Myeongdong · Korean-Italian · Episode II

iterEpisode II · CONTRASTO

Myeongdong · since 2025

Hansik and Italian, quietly seated across.

iter (Latin: 'the way, the journey'). In the heart of Seoul — City Hall, Myeongdong, Sogong-dong — house-made fresh pasta and a chef's tasting menu. Episode II, CONTRASTO — a meal that is unfamiliar and familiar at once.

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About

Episode II — CONTRASTO.

iter — the way

iter — Latin for 'the way, the journey'.

In the heart of Buckchang-dong, Myeongdong, and Seoul City Hall — a Korean-Italian restaurant focused on house-made fresh pasta. Our aim is an all-ages dining experience that is intuitive, creative, and comfortable; our concept is a project that reinterprets everyday Korean life and folds it into Italian cooking. With iter's second episode, CONTRASTO, we hope you will join us on a journey that is unfamiliar and familiar at once — where Hansik and Italian sit quietly across from each other.

699
Naver reviews
8
Protein course (dinner)
Latin
iter = the way
Ep. II
CONTRASTO

Fresh pasta · Sommelier · Episode II — CONTRASTO

A course, and a plate.

à la carte

Everyday Korean life, reinterpreted in Italian — fresh pasta and a chef's tasting menu. From Lunch 1·2 to the Dinner Protein course.

★ Dinner

Dinner · Protein

Dinner Course Protein

Stuzzichino StagionaleSeasonal Bite
Starter bites inspired by the seasons of Korea.
Antipasto · choice of oneChogye or Buratta "Chamoe"
Chogye — steamed abalone and tender chicken breast with pine nut hollandaise and a spicy mustard vinaigrette. / Buratta "Chamoe" — burratina cheese with Korean melon essence, fermented Korean melon slices, and a melon compote scented with lemon verbena.
Primo ITruffle "Gosari"
Tajarin with black truffle, sautéed gosari (bracken), smoked combu and a burnt butter sauce.
Primo IIVenison Ragu "Jepi"
Venison ragu made with jepi (Korean pepper), tomato and smoky gochujang, served with charcoal reginette, burnt lime and sancho oil.
Secondo IIberico Presa "Seasonal Mush"
Charcoal-grilled Iberico presa, jujube soy jus, fermented jujube, deodeok, black fungus pickle, and shiitake malloreddus.
Secondo IIDuck "Summer Dureup"
Dry-aged duck breast with rosemary ferment, smoked oil, summer dureup, gochujang and fig jus, and peach compote.
Dolce IGelato Gomtang "Naju"
Gelato made with Naju Hayanjip beef bone soup, served with sliced beef round.
Dolce IIYuju Gelato
Gelato infused with yuzu and garlic chives, paired with seasonal herbs and edible flowers.
Coffee or TeaCoffee or Tea
Choice of Americano, green tea or black tea. Beverage swaps and additional charges — please ask our staff.

Change protein — 1++ Beef "Korean Season" +₩21,000. For main dish additions, please ask our staff when ordering.

₩126,000

★ Omakase

Dinner · Pasta Omakase

Dinner Pasta Omakase

Stuzzichino StagionaleSeasonal Bite
Starter bites inspired by the seasons of Korea.
Antipasto · choice of oneChogye or Buratta "Chamoe"
Chogye — steamed abalone and tender chicken breast with pine nut hollandaise and spicy mustard vinaigrette. / Buratta "Chamoe" — burratina with Korean melon essence, fermented melon slices and lemon-verbena compote.
Primo ITruffle "Gosari"
Tajarin with black truffle, sautéed gosari, smoked combu and a burnt butter sauce.
Primo IIPerilla "Bottarga"
Maccheroncini with perilla seed oil, gobchang nori, Italian bottarga and perilla.
Primo IIIVenison Ragu "Jepi"
Venison ragu with jepi (Korean pepper), tomato and smoky gochujang, served with charcoal reginette, burnt lime and sancho oil.
SecondoDuck "Summer Dureup"
Dry-aged duck breast with rosemary ferment, smoked oil, summer dureup, gochujang and fig jus, and peach compote.
DolceYuju Gelato
Gelato infused with yuzu and garlic chives, paired with seasonal herbs and edible flowers.
Coffee or TeaCoffee or Tea
Choice of Americano, green tea or black tea. Beverage swaps and additional charges — please ask our staff.

Change protein — 1++ Beef "Korean Season" +₩21,000. For main dish additions, please ask our staff when ordering.

₩98,000

III

★ Lunch

Lunch Course · 2

Lunch Course 2

SourdoughSourdough 1pc
Iter's signature sourdough.
Antipasto · choice of oneChogye or Buratta "Chamoe"
Chogye — steamed abalone and chicken breast, pine nut hollandaise, spicy mustard vinaigrette. / Buratta "Chamoe" — burratina with Korean melon essence and a lemon-verbena compote.
Fresh Pasta · choice of oneKorean–Italian Fresh Pasta
Please select one: Aglio e Olio "Sesame" / Vongole "Soybean" / Perilla "Bottarga" / Meatball Reginette "Seoul Meatball" / Truffle "Gosari" (+₩2,000).
MainDuck "Summer Dureup"
Dry-aged duck breast with rosemary ferment, smoked oil, summer dureup, gochujang and fig jus, and peach compote.
DolceYuju Gelato
Gelato infused with yuzu and garlic chives, paired with seasonal herbs and edible flowers.
Coffee or TeaCoffee or Tea
Choice of Americano, green tea or black tea.

