$$$$European Contemporary
In stark contrast to the century-old façade, the interior juxtaposes local serpentine stone and cypress wood for a sleek, Nordic vibe. The owner remodelled the family manor she inherited and manages the business; her partner, who received formal training in France, helms the kitchen. The menu showcases local ingredients such as Muscovy duck or glue berries into culinary gems using French techniques. To honour the family's roots in poultry farming, the menu includes a signature egg dish that celebrates their history.
$$Small eats
Its sign could use a new coat of paint and the room is nothing to write home about, but the regulars have been returning for its hearty beef soup for nearly three decades. The broth is made from beef bones and tendons, slow cooked for up to eight hours. Fresh local beef is shipped from the slaughterhouse three times a day to ensure freshness. Besides the soup, beef stir-fry and braised pork rice are also popular. Avoid peak hours if you don’t want to wait.
$$Seafood
In the past 10 or so years, nearly every car on the way to Jiangjun Fishing Harbour stops here to try its fresh catch at great prices. Pick your critters from the fridge and ask the server for the best way to prepare them. The sizzling three-cup marbled eel is its speciality, exuding heady aromas and savoury umami. A great spot for lunch on your trip to Qinkunshen Salt Fields or Mashagou 3D Mural Village. Reservations on holidays are recommended.
$$Taiwanese
The owner’s family used to run a plum farm in the neighbourhood. In the 1990s, they opened this restaurant, incorporating the tangy stone fruit into their recipes. Diners’ favourites include plum-scented pork, egg tofu in plum sauce, and stir-fried pork intestines with sour plums. There is a shop selling plums next door and the Meiling Scenic Area nearby is a famous viewing spot for plum blossom in winter. It’s best to book at the weekend.
$Small eats
A firm favourite among locals, this shop doesn’t have a name, but regulars call it ‘the milkfish shop next to the big tree under a balcony’. Unsurprisingly, one can expect to find various cuts of milkfish on the menu: the fatty belly, skin, intestines and fish balls. Fish skin soup is especially popular; the skin is stuffed with fish paste, giving it a unique texture unlike others. Note that intestines tend to run out early in the morning.
$$Seafood
A must for birdwatchers and seafood lovers, the restaurant is one of the best places to see endangered black-faced spoonbills in Taiwan. From September to May, these migratory birds fly here and feed on the fish in the restaurant owner's pond. Try the sustainably farmed milkfish and clams straight from his fish farm. To reduce food waste, the servers suggest the right portion for your party. Reservations are mandatory on holidays.
$$Small eats
The goose-themed menu is the handiwork of an owner-chef who has over 20 years of experience with the bird. He opened his own joint in 2008 and moved to this location in 2018. His signature saltwater goose uses 90- to 100-day-old birds, precisely blanched in brine, left to cool and boasting juicy flesh. Classic goose meat rice is paired with braised bamboo shoots and scallion goose oil sauce for a lovely crispy crunch and deep aromas.
$$$European Contemporary
After a few years of critical acclaim and commercial success, the owner-chef couple moved to this three-storey terraced house with a warm-hued façade and pebble garden. The rotating menu showcases the best seasonal ingredients, juggling Taiwanese and European flavours. The starch course, usually dumplings or risotto, references their Taiwanese roots. To see the chef in action, reservation is needed.
TripAdvisor 评论样本 · 4.2/5 · 52 条
Liang Liang Table位于萨拉戈萨，主打亚洲风味（以中餐为主，兼有日式及素食选项）。多数评论称赞食材新鲜、菜品制作精良，尤其是素食选择丰富且美味。然而，负面反馈集中体现在服务效率低下和用餐节奏缓慢，部分顾客反映等待时间长达数小时，即便餐厅客流稀少。此外，个别外卖订单出现食物变质问题，引发严重不满。整体而言，尽管食物品质普遍获得认可，但糟糕的出餐速度和偶尔的服务失误影响了用餐体验，氛围较为传统。
适合不赶时间且重视食材品质的食客，建议提前确认上菜速度或选择外带。
$$$French Contemporary
The wood-rich interior is homely and understated, matching the elegant food with its meticulous attention to detail. The chef honed his skills in Japan and his prix-fixe menu recounts Tainan’s culinary stories with classic French techniques, Japanese influences and ethereal touches. The amuse-bouche is always inspired by a Tainanese snack, while produce from small local farms, such as local beef, takes centre stage in many courses.
