Napoli Matfia (나폴리 맛피아) is the nickname of Chef Kwon Sung-jun, the winner of Netflix’s Culinary Class Wars season 1. In 2026 he opened Vesuvio (베수비오), a new Italian course restaurant in his own building in Sindang-dong, Seoul. In addition, this review covers my dinner at the Napoli Matfia restaurant in October 2026, with photos of every course, the wine pairing, the price and how to actually get a reservation.
This review is adapted from a visit by Revitguide reviewer 호미식 (Homisik), who rated Vesuvio 4.5 out of 5. Read the original Korean review on Revitguide. (Japanese: 白と黒のスプーン / ナポリマフィア, Chinese: 黑白大廚 / 拿坡里美食黑手黨)
Napoli Matfia Restaurant at a Glance
| Vesuvio | 베수비오 (Ristorante Vesuvio) |
| Chef | Kwon Sung-jun, “Napoli Matfia,” winner of Culinary Class Wars season 1 |
| Cuisine | Italian tasting course (one set menu, no à la carte) |
| Address | 2F, 28 Dasan-ro 24-gil, Jung-gu, Seoul (서울 중구 다산로24길 28 2층, Sindang-dong) |
| Nearest station | About 300 m from Cheonggu Station (Lines 5 and 6), between Cheonggu and Yaksu |
| Hours | Tuesday to Saturday, dinner only, 18:30–22:30. Closed Sunday and Monday. |
| Price | Dinner course ₩240,000 per person; wine pairing ₩150,000–280,000 (CatchTable, October 2026) |
| Booking | CatchTable only, with booking windows that open at 22:00 Korea time |
| Map | Open in Naver Map |
Who Is Napoli Matfia? From Culinary Class Wars to Vesuvio
Kwon Sung-jun trained in Italy, including at Le Calandre and Dani Maison, two Michelin-starred restaurants. Back in Seoul he ran Via Toledo Pasta Bar, a small fresh-pasta counter in Yongsan, and then won the first season of Culinary Class Wars (흑백요리사) on Netflix under the name Napoli Matfia.
In 2026 he closed Via Toledo and moved into a building he bought in Sindang-dong. As a result, the new Napoli Matfia restaurant opened with a soft opening in July 2026. Unlike the old pasta bar counter, Vesuvio has an open kitchen and separate dining tables, and it serves a full Italian course instead of a pasta-focused menu.
From a street to a volcano
The name tells the story. Via Toledo is a famous street in the center of Naples, and Vesuvio is the volcano that looks down on the city. From the street to the volcano: it felt like a statement that he has grown from pasta into a complete Italian course, and I found that fun from the start.
Moreover, the name also shows up on the table. Many of the plates and bowls are shaped like volcanoes, so the meaning of the name follows you naturally as the course goes on.
My Dinner at Napoli Matfia Vesuvio (October 2026)
Two welcome tarts
There were two welcome tarts. First, there was a bite of canelé topped with caviar and flower petals. It was salty with a satisfying crunch, almost too pretty to eat, but it tasted so good that it disappeared quickly. Meanwhile, the second tart stayed in my memory for its fresh tomato flavor.
Pizza fritta
The fried pizza looked unfamiliar at first, and it was hard to guess what it was. However, once I cut it in half, every part of a pizza was inside. The ham on top was soft and paired well with the funky cheese. Because the dough was so soft, it was closer to bread or a croquette full of pizza flavor than to something fried.
Squid ink bread and the chef’s new olive oil
Next, Chef Kwon introduced the olive oil he recently launched, served with a piece of squid ink bread for each guest. The oil tasted a little more distinct than other olive oils I have tried, and when I dipped the bread, the finish lingered nicely.
Carabinero vongole
The carabinero vongole came topped with a small carabinero prawn. The pasta tasted like the vongole you know, but the prawn melted gently in the mouth. For Italian food, the seasoning was not strong, yet the dish still had plenty of impact.
Sicilian-style sea bass
Then came a plate that paired roasted sea bass topped with foam and a stuffed squid (ojingeo sundae) on salad. The sea bass was cooked precisely, so the texture was great from the first bite. The foam added another layer of flavor and aroma, and the stuffed squid, with its texture and fragrant filling, made the plate feel even more refined.
