There was a time when fusion restaurants were popular. There were many interesting menus such as mixing Korean food with Western food, and mixing Japanese food with Western food. But these days, it seems to focus more on the professionalism of cooking. Restaurants that are closer to the taste of Europe or more Japanese are highly regarded.
However, sometimes I think of fusion dishes that were good if they were delicious without thinking about which country they were from. In that case, I go to the Wolgan-Sikdang(monthly restaurant) in Hannam-dong.
Especially at lunch, there is a separate lunch menu, so you can enjoy a cost-effective meal. The dinner menu seems to be based on alcohol and side dishes, but 10,000 won more expensive, and the atmosphere is full of meals at lunch.
The Wolgan-Sikdang(monthly restaurant) is located a little way from the main alley, so you may miss it, but thanks to it, it feels a little quiet.
The interior of the Wolgan-Sikdang(monthly restaurant), which was remodeled from a house, is larger than I think (it was a very large house.) And the lighting isn't that good, but it's also dark inside. However, the dark green interior suits the dark atmosphere very well, and there are times when I come in during the day and it feels like I'm having dinner at a strange travel destination. As such, the inner space is separated from the outside and exotic.
On the other hand, sofa seats that come out as soon as you enter the Wolgan-Sikdang(monthly restaurant) leave the folding door wide open when the weather is good. It's also my favorite place because it's connected to the garden right in front of me and gives me an open feeling.
The water comes out in a wine bottle. Today it's a red bottle.
Oil pasta, one of the Wolgan-Sikdang(monthly restaurant)'s lunch menus! It has mussels and various vegetables, and the noodles are a little wide. It's salty and well seasoned and delicious!!
Truffle risotto, one of the Wolgan-Sikdang(monthly restaurant)'s lunch menus. There are two kinds of risotto on the lunch menu, and I always order either this or abalone risotto whenever I go. It's soft and actually not as much as it looks.
My favorite menu at the Wolgan-Sikdang(monthly restaurant) is this! It's Thai Kalguksu(Wide Korean Traditional Noodle). Tom yam kung's soup base has a wide and curly side. To be exact, I think it's more like pasta than Kalguksu, but for convenience and visuals, I think I named it that way because I thought I would understand kalguksu right away.
Compared to regular Tom yam kung, it's very sour and spicy, so it's a little stimulating. But this stimulating soup makes me crave it when it rains or when I don't have an appetite. I think it's a taste that people generally like as a side dish.
Thai-style kalguksu has a stimulating taste, so you can usually order risotto and enjoy it perfectly. The risottoes at the Wolgan-Sikdang(monthly restaurant) have a soft taste of cream base, which neutralizes the pungent taste.
If you want to go on a different date course and feel like traveling, I recommend you to go to the Wolgan-Sikdang(monthly restaurant).