The Tavernist

The Tavernist The Tavernist 以台灣在地食材為畫筆，盡情揮灑令人驚奇的摩登料理，攜手帶領美食愛好者一場美食饗宴。

▋《福爾摩沙食誌》 The Eras of Formosa 16世紀荷蘭人沿著航線抵達南台灣，熱帶作物、港口文化與畜牧脈絡隨之進入島嶼日常，也開啟了島嶼與世界交會的風味起點。The Tavernist 將這歷史重新拆解，並以西式手法重構三...
05/06/2026

▋《福爾摩沙食誌》 The Eras of Formosa

16世紀荷蘭人沿著航線抵達南台灣，熱帶作物、港口文化與畜牧脈絡隨之進入島嶼日常，也開啟了島嶼與世界交會的風味起點。

The Tavernist 將這歷史重新拆解，並以西式手法重構三款風味記憶。

➤ 熟成木瓜與絲綢起司交融，檸檬提亮酸度，榛果延伸尾韻，轉化為果香、乳香與堅果交錯的記憶層次

➤ 天使紅蝦輕炙後融合濃郁蛋黃，以酥脆米餅承接海味張力，呼應安平漁港的鹹鮮氣息

➤ 炙燒牛舌微捲上色，佐以紫蘇梅與焦化洋蔥的酸甜對比，並以酸種麵包的發酵香氣收束，在咀嚼間展開風味節奏

立即點擊連結訂位，品味《福爾摩沙食誌》的風味序章：https://kimptondaanhotel.com/The_Tavernist
The opening chapter of The Eras of Formosa marks Taiwan’s earliest encounters with the world through its cuisine. In the 16th century, Dutch traders arrived in southern Taiwan, introducing tropical crops, port culture, and livestock practices that gradually reshaped the island’s food landscape.

At The Tavernist, these layers of memory are reinterpreted through three expressions:

➤ Aged papaya meets silk cheese, lifted with lemon and hazelnut, evoking the memory of papaya milk in fruit, dairy, and nutty tones.

➤ Seared langoustine with rich egg yolk and crisp rice cake, inspired by Anping’s coastal freshness.

➤ Seared beef tongue with shiso plum, caramelized onion, and sourdough notes, unfolding in layered contrast.

More stories of Formosa are yet to unfold.
Reserve now and step into the opening chapter of The Eras of Formosa. https://kimptondaanhotel.com/The_Tavernist

29/05/2026

▋《福爾摩沙食誌》 The Eras of Formosa #全新套餐
「呷飽未？」一句日常問候，更是一種以「食」為起點，屬於台灣的文化語言。

16世紀荷蘭人帶著番木瓜等熱帶作物抵達南台灣鯤鯓（安平），島嶼首次站上世界舞台。

探險家主廚將日治時期的味噌語境、客家梅干的醃漬工藝、原民與山海共生的採集智慧，以西式技法轉譯為一道道風味敘事。

回到當代，The Tavernist 以熱炒文化為靈感，解構大火快炒下的沙茶牛肉。並以番石榴(紅心芭樂)甜品，為這趟福爾摩沙食誌畫下清甜結尾。

The Tavernist 全新套餐以風味編年，邀請食客們透過七道料理，走入由當代西式技法串起的餐桌篇章。
立即預訂: https://kimptondaanhotel.com/The_Tavernist
Through our seven-course set menu, “The Eras of Formosa”, The Tavernist invites you to experience Taiwan’s past, present, and future.

One flavor at a time:
From Dutch traders introducing tropical ingredients like papaya, to Japanese miso influence, Hakka preservation techniques, and Indigenous foraging wisdom, Taiwan’s food culture has evolved through centuries of exchange and reinvention.

These layers of history are reimagined through a contemporary Western lens at The Tavernist, where tradition and memory are translated into a modern dining experience.

Book your table and begin the journey now: https://kimptondaanhotel.com/The_Tavernist

▋全日單點菜單_從土地到餐桌以台灣風土為靈感，The Tavernist 全日單點菜單的「手切大甲芋頭條・焦糖鳳梨優格・鹹蛋黃美乃滋」，選用台中大甲芋頭手工切條酥炸，外層金黃微酥，內裡綿密鬆軟。除了能搭配焦糖鳳梨優格，感受鳳梨果香帶來的清爽...
20/05/2026

▋全日單點菜單_從土地到餐桌

以台灣風土為靈感，The Tavernist 全日單點菜單的「手切大甲芋頭條・焦糖鳳梨優格・鹹蛋黃美乃滋」，選用台中大甲芋頭手工切條酥炸，外層金黃微酥，內裡綿密鬆軟。

