Mariposa at Fairmont Seoul: 2026 Autumn Dinner Course Review

Autumn in Seoul arrives quietly, with cooler evenings along the Han River, and it is the season I most look forward to at the table. If you are hoping to share a fine dining experience built around seasonal ingredients with someone special, I would like to suggest Mariposa at Fairmont Seoul, the restaurant on the 29th floor of Fairmont Ambassador Seoul in Yeouido.

Chef Andre Lee’s new autumn menu uses seasonal ingredients ranging from squid to Korean pear, and part of the pleasure is discovering, course by course, what he has done with each one. Here is my account of the autumn dinner, along with the practical details worth knowing before you book.

The Setting: Purple Interiors and a Han River View

Mariposa sits on the 29th floor of Fairmont Ambassador Seoul. Walk in and the purple-toned interior comes first, then the wide view over the Han River. From a window seat you can see across Yeouido and the river, and those seats are the reason I keep coming back. Autumn, with its cool breeze, is a good time to visit, and Yeouido Park is only a 5-minute walk away for an after-dinner stroll.

The atmosphere suits an anniversary or a proposal as well as a good dinner with friends, and I find myself returning whenever the seasons change. This time I came for Chef Andre Lee’s new autumn dinner course. Squid, triploid oysters, chestnuts and Korean pear were on the menu, and I wanted to see how he would tie them together.

Welcome Drink: EPC Champagne

The evening at Mariposa at Fairmont Seoul opened with a glass of EPC Champagne, a house with a very short history. I took the choice of something this young as a hint of the style the kitchen is after. I happened to be among the first to taste it when it arrived in Korea, so finding it here was a pleasant surprise. If you are driving or prefer not to drink, a non-alcoholic sparkling option is available. Simply mention it in advance.

The Autumn Dinner Course, Course by Course

1. Scallop Mousse, Ceviche and Caviar

The meal began with scallop mousse and ceviche, plated to show the journey from caterpillar to butterfly. Mariposa means butterfly in Spanish, so it was a natural place to start. The scallop, firm with a gentle sweetness, was worked into a soft mousse that kept its creamy texture. Yuzu, fennel and arugula kept the ceviche fresh, and the caviar, placed piece by piece on top of the mousse, added just enough salt.

2. Squid Tataki with Shrimp Consommé, Artichoke, Finger Lime and Chorizo Oil

Three pieces of squid, seared at the table. This was seasonal squid given a light tataki sear, just enough for a hint of smoke, and I liked that Mariposa’s autumn dinner puts part of the cooking in front of you. Inside, the squid was still springy and chewy. A shrimp consommé, simmered with shrimp and white soybeans, was poured over it, deep and savory without covering the squid. A faint spice, the artichoke and the finger lime that popped with each bite gave it more going on than I expected.

3. Lobster, Endive, Sweet Potato and Tangerine Caraway Bisque

Lobster was the seafood main, firm and full of the sea. Underneath was sweet potato, oven-roasted to bring out its sugar and finished as a smooth mash, and gently cooked purple sweet potato made the plate look like autumn. The bisque, slowly reduced from lobster and aromatic vegetables, carried caraway and a bright tangerine note. Slightly peppery, bitter endive cut through the sweetness.

A light sorbet followed to cleanse the palate.

4. Charcoal-Grilled Hanwoo Tenderloin, Crispy Triploid Oyster and Chestnut Jus

The meat course was charcoal-grilled Hanwoo tenderloin. As the straw-smoke aroma drifted across our table, I briefly felt as though I had gone camping, though in considerably better clothes. The 1++ grade Hanwoo tenderloin was tender and grew richer with every bite. Next to it, a crispy triploid oyster with a briny center, an oyster-and-beef pairing I had not tried before. A sweet, nutty chestnut jus and shrimp salt brought the flavor of the beef forward.

5. Pear and Elderflower Dessert

Dessert was seasonal pear with elderflower. A rice jelly scented with vanilla bean and tonka bean sat alongside, with lemon curd for a sharp, bright note. A quiet finish after the beef. Petits fours of chocolate and madeleines followed, and I had them with a warm cup of green tea.

Pro Tips for Visiting Mariposa at Fairmont Seoul

1. Ask for a window seat when booking. The Han River and Yeouido view is the reason I keep coming back.
2. Mind the timing. Dinner service resumes after the 14:30 to 17:30 break, and last order is at 20:00.
3. Non-alcoholic option. If you are driving, let the staff know in advance and they will serve a non-alcoholic sparkling drink instead of champagne.
4. Plan a walk afterward. Yeouido Park is a 5-minute walk away, and in autumn the evening air is perfect for it.
5. Easy access. The hotel is connected to The Hyundai Seoul, and on-site parking and valet are available.
6. Check the ALL Accor+ Explorer membership. Members receive 30% off food and 15% off drinks at participating Accor hotel restaurants and bars, according to Accor.

You can check the full list of participating hotel dining venues on the ALL Accor+ Official Website.

Is the ALL Accor+ Explorer Membership Worth It at Mariposa?

The 29th-floor view and atmosphere are reason enough to visit Mariposa at Fairmont Ambassador Seoul, but the ALL Accor+ Explorer membership benefits can make it a lighter commitment. If you are looking for fine dining for an anniversary date or a gathering, the savings can easily exceed the annual fee, so I recommend checking the membership benefits before you go, and with that, I end this post.

Note: This post contains affiliate links. If you book or sign up through these links, I may earn a small commission at no extra cost to you.