TripAdvisor 评论样本 · 3.9/5 · 80 条
Principe位于Burano运河旁，以户外座位和湖景著称。菜品方面，披萨薄底酥脆、馅料充足，碳烤卡邦尼、鳕鱼配玉米糊及蛤蜊意面评价良好；但部分顾客反映意面过软或食物温度不佳。服务整体友好高效，偶有 rude 现象。氛围轻松惬意，适合休闲用餐。尽管环境优越，部分游客认为性价比一般，存在价格偏高或食物质量不稳定的情况。
适合追求运河景观和休闲氛围的游客，建议对菜品稳定性保持合理预期。
$$Dim Sum
The owner from Hong Kong opened this dim sum restaurant in 2018. The room is simple and cosy; full-length windows let in natural light. Open only for breakfast and lunch, it prides itself on bite-sized gems crafted in-house from scratch. Seasoning is slightly tweaked for the local palate, but the owner strives to stay true to his childhood memories. Try the steamed tofu skin roll with chicken, fish maw and taro. Booking mandatory.
$$European Contemporary
Formally trained in France, the chef-owner earned his stripes in various kitchens before embarking on his own venture in his hometown. Check the chalkboard for the day's suggestions, which often include locally sourced seafood and meat dishes. Though the culinary style is rooted in Europe, the flavours are unmistakably Asian. As the small menu changes almost every week, come back to see what's new. The counter offers the best seats for solo diners.
$Taiwanese
Born into a fishing family, the owner knows the local marine life inside out. He serves a variety of seafood in uniquely Tainan png-toh-a style, with food displayed like a rustic buffet and cooked to order. In addition to umami-loaded fish soup made with clams, sliced fish, sea bass bones and vegetables, more than 10 kinds of fish are served daily – pan-fried, grilled or braised. All items are made with less oil and salt than at regular restaurants.
$$Taiwanese
He may be in his 70s, but founder Chef Ah Tu is still hands-on in the kitchen and his restaurant is a veritable institution of vintage Taiwanese cooking. Symbols of joy and good fortune are deeply ingrained in the décor – from the red shop sign to the red tablecloths. There are only 18 items on the menu, including specialities such as fried shrimp with egg, and traditional fried pork liver. Some dishes require pre-ordering.
$Street Food
The shop has been selling sliced duck since 1942. Four-month-old ducks from Pingtung County are boiled or smoked; the latter tend to sell out around lunchtime. The duck glass noodle soup with preserved cabbage is also a treat.
$$$Modern Cuisine
Fukai means ‘deep’ in Japanese. The room aptly sports a backdrop of rich textures and dark hues and seeks to offer a global experience by way of uniquely local flavours (such as pickled watermelon, salted cabbage or pickled chillies), paired with well-honed European techniques. The 9-course tasting menu changes every quarter to showcase the best seasonal ingredients. The winter menu includes heartwarming soups. For a fee, the main can be upgraded.
$Small eats
The founder began selling zongzi as a street vendor in 1872. The fourth generation of the family now runs this spot and, while following century-old recipes, they also glam up the dumplings with gourmet fillings. Three types of zongzi are offered: basic, eight-treasure, and deluxe eight-treasure; differing in prices, sizes and whether there is dried seafood like scallop and abalone in them. Along with zongzi, they also serve soups and sides.
