Parko Parco Niu Du Bao Yidali Can Jiu Guan

Italian Burrata cheese, with mozzarella on the outside and fresh cream and shredded cheese inside. Rich and creamy when cut open. Paired with seasonal fresh fruits, a refreshing appetizer with a blend of creamy and fruity flavors.

Traditional Italian cured pork and pistachio terrine, firm and flavorful. Served with spicy arugula and sweet and sour pickled onions to balance the flavor of the terrine, perfect with wine.

Tender stewed octopus mixed with potatoes and green beans. Served with classic Italian Salsa Verde, with herbaceous aroma and slightly sour flavor, it is a rich warm salad.

A savory version of the traditional Sicilian dessert Cannoli. Crispy shell filled with ricotta cheese and prosciutto, garnished with candied orange peel, a blend of sweet and savory with citrus notes.

Fresh calamari stir-fried over high heat, retaining its crisp and springy texture. Paired with a sweet and sour appetizing tomato salsa and arugula, full of the passionate flavors of the Italian southern harbors.

Shrimp coated in a rich creamy vanilla shrimp sauce, perfectly blending creamy and seafood flavors. Served with baguette slices for dipping the delicious sauce at the bottom of the plate, a rich and satisfying experience.

Honeycomb tripe coated and deep-fried, golden and crispy on the outside, tender and chewy on the inside. Served with Tuscan-style tomato bread spread, the sweet and sour flavor is refreshing and appetizing.

Italian sausage marinated and then grilled, crispy skin and juicy meat, rich and savory flavor. Served with homemade roasted potato wedges, a meat dish suitable for pairing with wine.

Fried seaweed dough balls (Zeppole), crispy on the outside and soft on the inside with a sea flavor. Paired with salty prosciutto and Parmesan cheese, a classic Italian appetizer.

Crispy thin fries sprinkled with special Sicilian spices and anchovy breadcrumbs. The salty umami of anchovies adds a unique oceanic flavor to the fries, full of aroma.

Fresh zucchini coated in durum wheat flour and deep-fried, light and crispy on the outside, retaining moisture on the inside. Served with caper mayonnaise and a squeeze of yellow lemon juice, refreshing and not greasy.

Daily selected soup, made according to fresh ingredients and the chef's inspiration. Varied flavors, please ask your server for today's soup flavor before ordering.

Pasta incorporating local ingredients, with Taiwanese wild mullet roe grated and sprinkled on top, paired with springy shrimp. Stir-fried with garlic oil to highlight the rich umami of mullet roe and the sweetness of seafood.

A special sauce created by Chef Suzuki, based on a rich shrimp sauce made from anchovies and shrimp heads. Paired with asparagus and shrimp, sprinkled with Parmesan cheese, every bite is full of the fresh taste of the sea.

A creative Japanese variation of the classic Carbonara, with tomato added for a pink hue. Uses Italian pancetta for a savory flavor, with a smooth and rich texture.

Classic Spaghetti alla Puttanesca, combining the saltiness of anchovies, the sourness of capers and olives, and the sweetness of tomatoes. The flavor is sour, salty, slightly spicy, with a strong and appetizing aroma.

Selected American Prime beef short ribs, pan-seared to a crispy exterior and tender, juicy interior. Paired with refreshing Tuscan green salsa to balance the richness and enhance the beef flavor.

Beef cheek slow-cooked in red wine for 16 hours, extremely tender and melts in your mouth. Served with creamy homemade mashed potatoes and slightly bitter Valrhona cocoa powder, with deep and rich flavor layers.

Selected New Zealand lamb shoulder, tender and without gaminess. Paired with Italian hunter's sauce (Cacciatore style), the sweet and sour sauce enhances the sweetness of the lamb, served with roasted potatoes.

A traditional Florentine dish, tripe stewed until tender and flavorful. Drizzled with special green sauce and chili sauce, sprinkled with Parmesan cheese. Best enjoyed by dipping bread slices into the rich sauce.

A set meal of the classic Florentine street food Lampredotto. Stewed tripe stuffed into a round bun, soaked in broth, served with crispy fries sprinkled with cheese.

Crispy on the outside, chewy on the inside spherical French bread, perfect for dipping into appetizer or main course sauces.

Sliced French bread, crispy texture, suitable for pairing with soups or various stewed dishes.

A white wine from Northern Italy with fresh fruity notes of apple and peach, accompanied by delicate creamy notes. Elegant palate, suitable for seafood or light appetizers.

Chef's recommended white wine, round and full-bodied. Rich fruity aromas of white peach, green apple, citrus, and melon, refreshing yet layered, suitable for pairing with meals.

A white wine from Sardinia, with floral, citrus, and unique lychee aromas. Full-bodied and round, with a long, pleasant finish.

A classic white wine from Sicily, a blend of various grapes. Full of fresh fruity notes of pear, white peach, and grapefruit, with a refreshing palate and a distinct Mediterranean character.

A white wine showcasing the characteristics of the Sardinian Vermentino grape. Notes of verbena, melon, and lemon, with pleasant acidity and a slightly salty minerality, perfect for pairing with seafood.

A white wine from the Puglia region, with rich aromas of mature tropical fruit, honey, and dried flowers. Medium-bodied, refreshing and slightly acidic, well-balanced.

Premium Italian sparkling wine Franciacorta, made using the traditional champagne method. Bubbles are as fine as cappuccino foam, with notes of candied fruit and almond, elegant and silky smooth.

A unique semi-sparkling red wine (Lambrusco), with fruity notes of red berries, cherries, and strawberries. Soft bubbles, not sweet and balanced, with a distinct tannic finish, suitable for pairing with meat.

A popular Italian Prosecco sparkling wine. Full of fresh fruity notes of apple, pear, and lemon, with delicate floral notes, refreshing and pleasant, perfect as an aperitif.