Gilpost · Seongdong-gu, Seongsu-dong 1-ga

Rivna

리브나 Ribeuna A reservation-only eight-course dinner in a Seongsu back lane, behind a steel door marked only with a lowercase r

Western · Seongdong-gu, Seongsu-dong 1-ga

Updated 2026-09-24 · Published 2026-09-27

Rivna is a reservation-only tasting-menu restaurant in a lane between Seoul Forest and Seongsu station. There is one thing to buy: an eight-course dinner at ₩100,000 a head, and the dishes arrive on large plates for the table to share. Eight writers tell the same origin: a chef who had cooked in Italy used to lay this on for friends at home, and the house word for it was built from his own name. The course changes with the season, and four dishes survived all fifteen months we read: octopus held twelve hours at low temperature, a heaped seafood *bouillabaisse*, sirloin under a length of bone marrow, and a tiramisu that comes as a whole cake rather than a slice. One sitting at seven Tuesday to Friday, two on Saturday at five and eight, closed Sunday and Monday. What we read runs from a December 2024 visit to September 2026.

The basics

3 posts say it is walkable from the station.

When it opens

Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.

What people order

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

• 디너 코스 8가지 (1인)26 ate it
  dinner course₩100,000

  There is one thing to buy here: **an eight-course dinner at ₩100,000 a head, by reservation only.** Eight writers explain the name: the chef used to cook for friends at home, and the house word for it was built from his own name. **Dishes arrive on large plates for the table to share**, which two writers compare to eating at a friend's house. Allergies and dislikes must go in the booking notes — three posts say the kitchen cannot take them on the day — and one says vegan substitutions are possible if arranged ahead

  **Nineteen posts give the price, from a December 2024 visit to September 2026, and every one says ₩100,000 — unchanged across the two years.** But **a bottle of drink is compulsory**, so the bill is larger: one party of four paid **₩490,000** for four courses and one bottle. **Fourteen writers say the portions are large** — one says it destroys the idea that tasting menus leave you hungry, others advise arriving hungry, and one saw people leaving with the rest boxed up. Four gave up before the optional extra course. Four put the meal at two to three hours

• 티라미슈 (한 판으로 나오는 수제 티라미수)25 ate it
  tiramisu

  The last course, and it arrives **as a small whole cake rather than a slice** — five writers say so with some astonishment. Two relay the chef on the eggs (free-range, heavy on the yolks); one had it as an espresso sorbet for summer, another with a shakerato made from house-brewed coffee

  **Three writers ask the shop to sell it on its own.** **Four call it the best they have eaten.** Five finished it while already too full, and one took the rest home and ate it the next day. One dissents: a bit rich

• 뽈뽀 (12시간 수비드한 문어)24 ate it
  polpo

  **On the menu every one of the fifteen months we read, and the dish writers praise most.** Octopus held twelve hours at low temperature, then fried, so the outside crisps and the inside stays soft. It comes with potato cooked two hours or more, house aioli, a jelly made from octopus stock that **melts on the plate into the sauce**, chorizo crumb, hand-carved jamón, and paprika and parsley oils

  **Thirteen writers say it is not chewy** — eyes widening at the first bite, melting away, one saying it eats like beef rather than seafood. **Six make it their favourite of the night.** Three describe the jelly disappearing as it warms; one lost the texture to photographing it. **Only one writer settles for "perfectly nice".** One went home and tried to reproduce it, and could not

• 부야베스 (프랑스 마르세유식 해산물 스튜)24 ate it
  bouillabaisse

  **Also on the menu throughout, and the other contender for favourite.** Seasonal shellfish and fish heaped on a wide plate, with **warm bread to push through the broth.** Pooling what writers list: blue crab, prawn, mussel, two kinds of clam, scallop, monkfish, John Dory, cod, mackerel, cuttlefish — and sweetcorn in season. One writer reports the kitchen deals directly with a fisherman; another that five sauces go into the base

  **Two writers asked for more bread.** **Five make it their favourite**, one of them a self-declared non-lover of clams who changed her mind at the first spoonful of broth. **Five say this is where they became full.** Two found a *carabinero* prawn in it; **a returning visitor in August 2026 missed it** — the shellfish changes with the season, so the same dish is not the same dish. One writer would like the broth reduced a little further

