Sollip — Restaurant in London

Tucked away just a short stroll from London Bridge station, it is easy to miss—especially with extensive construction work at both ends of the street and opposite the building.

Located in what appears to be a modern residential development, the exterior doesn’t immediately announce its Michelin-starred credentials. At noon, the absence of a door host or visible activity made us momentarily unsure whether the restaurant was even open.

Once inside, however, the ambience shifts dramatically. Sollip’s interior is clean, modern, and tranquil. Soft natural light filters through large glass windows draped with sandy-toned curtains. The minimalist space is accented with touches of pale wood—on the ceiling, shelving, and tables—and decorated with discreet floral arrangements. A small courtyard window features elevated shelves lined with preserved jars, adding a rustic counterpoint to the otherwise sleek design.

To begin, I opted for the Lee Negroni, a gently pink-hued cocktail with herbal and floral notes, rounded off with a hint of sweetness from Lee Gang Ju soju. A balanced, refreshing start.

The meal commenced with two amuse-bouches: • A visually striking bite shaped like a mini orange—actually a tomato encased in tomato jelly and verbena jelly with a dusting of candied powder. Sweet, savoury, and playful. • A warm seaweed and cheese canapé that evoked the richness of a cheese croquette: creamy, buttery, with a delicate hint of greenery. A comforting, one-bite delight.

First course: Brown crab with a light crab shell-based soup. The crab meat was finely minced and layered with a courgette flower, Korean white kimchi, and dubu (Korean tofu), finished with basil oil. The flavours were restrained—clean and subtle, with pine nuts lending a mild depth.

Sot Bap (main beef and rice course): A standout. The rice, infused with grillo onions (a leek-onion hybrid), was rich and earthy. Accompanying it were two cuts of wagyu bavette—perfectly cooked—and a piece of the more intensely flavoured short rib. Thin slices of Jerusalem artichoke added texture. A complementary salad of baechu kimchi (oak leaf lettuce) dressed in a spicy, tangy vinaigrette provided sharp contrast and traditional Korean heat.

Dessert: An unexpected combination of dandelion strips with fromage blanc Ice cream , melon, sorrel. The dish was mildly fruity and subtly sweet, but the components didn’t quite harmonise—an odd and slightly disjointed finish.

The final bite, however, redeemed things: a warm green pea and basil madeleine. Subtle, vegetal, and comforting—an elegant end to the meal.

Throughout the experience, calming instrumental music set a serene tone. The service was warm, knowledgeable, and engaging—contributing to the overall relaxed yet refined atmosphere.

Sollip offers a calm and thoughtful journey through Korean-European fusion, with a strong emphasis on subtlety and balance. While a few dishes leaned too far into restraint, the execution and presentation were consistently elegant. A serene escape from the bustle of London Bridge—just be prepared to navigate a bit of scaffolding...

​Recently I made a reservation for ​2 to celebrate a special occasion (​months ahead) and received a Google ​calendar ​notification for the day I booked. As the Google notification (automatically generated) ​was correct, ​I did not think twice about checking the confirmation email whether my booking was correct. Much to my surprise​,​ ​later that same day I got a charge ​for over £200. After digging into it I realised it was for Sollip and it appeared I was charged for missing my reservation. T​his suggested to​ me ​there was a system error as the Google notification came in​​ for the day I booked (months ahead and I ​had pro​of of ​this) whereas the email confirmation stated ​the same ​day ​I made the reservation.

I immediately reached out to the general manager who ​did not see this as a system error and was not willing to budge. Pointing towards the fact they had tried to call, which I had missed (without VM), 1 hour after the start of the reservation. ​Shar​ing ​proof of the Google notification did​n't make a difference​. ​ ​ I am a big supporter of small business​es​ and understand they incur costs and no-shows ​​need​​ to be dealt with. However, I feel that a full charge in this instance ​was​ not fair. What I suggested as a solution ​was ​for the charge ​to be used ​towards the date I initially tried to book​, or a 50% refund since I did prove it was a system error​. ​After much back and forth a small voucher was offered on a future meal. While I appreciate the voucher, it was a fraction of the charge and I did not think it was right. Throughout this situation the communication from the restaurant was not friendly, dismissive and ​lacked any empathy or desire to see the situation from ​a customer's perspective. I felt like I was in a deal gone bad and being blamed for it fully, and asked to pay for it. While the manager can and does argue on technicalities of the 'agreement we entered into', it doesn't change the fact of how she made me feel as a customer - spoken to in a dismissive and sometimes condescending way and poor overall customer experience. This experience has tainted the restaurant and left me feeling like I had a bad hangover from an evening out ​​I did not have​,​ but did have to pay for​. Parting advice from Sollip I will pass on to you "​be more mindful of entering into agreements of...

While the food was delightful and the staff were very friendly and attentive, there were a few areas that fell short of expectations:

Wine Pairing Service: The wine portions were notably smaller compared to other Michelin-starred restaurants. Additionally, when one of our party requested a refill of a wine he particularly enjoyed, this request was denied, which felt restrictive given the level of dining experience we anticipated.

Billing Experience: At the conclusion of the meal, our bill (£1,700) was brought to us. Shortly afterward, the waitress returned with an “updated” version, adding £40 for two glasses of champagne consumed at the beginning of the meal, which she had initially forgotten to include. While we understand the importance of accuracy, this adjustment felt unnecessary and out of step with the otherwise polished experience.

Ambience and Environment: The general environment felt sterile, with low-quality chairs and tables that did not align with the prestige of a Michelin-starred restaurant. Additionally, the table decorations featured plants that were shedding leaves onto the table, detracting from the overall aesthetic. From one of our seats, the visible waste bins were also an eyesore.

Despite these shortcomings, I want to reiterate that the food was truly enjoyable, and the staff were warm and accommodating. With some attention to these details, I believe your restaurant can deliver the exceptional experience diners expect at this level.

Thank you for considering this feedback, and I hope it contributes positively to the continued success of...