Bar Solea

Celebrating an engagement? An anniversary? A work success? A a divorce? Whatever the celebration, Bar Solea wants to throw your next party. The Exchange Room, located next to Bar Solea, holds up to 75 people and can be reserved on weekends or after 5 p.m. on week days. For groups of up to 30, we can host you in the bar itself. Either way, we’re happy to work with you on a perfect food and beverage menu and decorations. Reach out to [email protected] to set something up!

A new all-vegan pizza is hitting the Bar Solea menu today! The sauce is made with confit red and yellow cherry tomatoes, confit garlic, and basil and the pizza is topped with arugula and fresh cherry tomatoes. It’s sweet, bright, and fruity. It’s a peak summer dish.

Check out our beautiful misto salumi pizza, made with a selection of our finest cured meats. Bar Solea’s New Neapolitan-style pizza takes the finest aspects of vera pizza Napoletana, like Stagioni OO flour, and adds twists, like local Cairnspring Mills Trailblazer hard red wheat flour. The result is a pronounced cornicione (crust), a little more structure, and incredible flavor, built with a natural yeast starter and at least 48 hours of cold fermentation. Buon Appetito!

New summer menu item!! 🍆 Parmesan (melanzana parmigiana) made with three crispy pieces of breaded and fried eggplant, pomodoro, cheese, and basil. Buon Appetito!

F**k it, we’re doing at Bar Solea. Night 1 starts now! Introducing the Lavender Haze cocktail, made with gin, lavender syrup, lemon juice, sparkling water, and black currant lavender cider. We’re also bringing back our popular herbed-ricotta-stuffed Prosecco-battered squash blossoms, fiore di zucca, for tonight only!

…Ready for it? Saturday is night at Bar Solea. To celebrate the coming to Seattle, we’re bumping Taylor Swift all night and serving Aperol Swifts — made with Aperol, Prosecco, orange juice, peach bitters, and a juicy local peach slice. If Richie loves Taylor, you can too.

Hours Update: We’re closing for lunch starting next week, but we’re opening earlier for dinner, at 3 p.m. ALSO PSA!!! We have a new burrata set with charred cherry tomatoes, heirloom tomatoes, arugula, and basil. Salute!

Our contorno is regularly updated with freshest local, organic veggies. Our new set comes with zucchini, carrots, bok choy and charred corn and is dusted with a charred ramp seasoning. Buon Appetito!

Nothing says summer like fresh pesto— especially good on sourdough-leavened Neo-Neapolitan dough, with mozzarella, grana padano, and olive-oil poached fingerling potatoes. Come get it while it’s hot!

Hello! Stop by our restaurant at 1st and Marion before or after the today for herbed-ricotta-stuffed squash blossoms fried in Prosecco batter, Lioni burrata with beet purée, the best Neo-Neapolitan pizzas in town, and excellent craft cocktails. Buon Appetito!