Sollip

Sollip holds one star in the 2026 Michelin Guide and sits in a quiet new-build just off Melior Street, in the shadow of the Shard a short walk from London Bridge station. The name means 'pine needle' in Korean, and the kitchen of husband-and-wife chefs Woongchul Park and Bomee Ki plates Korean flavours through French technique and British seasonal produce across a roughly seven-course dinner tasting menu and a shorter lunch.

What makes it a genuine non-alcoholic destination is that the drink pairing is treated with the same creativity as the food. Sommelier Vita Gargiulo told Club Oenologique that the restaurant's soft pairing is 'fast becoming more popular than wine,' and that the team works directly with the kitchen so each pour is designed around a specific dish rather than assembled from bottled soft drinks.

The non-alcoholic flight leans on house-made and low-intervention builds: a coffee kombucha poured alongside the Mont Blanc dessert of chestnut cream, pine nuts, crispy rice and tonka-bean Chantilly, and a burnt-cabbage juice cut with lemon-thyme oil served with barbecued wagyu, Jerusalem artichoke, jangajji and baechu kimchi puree. A spruce-tip sorbet palate cleanser nods to the restaurant's name.

The room itself is small and understated - graceful and modest, in Time Out's words - which keeps the focus on the plates and the glass in front of you. For a non-drinker, the appeal is a serious, chef-led alcohol-free pairing at a fine-dining level rather than a token mocktail bolted onto the menu.