Namsan Winery 남산와이너리

Bacalhau croquettes open the Portuguese wine-pairing course, which moves through amberjack tartare, sea bass steak and pork belly confit before ending with an egg tart, each plate with its own wine. A la carte, there are Iberico steak, piri-piri chicken, octopus steak and mushroom risotto. The sea bass has crisp skin over soft white flesh with a salty, nutty edge. A sommelier selects and opens bottles to match the food and answers questions one by one. The list runs from reasonably priced house wine up to a high-end line. The warmly lit room sits on a residential lane on the slope of Namsan near Gyeongnidan-gil. Two-person tables are tight, and a four-top gives more room.