• 채끝 스테이크 (본메로우 골수를 곁들인)22 ate it
  chaekkeut steak

  The main course, present throughout. Sirloin cooked medium, a sauce reduced ten hours or more, potato purée, and **a whole length of bone marrow laid across it** to spread like butter. Four writers had **fresh truffle shaved at the table**; two were shown how to brush the sauce on with a sprig of rosemary

  **The marrow divides them.** Five are delighted — spooning it over the beef, comparing it to ox-bone soup, one glad to meet something so extravagant. Three find it strange, one saying they would need to eat it several more times to see the appeal, another that it was simply awkward to eat. **Four single out the potato purée.** And **one writer found the beef dry and left it** — the only such account in twenty-two

• 주류 — 보틀 1병 필수 (와인 · 샴페인 · 논알콜)20 ate it
  wine bottle₩90,000

  **Every table must order one bottle; there is no wine by the glass.** One wall is the list — champagne, red, white, orange, by four accounts. **There are alcohol-free wines for people who do not drink**, and five writers took one; two name the bottle. **Corkage is allowed once you have bought from the list: ₩30,000 a bottle of wine, ₩50,000 for spirits** (one December 2024 visit records ₩20,000 for wine)

  **This is where the bill splits from the headline.** Eight writers call the course good value; **five say the wine is expensive** — bottles at ₩90,000–100,000, a trio all in the low hundreds of thousands, one writer who only afterwards worked out that regulars pay corkage and bring their own. **Budget past the ₩100,000 a head.** One gives ₩90,000 for an alcohol-free bottle. In exchange, **eight writers praise the recommendations** — one admitted knowing nothing and had three white wines carried over and explained one by one

• 올리브와 리코타, 브레사올라13 ate it
  olive, ricotta, bresaola

  The opening plate from June 2025 through September 2026: **house-made ricotta** under three kinds of month-cured olive (one writer names them), fried capers, artichoke, and **bresaola**, air-dried beef. Two writers were shown to wrap the rest in the beef

  **Three writers met artichoke for the first time** and all three were surprised — one expected a vegetable's crunch and found something meaty. Two expected the cheese to cloy and did not. Four like the salt and chew of the beef against it. **Writers disagree on what cut the bresaola is**, tenderloin or a cured ham of beef

• 토마토 바질페스토 플레이트 (절구를 주고 직접 빻게 하는 접시)12 ate it
  tomato basil pesto plate

  **The one course the guests help make.** While you eat the plate before it, a mortar arrives with fresh basil and pine nuts (or cheese) for you to pound. The kitchen finishes it and brings it back over cherry tomatoes, stracciatella or burrata, and pistachio — one writer calls it their version of a caprese

  **Four writers found the pounding harder than it looks** — the pestle is heavy, the leaves survive, and staff cheerfully finish the job. **In three accounts the man at the table did the work.** One writer who dislikes basil made an exception for this one; another recommends thinking of someone you resent

• 레몬 옐로우 스파게티니10 ate it
  lemon yellow spaghettini

  A summer pasta, on the menu from June 2025 to August 2026: a sauce of house lemon butter, yellow tomato and cured fish roe, with clams, cuttlefish, scallop or sweet shrimp, and a crumb of parmesan

  **Four writers braced for sourness and did not get it** — the lemon stays faint and the butter holds it. One would come back for this alone. **Three were less happy**: middling, not the lemon they had imagined, or simply too salty (that last was a different pasta, with clams and courgette)

• 포르케타 타코7 ate it
  porchetta taco

  **Porchetta** — pork belly rolled around herbs and ragù, then roasted — wrapped in **the kitchen's own squid-ink tortillas** with romesco, red onion, chutney, pepper and basil. On the menu from May 2025 to June 2026

  Four writers describe it as heavy and clean at once, the herbs cutting the fat. **One does not eat pork, photographed it and passed it down the table** — on a fixed course, dislikes belong in the booking notes

• 코코 뱅존 (뱅존 와인으로 만든 닭 요리)7 ate it
  coq au vin jaune

  The French *coq au vin*, made here with **vin jaune, a white wine aged five years or more**, rather than red, using a native-breed or young chicken taken off the bone. It comes with fennel — one writer, meeting it for the first time, notes the mint had roasted out of it. On the menu from May 2025 to September 2026

