Divino Taipei

Classic beef tartare, served with Chinese-style churros. The tender raw beef and crispy churros create a contrasting texture, with a unique and delicious flavor.

Italian burrata cheese, soft and creamy in the center, served with fried green tomatoes and olives. The crispy, sweet and sour toppings perfectly complement the rich, milky cheese.

Restaurant's handmade Italian cured meat platter, served with freshly fried Italian dough. The savory cured meats and hot fried dough are a classic Italian appetizer combination.

Fresh baby squid charcoal-grilled with a captivating smoky aroma, served with a flavorful black squid ink aioli, full of oceanic flavor.

A classic Piedmontese dish of tender pork slices cooked at low temperature, drizzled with a rich and smooth tuna mayonnaise sauce.

Grilled eggplant with fresh tomatoes and light, creamy ricotta cheese, a layered vegetable appetizer.

Pan-seared Italian radicchio with a unique slightly bitter taste, paired with nutty pistachio crumbles and intensely flavored smoked cheese.

Fresh amberjack sliced thinly, simply seasoned with high-quality olive oil and tangy pickled onions to highlight the fish's natural sweetness.

Restaurant's homemade Italian focaccia bread, slightly crispy on the outside and soft on the inside, with hints of herbs and olive oil, served with extra virgin olive oil for dipping.

Authentic Roman-style Carbonara pasta, made with cured pork jowl, pecorino cheese, and egg yolk for the sauce, without cream, rich and savory.

Risotto simmered in a sauce made from concentrated red prawn essence, the rice absorbs the rich seafood flavor, resulting in an extremely rich and delicious taste.

Handmade soft pumpkin gnocchi with intensely flavored blue cheese, sweet pears, and crunchy hazelnuts, a rich blend of sweet and savory.

Selected premium Australian Wagyu M9 bone-in ribeye, dry-aged for 30 days, extremely tender, concentrating rich meat flavor and aged notes.

A classic large-format Florentine T-bone steak, with fillet and New York strip on either side of the bone, intensely aromatic after charcoal grilling, suitable for sharing.

Bone-in ribeye steak, retaining the aroma and fat from the bone, with tender and juicy meat.

Selected M9 grade Australian Wagyu oyster blade cut, with even marbling, the meat has moderate chewiness and rich juices.

Ribeye steak aged for 28 days, the meat is more tender than regular steak and has a nutty aged aroma.

Thick-cut barracuda steak charcoal-grilled, with a slightly charred exterior and delicate flesh, served with clams and sauce, rich in umami.

Gai lan stir-fried with garlic, olive oil, and dried chili, a classic Italian AOP flavor, slightly spicy and appetizing.

Smooth and creamy mashed potatoes infused with a unique smoky flavor, an excellent side dish to accompany meat dishes.

A classic Italian dessert, layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder, sweet and rich.

Smooth panna cotta, served with a sweet and sour mixed berry sauce and crispy meringue, with rich and refreshing layers of texture.

Dessert with layers of crispy pastry filled with nuts and soaked in syrup, crispy and sweet, served with ice cream to balance sweetness and temperature.

Premium mineral water from Norway, with a pure and smooth taste.

Italian craft India Pale Ale, with a rich hop aroma and a refreshing bitterness.

A refreshing sparkling lemon drink, perfectly balanced between sweet and sour, very palate-cleansing.

A classic Italian aperitif cocktail, made with gin, Campari, and sweet vermouth, with a bittersweet flavor and a strong alcoholic profile.

A cocktail made with Campari, Prosecco, and soda water, with a vibrant red color and a unique herbal bitterness.

One of Italy's most popular aperitifs, made with Aperol, Prosecco, and soda water, with a sweet, citrusy flavor, refreshing and easy to drink.