover the Spring Culinary Delights at Fairmont Seoul’s Mariposa: Seasonal Dishes and Stunning Views

Fairmont Ambassador Seoul in Yeouido is ushering in spring with a fresh culinary program that celebrates the bright flavors of peak-season ingredients and the season’s joyful spirit.

The offering pairs elegant lounge desserts with a refined tasting menu served up against sweeping Han River views at the hotel’s high-rise restaurant. In the lobby, The Atrium lounge is featuring three seasonal cakes designed to capture spring’s mood. Green Magnolia is available as a whole cake or a mini, giving guests options; it layers matcha mousse with vanilla magnolia monté cream and milk monté cream for a subtle, balanced profile, finished with a chocolate magnolia decoration for a visual touch of spring.

Jasmin de Soie tops an almond génoise with jasmine mousse, kumquat marmalade, and orange ganache monté, marrying floral notes with bright citrus. Éclat de Citron blends orange marmalade with a citrus cheese mousse and a white dacquoise sponge for a refreshingly silky finish.

On the 29th floor, Mariposa’s fine-dining room presents the Mariposa Spring Menu, framed by the open Yeouido skyline and Han River views. Chefs reinterpret seasonal produce with a focus on pure flavors and carefully designed textures. The meal opens with scallop mousse and ceviche made from firm, sweet spring scallops, followed by a textural course of cuttlefish with white asparagus. Next comes a pea royale enriched with smoked spring female crab, morels stuffed with chicken mousse and foie gras to heighten umami, and a butter-and-lemon roasted flounder meunière—each course showcasing the season’s best ingredients.

For the main, Korean beef tenderloin is prepared alongside seasonal asparagus presented three ways—purée, gel, and grilled—to highlight contrasting textures. A slightly bitter deodeok jus rounds out the dish. The course concludes with Bergamot Amber, fragrant with bergamot, and the signature Mariposa Blanc, a dessert that spotlights the luxe pairing of cheese and truffle. Diners can choose from three spring course experiences: Degustation (5 courses), Chef’s Collection (6 courses), or Gala Tribute (8 courses).

The promotion runs through May 31. Guests can book online via Naver or by phone; Mariposa is also available on CatchTable.

A Fairmont Seoul representative said, “We designed this spring culinary promotion so guests can experience spring’s flavors throughout the hotel—from visually striking seasonal cakes to courses that showcase the deep flavors of seasonal ingredients. We hope guests enjoy this sensory dining journey and feel the season’s change with all their senses.”