Nomade

Nomade Modern European bistro.

186/365高溫炙烤賦予章魚迷人的焦香與Q彈口感，淋上由檸檬汁、番茄、羅勒與橄欖油調製的清爽醬汁，每一口都充滿了純粹且怡人的夏日地中海風味。The high-heat grilling imparts a captivating smok...
25/05/2026

186/365

高溫炙烤賦予章魚迷人的焦香與Q彈口感，淋上由檸檬汁、番茄、羅勒與橄欖油調製的清爽醬汁，每一口都充滿了純粹且怡人的夏日地中海風味。

The high-heat grilling imparts a captivating smoky aroma and tender, bouncy texture to the octopus, while the classic sauce of lemon juice, tomato, basil and olive oil keeps the dish remarkably light and vibrant. Every bite delivers a bright, clean, and effortlessly light Mediterranean summer flavor.

#諾瑪餐酒館 #台北餐酒館

184/365選用頂級的在地噶瑪蘭豬排，主廚將其煎至表面金黃再放進烤箱烹調至恰到好處，並搭配充滿草本香氣、酸爽開胃的特製阿根廷青醬（Chimichurri），完美平衡油脂豐富的黑豚豬排。Chef Gilles uses premium, l...
21/05/2026

184/365

選用頂級的在地噶瑪蘭豬排，主廚將其煎至表面金黃再放進烤箱烹調至恰到好處，並搭配充滿草本香氣、酸爽開胃的特製阿根廷青醬（Chimichurri），完美平衡油脂豐富的黑豚豬排。

Chef Gilles uses premium, locally sourced Kavalan pork chop, pan seared to golden then finish in the oven. The pork chop is paired with a house-made chimichurri sauce that cuts through the richness beautifully.

#諾瑪餐酒館 #台北餐酒館

Roasted halloumi cheese, honey, thyme, tomato salad烤哈魯米起司｜蜂蜜｜百里香｜蕃茄沙拉先將哈魯米起司煎至外表焦脆，再淋上蜂蜜、加入百里香後送進烤箱。鹹香濃郁的風味與細緻甜味及草本香氣完美平...
17/05/2026

Roasted halloumi cheese, honey, thyme, tomato salad
烤哈魯米起司｜蜂蜜｜百里香｜蕃茄沙拉

先將哈魯米起司煎至外表焦脆，再淋上蜂蜜、加入百里香後送進烤箱。鹹香濃郁的風味與細緻甜味及草本香氣完美平衡。清爽的番茄沙拉巧妙中和起司的鹹度，是道層次豐富的開胃前菜。

The halloumi cheese is first pan-fried until crisp and golden on the outside, then drizzled with honey, topped with thyme, and finished in the oven. Its rich savory flavor is perfectly balanced by delicate sweetness and fragrant herbal notes. Paired with a refreshing tomato salad that cuts through the saltiness of the cheese, this dish makes a beautifully layered and appetizing starter.

183/365嚴選日月潭的紅玉雞腿與特製的狄戎芥末奶油醬汁一同燉煮，每一口都能感受到在地食材與法式烹飪工藝的完美結合。This French Mustard Chicken features locally sourced chicken ...
08/05/2026

183/365

嚴選日月潭的紅玉雞腿與特製的狄戎芥末奶油醬汁一同燉煮，每一口都能感受到在地食材與法式烹飪工藝的完美結合。

This French Mustard Chicken features locally sourced chicken from the Sun Moon Lake highlands. The chicken is cooked in rich, tangy mustard cream sauce, every bite celebrates the harmony between premium local ingredients and refined French culinary techniques.

183/365我們使用天然香草莢而非人工香精，每一口烤布蕾都能看見細小的黑點香草籽。酥脆焦糖層搭配絲滑的香草布丁，這是一道值得令人無視熱量的甜點。We use vanilla beans scraped directly from the ...
07/05/2026

183/365

我們使用天然香草莢而非人工香精，每一口烤布蕾都能看見細小的黑點香草籽。酥脆焦糖層搭配絲滑的香草布丁，這是一道值得令人無視熱量的甜點。

We use vanilla beans scraped directly from the pod rather than extract, as evidenced by the tiny black specks in each and every bite.
The stunning contrast between the crunch of the caramelized lid and the silky-smooth vanilla custard makes this dessert definitely calorie-worthy.

#諾瑪餐酒館

181/365絲滑濃郁的絲綢起司搭配清爽的茴香與鮮甜柳橙，交織出層次豐富的口感與滋味，搭配香草的清香，是一道開胃怡人的清爽前菜。Stracciatella cheese served with fennel and fresh orange...
06/05/2026

181/365

絲滑濃郁的絲綢起司搭配清爽的茴香與鮮甜柳橙，交織出層次豐富的口感與滋味，搭配香草的清香，是一道開胃怡人的清爽前菜。

Stracciatella cheese served with fennel and fresh orange herb salad for a sophisticated balance of textures. It is the most popular starter in NŌMADE TAIPEI.

