Koleuk

A traditional stew from the Burgundy region of France, cooked for a long time with red wine, tomatoes, and domestically sourced beef.

A French home-style dish made by baking a tomato filled with sautéed beef, vegetables, and mozzarella cheese.

A stew made with eggplant, zucchini, and tomatoes, seasoned with herbs and olive oil. A representative dish of the Provence region in France.

A fragrant cream pasta made with basil pesto and cream prepared in a Korean style.

Pasta made with ragu sauce that is simmered for over 3 hours with beef and vegetables, combined with cheese and tomatoes.

A spicy tomato-based pasta that is fittingly 'angry' and 'furious' with pepperoni topping.

A pink Rosé pasta with a tomato and cream base that balances richness, topped with grilled shrimp.

A dish made by frying baby potatoes that have been boiled on low heat for over an hour with a creamy truffle sauce.

A platter with cheese, ham, olives, fruits, nuts, baguette, and biscuits on an olive wood board (serves 1-2 people)

A platter topped with cheese, ham, olives, fruits, nuts, baguette, and biscuits (For Solo Drinkers Only)

A dish topped with cheese and plenty of ham on sweet melon dice.

A salad topped with whole bacon, croutons, and cheese on whole romaine.

A fresh menu made with a green vegetable puree base, basil sauce, seasonal fruits, tomatoes, and mozzarella.

A dessert topped with homemade compote, cranberries, and plenty of honey on baked Camembert cheese.

A simple appetizer of olives and cheese soaked in olive oil