  **Three writers reach for samgyetang**, the Korean chicken-and-ginseng soup, and all three mean it kindly — a refined, clean, glossy version of it. One relays the chef calling the sauce a tonic to be finished; another tasted butter enough to think of salt bread. **Two were defeated by the portion here**

• 라구 페스츄리7 ate it
  ragu pastry

  **On the menu from December 2024 to January 2026, and gone since.** Layers of dense ragù and four cheeses between sheets of crisp pastry, under tomato sauce — three writers describe it as a lasagne with pastry in place of pasta

  Two call it flawless, one savouring the order of it — crisp, then heavy, then the tomato lifting it. One found pastry less filling than pasta; **two others were at bursting point by this course**

• 추가 메뉴 — 똠양라면5 ate it
  tteomyang ramyeon₩25,000

  **One of two dishes you can add for a surcharge after the course, before dessert** (the other being an arrabbiata-style pasta or a squid-ink paella). A dense bisque of langoustine and crab, with **egg noodles** that two writers note do not go soft, so you can take your time

  **All five who ordered it were glad they did** — not aggressive enough to scare a beginner, nothing like the instant noodles the name suggests, and not out of place on a tasting menu. At one table the person who had barely eaten all night could not stop. One writer gives the surcharge: **₩25,000**. **Four others were too full to order it at all**

• 카포나타 (시칠리아식 가지 요리)4 ate it
  caponata

  **On the menu from December 2024 to November 2025.** Fried aubergine with tomato, pine nuts and basil, topped with fried or charred baby cabbage. One writer was told not to stir it

  **Three writers read it as a pause between the heavy plates** — the acidity waking the palate, the fried cabbage refreshing. One tastes cabbage pancake with salsa. **And this is a dish the shop teaches**: a writer who moved to Mexico says her first caponata was here, learned in the shop's cooking class before she left, and made it again in her new kitchen (we excluded that post from the count, since she did not eat here in it)

• 굴 오븐 구이4 ate it
  gul oven gui

  **A winter dish, on the menu only from December 2024 to June 2025.** Large oysters roasted and finished with a few drops of truffle oil from a pipette. One table had theirs with fried burdock and **a gin to dash over them**

  Two writers describe the sea and the truffle without any fishiness, and the gin working with the burdock. **It is a seasonal plate; outside winter it is not there**

Parking

2 posts say you can park. None say you cannot.

Here, unlike most places we read, somebody actually parked — though there is no car park, only the kerb. Three writers give the same rule: no parking of its own, but after six on weekdays and after one at weekends the metal workshops nearby close and you can use the space in front of them. Two say the shop sends a map of where and when once you book. Those who did it: one party came in two cars and found the weekend kerb wide open because the workshops were shut; another parked nearby and walked, and was glad of the walk given how much food was coming. Others gave up — one parked by Seoul Forest station, one admitted to not having read up and took a taxi, one decided it looked hard and came on foot. And since a bottle is compulsory, driving here is at odds with the meal — one writer says it plainly: the location is awkward, you cannot really drive and public transport is not quite there either.

Who came, and with whom

Getting there

Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.

Getting inside

No post says whether a wheelchair can get in. There is, however, something about pushchairs: two posts state that a pushchair may be brought in, and one writer did exactly that with a baby not yet one, who rode out the two and a half hours in it quite happily. A pushchair getting in is not a wheelchair getting in, so we leave the wheelchair as unrecorded. And one post's header claims accessible facilities, which we did not count — the same line gets the phone number and the closing days wrong against eight other posts, marking it as a copied amenities list, and nobody reports seeing an accessible toilet.

No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

• Someone else paid1 / 261 of 26 posts
• Posts saying they paid themselves8 / 268 of 26 posts
• Posts saying nothing either way17 / 2617 of 26 posts

Posts that followed a TV spot

Of the 29 posts we gathered, 3 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