Change protein — 1++ Beef "Korean Season" +₩21,000. For main dish additions, please ask our staff when ordering.

₩64,000

★ Lunch

Lunch Course · 1

Lunch Course 1

SourdoughSourdough 1pc
Iter's signature sourdough.
Antipasto · choice of oneChogye or Buratta "Chamoe"
Chogye — steamed abalone and chicken breast, pine nut hollandaise, spicy mustard vinaigrette. / Buratta "Chamoe" — burratina with Korean melon essence and a lemon-verbena compote.
Fresh Pasta · choice of oneKorean–Italian Fresh Pasta
Please select one: Aglio e Olio "Sesame" / Vongole "Soybean" / Perilla "Bottarga" / Meatball Reginette "Seoul Meatball" / Truffle "Gosari" (+₩2,000).
DolceYuju Gelato
Gelato infused with yuzu and garlic chives, paired with seasonal herbs and edible flowers.
Coffee or TeaCoffee or Tea
Choice of Americano, green tea or black tea.

₩41,000

À la Carte

Starter · Pasta · Main · Side · Dessert · Cheese — by the plate, or as a tasting. Tap each dish to expand.

Starter

·前

Salad "Minari"₩16,000
Minari, soft tofu, citrus, sesame and doenjang dressing.
Burrata "Seasonal Greens"₩19,000
Burrata cheese with seasonal greens and a bright apple cider vinaigrette.
Ceviche Mul-Hoe "Dongchimi"₩23,000
Ceviche-style mulhoe with young radish dongchimi, geoduck clam, red sea bream and octopus.
Beef Tartare "Perilla"₩21,000
Bite-size dish (6 pcs) featuring Korean Hanwoo round, Trapanese sauce, red chili chutney, and perilla tapioca crisps.
Chimichurri "Horaegi"₩26,000
Charcoal-grilled Yeongam squid with cheonggat (mustard greens) chimichurri, mustard greens juice and scallion oil.

Fresh Pasta

·麵

Perilla "Bottarga"₩27,000
Maccheroncini with perilla seed oil, gobchang nori, Italian bottarga and perilla.
Aglio e Olio "Sesame"₩24,000
Iter-style tagliolini Aglio e Olio: garlic, sesame, E.V.O, butter, chamnamul, Italian parsley and coriander.
Truffle "Gosari"₩29,000
Tajarin with black truffle, sautéed gosari (bracken), smoked combu and a burnt butter sauce.
Venison Ragu "Jepi"₩29,000
Venison ragu made with jepi (Korean pepper), tomato and smoky gochujang, served with charcoal reginette, burnt lime and sancho oil.
Vongole "Soybean"₩27,000
Spaghetti with seasonal clams, Nampa Gotaek doenjang, meju and perilla powder, micro celery and minari.
Gnocchi "Suyuk"₩28,000
Gnocchi topped with hazelnut foam and lardo, served with suyuk simmered in a fennel- and lemon-infused broth and seasoned fermented mustard greens.

Main

·主

Duck "Summer Dureup"₩54,000
Dry-aged duck breast with rosemary ferment, smoked oil, summer dureup, gochujang and fig jus, and peach compote.
1++ Beef "Korean Season"₩94,000
1++ Hanwoo beef sirloin aged on nuruk and charcoal-grilled, beet blood sauce, scallion, Korean seasonal vegetables, Tallegio pansotti.
Iberico "Odi"₩59,000
Charcoal-grilled Iberico presa with a mulberry and pork jus, wine-braised shallots and green maesil plums tossed with young chili leaves — the essence of summer.
Korean Seasonal Fish₩36,000
Dry-aged then charcoal-grilled rich-fleshed Korean seasonal fish, beurre noisette with pickled pepper, seasonal greens.

Side

·副

Korean Chicken₩9,000
Iter-style fried chicken battered in rice paper. Choice of one sauce: chili paste mignonette / coriander green chili / garlic hoisin.
Truffle Rice₩10,000
Additional truffle rice — meant to be stirred through the pasta sauce, Korean style.
Muktae French Fries₩13,000
Mega-crunch potatoes coated in anchovy jang mayo and gobchang nori powder.
Eggplant Fritter "Coriander"₩9,000
A homage to Korean-Chinese style fried eggplant, served with a fresh coriander sauce.

Dessert

·甘

Mugwort "Beomuri"₩13,000
Mugwort gelato, mugwort rice cake and a seasonal tuile.
Panna Cotta "Jeolpyeon"₩16,000
A dessert inspired by Jeolpyeon (Korean rice cake) — jeolpyeon panna cotta, rice pudding mousse, sesame oil, red bean caramel and takju (Korean rice wine).
Tiramisu "Salt Coffee"₩15,000
Iter-style rich tiramisu with salt coffee ice cream — espresso, zabaione, dark rum and coffee powder.
Gelato Gomtang "Naju"₩11,000
Gelato made with Naju Hayanjip beef bone soup, served with sliced beef round.

