Family Italian kitchen · Seongsu-dong, Seoul

Trattoria da Ferro

Handmade pasta, a wood-fired oven, and the honest regional cooking a family has passed down for three generations. Pull up a chair and stay a while.

Il menù

From the kitchen

A taste of what's on. Pasta and specials change with the season and the market, so ask your server what came in fresh today.

Course	Dish	Notes	Price
Antipasti	Burrata e pomodori	Whole burrata, marinated tomatoes, basil, olive oil	₩18,000
Antipasti	Vitello tonnato	Thin-sliced veal, tuna cream, capers	₩19,000
Primi	Tagliatelle al ragù	Hand-cut pasta, four-hour Bolognese ragù	₩22,000
Primi	Cacio e pepe	Tonnarelli, pecorino romano, cracked pepper	₩20,000
Primi	Gnocchi al pomodoro	Potato gnocchi, San Marzano, torn basil	₩21,000
Secondi	Pollo alla diavola	Wood-oven half chicken, chili, roasted lemon	₩29,000
Secondi	Branzino al forno	Whole sea bass baked in the oven, herbs, potatoes	₩38,000
Dolci	Tiramisù della casa	The house tiramisù, made this morning	₩11,000

Why da Ferro

Nothing here is complicated — it's just made properly, with good ingredients and a little patience.

Rolled and cut by hand every morning. You can watch it happen from most of the tables — flour on the board, eggs in the well.

The brick oven runs all service, giving the chicken, the fish, and the bread the char and smoke a gas range never could.

A short, all-Italian list of growers we actually visit — from an easy house Sangiovese to a few bottles worth lingering over.

Olive oil, San Marzano tomatoes, and pecorino brought in from small producers, plus herbs and greens from our own garden boxes.

Big plates down the middle and a long table for the whole party. Sunday lunch here tends to run into the afternoon.

Ragù that cooks for four hours, dough that rests overnight. Some things can't be hurried, and we don't try.

La nostra storia

Three things hold this place together — the pasta, the oven, and the family behind both.

Rolled by hand, daily

Tagliatelle, tonnarelli, gnocchi — cut fresh every morning on a floured board at the back of the room. No machine shortcuts, no dried boxes.

Wood-fired, always lit

A brick oven at the heart of the kitchen brings colour and smoke to the chicken, the bread, and whatever the fish market sent us that day.

Nonna's recipes, kept

The menu is built on recipes carried over three generations. We change the ingredients with the seasons, but never the way they're cooked.

Come trovarci

We serve lunch and dinner Tuesday through Sunday. Booking ahead is wise, especially for weekend dinner.

27 Seongsu-ro, Seongdong-gu, Seoul. Six minutes from Seongsu Station, exit 4, tucked down a side street off the main road.

Lunch 11:30 to 15:00, dinner 17:30 to 22:00, Tuesday to Sunday. Closed Mondays and public holidays.

We love a big table. For parties of eight or more, or a private lunch, drop us a note and we'll set the room.

Lunch or dinner, a quiet two-top or the whole family — reserve your table and tell us when you'd like to eat.