Sollip offers a refined and highly personal interpretation of Korean-European cuisine, where culinary heritage meets quiet modernity. Awarded one Michelin star, this Southwark-based restaurant is shaped by the partnership between husband-and-wife team Woongchul Park and Bomee Ki, both of whom trained in classical European kitchens before opening a space that reflects their bicultural roots.The tasting menu is structured, elegant, and unusually serene — each course constructed with restraint, intention and technical precision. The narrative unfolds gently, building not through theatrical flourishes but through clarity of flavour and detail. At Sollip, every element earns its place.The menu shifts regularly, often featuring ingredients emblematic of both traditions. One dish might offer a delicate slice of hanwoo beef served with black garlic and Jerusalem artichoke; another might showcase grilled mackerel with perilla, seaweed, and fermented daikon. The compositions favour texture and balance — acidity drawn from pickling or preserved elements, umami from reductions or sea-derived components, and freshness from micro-herbs or fruit accents.Rice is treated with near-sacred attention, often served warm, with anchoring dishes like mushroom jangajji or soy-braised egg yolk. Meanwhile, dairy and butter — more common in the European repertoire — are introduced subtly through sauces or infusions, adding depth without imposing weight.Vegetarian options are constructed with equal intent, drawing from seasonal British produce and folded into the same flavour logic. There is no hierarchy between plant and protein — only a continuous sense of proportion and coherence.Presentation is minimal and balanced. Plates are framed by natural ceramics, colours are subdued, and garnishes are restrained to the essential. Everything from portion size to pacing has been considered to guide a contemplative, unhurried dining rhythm.Located at 8 Melior Street, London, SE1 3QP, United Kingdom, in Greater London, Sollip occupies a quiet space just off London Bridge — its interiors echoing the food in tone: soft woods, pale stone, and diffused light. The setting avoids distraction, inviting focus on the menu’s gradual progression.Its Michelin star confirms the strength of a unique culinary voice — one that does not seek to fuse or reinvent, but to reconcile. At Sollip, Korean sensibility and European structure do not compete; they harmonise — resulting in a tasting experience both delicate and deeply resolved.