#諾瑪餐酒館

180/365法國職人選用上等臺灣豬肉製作的冷肉拼盤，風乾豬頸肉、西班牙辣腸、里昂玫瑰腸，每一片都經過細緻調味與熟成，風味層次豐富。A charcuterie board crafted by a French professional s...
03/05/2026

180/365

法國職人選用上等臺灣豬肉製作的冷肉拼盤，風乾豬頸肉、西班牙辣腸、里昂玫瑰腸，每一片都經過細緻調味與熟成，風味層次豐富。

A charcuterie board crafted by a French professional showcases the art of traditional curing, featuring coppa, chorizo, and rosette de Lyon made from carefully selected local pork. Each slice reflects a balance of seasoning, time, and technique, highlighting deep, savory flavors with subtle regional character.

178/365在這場私人午宴，Gilles主廚呈現經典與現代的巧妙平衡。第一道冷盤為乳香濃郁的絲綢起司，搭配酸甜鮮橙與茴香沙拉，隨後奉上油潤的嫩煎鴨肝（素食安排為時令嫩蘆筍）作為熱前菜。主菜選用加拿大牛肩肉製作紅酒燉牛肉，搭配了香氣迷人的松...
29/04/2026

178/365

在這場私人午宴，Gilles主廚呈現經典與現代的巧妙平衡。第一道冷盤為乳香濃郁的絲綢起司，搭配酸甜鮮橙與茴香沙拉，隨後奉上油潤的嫩煎鴨肝（素食安排為時令嫩蘆筍）作為熱前菜。主菜選用加拿大牛肩肉製作紅酒燉牛肉，搭配了香氣迷人的松露薯泥。茹素者享用的是瑞可塔乳酪菠菜義大利麵餃。最後，以巧克力慕斯收尾，透過橙香、橄欖油與鹽之花的巧妙點綴，昇華了苦甜層次。

In this private luncheon, Chef Gilles presented a delicate balance between classic and modern elements. The first cold starter was a creamy stracciatella cheese served with a fresh orange and fennel salad, followed by a succulent pan-seared foie gras (for vegetarians, seasonal asparagus) as a hot appetizer. The main course featured Canadian beef in red wine stew, paired with fragrant truffle mashed potatoes. Vegetarians enjoyed ricotta cheese and spinach ravioli. The meal concluded with a chocolate crémeux, subtly enhanced by touches of orange, olive oil, and fleur de sel, elevating the bittersweet flavors.

178/385比利時甜甜圈，它是比利時與荷蘭的人氣甜點。傳統上會搭配一勺微酸的法式鮮奶油（crème fraîche）與甜美的果醬，以平衡其濃郁的口感。Belgian doughnut, or smoutebollen, is a belo...
27/04/2026

178/385

比利時甜甜圈，它是比利時與荷蘭的人氣甜點。傳統上會搭配一勺微酸的法式鮮奶油（crème fraîche）與甜美的果醬，以平衡其濃郁的口感。

Belgian doughnut, or smoutebollen, is a beloved dessert staple across Belgium and the Netherlands. These airy, fried delights are traditionally served with crème fraîche and fruit jam to balance the richness.

177/365慢火熬煮、滋味濃郁的牛肉醬汁與微帶點麵芯的扁麵完美融合。撒上帕瑪森乾酪增添鹹香，最後用炸九層塔增添顏色與口感。Linguine cooks to al dente then served with a slow-cooked,...
26/04/2026

177/365

慢火熬煮、滋味濃郁的牛肉醬汁與微帶點麵芯的扁麵完美融合。撒上帕瑪森乾酪增添鹹香，最後用炸九層塔增添顏色與口感。

Linguine cooks to al dente then served with
a slow-cooked, savory meat sauce. Paired with Parmesan cheese and topped with crispy fried basil for a refreshing, aromatic crunch.

176/365煎至中等熟度的紐西蘭羊肉，搭配煙燻烤茄子泥，並淋上風味濃郁的阿根廷青醬（Chimichurri），帶來清新口感。medium-rare sliced lamb rump, perfectly seared to a delic...
25/04/2026

176/365

煎至中等熟度的紐西蘭羊肉，搭配煙燻烤茄子泥，並淋上風味濃郁的阿根廷青醬（Chimichurri），帶來清新口感。

medium-rare sliced lamb rump, perfectly seared to a delicious pink perfection. It is served over a bed of smoky, roasted eggplant purée and topped with chimichurri for a fresh burst of flavor.

Address

大安路一段232號, Da-an District
Taipei
232

Opening Hours

Wednesday 18:00 - 23:30
Thursday 18:00 - 23:30
Friday 18:00 - 23:00
Saturday 11:30 - 14:00
18:00 - 23:30
Sunday 11:30 - 14:00
18:00 - 23:30

Telephone

+886223250833

Website

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