[Napoli Matfia] Via toledo Pasta Bar ([Culinary Class Wars] Chef)

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I visited this restaurant around late summer 2021.

At the time, it was located on the third floor of a small building in Yeonnam-dong.

(There were only four or five seats in the restaurant.)

Chef Kwon Sungjun had hung up squid ink dried pasta that he made himself.

Seeing how this chef makes and uses ingredients as much as possible, I came to look forward to the taste of the food.

[Pinot Noir] Wine

The kitchen in this restaurant was very clean.

A dish made with squid ink pasta noodles that the chef made himself.

At the time, this restaurant was selling à la carte dishes.

Personally, I prefer dried pasta to fresh pasta, so I really enjoyed this pasta.

This pasta was an oil-based pasta with [anchovies], and it was absolutely delicious.

[Carbonara]

This chef also made [Guanciale] himself.

So, I thought I should come to this restaurant more often.

[Tiramisu]

I had eaten other dishes before this [dessert], but I didn't take any photos.

I first visited this restaurant around the summer of 2021, and since the food suited my taste well, I started coming here regularly from then on.

Chef Kwon Sungjun making fresh pasta himself

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