TripAdvisor 评论样本 · 4.2/5 · 62 条
Zai Fa Hao是台南拥有逾150年历史的百年老店，以传统肉粽闻名。食物质量普遍受到好评，粽子馅料丰富扎实，口感软糯，蛤蜊汤亦获称赞。然而，部分顾客反映配送产品与堂食存在显著差异，糯米口感变差且客服回应缺失。尽管历史悠久且氛围怀旧，但价格偏高引发争议，有食客认为性价比不足。整体而言，其菜品具有地道古早味，但服务体验因渠道不同而波动，适合追求传统风味的游客，但需对配送品质保持合理预期。
适合喜爱传统古早味肉粽的游客，建议优先堂食以保障最佳口感。
$$$Modern Cuisine
The owner-chef received classic French training and worked for a time in Japan. With this joint in the artsy enclave known as Snail Alley, he champions a unique take on "French-influenced Nippon cuisine". The single set menu changes once a month, with a choice of main from two or three options. Instead of red and white, the wine list features an array of sake from Kyushu, which the owner-chef finds matching his culinary style to a tee.
$$$European Contemporary
The owner-chef used to work in Taipei and Australia but chose to settle down in his wife’s hometown, where he opened this cosy bistro that boasts a relaxed vibe. There is no paper menu – the day’s offerings are written on a blackboard. Signatures like fish carpaccio, and scrambled eggs with truffles are underpinned by Italian and Mediterranean techniques. Ask the maître d’ (owner’s wife) about the wine selection and catch of the day.
TripAdvisor 评论样本 · 4.4/5 · 80 条
Bistro Alley位于都柏林Christchurch大教堂对面，交通便捷。食客普遍称赞其食物质量，特别是海鲜浓汤、炸鱼薯条和爱尔兰早餐分量足且美味，甜点如焦糖布丁也获好评。服务方面评价两极，多数认为员工友好热情，但部分顾客反映忙时上菜慢或等待时间过长。氛围轻松舒适，有隐蔽座位，尽管内饰略显陈旧。价值感因视角而异，有人觉得价格合理，也有人认为性价比一般。总体而言，这是一家适合探索地道风味的小馆，但需对用餐节奏有合理预期。
适合追求地道美食且能包容偶尔服务延迟的旅客。
$Taiwanese
Formerly in front of Shatao Temple, this 60-year-old bolthole is barely more than a seafood cart in a no-frills space. It serves rustic, traditional Taiwanese cooking at frugal prices until late. Rice omelette is filled with tangy-sweet shredded pork and fried rice in ketchup. The Taiwanese fried pork chop is crispy and golden and ideally paired with potato salad. Oden is served in an amber broth without MSG, alongside house-made dips.
$$Small eats
On the bustling Dongmen Traffic Circle, this simple shop has been serving stir-fried eel since opening its doors in 1970. Diners can specify if they want their eel in a glaze or not. The ‘dry’ version highlights the natural flavour of the fish with smoky wok hei and sweet and sour seasoning. E-fu noodles with stir-fried eel is a must for most regulars. Other specialities include stir-fried cuttlefish, and pork kidney cooked in sesame oil. Dishes are cooked-to-order.
$$Vegetarian
Light wood furnishings, arched windows and a crackle effect wall combine to create a relaxed, modern space. Run by a Tainanese catering group, this restaurant is aimed at omnivorous diners who wish to reduce their carbon footprint by forgoing meat once in a while. The lacto-ovo-vegetarian dishes are loaded with Asian spices and condiments, such as satay, Sichuan pepper and kimchi. Try the classic stir-fried king oyster mushroom with basil.
$$Hotpot
This spacious restaurant with high ceilings and a black colour scheme is a sub-brand of the beef hotpot legend Liu Jia Zhuang. Freshly slaughtered local beef and offal are the specialities, to be blanched in an array of soup bases, such as the classic Tainan beef bone broth or mala broth. The popular Motsunabe with beef intestines needs pre-ordering. Alongside Japanese hotpot, it also serves Taiwanese stir-fries like beef heart with scallion.