Single Cheese

·酪

Gruyère 30g₩9,000
Truffle Gouda 40g₩11,000
Smoked Mozzarella 50g₩6,000
Smoked Gouda 40g₩6,000
Brown Cheese 75g₩9,000
Gorgonzola 60g₩9,000
Brie₩7,000
Colby Jack 50g₩5,000
Emmental 50g₩7,000
Melon Mango Fruit Cheese₩6,000
Pesto Rosso 40g₩11,000
BellaVitano 40g₩14,000

Catchtable Booking Naver Map

Light Cube · Marble

Spaces

A seat, then another — one line of a journey.

From the dark-green entrance with the metallic-rose sign, to the main hall with a floating light-cube ceiling, to a private room for up to 18 — choose the seat that suits your visit.

Hall

·席

Main Dining · Standing-style

The main hall, with a light-cube ceiling and marble tables. Dark wood floor; minimal details.

Room

·間

Private Room · 6–18

A private room for up to 18. Fits family meals, team dinners, anniversaries, and meetings alike.

Counter

·Counter

Counter Seats

Seats close to the chef's hand. Receive each course, plate by plate, up close.

Sign

·標

Episode II — CONTRASTO

Between dark-green walls, the metallic-rose 'iter' sign. The entrance to the second episode.

House-made fresh pasta
Tasting menus
Professional sommelier
Corkage allowed (paid)
Group bookings
Reservation recommended
OCI Building parking (2h free)
Wi-Fi

Gallery

A plate, a course, a journey.

Truffle · Hanwoo · vongole · mugwort — iter's second episode.

Visit

Find Us

B1, 39 Namdaemun-ro 5-gil, Jung-gu, Seoul (Hoseong Building, Sogong-dong) — 271 m from City Hall Station Exit 7.

Address

B1, 39 Namdaemun-ro 5-gil, Jung-gu, Seoul, Republic of Korea (Hoseong Building, Sogong-dong)

271 m from Line 1/2 City Hall Station Exit 7 · 7-Eleven building, right of Hoseong front gate

Hours

Daily · Lunch 11:30 — 14:30 / Dinner 17:00 — 22:00
Holiday closures are announced via Instagram @official_iter.
Closed on Sundays

Lunch last order 14:00

Phone

070-8836-1823

Group / private room inquiries

House Notes

Reservation recommended — via Catchtable or by phone
Corkage allowed (paid) · Sommelier on duty
Private room 6–18 · Group seating 6–18
Parking: OCI Building (94 Sogong-ro), 2 hours free · then ₩6,000 / hour
Parking validated at payment · weekend lot differs, please call
Seoul local currency / Zero Pay / fuel-price relief vouchers accepted

Amenities & Seating

Private room 6–18
Group seating 6–18
Counter seats
Standing-style tables
Fresh pasta
Tasting menus
Sommelier
Corkage (paid)
Reservation recommended
OCI Building parking
Wi-Fi
Separate M/F restrooms
Credit / Debit
Local currency (card / mobile)
Zero Pay

Catchtable Booking Open in Google Maps Open in Naver Map

FAQ

Frequently Asked

How do I make a reservation?

Tap 'Reserve' at the top or 'Catchtable Booking' in the hero — both link to our Catchtable page. For a private room, large group, or anniversary, please call the venue at 070-8836-1823.

What are your hours and closures?

Open daily: lunch 11:30–14:30 and dinner 17:00–22:00. Lunch last order is 14:00. Holiday closures and temporary changes are announced via Instagram @official_iter.

Which course do you recommend?

For a first visit, we recommend the weekday Business Course 2 (4 courses, ₩59,000) or the dinner Signature Pasta Course (₩75,000) — both express iter's Korean-Italian voice clearly. For a full tasting, choose the Protein 8-course (₩95,000).

What is the Korean-Italian concept?

A project that reinterprets everyday Korean life and folds it into Italian cooking — doenjang on vongole, jepi (sichuan pepper) on ragu, sesame on aglio e olio. Familiar and unfamiliar, side by side on one plate. That contrast is the heart of our second episode, CONTRASTO.

Can I book a private room or come as a group?

Private rooms host 6 to 18 guests; group seating runs 6 to 18 as well. Family meals, team dinners, meetings, and anniversaries all fit. Please call the venue in advance so we can prepare the right space.

Is parking available?

We direct you to the OCI Building (94 Sogong-ro). Weekday parking there is 2 hours free, then ₩6,000 per hour. Your parking is validated at payment. The weekend lot is different — please call before visiting.

Is corkage available?

Yes — corkage is available for a fee. Please contact the venue for current rates. Our sommelier is on duty to guide pairing along the course.

What's the average spend per person?

Per-person spend typically runs ₩100,000 and up. Weekday lunch courses are ₩45,000–59,000; dinner courses ₩75,000–95,000; à la carte plus wine pairing can reach ₩150,000 or more.