Zhongshan District, Taipei City｜Molino de Urdániz 渥達尼斯磨坊

Earning 2 Michelin stars in 2023, this establishment specializes in Spanish contemporary cuisine, offering some of the finest fine dining experiences with a focus on innovation, particularly in molecular gastronomy. The 13-course menu features small servings paired with wines chosen by the sommelier. The dishes are meticulously prepared, making it challenging to describe them all, and the menu is expected to change frequently based on the season. Tonight's highlights included the delightful lobster and the lightly grilled local red grouper fish. The smoked salmon was delightful, though the rich breast was a bit bland. The coconut-based molecular gastronomy dish was exceptionally good! The waitstaff, while friendly in explaining the food, could be more attentive to table cleanliness. The restaurant setting is somewhat unusual, divided into two parts under the stairways. The section near the stairs looks normal and has a less cozy ambiance compared to the other wing closer to the restroom. The Spanish resident chef is impressive, and I hope he continues to be there for a long time. It was a pleasure to have the restaurant's boss, Arthur Wang, greet us. I will definitely return in December to try the new season's offerings.

This was my inaugural experience with molecular gastronomy, and it proved to be an exceptional dining affair. The ambiance of the restaurant was truly enchanting. Despite its subterranean location, the interior artfully allowed in a subtle stream of natural light, creating an illusion of a refined dining experience at a sophisticated eatery. The staff went above and beyond in elucidating each dish with eloquent English descriptions, making me, as a foreign guest, feel warmly welcomed and entirely at ease while savoring the cuisine. Additionally, my husband and I found ourselves pressed for time due to our impending flight reservation to another country. When we humbly requested that they expedite the dessert service, they graciously accommodated our request, ensuring we could conclude our entire dining experience punctually. The food was truly mind-blowing. I had previously underestimated the realm of molecular gastronomy, often perceiving it as a trendy practice of serving sauces devoid of any deeper culinary philosophy. However, this experience completely shattered my preconceptions. I felt that the chef delicately dissembled the ingredient, and reassembled them again, to deliver the initial concept in a totally different way. For instance, the dish called white coconut, was initially made with coconut, but the coconut itself was masterfully dismantled, and reconstructed with its constituent elements. I would never hesitate to recommend this restaurant to another, and thumbs up to Michelin for giving them two stars!

Went on a special occasion. We had a great time there. The food was impressive and the service very nice too. I would recommend this restaurant to my friends. Wish they could remove some dishes from their menu and that would be greater for my next visit!