What we do not know

• We collected thirty posts and counted twenty-six. Four are out, and none of the four records eating here. One is a cookery school promoting its own graduate — the blog is the school's, its name is planted in the text twice, no dish, price or date appears, and it advertises a lunch service this restaurant does not have. One is a cooking diary written from Mexico, where we appear in a single line about a dish learned at the shop's class before the writer emigrated. One is filled end to end with sentences that would fit any restaurant and names not one dish. One gathers several locations from a television dating programme and says outright at the foot that it exists to pass on information.
• Nobody says anything about floors or steps. Across all thirty posts the words for stairs, lift, threshold, level change, ramp and wheelchair appear not once — we checked by machine. "Ground floor" appears forty-three times and every one of them is the address line or the check-in widget at the foot of a post. That this shop is at street level is what the address says, not what a visitor says. About the door itself, two writers are useful: a sliding steel door with no handle, which you push, and one of them had to be let in from inside.
• Nobody queued — the word for waiting in line does not appear once in thirty posts. It is booking-only with few seats, so the waiting, if any, is for a table on the calendar: writers describe the seats going fast, one booking three weeks ahead, one calling it hard-won, and one notes that the next month opens at ten at night on the 15th and 30th. What one writer does warn is not to be late — everyone on the five o'clock sitting is served together. One arrived a quarter of an hour early and was let in to wait; two arrived ten minutes early.
• Twenty-two writers say who they came with, and this is a place people come to in numbers — twelve parties of three or more, eight couples, three family groups. Nobody came alone, and the format explains it: the plates are large and shared, one writer noting the kitchen counts one dish per two people. The shapes recur: seven in the private room; four couples and a child in the room; four school friends; colleagues at an eight-seat room table; a family of four in the hall. Two writers give the capacities: four to ten in the room, three to eight at the hall table. And it is overwhelmingly an occasion restaurant — sixteen of the twenty-six came for a birthday or an anniversary, and if you note it when booking there is a candle in the tiramisu (eight accounts), a music box playing the birthday song (six) and a Polaroid taken for you (seven).
• It is not close to a station. Nine minutes from Seongsu exit 4, ten from Seoul Forest exit 2, say several posts — but those lines are mostly copied. In their own words: one finds it a fair walk from the subway, another says you cannot really drive (because of the bottle) and public transport is not quite right either; against them, one strolls up from Seoul Forest and one walked because parking looked hard. The most useful account names the buses — from either station, three numbered routes drop you at the door. Three writers recommend walking afterwards, which given the portions is less advice than necessity; two walked off to the pop-up stores in Seongsu.
• Seven writers call it good value and four call it dear, and they are not talking about the same thing: the first group means the food, the second the wine. On the food: one is already content at ₩100,000 and then finds the courses keep coming; one says a spread like this could not be produced for that money; one prices the steak and the *bouillabaisse* at ₩40,000–60,000 apiece anywhere else. The dear side is entirely about wine, and we have gathered it in the note above. One post argues with itself — good value, it says, and then, at the end, the wine was a bit steep; we recorded that judgement as unclear. And one writer values the thing that removes the question altogether: payment is taken at booking, so the friend she was treating never saw a price.
• The course changes with the season, so we cannot promise the dishes we describe will be there. Four held through all fifteen months: the octopus, the *bouillabaisse*, the sirloin and the tiramisu. The rest came and went: roasted oysters and a mushroom gnocchi only in the winter of 2024–25; braised beef rib from May 2025 to January 2026; the ragù pastry from December 2024 to January 2026; caponata from December 2024 to November 2025; the olive-ricotta-bresaola opener from June 2025; the lemon spaghettini from June 2025 to August 2026; the pesto plate from July 2025; the *coq au vin jaune* from May 2025. Others appeared for a single season only — a tuna crudo, a tomato *salmorejo*, a *tonnato*, a savoy cabbage steak, roasted peppers, asparagus with *jambon*, a marrow and white ragù rigatoni, oxtail Roman-style, *pici* with pesto, *paccheri* with mussels, capellini with cured roe, a white ragù. A returning visitor put it well: two years on she hoped something would be the same, and found the signatures still standing — while missing, in the same breath, a prawn from the older *bouillabaisse*.
• Not one post declares a sponsorship — none of the usual words appears anywhere in the thirty. Eight say they paid their own way, and two were treated: one taken out for her birthday by an older friend, one whose husband paid (we counted only the first as being treated). Twenty-six posts are twenty-six people — nobody wrote twice — but two describe a second visit, so twenty-six posts cover twenty-eight meals. One more thing: one writer brought a cake and had it set out for her, while another records that outside food is not allowed. We do not know which is the current rule, so ask when you book.

Sources (26)

Every number above was counted from the posts below.

