If you’re into creative cooking with a modern twist, Via Toledo Pastabar is a must-visit! Chef Kwon Seong-jun, aka “Napoli Matpia” from the show Black and White Chef, made waves by beating some of Korea’s top chefs, and now you can taste his genius in this cozy little spot just 10 minutes from Namyeong Station. Known for blending traditional Naples recipes with fresh, modern flair, he’s totally nailed it with this unique restaurant.
Since it’s so popular, especially after his TV win, you’ll need to reserve at least a month in advance (yep, it’s that in demand). Reservations open on the 10th and 25th of every month via the CatchTable app.
🍝 Via Toledo Pastabar
- Address: 1F, 7-2, Wonhyo-ro 83-gil, Yongsan-gu, Seoul
- Hours: Wed – Sat, 5:00 PM – 10:00 PM
- Menu: Changes seasonally
- Reservations: CatchTable here
- Contact: 0507-1384-0986
- Instagram: @viatoledo_official
💡Here are some tips for making a reservation at Via Toledo Pastabar:
- Timing is Key: Reservations open on the 10th and 25th of every month through the CatchTable app. It’s important to be quick because the slots fill up fast due to the restaurant’s popularity.
- Limited Seats: The restaurant only serves six people per day (two people per seating), so be prepared to plan ahead. If you’re targeting a specific date, try booking as soon as reservations open.
- Plan in Advance: You may need to book at least a month in advance, especially for weekends, due to high demand from fans of the chef and the restaurant.
- CatchTable App: Make sure to have the CatchTable app ready for quick access, as this is the only platform where reservations are taken. Keep an eye on the exact reservation release times for your best chance.
- Be Flexible: If you don’t get your preferred date, consider booking for a weekday, as these might be less competitive than weekend spots.
By following these tips, you can increase your chances of securing a spot at this highly sought-after restaurant!
The menu is a seasonal course-only affair priced at 89,000 won, featuring 3-4 pasta dishes, risotto, and dessert. Drinks are also a must, so keep that in mind! Even though it’s super popular, Chef Kwon keeps it exclusive, serving only six people a day to ensure top-notch quality.
Every course is crafted around the freshest ingredients of the season, so each visit feels like a brand-new experience. One fan-fave from last spring was the Pistachio Strawberry Tiramisu – imagine the classic, but lighter and fresher, with a zesty strawberry kick. Perfect for those who love something sweet but not too heavy.
They also whipped up this Napoli-style fried pizza stuffed with four kinds of Italian cheese. Paired with arugula and tomatoes, it’s like a mini taste teaser that gets you excited for what’s coming next and totally wakes up your taste buds! 😘
This summer, the restaurant offered a Sicilian Course, featuring reimagined traditional dishes. One standout? Bisque Risotto with Shrimp Tartare, Seabass, and Tomato Confit. Not only does it look too pretty to eat, but the flavors will blow your mind – sweet, savory, and totally unforgettable.
Chef Kwon’s constantly mixing it up with each season, so every visit feels fresh and exciting. The fall course is rolling out mid-September, and I can’t wait to see what autumn flavors he’ll bring next! 🍂
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