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Michelin 餐廳 |
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優勝原因 |
英文介紹 |
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台菜 |
欣葉台菜Shin Yeh(創始店) |
|
必嚐手工菜──菜脯蛋 ，做法獨特；杏仁豆腐由三位師傅鮮製，口感軟糯；招牌菜還有煎豬肝和潤餅等 |
try the egg omelette with dried radish, pan-seared pork liver and flatbread
rolls, almond tofu dessert |
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米香台菜餐廳(Mipon) |
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魚皮白菜魯、三杯雞腿肉等恰到好處。
菜餚注入不少創新想法，例如推薦菜口水雞乃從臺式白斬雞變化而成，在白斬雞上淋上以蒜頭、辣椒、味醂、檸檬汁、豆醬等調製而成的醬汁 |
a new twist on Taiwanese classics...
Mouth-watering chicken dressed in soybean paste, lemon juice, mirin,
garlic and chilli surprises with its exotic tropical overtones. Classics
such as "Three-cup" chicken drumstick and stewed Chinese cabbage with
fish skin also impress |
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蓬萊台菜 - 北投 (Peng Lai) |
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失傳的老臺菜如蟳肉蚵仔羹、螺肉魷魚蒜鍋等。 軟玉豆腐，改變包入香蕉的傳統版本,
而以豆腐包著火腿、蝦仁和香菜。
招牌排骨酥，二十小時醃製，令人吮指回味。 |
famous for its pork ribs that are marinated for 20 hours before
being deep-fried until crispy on the outside and tender on the inside.
Another favourite is 'Jadeite tofu' - shrimp, ham, coriander and tofu
wrapped up in fried tofu skin. Crabmeat and baby oyster thick soup, and
whelk and squid soup with leeks are the other recipes from a bygone era
that are now seldom found elsewhere. |
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興蓬萊台菜 - 士林(Shing-Peng-Lai) |
|
排骨酥選用溫體黑毛豬肋排，以秘方醃製後炸至金黃，
厚實酥香，為鎮店招牌。
羊奶埔土雞盅以採自拉拉山的羊奶埔根莖與土雞燉煮數小時。
白斬放山雞膠質豐厚，吃罷香氣縈繞口腔 |
famous for
"goat nipple"(
actually stems and
roots of the
Taiwanese fig tree
that the owner digs
up in Lala Mountain
)
chicken soup;
Also try their steamed free-range chicken
and crispy blistered
pork ribs.
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雞家莊 - 長春路
(Chi Chia Chuang -Changchun Road) |
|
嚴選五至六個月大、未生過蛋的雞隻做菜，取其皮細肉嫩。
可點選三味雞，包括了烏骨雞、白斬雞及燻雞、
嫩豆腐及雞丁調製的雞家豆腐、餐後的雞蛋布丁 |
chef uses only pullets from 5 to 6 months old for their tender meat.
Diners' favourites include 'Three Taste Chicken' - a trio of Silkie chicken,
steamed and smoked chicken - and 'Chi Chia Chuang Dough-Foux, velvety tofu with
diced chicken, homemade egg pudding |
法式料理
French |
De Loin (德朗) |
|
用料上乘、味道和層次多元、對比和諧的創意法式料理 |
No expense was spared when it came on diners' comfort at this stylish
restaurant in a wealthy suburb; Luxurious ingredients are impeccably
prepared to present sophisticated flavours and contrasts in texture. The
service is fittingly formal and detailed |
|
Ephernité |
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經典法式料理為基調的時尚菜餚、賣相精緻，
also try每天鮮備的蔬菜凍 |
Try their 4- or 5-course prix-fixe menu, especially the vegetable
terrine made daily. |
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50/50 Cuisine française |
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食材一半取自臺灣，其餘則選自法國及其他地區。招牌菜包括鴨肝凍餅、羊肚菌菇麵捲，以及製作需時兩天的龍蝦濃湯 |
half traditional and half creative!
