Sollip

Understated and tricky to pigeon hole, Sollip tends to fly under the radar in the talk about London's best restaurants. Some of that, perhaps, is down to the restaurant's humble nature - the exterior is unassuming, as is the pared back interior that gives nothing away. However there is a distinct sense of calm, from neutral tones to tranquil waiters gliding through the restaurant.

Dinner offers a tasting menu only, which sees seven unique courses combine the perfect level of familiarity and innovation, blending French and Korean sensibilities. The meal starts strong with a standout bite - the gamtae sandwich. A small wedge of Caerphilly cheese is pressed between two bite sized slices of brioche, fried in cultured butter and wrapped in gamtae seaweed. It’s soft, satisfying, and the seaweed gives a truffle-esque taste to incorporate more recognisable flavours. It’s an absolute triumph.

Each dish that follows is carefully considered, packed with flavour and immaculately presented; from squid tagliatelle to a barbecued squab with rhubarb, but it was the daikon tarte tatin with roast potato puree that reigned supreme. It entices you with its glossy exterior, but captures you through with it's multiple textures and subtle, distinctive flavours. The roast potato puree is as one would expect, only better. Reminiscent of a Sunday dinner, it was the perfect accompaniment to the buttery, caramelised daikon tarte.

The meal ends with a black pain perdu so dark you can barely make it out against its jet black bowl. It’s served with an ice cream made with Korean black soybeans, burnt vanilla sauce and pecan grains. Again, there's careful consideration going into every aspect of the dish, from texture to flavour, which combine to make yet another unforgettable dish.

All in all, Sollip is a remarkable restaurant. It offers a unique dining experience - something less common in London than you may think - that leaves a lasting impression. When sampled alongside the wine pairing (a collection of Europe’s finest wines), it's a real treat - perhaps one of the city's most singular food experience. This is certainly more suited to special occasions, but we can guarantee it’ll be one you won’t forget.

This low-key Korean-European fusion restaurant in London Bridge (only a few minutes walk from The Shard) may appear minimalist and casual, with its plain plaster-washed walls and bare tables, but there are some very experienced chefs at its helm.

Sollip is a Michelin-starred fine dining restaurant run by husband and wife team Woongchul Park and Bomee Ki, who both boast impressive culinary CVs. The pair met while studying at famous cookery school Le Cordon Bleu in London, with husband Woongchul going on to work at The Ledbury and Koffmann’s, while wife Bomee was a pastry chef at The Arts Club.

After a brief stint back home in Korea, the couple have returned to London to focus all of their attention on Sollip, their first solo venture (the name translates from Korean as ‘pine needle’, an ingredient used to control flames and smoke in traditional Korean cooking). In the daytime, Sollip acts as a Korean grocers selling a small selection of condiments in cutesy glass jars, with products up for grabs including various types of homemade kimchi and some seasonal Jangajji too (a medley of pickled vegetables).

In the evening, the space transforms into a restaurant where guests can enjoy both traditional and contemporary Korean dishes, with some drawing on European influences. Choose from the likes of braised beef short rib with cured cucumber, black truffle and butter rice or opt for fish instead with the catch of the day served in a white beef broth with Chinese cabbage on the side.

Sollip’s selection of puddings further reinforces its ethos of marrying European and Korean cooking, with intriguing options including ice cream made with Perilla oil and topped with Granny Smith granita or a fig leaf creme brulee. If you prefer liquid desserts however, explore Sollip’s impressive selection of wines, which reads like a love letter to the continent.