o.verte 오베흐트

About 350 m from Myeong-dong Station, in a Toegye-ro alley, the owner makes vegan donuts in an open kitchen with roughly eight seats around it. The dough is light on oil yet chewy, and the creams avoid heavy sweetness. The Earl Grey donut is topped with sugar-coated nuts, while the seasonal Mont Blanc donut stacks three layers of cream and sauce. The coffee leans nutty and full-bodied rather than acidic, which suits the raspberry jam and peanut butter donuts. Barley and pumpkin lattes cover non-coffee drinkers.