Fiotto

Nestled in the hills of Dalmaji, Fiotto is an intimate, charming space run by a husband-and-wife duo. The restaurant offers a thoughtfully curated tasting menu crafted almost entirely from ingredients they make themselves—using vegetables grown on their family farm, fresh-cut pastas, house-cured hams, and even vinegars and syrups brewed from kombucha. Every dish is infused with Fiotto’s distinctively natural flavors and hues, resulting in fare that feels light and wholesome—even when made with flour-based ingredients like pasta and bread. With a newly renovated space and meticulous attention to detail in every course, a reservation is essential to experience this heartfelt culinary journey.

Farm-to-Table Commitment

• Over 80% of the produce used at Fiotto comes from the family farm of chef Lee Dong-ho, who actively participates in farming alongside his wife, chef Kim Ji-hye.

Intimate Dining Experience

• The restaurant features a single long table and an open kitchen, creating a cozy atmosphere where guests can interact and observe the cooking process.

Unique Kombucha Pairing

• Fiotto offers a kombucha pairing experience, enhancing the dining with house-brewed kombucha that complements the dishes.

Signature Ingredients

• Farm-sourced produce from Fiotto's family farm: Over 80% of the restaurant's ingredients come from the family farm, with around 30–40 crop varieties; the chefs visit the farm twice weekly to participate in farming and harvest ingredients, ensuring seasonal, sustainable produce drives the menu.
• Handmade pasta: The menu centers on handmade pasta, prepared in-house and often incorporating ingredients sourced from the farm and local Korean producers, reflecting Fiotto's Italian-inspired, farm-to-table approach.
• Korean local pork (including black pork hind leg ham): Fiotto uses local Korean pork as a key protein in its dishes; reviews highlight examples like black pork hind leg ham as representative ingredients.
• Local fish: Dishes feature locally sourced fish, underscoring sustainability and proximity in sourcing.
• Watermelon radish: A vivid, farm-grown vegetable seen in menu preparations, showcasing the produce-driven flavors Fiotto emphasizes.
• Basil focaccia: A bread component featuring fresh basil, illustrating herb-forward, Italian-inspired flavors with garden-fresh ingredients.
• Kiwi gelato: A fruit-forward dessert highlight that reflects the farm-to-confection aspect of Fiotto's menu.
• Kombucha pairing: A distinctive beverage option that pairs with courses, aligning with Fiotto's sustainability and farm-to-table ethos.