Yangmingshan National Park
national park in northern Taiwan
City hotel guide
Sanzhi
Hotel archive, loyalty coverage, and guest-verified insight entry points for Sanzhi.
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🕐 Asia/Taipei · 💱 TWD
Getting there & around
🚆 Taipei Main Station🚆 Tamsui Station🚆 Zhuwei Station🚆 Zhongyi Station🚆 Zhongshan Station🚆 Beimen Station🚆 Songshan station🚆 Dongmen Station
Nearby attractions
National Palace Museum
ancient Chinese imperial artifacts and artworks museum in Taipei, Taiwan
Chiang Kai-shek Memorial Hall
memorial hall in Taipei
Tatun Volcano Group
mountain range
Fort Santo Domingo
former fort in New Taipei
Qixingshan
mountain in Northern Taipei, Taiwan
Datun Mountain
mountain in Northern Taipei, Taiwan
Taipei Grand Mosque
mosque in Da'an, Taipei, Taiwan
Dharma Drum Mountain
Chinese Buddhist organization
Mount Guanyin
mountain in New Taipei, Taiwan
Bangka Lungshan Temple
Guanyin temple in Wanhua, Taipei, Taiwan
Guandu Temple
Taoist temple in the Beitou District of Taipei, Taiwan
Dining
Taïrroir
A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours.
WebsiteGolden Formosa
In the 1950s, the family started serving boldly seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from those days. Their signature deep-fried ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. For a final dose of indulgence, order the prime mullet roe fried rice with a generous amount of finely diced bottarga imbued with smoky wok hei.
Le Palais
This venue sports a dark colour scheme, with an eclectic mix of Chinese garden motifs and European palatial glamour. The Hong Kong chef excels in refined Cantonese fare that showcases his high-flying skill and precision. He uses Cherry Valley ducks from Yilan for his Cantonese-style crispy-skin roast duck, and Peking duck four ways. Pre-order these items to avoid missing out. For dim sum, try meticulously crafted Chinese spinach and salted egg dumplings.
Websitelogy
logy, a sibling of the Florilège in Tokyo, moved to this location in 2025, whose handsome room is generously furnished in walnut wood. The over 10 courses omakase menu presents thrilling moments of creativity and pleasant surprises for an unforgettable experience. The kitchen seamlessly melds Japanese and Taiwanese elements, as illustrated by the ochazuke made with Taiwanese tea and Hokkaido rice that pairs expertly cooked Wagyu from Kyushu.
WebsiteEika
With an understated façade, this place feels like a hidden gem for those in the know. The tearoom-like lobby leads into a minimalist dining room where a brightly lit open kitchen takes centre stage. The menu celebrates Japanese culinary culture, but with the odd Taiwanese twist and global influences. From shirako with bottarga to mussel noodles and wood-fired pigeon, every course is a beauty to behold and a delight to taste.
WebsiteMolino de Urdániz
Spanish-themed paintings hang in the dining area, which boasts a stunning glazed wine cellar. The two chefs take diners on a poetic culinary journey to the Pyrenees of the Basque Country with a seafood-heavy tasting menu. Produce from Taiwan and Japan is woven into edible works of art that embody Spanish traditions, Asian influences and natural beauty. The clever use of colours and seasonal ingredients makes the experience a real delight.
WebsiteYu Kapo
The room sports a minimalist edge courtesy of light wood and slate grey hues. Chef Masa Chung deploys his deft craftsmanship and savvy skills, drawing on a 20-year career in Japanese cooking. He serves a single season-driven kappo menu. Chargrilling is his strong suit, but his uni and shiso tempura, as well as the famous kamameshi course are equally impressive. The meal unfolds like a page-turner, with compelling highlights and breathing spaces.
La Vie by Thomas Bühner
In a palette of muted greens and greys, the lofty space is a masterclass in understated elegance. La Vie is managed by German chef Bühner and a Hong Kong chef presides in the kitchen. The prix-fixe reimagines European classics using locally sourced ingredients – dishes are elaborate and visually striking. Game, such as New Zealand venison, is prepared with aplomb and finesse. Desserts such as the chocolate tart end the meal on a high note.
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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