Seating by the window adds a lot of points to the restaurant. There is piano playing on site, the melody is good, the atmosphere is quite relaxing, the price is acceptable, and it should not exceed the budget. The surface of the pig's feet is very crispy and the meat is still flexible. , Filet mignon is 7 minutes mature, and red wine is prepared. The overall collocation is rich in layering, truffle soup, smells of truffle, rich flavor, considerate service, will prepare paper drawing for children, pay attention to details, high-level cooking, and visual Or taste is all feast.
Overall it is very high-end, with impeccable environment and scenery, with live piano, female singers and saxophone players playing, a bit of an old western restaurant atmosphere. The food is quite satisfactory as a whole. German pork knuckle is worth mentioning. The outer skin is grilled until it is crispy but not too hard, and the inner is flexible and not material, and the aroma is full.
Just buy the western restaurant in the Taipei 101 landscape level. The price is really expensive. A set meal is NT$1,690, excluding drinks and service fees. It is said that other branches are cheaper.
It's very expensive. The place by the window can only be booked in advance. I came here temporarily because it was relatively early and there was a second row by the window. When I left, I found that it was full. The product is not bad, but the signature steak is average. There is a minimum consumption of 1,680 Taiwan dollars for adults, 980 Taiwan dollars for children, and water and service fees. It's really not cheap.
I chose the Italian restaurant on the 85th floor of Taipei 101 for my birthday this year. It was mainly because of the atmosphere of the restaurant. Everyone ordered the set meal [Bread]: Creamy crab meat special dip (delicious) with freshly baked spice handmade bread ( General) [Soup]: My husband and I chose: Roman vegetable beef stew and truffle cream and wild mushroom soup (recommended) [Appetizers]: smoked veal tongue and veal, tuna sauce Sicilian seafood salad, Balsamic vinegar with Modena: white shrimp, soft silk, smoked salmon, raw and tender Hokkaido king scallop citrus citron sauce [Appetizer hot appetizer]: sautéed sea bass fillet with light creamy watercress flavored sauce Ruida handmade ravioli setting Stuffed spinach, fresh shrimps, boiled veal tongue with green pepper and tomato sauce on a small fire in Veneto [Main dish] Ospuco stewed veal knee sea and land: truffle beef fillet, fried prawns with green pepper sauce, charcoal grilled American top Ribeye steak with porcini mushrooms, semi-premium, overall good quality and freshness are ok