Busanjin brunch restaurant for bottarga pasta: Odd Bird Oliver

A bright brunch spot near Jeonpo Station

Walking through the alleys of Jeonpo, I came across a space as bright as sunshine. It was Odd Bird Oliver, located close to Jeonpo Station.

“Odd bird” is said to mean an unusual person or eccentric. Here, that meaning carries through in uncommon dishes and a thoughtful insistence on how food is approached.

From bread and cheese made fresh every day to sauces simmered for a long time, this was a Jeonpo brunch spot that calmly lets fresh ingredients speak for themselves rather than dressing things up too much.

• A brunch spot within easy walking distance of Jeonpo Station
• Bread and cheese made fresh every day
• Sauces carefully simmered over a long time
• A setting suited to brunch at lunch or wine in the evening
• An original menu selection unique to Odd Bird Oliver

Odd Bird Oliver’s space and atmosphere

Seen through the floor-to-ceiling windows, Odd Bird Oliver felt simple yet soft. Warm wood and clean white tones came together in a calm, bright space that reminded me of a small boutique hotel lounge.

Natural light lingered gently indoors, and there was enough room between the tables to feel comfortable. Plants and solid-wood furniture added warmth to the tidy atmosphere.

You could also catch a glimpse of the care that goes into baking everything in-house each day.

It is a Jeonpo brunch spot to keep in mind for a leisurely lunch with a friend or a quiet date.

From brunch to pasta: the menu

There were unusual choices ranging from brunch and pasta to sandwiches and soup. It was a lineup suited to a light brunch at lunch, or a meal with wine or beer in the evening.

Today’s order

• Bottarga aglio e olio — ₩18,000
• Paprika tomato stew & focaccia — ₩17,000

A neatly set table

A clear water carafe and glasses, cutlery, and napkins were neatly set on the wooden table. The simple setting, without excessive decoration, naturally suited the mood of the space.

Paprika tomato stew topped with burrata

Paprika tomato stew & focaccia

The white burrata and green herbs set in the middle of the vivid red tomato stew made it look bright, almost like a painting.

Burrata and herbs sat beautifully in the center of the tomato stew, alongside the fresh flavor of paprika and tomato.

The burrata added a soft, nutty richness that made everything nicely balanced.

Rather than being intensely rich, the stew had a comforting flavor that let the freshness of its ingredients come through.

The house-made focaccia was fluffy yet pleasantly plain. Its airy texture and distinct crumb really came through.

Dipping it generously into the stew brought the sauce soaking softly into the bread, making the pairing even more harmonious.

Odd Bird Oliver’s belief that food becomes delicious through time and care was quietly held in these two plates.

Bottarga aglio e olio with gentle savoriness

Bottarga aglio e olio

The finely scattered bottarga and cheese settling over the plate caught my eye first.

This bottarga oil pasta was moist with the aroma of garlic and olive oil.

Garlic and olive oil had gently soaked into the noodles,

followed by the subtle salty, savory depth distinctive to bottarga.

The sauce was not overly heavy, so the texture of the noodles remained clear, while the shrimp left a nutty finish the more I ate. It was a familiar aglio e olio touched with Odd Bird Oliver’s own delicate character.

A meal for days when you want to talk slowly

Odd Bird Oliver brought together a bright, comfortable space, house-made bread and sauces, and uncommon dishes. The bottarga aglio e olio had a gentle savory depth, while the paprika tomato stew became even softer with burrata and focaccia. This was a Jeonpo brunch spot I think I will remember on a day when I want to linger over a pleasant meal and an unhurried conversation.