Terrace KUKKA 테라스꾸까

Fresh flowers for sale surround the tables and the same two floors host floral classes, which puts a meal at Terrace KUKKA inside a working florist. KUKKA carbonara uses guanciale made from pork cheek, while the ragù rigatoni pairs a long-simmered meat sauce with hollow tubes that trap it inside. Squid-ink risotto and a rosé risotto with thin-sliced brisket cover the rice side of the menu, and a striploin steak skips grains altogether. Between meals, small platters match coffee with Korean confections, beer with fries, or wine with olives or cheese.