Oct. 1–31: Collaborative dining promotions held among Busan-based eateries… Expanded from the first half of the year with 15 teams and 31 establishments participating

The City of Busan (Mayor Jeon Jae-soo) and the Busan Tourism Organization (President Lee Jung-sil) announced that they will host the "2026 Busan Gourmet Selection" from October 1 to 31, a culinary collaborative promotion featuring representative dining establishments in Busan.

The "Busan Gourmet Selection" is a collaborative gastronomic promotion where different culinary brands form teams to reinterpret their signature menus or develop new, joint dishes. Participating establishments will sell these newly developed collaborative menus and special packages for a limited time throughout the month of October. Through this, the city aims to promote the diversity of Busan’s culinary scene and offer citizens and tourists a unique gastronomic experience.

This second-half event features a total of 15 teams and 31 establishments, expanding from the 13 teams (26 establishments) in the first half of the year.

Participating restaurants (15 teams, 31 locations): ① Baekil Pyeongnyang X Busanae, ② Lessense X Osteria Eoboo, ③ Ramsay X Mulmangcho, ④ Boseong X Yunseul & Gadeukhanjip, ⑤ Make Zero X FM Coffee, ⑥ 19 Burger Table X Seokbong Galbitang, ⑦ Chaaejeon Halmae Kalguksu X Six Seasons, ⑧ Sakanaramen X Eudeumi Robata, ⑨ Ilgwang Misik X Ramare Bakery & Pizza, ⑩ 1953 Brother Pork Soup X Bokgyeo-ok, ⑪ Poema Coffee X Bake Hone, ⑫ Taesungdang Co. X Hytte Roastery, ⑬ Yangsan Gukbp X Shunsai Kubo X Sogonggan, ⑭ Chef Gon X Sushi Hou, ⑮ Ipte X Ora Ski.
By collaboration type, the event consists of 6 teams pairing Michelin Guide-selected restaurants with local establishments, and 9 teams pairing local eateries together. The scope of participation has been broadened beyond restaurants in various fields such as Korean, Western, and Japanese cuisine to include the coffee, bakery, and dessert sectors, showcasing the colorful charms of Busan's culinary scene.

To raise awareness of the participating establishments and collaborative menus and to enhance convenience for citizens and tourists, the city will promote the event using various online channels. A dedicated promotional page for the "2026 Busan Gourmet Selection" will be operated on the gourmet reservation platform "Catch Table," allowing users to check information such as participating businesses, collaborative menus, sales schedules, and reservation methods at a glance. In addition, the city’s official social media channels (SNS) will be utilized to widely publicize the event and the collaborative menus of each participating venue.

The "Busan Gourmet Selection," which was test-run last year (2025), has been expanded into a regular bi-annual event starting this year (2026), yielding meaningful results in terms of expanding participation in the local food service industry and discovering new gourmet tourism contents. The first-half event held in June saw a total of 13 teams and 26 restaurants develop 30 types of collaborative menus utilizing local ingredients, attracting a total of 2,425 visitors.

While last year's event focused primarily on Michelin Guide-selected restaurants, an open public contest method was introduced starting this year, allowing any Busan-based eatery to participate regardless of Michelin status. This second half aims to strengthen the participation foundation of the local culinary industry by expanding the scope to bakeries and cafes, and to develop Busan’s diverse culinary resources—ranging from Michelin-selected restaurants to local hidden gems and dessert spots—into competitive tourism contents.

Na Yoon-bin, Director-General of the City's Tourism Contents Industry Bureau, stated, "The 'Busan Gourmet Selection' is a project where culinary entities from different fields, such as Michelin-selected restaurants, local eateries, and bakeries and cafes, collaborate to create new tastes and experiences unique to Busan." She added, "We will continue to develop the diversity of Busan’s culinary scene into competitive tourism content and actively support the mutual growth of the local food service and tourism industries."