Over the past few years, a streamlined selection of antipasti paired with a stronger focus on primi has become a clear trend in Seoul’s Italian dining scene. In keeping with this shift, the restaurant presents a concise menu that stays true to its northern Italian roots as well as the chef’s personal philosophy, sensibility, and style. Standout dishes include tajarin and cacio e pepe, richly flavoured and marked by a beguiling harmony of butter and cheese. The kitchen’s other pasta dishes show the same fine balance of sauces and seasonings. The pickled ponytail radish is another highlight, offering a nostalgic note that lingers on the palate.