Devotedly crafted charcuterie is the soul of Delibong. The chef incorporates it into flavourful, visually striking dishes as main elements or garnishes, and highlights the character of each ingredient by skilful pairing techniques. Guests seated at the counter can watch the open kitchen at work, as charcuterie in the ageing cabinet patiently awaits its moment at the table. Set in calm Millak‑dong, the bright, white‑toned dining space adds to the restaurant’s serene atmosphere.