The good-value 7-course menu...
Try their foie gras terrine and morel mushroom cannelloni |
|
Monsieur L |
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精煉的法式料理風格現代、賣相不凡，且融入日本元素。 晚間套餐滋味豐富、含括六道菜色 |
accomplished French cuisine is flavoursome, well presented and
modern in style while showing some Japanese influences.
The 6-course dinner menu offers some choice, the lunch menu is
even more flexible |
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Chou Chou |
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融入當代元素的法國菜餚，從洋蔥湯至田雞腿色色俱備。 主廚技術爐火純青，油封鴨腿和烤全雞 |
authentic French cooking without breaking the bank: onion soup, sautéed
frogs’ legs, duck confit, roast chicken and apple tart |
|
Orchid Restaurant (蘭) |
|
諾曼地主廚善用在地時令食材展露其熱情和靈巧的法式烹調技巧,
果凍蝦和以屏東乳鴿所做的血鴿皆是其得意之作。 |
A cocktail at the horseshoe bar is a nice jumping-off point...
'Jelly shrimp' at lunch and 'pigeon rouge' at dinner stand out. |
義式料理
Italian |
Tutto Bello |
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推薦檸檬辣椒烘菌菇、烙煎特選鮮貝和手工義大利麵條等。
酒單羅列不少法國和義國名釀 |
the owner and his team strive to ensure that "everything is
perfect".
the homemade pasta is a highlight.
A substantial wine list includes some impressive French and Italian
producers |
|
Bencotto |
|
培根帕瑪森乳酪蛋黃麵餃和綜合香料烤鴿肉是招牌 |
long-fermented bread is a must,
signatures like ravioli alla carbonara and piccione Toscano are well
matched by over 400 labels of mostly Italian wines |
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義瑪卡多Il Mercato |
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從義國進口的各種食材，確保菜餚風味道地。麵條、麵包和義式冰淇淋皆於店內現做，系列價格
competitive的義國佳釀 |
artisanal Italian food items and wine.
Most of the kitchen team are from Italy and almost all ingredients are
imported from their home country. Pasta, breads and gelato are made from
scratch in-house.
extensive selection of Italian wines at competitive prices. |
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蘿莎娜小廚房La Locanda |
|
從義大利或葡萄牙進口主要食材，並取用在地的蔬菜及魚料。
招牌菜包括燉煮章魚、義式香腸寬麵及碳烤美國豬排。 |
cheeses and olive oil from Europe, are put to use in signature items
like slow-cooked octopus, or tagliatelle with mushrooms and sausage.
the exclusively Italian wine. |
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創意料理 innovative, creative, modern |
Gen Creative |
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Fried Soup和Bossam皆不容錯過 |
Don't miss their fried soup, bossam (sliced pork belly in chilli sauce
with greens) and soufflé. |
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INDULGE |
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菜單將臺灣分為東、南、中、北和離島共五區,
一系列富創意的雞尾酒 |
has award-winning mixologists and great cocktails |
|
nku |
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最原始的烹調方式還原食物的天然味道，食材經荔枝木或龍眼木燻製或燒烤，散發炭火的餘香，細膩的味道和精緻的擺盤。
嚐手工酸種麵包及招牌菜亞洲「馬鈴薯」與「魚子醬」 |
Nordic cooking reinvented with wood fire - either smoked with
lychee wood or grilled over longan charcoal - but creatively done with
intricate skills, a careful balance of flavours and artsy presentations.
Try the homemad 'SLOW' bread and the signature An Asian potato &
'caviar'. |
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樂埔町 Leputing |
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套餐為主的菜單按四季主題及精挑細選的時令食材構思 |
a Zen garden and a gallery showing plant-based dyed fabric. The set
menus, with several main course options. Top-notch ingredients are
creatively cooked, alongside obvious influences from French, Japanese
and Taiwanese cuisines |
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松園禪林 – 原心pine garden |
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八道菜的無菜單套餐，廚師按季節變換菜色，烹調風格兼收日本、廣東和老臺灣特色 |
Zen-inspired restaurant.
