Sollip

Verdict: Book Sollip if you want London's most considered Korean-European set menu experience — and book it soon

Sollip earns its place at the leading of London's modern Korean dining conversation not through spectacle but through precision. Husband-and-wife team Woongchul Park and Bomee Ki have built a restaurant near The Shard that Harden's named Leading Newcomer of the Year when it opened in 2020, and it has continued to accumulate recognition since: ranked #266 in Opinionated About Dining's Leading Restaurants in Europe in 2024 and #306 in 2025, and awarded a White Star on Star Wine List. At ££££, this is a serious financial commitment, but the combination of a tightly executed set menu, a wine programme sourced through Noble Rot's Keeling Andrew & Co, and a room designed to disappear around you makes it worth the spend for the right diner. If you have been once and are weighing a return, this page will help you decide what to do differently.

The Room and the Approach

Step into the pastel-shaded interior on Melior Street and the noise of Bermondsey drops away. The room is deliberately understated — Korean ceramics, considered woodwork, and floral arrangements that signal care without announcing it. Opinions on the space split predictably: those who want a dining room to frame the food find it quietly beautiful; those who want atmosphere and energy may find it plain. That division is actually useful information. Sollip is not the right choice if you want a buzzy room to match the occasion. It is the right choice if you want the food to be the event.

The kitchen's logic is consistent across both the four-course lunch and the eight-dish dinner: European technique, Korean ingredient logic, and Bomee Ki's pastry work threading through both. Dishes documented in the awards record include the signature daikon tarte Tatin with kimchi, toasted barley, roasted potato and burnt hay; nurungji (Korean scorched rice) with celeriac and mung bean jelly; courgette flower stuffed with crab and dubu; monkfish with red cabbage, onion and passion fruit; and a black pain perdu with ice cream, burnt vanilla and pecan. The four-course lunch has included a cast-iron pot of rice (so-tap) topped with Jerusalem artichoke jangajji, BBQ wagyu beef, and baechu purée. First-timers will get a solid read on the kitchen from lunch; returning diners who have not yet done the full dinner menu should make that the priority.

The Wine Programme: A Reason to Come Back

The wine list at Sollip is supplied by Keeling Andrew & Co, the buying arm behind Noble Rot. That provenance matters: this is a list built for people who care about producers, not just labels, with a selection oriented toward natural and minimal-intervention bottles from Europe's more interesting growers. The practical caveat is real , there is precious little below £100 a bottle, so factor this into your total spend calculation. At ££££ for food plus a wine list pitched at this level, a dinner for two will comfortably exceed £300 before service.

More compelling value proposition may be the non-alcoholic beverage programme. The tea service is exceptional by the account of multiple sources: infusions built around buckwheat, plum blossom, lotus leaf, and cacao husk. Beyond that, there is a chestnut and honey latte, a coffee kombucha, and a shot of pine liqueur (sollip translates from Korean as pine needle, so this is not an incidental detail). For returning diners who worked through the wine list on a first visit, committing to the full tea and non-alcoholic pairing on a return makes sense both for the experience and for keeping costs in check. If wine programme depth is your primary criterion for a ££££ booking in London, also consider CORE by Clare Smyth, whose list is equally serious but pitched slightly differently in style.

Practical Details

Reservations: Book 4 to 6 weeks out minimum. Sollip holds 300 Google reviews at a 4.7 average, carries Harden's Leading Newcomer recognition, and ranks in the OAD Top 300 in Europe , demand consistently outpaces availability, particularly for dinner. Hours: Wednesday and Thursday dinner only (6–11 PM); Friday and Saturday lunch (12–3 PM) and dinner (6–11:30 PM); closed Sunday, Monday, and Tuesday. Dress: Smart casual is the safe call; the room's restraint sets the tone and guests tend to match it. Budget: ££££ , at this price tier, plan for the wine list to add significantly to the bill; the tea pairing is a practical and genuinely worthwhile alternative. Location: Unit 1, 8 Melior St, London SE1 3QP, a short walk from London Bridge station.

How It Compares

See the comparison section below for Sollip versus its London ££££ peers.

For a broader sense of where Sollip sits in the UK fine dining picture, it is worth knowing that the Korean-European fusion format it occupies has few direct competitors in London. For Korean fine dining at a comparable international level but in New York, Atomix in New York City is the natural reference point. Elsewhere in the UK, the closest analogues in terms of creative ambition are destinations like L'Enclume in Cartmel and Moor Hall in Aughton, though neither shares Sollip's specific Korean lens. For a broader London picture, see our full London restaurants guide, our full London hotels guide, our full London bars guide, our full London wineries guide, and our full London experiences guide.