A Michelin-starred restaurant in South Korea served desserts garnished with black ants. The owner risks imprisonment for violating food safety regulations.

A restaurant in the Gangnam district of Seoul, run by Australian chef Joseph Lidgerwood, has sparked controversy after using black ants as a garnish for dishes, instead of sugar decorations. The Ministry of Food and Drug Safety has launched an investigation following customer posts on social media, and the owner faces up to a year in prison and a fine of 20 million won (approximately 12,000 euros).

Authorities discovered that the ants used contained heavy metals in quantities up to 55 times higher than those found in regular edible insects, raising food safety concerns. Although the owner claims that the ants were used in a small proportion of the 15-course menu and that guests had options without insects, these are not among the species approved for consumption in South Korea. The court's verdict is expected on September 2.