The 8-course menu pays homage to Japanese, Cantonese and Taiwanese
cuisines |
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桌藏餐廳 Toh-A |
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將臺式元素糅合法式料理中，拼湊出味道、口感皆非比尋常的菜色。 |
Only prix-fixe menus are offered; ingredients are mostly from Taiwan,
prepared using classical French techniques, with an element of surprise
in the tastes, textures and even temperatures of the food. |
|
時尚歐陸菜
(European contemporary ),
國際菜, 泰式料理,
西班牙時尚料理(spanish
contemporary) |
JE kitchen
(European contemporary ) |
|
貫徹北歐菜物盡其用的原則，且按時令更新菜單，
烹調出一道道外觀精緻、滋味豐沛的時尚歐陸菜色 |
seasonal prix-fixe menu shows subtle Nordic and French influences.
Signatures include cream cheese/stone inspired by the chef's
black-and-white dog! |
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The Restaurant (European contemporary ) |
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時尚歐陸菜 亞洲風味為主軸的菜色融入義大利元素，
風格帶點玩味 |
ambitious cooking with a playful element;
dishes have an Asian heart but some Italian influences also come
through.
a superb collection of French wines, namely Romanée-Conti, Château
d'Yquem and Pétrus |
|
Hidden by DN
(spanish contemporary) |
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融合經典西班牙風味和現代烹調技藝，且巧用在地食材 清一色西班牙佳釀的酒單不乏精彩之作 |
Seafood from Daxi Harbour in Yilan;
expertly renders classic Spanish flavours with modern techniques and
artful presentations, perfectly complemented by the Spanish wines on
offer |
|
Page (頁小館) |
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不拘一格的國際菜色，蒜味薯條、桶仔桂丁雞燉飯皆是巧手之作，香蕉胡桃巧克力蛋糕配香草冰淇淋更是不容錯過
一系列日本清酒和手工啤酒是在此用餐的最佳伴侶， |
Try their signature fries with mayo; grilled chicken risotto; and
chocolate, pecan and banana cake with vanilla ice cream. A good
selection of sake and Mikkeller craft beers are available |
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Thai & Thai |
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富經驗的泰籍廚師團隊料理的菜餚風味道地，滋味無窮 |
The experienced Thai chef delivers what Thai food is renowned for on all
fronts, alongside charming service |
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燒烤、鐵板燒 ( meat & grilled Teppanyaki ) |
Wildwood Live Fire Cuisine |
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料理回歸至最原始狀態，每道炭烤菜色都用採自臺南的龍眼木燒烤而成，從主菜美國乾式熟成帶骨紐約客或紅屋牛排，以至配菜炙烤綠蘆筍，皆展現廚師對於火候的精準掌握。
餐廳精心調配多款特色醬汁，例如帶東南亞風味的是拉差金桔醬，味道酸甜，與海鮮是絕配。 |
Highlights include the 28-day dry-aged bone-in striploin and
porterhouse steaks. The chef also makes an array of exotic sauces to go
with your food, such as Sriracha kumquat sauce. |
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老乾杯-信義 Kanpai Classic -Xinyi;
ps: 老乾杯(松山慶城) |
|
由日本直送的穀飼和牛、以北海道七星米所作的釜飯、
還有別處嚐不到的滿壽泉清酒 |
The interior has a neo-Japanese feel to it.
