Outro by Vito is an italian restaurant in Gwangalli, Busan.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The signature pastas that survived the rebrand, with a bottle from the short list.
Tip: Wine is part of the deal here, so plan to order a bottle; evenings run late for the area.
Address: 18 Millakbondong-ro 19beon-gil, Suyeong-gu, Busan 48087
Ultra Bite runs a late bistro at the end of a Gwangalli alley in Busan, a Michelin Guide dining bar from young chefs trained in Australia and Seoul.
Order: The day's fish plate, hanchi when they have it, with the jokbal for the table.
Tip: Book on Catchtable; it works as a proper dinner or a second-stop wine and plates room.
Ultra Bite runs a late bistro at the end of a Gwangalli alley in Busan, a Michelin Guide dining bar from young chefs trained in Australia and Seoul.
Order: The day's fish plate, hanchi when they have it, with the jokbal for the table.
Tip: Book on Catchtable; it works as a proper dinner or a second-stop wine and plates room.
1969 Buwondong Kalguksu has hand-cut its own noodles since 1969 in Busan's Nampo-dong, a Michelin Guide shop selling only kalguksu and mandu.
Order: Buwon kalguksu, 9,000 won, with the juicy gyoza mandu on the side.
Tip: It sits steps from Nampo Station exit 1; the summer kongguksu is a local ritual worth timing.
Cha Ae Jeon Halmae Kalguksu has served morning kalguksu in Yeonsan-dong, Busan since 1982, a third-generation noodle house now in the Michelin Guide.
Order: The plain kalguksu: anchovy broth and soft noodles with nothing hidden.
Tip: It closes by mid-afternoon and alternate Sundays; go for a late breakfast like the regulars.
ARP cooks an all-vegan menu on Yeongdo in Busan and holds a Michelin Bib Gourmand for it, proof that plant cooking can anchor a proper island lunch out.
Order: Bracken pasta at 18,000 won with the grilled napa cabbage.
Tip: Reserve on Naver or Catchtable; Thursday is the weekly closing day.
Halmae Gaya Milmyeon ladles Busan's wheat-noodle milmyeon on Gwangbok-ro, a busy Nampo-dong hall where the queue moves as fast as the kitchen.
Order: Mul milmyeon with the broth kept icy; add mandu for 4,000 won.
Tip: Sit anywhere and order fast; the kitchen turns bowls around in minutes even at peak.
Choryang Milmyeon keeps the old Choryang style alive near Busan Station, its milmyeon bowls from 7,000 won closing out rail journeys the local way.
Order: Bibim milmyeon under its peanut dust, 7,000 won the small bowl.
Tip: Pair it with Pyeongsanok's suyuk two streets over for a Choryang double lunch.
