Schedule Osteria

Capellini with premium dulkireum and red herb sauce, topped with uni, sweet shrimp, chamnamul, dill

Potato gnocchi made with steamed potatoes and directly kneaded with fresh pasta, in a mushroom butter cream sauce, with truffle from Umbria, Italy

After a long fermentation of bean paste, the East Sea octopus is grilled over charcoal, served with potatoes in a Mediterranean-style dish.

Available for order starting from a minimum of 200g, in increments of 100g.

Available for order starting from a minimum of 200g, in increments of 100g.

A soup topped with onions caramelized for 3 hours, baguette, and Gruyère, baked once more in the oven.

A salad topped with seasonal fruits grilled with a torch on ricotta cheese.

A Caesar salad topped with baked mini cos lettuce and bacon crumbles to add crunchiness

Arancini made with Volonèje sauce boiled directly in the store and aioli sauce

Ripe tomatoes, premium balsamic vinegar, and extra virgin olive oil accompany burrata cheese on grain bread

Ceviche with Namhae Coast Defense, Shallot Pickles, Minari, Seasonal Fruit Segments, Miso Sauce, and Romesco

Halibut aged on avocado and tomato, topped with walnuts tartare

Risotto flavored with natural Namhae golden threadfin, bullet king oyster mushrooms, parsley oil, and Grana Padano cheese.

Classic carbonara made with egg yolks and pecorino cheese without cream sauce

Spaghettini with bacon and cherry tomato sauce, topped with cheese tuile