$Small eats
The menu, like the room, has a retro feel to it. Popular picks include various cuts of milkfish – shipped daily from the port to ensure freshness – cooked in congee or stock. Try the braised milkfish belly for its delicate oily flesh and natural sweetness. The braised pork rice is another highlight: diced fatty pork exudes the fragrance of soybean paste; order an over-easy egg on top and break the runny yolk for extra creaminess.
$$$Seafood
This mansion, dating from the 1960s, has been restored to its former glory. The chef serves Taiwanese seafood classics, with omakase menus offered at three price points, typically starting with sashimi and ending with starch like bi tai bak in pumpkin sauce. For mains, first-timers usually order crab or lobster, but the chef is happy to entertain requests. The wine list stars mainly French vintages, but BYOB is welcomed. Reservations are mandatory.
$$Creative
Tucked away in a quiet alley, this place has a compact, Japanese-inspired space fitted with counter seats and brass pendant lamps. At dinner, all guests are required to order an izakaya-style nine-tapas dinner set, perfect with alcoholic drinks. Exact items depend on availability on the day; if you crave more, see the blackboard for add-ons. The chef behind the counter is happy to interact with diners. Later at night, order à la carte instead.
$Small eats
Don’t be surprised if you see a queue even before this shop’s opening at 5pm – after all, its cellophane noodle soup with pork offal is one of the must-try Tainan delicacies for many travellers. Chef A Ming still cooks the offal like his father did almost 70 years ago – in a bain-marie to prevent overcooking. As well as the signature pork heart soup, try pork ribs or duck feet and wings braised in a garlicky herbal stock.
$Small eats
This iconic establishment has been around since 1968, serving hand-sliced beef half-cooked in a scalding broth made with beef bones and vegetables, to be enjoyed after being dipped in a special blend of sweet and thick soy sauce accompanied by shredded ginger. Three to four Taiwanese beef cuts are used to showcase different textures and meaty flavours. Also try their stir-fried beef with cabbage. They close once the ingredients have sold out.
$$$$Japanese
The Hongkong head chef worked in Japan and Macau for over 20 years before opening Umami in 2015 as he got hooked on the charm and slower pace of Tainan City upon his first visit. The cosy, wood-clad room is furnished in traditional Japanese style, with meticulous attention to detail. Diners can choose between the omakase menu and the nigiri sushi set: the former comprises multiple courses with sashimi, kappo dishes, tempura and sushi.
$Small eats
The owner worked in a milkfish ball shop for over 30 years before opening his own eatery in the 2010s. The stall sells soups with milkfish, fishballs and meatballs – customise the components to your liking. The springy milkfish balls are the highlight, but the fish skin is also worth trying – a thin layer of minced milkfish is spread on cooked fish skin for lovely textures. The aromatic diced pork rice with coriander makes for a hearty meal.
$$Hunanese
Concrete walls and moody lighting may not conjure up the image of Hunanese food, but rest assured all dishes here are authentically prepared. You can specify your preferred level of spiciness; certain items can even be made non-spicy. Peasant-style fried pork uses shoulder butt cut for tenderness and green pepper gives it an aromatic heat. Ground pork with fermented string beans is best matched with steamed buns.
$$$Spanish
The chef, who hails from Pamplona in Spain, was originally a trader of Spanish food. He married his Tainanese wife and decided to use his knowledge by opening a restaurant, on a quiet street that resembles the European countryside. Both set menus and à la carte choices abound, all made with quality ingredients, such as live seafood from Anping Port. Check out the Spanish wines at bargain prices. On balmy nights, ask for a table on the terrace.
$$$European Contemporary
The head chef trained in France and worked in some top-tier establishments in Taipei. She opened L’herbe in 2019, recruiting an all-women kitchen team to imbue traditional Gallic cuisine with distinctive local flavours. Expect to see angled loofah, basella, pork offal and the like on the table. Her tasting menu changes every season, with a choice of several main courses – Lumina lamb chop from New Zealand is especially worth trying.
