Lea

뚜래블러

A cozy neighborhood pasta restaurant brimming with trees and vegetation. The cute, seemingly haphazard sign and wooden entrance give the impression of a hidden gem nestled in the mountainside. It's refreshing and pleasant to visit such a maximalist place after only frequenting clean and modern establishments. The space is impressive with its abundance of plants! We ordered four dishes for four people: Eggplant Melanzane, Vongole, Crab Meat Pasta, and Ttayarin. The Eggplant Melanzane offered a good harmony of eggplant aroma with tomato sauce, appreciated for its convenience to be eaten neatly. Ttayarin is a pasta made only from egg yolks, an unusual butter-based pasta. The harmonious combination of a buttery, smooth sauce and lingering truffle aroma was impressive. The Vongole was also delicious, with its clam meat completely removed, making it initially unrecognizable as Vongole. It was not fishy at all and had a refreshing finish due to the lemon in the noodles. The Crab Meat Pasta was truly filled with crab meat, leaving the scent of crab lingering while eating. Personally preferring crab over king crab made this pasta extremely satisfying. Overall, while the taste itself may not have been astonishing, the space was lovely and all the staff were exceedingly kind, making for a delicious experience. If there's one downside, it's that, as with many fresh pasta restaurants these days, the portions seemed a bit small. It feels like one would need to order about 1.5 to 2 dishes per person to feel full.