Best Dishes at Sollip

The signature dish. Daikon is thinly sliced and arranged in a tarte tatin (upside-down tart), caramelizing slightly as it cooks, then inverted. The pastry is crispy and brittle — more like a tarte fine. It's topped with kimchi (funky, spicy), toasted barley (nutty, textured), roasted potato, and burnt hay (smoky, aromatic). The contrast between the sweet, tender daikon and the spicy kimchi is essential. This is Korean-European fusion at its most elegant: the daikon is French technique, the kimchi is Korean soul.

Thin slices of premium wagyu beef are cooked lightly so they remain rare and tender. The fat renders at body temperature, releasing umami. They arrive with slow-cooked beef (possibly cheek or brisket) and seasonal vegetables treated with precision — each element is considered. The wagyu is the star. This is refined carnivorous cooking: no heavy sauce, just the beef's natural flavour and fat.

Nurungji is scorched rice from the bottom of the pot — traditionally eaten as a snack in Korea. Here it's reimagined: crispy, aromatic, and placed on celeriac purée (creamy, subtle) with mung bean jelly (light, delicate). The rice is textural and nutty. The celeriac is earthiness. The jelly provides a gossamer-thin, barely perceptible textural element. This is refinement through simplicity: Korean comfort food reimagined in fine dining language.