Michelin‑starred restaurant owner faces jail for serving ants as dessert garnish

South Korean prosecutors have announced a criminal case against the chef and owner of a Michelin‑starred restaurant over the use of ants in desserts, calling it a violation of the country’s food‑safety laws.

Ants are not permitted on the official list of edible insects in South Korea, which currently includes species such as grasshoppers, locusts and two‑spotted crickets. Ten restaurants in Seoul have earned two Michelin stars, but none are allowed to serve ants according to the government’s regulations.

Prosecutors are seeking a one‑year prison term and a fine of 20 million Korean won (about $13,510). The case came to light after the Ministry of Food and Drug Safety discovered online reviews and photographs of dishes topped with millions of ants.

Investigations estimate that some 49,000 ants, imported from the US and Thailand, were used in a number of menu items over a four‑year period. Health authorities also found that the ants carried heavy‑metal concentrations up to 55 times higher than typical edible insects.

In its defence, the chef claimed that the ant garnish appeared only in a small portion of the 15‑course menu as a sorbet topping, and that diners were offered alternative garnishes such as fermented vinegar or edible flowers.

Ant eating is a culinary tradition in several cultures worldwide. In Thailand and Cambodia, creeper ants and their eggs are used in dishes, while Colombian cuisine treats queen ants as a delicacy comparable to caviar. Still, South Korea’s stringent food‑safety criteria, which assess toxicity, nutrition and hygiene, have not yet approved ants for human consumption.

The court will deliver a verdict on the 2 September hearing. Until then, the restaurant remains on trial for its controversial menu choices.