Busan is good

A Journey from Ingredients to Stories: Publication of the “2026 Taste of Busan” Guidebook

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Busan Metropolitan City (Mayor Park Heong-joon) announced that it has published the “2026 Taste of Busan” guidebook, which introduces Busan’s representative restaurants and local food culture.

“Taste of Busan” is the city’s representative food culture guidebook, comprehensively presenting Busan’s culinary culture, local ingredients, and diverse content centered on carefully selected restaurants chosen each year through its own criteria and procedures.

This edition introduces 146 restaurants across Busan in four languages—Korean, English, Chinese, and Japanese—while also presenting the characteristics and stories of local cuisines by region, conveying the diversity and appeal of Busan’s food culture.

In particular, this year’s guidebook goes beyond simply introducing popular restaurants and reflects a local food ecosystem perspective that encompasses the entire process from production to consumption.

It delivers the background and value of food, as well as the significance of local ingredients, through chef interviews and introductions of ingredient producers such as Urban Farmers Co., Ltd. It also provides a multidimensional presentation of Busan’s unique culinary culture by including information on local food resources such as food streets and traditional dishes.

Representative local food areas such as Myeongji Happy Village Food Town and Jagalchi Beef Tripe Street are organized into a separate supplement. Thirteen traditional Busan dishes are introduced, including Dongnae Pajeon, sliced raw fish, black goat bulgogi, grilled hagfish, braised monkfish, stir-fried octopus, braised crucian carp, grilled conger eel, milmyeon, dwaeji gukbap, bokguk, haemultang, and jaecheopguk.

In addition, in collaboration with Busan’s excellent food manufacturers, the guidebook includes “Busan Food (B-FOOD) Recipe Season 3,” which features finger food menus developed using certified products, thereby expanding food content based on local ingredients.

The guidebook also includes QR codes for foreign-language menus for 50 restaurants selected through the city’s “Digital Foreign Language Menu Support Project,” improving convenience for international visitors by providing menus in seven languages: English, Simplified Chinese, Traditional Chinese, Japanese, Vietnamese, Russian, and Arabic.

The “2026 Taste of Busan” guidebook is available for online viewing and download via the Busan Tourism Portal (visitbusan.net > Travel Preparation > Guidebooks & Maps).

Printed copies will be distributed at selected “Taste of Busan” restaurants, tourist information centers across Busan, consulates, the Busan Tourism Organization, and relevant departments of district offices.

In addition, portable “photo cards” containing information on selected establishments will be produced and distributed free of charge starting mid-April at tourist information centers and other locations, allowing visitors to experience Busan’s culinary offerings more easily and enjoyably.

Meanwhile, “Taste of Busan” is the city’s flagship food culture guidebook aimed at revitalizing the local dining industry and expanding Busan’s culinary culture globally, and it is actively used as a key food tourism and promotional content at domestic and international events.

In particular, at the 2025 annual general meeting of the Food Capitals by Délice Network, which consists of 25 cities in 18 countries worldwide, Lausanne, Switzerland, referenced the structure of “Taste of Busan” to produce its own gourmet guidebook, demonstrating that Busan’s food content is spreading internationally as a policy example.

Cho Gyu-yul, Director General of the Citizen Health Bureau of Busan Metropolitan City, stated, “The ‘Taste of Busan’ guidebook is a representative content that systematically captures Busan’s food culture. We will continue to enhance Busan’s culinary competitiveness and provide more attractive food experiences to both domestic and international tourists through various initiatives that connect local ingredients and food content.”