Seongsu pasta restaurant with three plates to share for two: Sedici

Seongsu has so many great-looking restaurants and pasta spots that it's genuinely hard to pick one. This time I went to Sedici, which comes up often as a Seongsu pasta restaurant.

Rather than plain tomato or cream pasta, the menu leans into ingredients and techniques that feel a bit different. I ordered beef tartare with brioche, fried potato gnocchi with sweet corn, and shrimp crumble pasta, and shared all three.

All three dishes had a savory, nutty quality, but the flavors and textures were completely different, so switching between them was genuinely fun. What stood out most were the dishes that managed to combine crispiness and softness on a single plate.

A meal at Sedici, an Italian restaurant in Seongsu

When you want pasta or gnocchi in Seongsu, the options can start to feel repetitive. Sedici's menu felt a bit different in that regard.

The beef tartare starts cold and soft, the shrimp crumble pasta centers on plump shrimp and crunchy crumble, and the fried potato gnocchi with sweet corn finishes things off with a creamy, savory note.

Rather than ordering just one dish, the strengths of the menu really come through when you order several plates and share them.

Sedici's beef tartare, piled with chives

The first dish that caught my eye was the beef tartare.

Finely chopped green chives are piled generously on top of the round-shaped tartare. Small yellow flowers add to the presentation, making the plate look quite clean.

A vivid green oil is drizzled around the edge, lightening the usually heavy feel of beef tartare.

The first bite brings out the soft texture of the beef and the aroma of chives first. There's a lot of chive on top, but it doesn't overpower the meat — if anything, it tidies up the richness that might otherwise linger.

Beef tartare tastes better spooned onto the brioche

The brioche served with the beef tartare shouldn't be overlooked either.

The golden-baked brioche is slightly crisp on the outside and soft inside. I tried the tartare on its own first, then piled it generously onto the brioche — personally, I preferred it with the bread.

Placing the soft beef tartare onto the nutty, faintly sweet brioche lets the bread naturally soak up the meat's moist flavor.

With the finely chopped chives mixed in too, softness, nuttiness and a fresh aroma come through in sequence with each bite.

It works well as a light starter, but paired with the brioche it's substantial enough that it's good to split between two people.

Plump shrimp in Sedici's shrimp crumble pasta

The first thing that catches your eye is the size of the shrimp. Plump shrimp are scattered generously around the noodles, topped with finely chopped chives and a heap of crunchy crumble.

Compared to typical pasta, the most interesting part was definitely the crumble. Pasta is usually all about soft noodles and sauce, but adding crunchy crumble makes the texture much more varied.

Rather than eating the crumble on its own, it's better mixed thoroughly with the noodles and sauce. Once the crumble soaks up a bit of sauce, it doesn't go fully soggy, and its nutty flavor spreads through the whole dish.

Springy shrimp against the crunchy crumble

The shrimp were plump enough to have one with each forkful of pasta.

You bite into soft noodles, then a springy shrimp, followed by the crunch of the crumble. It's a dish with clear texture shifts within a single plate.

There's plenty of chive here too, which lightens what could otherwise be a heavy sauce-and-shrimp combination.

Mixing in the sauce pooled at the bottom of the bowl with the noodles brings out the shrimp's savory flavor alongside the nutty crumble.

If you like nutty, creamy pasta but want something a bit more interesting than a purely soft texture throughout, this dish suits that.

Sedici's fried potato gnocchi with sweet corn looks the part

The most visually striking dish of the meal was the fried potato gnocchi with sweet corn.

A pale yellow cream sauce lines the bottom of a wide bowl, topped with golden, crisply fried potato gnocchi.

On top is a generous helping of grilled sweet corn and thinly shaved cheese. Green herbs are scattered on as well, making the yellow corn and cheese pop even more.

Potato gnocchi usually brings to mind a soft, chewy texture, but this dish stands out for having its surface fried until golden.

Fried potato gnocchi: crisp outside, soft inside

Bite into a piece of the gnocchi and the outside is golden and slightly crisp.

Inside, the soft, fluffy character of potato remains, so the contrast between outside and inside is clear.

Coating a piece generously in the cream sauce adds a soft layer to the crisp gnocchi, deepening the flavor.

Eating the sweet corn alongside brings in its natural sweetness and a bit of pop. The corn's surface is lightly grilled, giving it more aroma than plain boiled corn would.

Sweet corn and cheese, a sweet-and-salty pairing

Another key ingredient in this dish is the cheese.

Thin slices of cheese are piled generously over the gnocchi and corn — eaten together, the corn's natural sweetness pairs nicely with the cheese's salty richness.

With the cream sauce added on top, the overall flavor is quite nutty and rich, but the corn's sweetness and the herbs keep it from feeling one-note.

One bite with just gnocchi and cheese, the next with corn piled on too — the difference is clear.

Familiar ingredients like potato and corn, but the cooking method and sauce made it feel like a fairly fresh dish.

Which three dishes to order at Sedici when there are two of you

The three dishes ordered this time worked well together as a combination.

The beef tartare is cold and light, turning soft and nutty with the brioche.

The shrimp crumble pasta centers on the umami of plump shrimp and crunchy crumble, while the fried potato gnocchi with sweet corn delivers a heavier flavor built around cream sauce, cheese and corn.

When the corn gnocchi started to feel a bit rich, switching to the shrimp crumble and then back to the beef tartare reset the palate, so nothing felt overwhelming by the end.

If you're visiting as two and want to try several dishes, picking one each of a starter, a pasta, and a gnocchi to share is a good approach.

What stays with you at Sedici is the attention to texture

Looking back at what I ate at Sedici, there's one thing in common: instead of just leaning on sauce flavor, the dishes actively play with texture contrast.

The soft beef tartare is paired with golden brioche, the pasta gets a topping of crunchy crumble, and even the gnocchi isn't simply boiled soft — its surface is fried golden.

So even though I ordered several similarly nutty, savory dishes, nothing felt repetitive while eating.

A good fit for Seongsu if you want to slowly work through pasta, gnocchi and starters together.

Final verdict on Sedici, a Seongsu pasta restaurant

The beef tartare, shrimp crumble pasta, and fried potato gnocchi with sweet corn at Sedici in Seongsu each had a clear personality.

The beef tartare's combination of finely chopped chives and soft beef was great, and it was even better piled onto the warm, nutty brioche.

The shrimp crumble pasta let me enjoy multiple textures at once thanks to the plump shrimp and crunchy crumble, and the fried potato gnocchi with sweet corn balanced sweet corn, creamy sauce, golden gnocchi and cheese nicely.

Worth checking out if you're after something a bit different from your usual pasta, or want to share several Italian dishes together in Seongsu.

At Sedici in Seongsu, I enjoyed beef tartare with brioche, shrimp crumble pasta, and fried potato gnocchi with sweet corn together. The soft, nutty combo of tartare and brioche, the pasta with plump shrimp and crunchy crumble, and the sweet corn gnocchi with cream sauce and cheese each had a distinct charm. All three dishes struck a good balance of softness and crispiness, making the textures just as enjoyable as the flavors.