A buffet bill for a family of four could approach 1 million won this Christmas, as major hotels raise their prices ahead of the year-end holiday season.
Buffet prices are climbing by as much as 13.6 percent from the same period last year, with luxury hotels citing rising operating costs and demand for premium dining experiences.
Operating expenses such as sourcing premium ingredients and labor are driving the price increases. Imported ingredients, including lobsters and bluefin tuna, add further cost burdens, along with exchange rate fluctuations.
"Hotels are intensifying their high-end strategies to cope with cost pressures, while simultaneously targeting premium consumers who are relatively price-insensitive," an industry official said.
Josun Hotels & Resorts finalized its December peak season rates on Wednesday for Aria at The Westin Josun Seoul and Constans at Josun Palace, a Luxury Collection Hotel, Seoul.
Aria will charge 185,000 won for weekday lunch and 210,000 won for weekday dinner and weekend meals from Dec. 1 to 17. From Dec. 18 to 31, the prices will rise to 195,000 won and 225,000 won, respectively. Some time slots will see an increase of up to 13.6 percent year-on-year. For Christmas Eve and Christmas Day, lunch will cost 225,000 won and dinner 230,000 won.
Constans will charge 195,000 won for weekday lunch, 218,000 won for weekday dinner and 225,000 won for weekend meals from Dec. 18 to 31. Weekend rates are up 4.7 percent from 2025. On Dec. 24, 25, and 31, all meals will be priced at 235,000 won, a 9.3 percent increase from last year.
The Buffet at Walkerhill Hotels & Resorts is also raising prices by 3.5 percent to 205,000 won for both lunch and dinner meals throughout December.
The Parkview at The Shilla Hotels & Resorts alongside La Seine at Lotte Hotel Seoul have set their year-end maximum price at 235,000 won.
The Parkview's rate from Dec. 18 to 31 follows a 4 percent increase, with premium offerings including tomahawk steak, lobster and unlimited wine. La Seine's price will rise 3 to 4 percent in December depending on the visiting dates, with the restaurant offering seasonal menus such as king crabs, salmon wellingtons and beef short ribs.
During peak seasons, use of partnership cards and membership discounts may be limited, and details will vary at each establishment.
mjcha@heraldcorp.com