Genovese tortellini with truffle
Genovese tortellini are Italian dumplings, served here with shaved truffle. When I bit into one, juices ran out from inside. Also, the butter served on the side was salty but not heavy, which made it great with the bread.
Pistachio lamb rack and carrot tagliatelle
The main course, pistachio lamb rack with carrot tagliatelle, was also impressive. The lamb came in two pieces and had none of the gamey smell lamb sometimes has, so almost anyone could enjoy it, and it was cooked very well. Eating the part with the crust together with the vegetables and carrot gave a good balance. In addition, the mushroom on top was especially tasty.
Amalfi lemon
Amalfi Lemon was a lemon sorbet served with oil. Scooping the oil underneath together with the sorbet felt fresh and worked perfectly as a palate cleanser.
Chestnut tiramisu
Then came the dish everyone was waiting for: the chestnut tiramisu. The chef makes it in house, and the sweetness and nuttiness were well balanced. In the end, I scraped up even the cocoa powder on the side of the bowl.
A raspberry finish
Finally, each guest got one small cookie with something like raspberry jam in the middle. The sweet and tangy bite was a nice way to finish the meal.
Wine Pairing at Napoli Matfia Vesuvio
Vesuvio asks every guest to order at least one drink. We paired the course with Paradiso di Cacuci Brunello di Montalcino 2020, and it matched the whole course well. In particular, it stood out with the pizza fritta and the lamb. It cleaned up the salty, rich flavor of the pizza fritta, and with the lamb, the tannins and flavor flowed together naturally. Vesuvio also offers two wine pairing options at ₩150,000–280,000.
How to Book the Napoli Matfia Restaurant (2026)
- CatchTable only: Vesuvio takes reservations through the CatchTable app. Booking windows open at 22:00 Korea time for about two weeks of dates at a time. For example, the window for November 16 to 30 opens on November 10 at 22:00.
- Be fast: Most dates sell out right after a window opens, so set a CatchTable alert.
- House rules: Up to 5 guests per booking, no children of elementary school age or younger, and allergy substitutions are not possible. Vesuvio also bans reselling or transferring reservations and will not refund the deposit if it finds one.
- Hours: Dinner only, Tuesday to Saturday from 18:30. Closed Sunday and Monday.
Is the Culinary Class Wars Winner’s Restaurant Worth It?
From the volcano-shaped tableware to the last dessert, Vesuvio tells the story in its name through the entire course. At ₩240,000 it is a special-occasion dinner. Still, the sea bass and lamb were cooked precisely, the pasta had impact without heavy seasoning, and the course delivers on the idea in the name: growing from pasta into a complete Italian course. I would love to come back in another season. My rating: 4.5 out of 5.
Planning more special dinners in Seoul? See our guide to Michelin restaurants in Seoul, our review of Gaggen, a One Michelin Star kaiseki restaurant, and our picks for the best Korean restaurants in Seoul.
FAQ
Where is the Napoli Matfia restaurant?
Vesuvio is on the second floor of 28 Dasan-ro 24-gil in Sindang-dong, Jung-gu, Seoul, about 300 m from Cheonggu Station.
What happened to Via Toledo Pasta Bar?
Chef Kwon closed Via Toledo Pasta Bar in Yongsan and moved to Vesuvio in Sindang-dong in 2026. Map apps may still show the old location, so search for 베수비오 instead.
How much does dinner at Vesuvio cost?
The single dinner course costs ₩240,000 per person, and you must order at least one drink. Wine pairings cost ₩150,000–280,000.
How do I book Napoli Matfia Vesuvio?
Use CatchTable. Booking windows open at 22:00 Korea time, usually twice a month, and sell out quickly.
Who won Culinary Class Wars season 1?
Kwon Sung-jun, known on the show as Napoli Matfia, won season 1 of Netflix’s Culinary Class Wars.
We checked prices, hours and booking rules in November 2026, and they can change. Check CatchTable before you go.