1. 리브나 성수 분위기 느좋 다이닝 내돈내산 블루리본 코스요리 주차 메뉴 후기 2026-09-06 · 뚜달쿰짝 · via Daum
2. 아기랑 리브나 성수 다이닝 내돈내산 디너 후기 ㅣ 블루리본 주말 주차 메뉴 후기 2026-08-31 · 현구리네 덜 헤매는 육아 · via Daum
3. 성수동, 실패없는 기념일엔 ' 리브나 ' 2026-08-17 · .
4. 성수맛집 | 리브나(rivna) - 이탈리안 코스요리 파인다이닝, 친구 모임.... 2026-07-28 · 비둘기러기의 하루
5. 리브나 rivna : 서울숲 기념일 코스요리 성수 양식 오마카세 (내돈내산) 2026-06-29 · 애구쟁이의 찐로그㋡ · via Daum
6. 성수 맛집 파인다이닝 추천 리브나 가격 및 내돈내산 후기 2026-06-27 · 나의 가장 편안했던 순간들, · via Daum
7. 성수동 데이트 코스 추천 리브나 다이닝 디너 후기 2026-06-17 · 이넷 in 원더랜드♡
8. 🏆[성수 기념일 맛집] 리브나 10만원대 가성비 파인다이닝, 문어와 티라미수에 반한 곳 2026-06-11 · 똥구가 가면 힝구도 · via Daum
9. 서울숲 성수동 양식 맛집 리브나 다이닝 기념일 디너 2026-06-03 · 몽몽의 먹어야 사는 블로그
10. 성수동 데이트코스 핫플 가볼만한곳 리브나다이닝 디너 코스 2026-05-29 · 성은이 망극 · via Daum
11. 성수 기념일 코스요리, 리브나 다이닝 디너 코스 후기 2026-05-25 · Archiveෆ · via Daum
12. 성수 파인다이닝 '리브나 다이닝' 2026-05-19 · 복닥한 하루들 ; imrealreal
13. [서울,성수] 분위기 좋은 다이닝바 성수 리브나(rlvna) | 소개팅·데이트 장소 2026-05-07 · ᵔ ᵕ ᵔ · via Daum
14. 서울 성수 | [리브나] 감각적인 코스 요리와 와인이 있는 곳 2026-04-23 · 기억수집가️
15. [성수동] 편안한 다이닝 '리브나' 2026-01-25 · 김동구의 블로그
16. 분위기 좋은 성수동 맛집 리브나 2025-12-30 · 두딸램과 함께하는 소소한 일상
17. [성수/서울숲 맛집] 리브나 다이닝 코스요리 후기, 파인다이닝 추천 2025-11-25 · 당근의 일상 블로그
18. 양식 다이닝 _ 성수 리브나 다이닝 저녁 코스 후기 [하트페어링 제연.... 2025-10-16 · KOMI의 취미생활
19. 성수 파인다이닝 맛집 추천 | 하트페어링도 반한 리브나(RIVNA) 솔직.... 2025-07-31 · PERFECT DATE
20. 성수맛집 리브나 다이닝 데이트 코스 기념일 장소 추천 2025-07-30 · TOFU L
21. [성수동] 하트페어링 제연 상윤 데이트 장소 "리브나(Rivna)" 내돈내산.... 2025-07-09 · ♣ 리뷰에 진심인 푸로그 ♣
22. 맛도 좋고 친절한 특별한 날에 딱인 "성수 리브나" 찐 후기 2025-07-03 · 모든 것을 리뷰하는 아지트_Mori-ART
23. [성수동/리브나/리브나다이닝/rivna] 재마카세/홈마카세/하트페어링/.... 2025-06-11 · 인스타그램 Big_dae_G 맛집
24. 성수 분위기 좋은 파인 다이닝 맛집, 리브나 다이닝 (하트 페어링 데.... 2025-06-09 · hihiohhi
25. 하트페어링 제연성윤 성수 데이트 파인다이닝 리브나 가성비 코스.... 2025-05-18 · 냐무위키: 찾는 거 여기 다 있지✨
26. [성수] 와인과 미식이 어우러진 서울 숲 숨은 명소, 리브나(LIVNA) 2025-05-12 · _

Of 216 candidate posts we opened 36 and kept 26 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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