The story
Sollip, the Korean word for pine needle, derives its name from a traditional ingredient used to control flames and smoke in Korean cooking, particularly for dishes requiring the most care. This ethos of precision and attention is shared with every guest at this London restaurant.
The cuisine at Sollip is a reflection of its chefs’ training, rooted in European and French styles, coloured and influenced by time spent in London, and shaped by Korean techniques and ingredients from their upbringing. The result is a uniquely personal menu that draws deeply from all these experiences. This distinctive approach has earned Sollip a Michelin star, a recognition of its high-quality cooking and the careful craft behind every plate.
At Sollip, the menu changes with the seasons, utilising local produce. Guests can choose between a lunch menu of around four dishes and a dinner tasting menu of around seven dishes. Each course is prepared with an approach that honours the restaurant’s Korean heritage, weaving subtle, thoughtful influences throughout the meal. A wine pairing is available to complement the tasting menu, and the restaurant can accommodate various dietary needs when notified in advance.
Located on Melior Street in Southwark, Sollip offers a fine dining experience that is both welcoming and refined. The space is designed for dinner from Wednesday to Saturday, with lunch service on Fridays and Saturdays. Reservations open two months in advance, reflecting the restaurant’s popularity among those seeking a thoughtful, Korean-inflected tasting menu in London.
Recognition
Ambience
Details
History
High quality cooking
It’s all about the food at Sollip – a ‘serious and grown-up dining experience’ imagined by the husband-and-wife team of Woongchul Park and Bomee Ki. The restaurant itself is sightly spartan and emphatically serene with lots of authentic detailing (Korean ceramics, woodwork, exquisite floral arrangements) – the perfect backdrop to the owners’ creative vision, which fuses Korean techniques and ingredients (including the rare edible marine algae known as gamtae) with ideas from contemporary British and European cuisine. First-timers should get their initiation from the four-course lunch menu, which includes standout offerings such as unbelievably moreish so-tap (a cast-iron pot of rice topped with Jerusalem artichoke jangajji) quickly followed by thin slices of BBQ wagyu beef and a side order of slow-cooked meat, plus perfect accompaniments including baechu (napa cabbage) purée and beautifully seasoned spinach. Trade-up to the full eight-dish dinner menu and you can expect a plethora of complex and commanding flavours ranging from the signature daikon tarte tatin embellished with kimchi, toasted barley, roasted potato and burnt hay to nurungji (Korean scorched rice) with celeriac and mung bean jelly. Other ideas such as monkfish with red cabbage, onion and passion fruit belie their European lineage, likewise a sweet course of black pain perdu with ice cream, burnt vanilla and pecan. Service is thoughtful and attentive throughout. The wine list, supplied by Keeling Andrew & Co (of Noble Rot), is stuffed with dream bottles at big-ticket prices, with precious little below £100. However, it's also worth indulging in the delights of the exceptional tea service, with its choice of heady infusions involving the likes of buckwheat, plum blossom, lotus leaf and cacao husk. Alternatively, try the chestnut and honey latte, coffee kombucha or a shot of pine liqueur (Sollip is Korean for pine needle).
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