TripAdvisor 评论样本 · 4.1/5 · 80 条
L'herbe位于Giuggianello，是一家欧洲当代风格餐厅，坐落于拥有11个特色花园的巨大多肉植物园中。多数评论盛赞其魔幻般的氛围、宜人的户外用餐环境及友好的服务，认为植物园的免费参观本身即具吸引力。然而，评价呈现两极分化：部分食客赞赏传统普利亚菜肴的精致与美味；另一些则批评食物平庸、分量不足（如肉类生硬或配菜稀少），并指出性价比低。总体而言，这里适合追求独特自然体验的旅客，但对餐饮品质有高要求的游客需谨慎选择。
适合重视独特自然景观和浪漫氛围的游客，建议对菜品质量有较高期待者提前了解近期评价。
$Small eats
This shop started out as a tricycle food cart almost 50 years ago. Around the year 2000, it moved into the corrugated iron hut where it is still to be found today. It's often packed with diners craving not only the Taiwanese-style fish cake stew on its sign, but also bargain snacks, such as the famous small sausage in large sausage: pork sausage wrapped in a sticky rice sausage. The sticky rice is toothsome; ground peanuts provide crunch.
$$Taiwanese
Adjacent to a water park in an area famous for taro and bamboo shoots, this restaurant has been serving game meats and wild greens since 1971. Signatures include wild boar, muntjac, spotted dove, giant mottled eel, wild fish and shrimps. Braised pork belly with taro and shredded bamboo shoot, and turmeric chicken are also worth trying. Round it out with deep-fried taro balls, and the complimentary taro ice cubes.
$$Taiwanese
On the outskirts of the city lies this rustic open-air restaurant on a mountain. Expansive views of green rolling hills complement the intoxicating smell of meat cooked in the wild. The signature smoked lamb is slow-cooked with rice wine and Chinese herbs in cooking pits for 24 hours, boasting a dark rich broth that is considered a health tonic. Wild greens and game meats, such as stir-fried wild boar, are also recommended. Book ahead on weekends.
TripAdvisor 评论样本 · 3.9/5 · 53 条
王家沙·花样年华位于港岛太古城，主营上海菜。食客普遍赞赏其菜品质量，尤其是蟹粉系列、小笼包及锅仔饭，食材新鲜且摆盘精致。餐厅装潢具中国风，空间宽敞舒适，氛围雅致。服务总体高效友好，但个别评论指出存在上菜节奏不均、部分时段灯光昏暗及服务态度冷淡的情况。尽管有少数关于性价比偏低或特定菜品水准波动的反馈，整体而言，这是一家出品稳定、环境宜人的中式餐厅，适合追求地道风味与舒适用餐体验的顾客。
适合喜爱上海菜、注重用餐环境与菜品质量的食客。
$$Hotpot
It took the founder’s wife and son three years to build A-Yu’s second outlet that spans over 3,000 square metres. Just like the original branch, this restaurant uses only the freshest beef from Shanhua district and serves it in beef stock hotpot to let its natural flavours shine. Order different bovine cuts on a form, but help yourself to the sides, veggies, drinks or the famous braised beef rice. Reservations aren’t accepted so expect long queues.
TripAdvisor 评论样本 · 4.3/5 · 80 条
A-Yu Beef Shabu Shabu位于台南仁德区，以新鲜温体牛肉和清甜蔬果汤底著称，多数食客认为肉质鲜嫩、现切现烫口感极佳，卤肉饭亦受好评。然而，负面评价指出店内常需长时间排队，服务响应较慢，结账时易出现等待或计算争议。部分顾客认为分量偏少且单价较高，性价比见仁见智。整体而言，这是一家人气旺盛但体验两极分化的餐厅，适合追求地道牛肉风味的食客，但需做好排队准备并留意消费细节。
适合追求地道温体牛肉风味的食客，建议避开高峰时段并仔细核对账单。
$$Taiwanese
This simple room doubles as a mini museum for cookware and relics dating back to 1962, when it first opened its doors. The third-generation owner still insists on using freshly slaughtered goats from Shanhua, Tainan for their tender, flavoursome meat. The signature hotpot comes with a rich and well-rounded goat broth simmered for about 5 hours without any condiments added. Depending on your preference, order the leaner loin, or the fattier skin-on belly.
$$Innovative
The owner-chef has over 10 years of experience in haute cuisine. He opened this 6-seater in 2021 because he believes temperature is at the core of all good food. The down-to-earth multi-course omakase menu uses European, Japanese and Taiwanese techniques to create dishes that are homely but layered with flavours and textures. Highlights include stuffed Portobello mushroom, and marinated milkfish on koshihikari rice.