$$$$European Contemporary
In stark contrast to the century-old façade, the interior juxtaposes local serpentine stone and cypress wood for a sleek, Nordic vibe. The owner remodelled the family manor she inherited and manages the business; her partner, who received formal training in France, helms the kitchen. The menu showcases local ingredients such as Muscovy duck or glue berries into culinary gems using French techniques. To honour the family's roots in poultry farming, the menu includes a signature egg dish that celebrates their history.
$$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.
$$$European Contemporary
After a few years of critical acclaim and commercial success, the owner-chef couple moved to this three-storey terraced house with a warm-hued façade and pebble garden. The rotating menu showcases the best seasonal ingredients, juggling Taiwanese and European flavours. The starch course, usually dumplings or risotto, references their Taiwanese roots. To see the chef in action, reservation is needed.
TripAdvisor review sample · 4.2/5 · 52 reviews
Liang Liang Table in Zaragoza specializes in Asian cuisine, primarily Chinese with Japanese and vegetarian options. Reviews frequently praise the freshness of ingredients and high-quality preparation, particularly highlighting excellent vegetarian dishes. However, significant criticism targets slow service and poor meal pacing, with some diners reporting waits of up to three hours despite low occupancy. Isolated incidents of spoiled food in delivery orders have also been noted. While the ambiance is described as traditional and spacious, the inconsistent service speed and occasional hygiene issues detract from an otherwise solid culinary reputation.
Suitable for diners with ample time who prioritize ingredient quality; consider takeaway or verify wait times beforehand.
$$$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 review sample · 3.9/5 · 80 reviews
Principe is situated along Burano’s canals, offering pleasant outdoor seating with views. The food features thin-crust pizzas with generous toppings, alongside well-received dishes like carbonara, cod with polenta, and clam spaghetti. However, some guests noted issues with pasta texture or cold food. Service is generally friendly and efficient, though occasional rudeness was reported. The atmosphere is relaxed and scenic. While the location is attractive, value for money is mixed, with some finding prices high relative to inconsistent food quality.
Suitable for visitors seeking canal views and a relaxed vibe, with realistic expectations regarding food consistency.
$$Dim Sum
The owner from Hong Kong opened this dim sum restaurant in 2018. The room is simple and cosy; full-length windows let in natural light. Open only for breakfast and lunch, it prides itself on bite-sized gems crafted in-house from scratch. Seasoning is slightly tweaked for the local palate, but the owner strives to stay true to his childhood memories. Try the steamed tofu skin roll with chicken, fish maw and taro. Booking mandatory.
$$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 review sample · 4.2/5 · 62 reviews
Zai Fa Hao is a century-old Tainan establishment renowned for its traditional meat zongzi. Food quality is generally praised for its rich fillings and soft, chewy texture, with clam soup also receiving positive feedback. However, some reviewers note significant discrepancies between dine-in and delivery experiences, citing degraded rice texture and poor customer service response. While the historic ambiance is appealing, the high price point has drawn criticism regarding value for money. The restaurant offers authentic local flavors, but service consistency varies by channel. It suits travelers seeking traditional culinary heritage, though expectations for delivery quality should be managed.
Ideal for those seeking traditional meat zongzi; dine-in is recommended for the best experience.
$$$Modern Cuisine
The owner-chef received classic French training and worked for a time in Japan. With this joint in the artsy enclave known as Snail Alley, he champions a unique take on "French-influenced Nippon cuisine". The single set menu changes once a month, with a choice of main from two or three options. Instead of red and white, the wine list features an array of sake from Kyushu, which the owner-chef finds matching his culinary style to a tee.
$$$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 review sample · 4.4/5 · 80 reviews
Located opposite Christchurch Cathedral, Bistro Alley offers convenient access. Reviewers frequently praise the food quality, highlighting the hearty seafood chowder, fish and chips, and authentic Irish breakfast. Desserts like sticky toffee pudding are also well-regarded. Service receives mixed feedback; while many appreciate the friendly staff, others report slow pacing and long waits during peak hours. The atmosphere is described as relaxed and cozy, though the interior appears somewhat dated. Perceptions of value vary, with some finding prices reasonable and others feeling portions do not justify the cost. Despite occasional inconsistencies in service speed and ambience, the restaurant remains a solid choice for those seeking traditional European contemporary cuisine in Dublin.
Suitable for travelers seeking authentic cuisine who can tolerate occasional service delays.
$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 review sample · 4.1/5 · 80 reviews
L'herbe is a European contemporary restaurant in Giuggianello, set within a vast botanical garden featuring 11 distinct sections. Reviews highlight the enchanting ambiance, romantic outdoor dining under orange trees, and friendly staff, noting that the garden visit alone is worthwhile. While many praise the elegant reinterpretation of traditional Puglian cuisine and high food quality, others criticize the meals as ordinary, poorly portioned, or even undercooked, citing poor value for money. The experience is defined by its stunning location, but culinary satisfaction varies significantly among visitors.
Ideal for travelers prioritizing unique natural scenery and romantic ambiance; those with high culinary expectations should review recent feedback carefully.
$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 review sample · 3.9/5 · 53 reviews
Wang Jia Smoked Lamb (Wang Jiasha Huayang Nianhua) in Tai Koo Shing specializes in Shanghai cuisine. Reviewers consistently praise the food quality, particularly the crab roe dishes, soup dumplings, and claypot rice, noting fresh ingredients and elegant presentation. The restaurant features a spacious, traditional Chinese interior with a charming atmosphere. Service is generally efficient and friendly, though some guests report inconsistent meal pacing, dim lighting, or occasional rudeness. While a minority find the value slightly low or note quality fluctuations, the establishment remains a reliable choice for authentic flavors and a comfortable dining environment.
Ideal for diners seeking authentic Shanghai cuisine in a comfortable setting.
$$Hotpot
It took the founder’s wife and son three years to build A-Yu’s second outlet that spans over 3,000 square metres. Just like the original branch, this restaurant uses only the freshest beef from Shanhua district and serves it in beef stock hotpot to let its natural flavours shine. Order different bovine cuts on a form, but help yourself to the sides, veggies, drinks or the famous braised beef rice. Reservations aren’t accepted so expect long queues.
TripAdvisor review sample · 4.3/5 · 80 reviews
Located in Rende District, A-Yu Beef Shabu Shabu is renowned for its fresh warm-body beef and sweet vegetable-based broth. Most reviewers praise the tender meat, which is sliced on-site and cooked quickly, along with the complimentary braised pork rice. However, negative feedback highlights significant issues with meal pacing, including long queues and slow service during checkout, where billing errors have been reported. Some diners find the portion sizes small relative to the price, questioning the value. While the food quality is generally high, the experience varies due to crowd management and service efficiency. It is best suited for those prioritizing authentic beef flavors over convenience.
Ideal for those seeking authentic warm-body beef, but visit off-peak hours and verify bills carefully.
$$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.