The menu is the same as other branches - prime cuts of Japanese wagyu
beef, exclusive Ginjo sake rice wine, Nanatsuboshi rice from Hokkaido,
Japan, and an impressive wine list. |
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ROBIN’S 牛排屋(Robin's Teppanyaki ) |
|
不乏美國頂級牛排，還有日本與澳洲和牛海鮮的處理也甚具水準。嗜杯中物者會對其酒單感到稱心 |
One of the best known teppanyaki places in town, The show-stopping
teppan tricks are something to behold, but they don't outshine the
perfectly cooked seafood, premium steaks from the U.S., or the Wagyu
from Japan and Australia |
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上林鐵板燒The Sunlit Teppanyaki |
|
一絲不苟是這家鐵板燒與別不同之處：在這兒，鐵板上多餘的油脂會被即時抹去，以免食物沾上了不該有的味道；店家堅持僅用海釣魚；細緻處如酒杯，也會根據酒品而提供專業的搭配 |
it's the details that set apart certain establishments from others.
Here, any splattered oil is wiped off at once to retain the distinct
flavour of every ingredient on the hot plate. |
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牛排館 |
A CUT牛排館- 國賓飯店 |
|
from NTD 1300
、
裝潢格調高雅、
美國和澳洲的A級牛排、
舒芙蕾 |
atmospherically-lit bar , chic dining room
A-grade cuts of beef from the U.S.and Australia are grilled to
perfection in the open kitchen.
Be sure to finish with their soufflé |
|
No°168 Prime牛排館N°168 Prime Steakhouse-維多麗亞酒店 |
|
from NTD 980、推薦美國神戶肋眼牛排及澳洲9+和牛肋眼牛排 |
Top-quality U.S. Kobe ribeye, Australian grade 9+ and Japanese Miyazaki
A5 Wagyu are grilled to perfection in an oak wood-fired oven imbuing
steaks with a lovely smokiness. |
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樂邦 Le Blanc |
|
from NTD700 十盎司美國肋眼和或蒸或烤的波士頓龍蝦選用最優質的食材並以純熟技巧烹調。配菜和主菜味道同樣出色，甜品更值得一試 |
the best ingredients and cook them well. The steak and lobster (steamed
or grilled) come with fresh popovers, salad or soup, and unlimited
fries. Sides and desserts are also as good as the mains |
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寶艾西餐廳Bel Air -台北君悅酒店 |
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from NTD1280 招牌美國和澳洲頂級牛排，肋眼品質尤佳。價格不算平易近人但絕對值得 |
The menu features prime steaks of the highest quality, from the
U.S. and Australia, all cooked to perfection. Prices aren't particularly
wallet-friendly, but the experience is worth it.
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街頭小吃 |
see tbl. below |
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中華料理 |
粵菜 |
|
國賓飯店粵菜廳
晶華軒 Silks House
寒舍食譜-台北寒舍艾美酒店
辰園 -台北喜來登大飯店
香宮-台北遠東國際大飯店)
桃花林中華料理-大倉久和
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川菜 |
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國賓川菜廳 驥園川菜 |
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江浙菜 |
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秀蘭小吃 |
|
淮揚菜 |
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冶春茶舍 |
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滬菜 |
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蘇杭(中正) |
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湖南菜 |
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荷風中國菜 |
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客家 |
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五月雪客家私房珍釀 |
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牛肉麵 |
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穆記牛肉麵 |
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日本料理、壽司 |
肉割烹 ゆう-Nikukappou Yuu 彧割烹
守破離
小馬 KOUMA-台北西華飯店 山里 -台北大倉久和大飯店
牡丹 天ぷら – 頂級天婦羅
日本橋玉井
旬採鮨処(中山店)
台北鳥喜とり喜
笹鮨 SASA 魚道生美學日本料理 鮨七海
|
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涮涮鍋、火鍋 |
橘色涮涮屋 但馬家涮涮鍋(本館)
林家蔬菜羊肉爐
|
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海產 |
先進海產店
田園海鮮
真的好海鮮餐廳
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素食 |
Verde 時尚蔬食 鈺善閣 • 素 • 養生懷石
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https://guide.michelin.com/tw/en/taipei/news-and-views/taipei-michelin-guide-bib-2019-new-entrants/news
詳米其林官網 |
食在台灣 -