除了能搭配焦糖鳳梨優格，感受鳳梨果香帶來的清爽層次；也可沾上鹹蛋黃美乃滋，讓濃郁鹹香襯托芋頭本身的甜味。

立即預訂，讓 The Tavernist 將熟悉的台灣味重新組合，成為饕客們餐桌上的驚喜冒險: https://kimptondaanhotel.com/The_Tavernist

Inspired by Taiwan’s local flavors, The Tavernist’s all-day à la carte “Hand-Cut Dajia Taro Chips - Caramelized Pineapple Yogurt - Salted Egg Mayo ” reinterprets familiar ingredients through a contemporary approach.

Made with taro sourced from Dajia, the hand-cut fries are lightly crisp outside and soft within, preserving the taro’s natural aroma and texture. Pair them with caramelized pineapple yogurt for a refreshing fruity acidity, or salted egg yolk mayo for a richer savory finish.

From Dajia taro to pineapple and salted egg yolk, the flavors come together in a reflection of Taiwan’s everyday food culture.

Book Now: https://kimptondaanhotel.com/The_Tavernist

▋位於台北市中心最時髦的摩登料理餐廳The Tavernist 全日單點菜單依循台灣地圖，從地理、歷史與人文情懷出發，邀請探險家食客帶著敬畏與熱愛，踏上舌尖大冒險，探尋福爾摩沙的土地餽贈與美味源頭。從海味十足的東港天使細麵到使用古坑咖啡悶烤...
15/05/2026

▋位於台北市中心最時髦的摩登料理餐廳

The Tavernist 全日單點菜單依循台灣地圖，從地理、歷史與人文情懷出發，邀請探險家食客帶著敬畏與熱愛，
踏上舌尖大冒險，探尋福爾摩沙的土地餽贈與美味源頭。

從海味十足的東港天使細麵到使用古坑咖啡悶烤的盤克夏豬排，
邀請你跟著探險家主廚以西方視角，品嘗一道道台灣滋味。

立即訂位: https://thetavernist.pse.is/3qjnm3

Following the map of Taiwan, The Tavernist’s à la carte menu is an ode to Taiwanese geography, history, and cultural memory.
From a twirl of capellini carrying the flavors of Taiwan’s coastline to Berkshire pork enriched with the deep, roasted notes of Yunlin coffee, each dish traces a sense of place.

Set off on a flavor journey across Formosa. 🗺️
Book Now: https://kimptondaanhotel.com/The_Tavernist

▋The Tavernist with Marimekko 限定午茶體驗當 Marimekko 的芬蘭印花美學，遇上 The Tavernist 的台灣風味靈感，即日起至 6/14 期間限定下午茶組「印花拾光 Taste in Bloom」...
15/05/2026

▋The Tavernist with Marimekko 限定午茶體驗
當 Marimekko 的芬蘭印花美學，遇上 The Tavernist 的台灣風味靈感，即日起至 6/14 期間限定下午茶組「印花拾光 Taste in Bloom」輕盈打開午後時光。

下午茶包含兩款限定甜點與一杯特調調酒，其中「吉拿棒巴斯克－豆腐冰淇淋」以酥脆吉拿棒外層包裹流心巴斯克，搭配以台灣豆漿為靈感延伸的豆腐冰淇淋；

而「馬告酪梨卡士達－蜂蜜堅果－季節鮮果」則揉合台灣原生香料馬告的辛香、酪梨卡士達的滑順口感，以及蜂蜜堅果與當季水果的自然果韻。

搭配特調「花漾桑格利亞 」，以白酒與君度橙酒為基底，融合玫瑰、洛神花與百香果，並輕注氣泡，帶來清爽輕盈的微醺尾韻。

「印花拾光 Taste in Bloom」NT$1,100+10%
立即預訂: https://kimptondaanhotel.com/The_Tavernist
When Marimekko’s bold prints meet The Tavernist’s Taiwan-inspired flavors, “Taste in Bloom” turns afternoon tea into a little escape, running through June 14.

Two desserts, one cocktail, all in full bloom:

“Churro Basque with Tofu Ice Cream” goes crisp on the outside, molten in the middle with silky tofu ice cream bringing a soft Taiwanese twist.

“Makao Avocado Custard with Honey Nuts & Seasonal Fruits” layers citrusy makauy spice, creamy avocado custard, honey crunch, and a pop of seasonal fruit freshness.

To sip, “Sangria Marimekko” brings the fun, white wine and Cointreau tangled with rose, roselle, and passion fruit, topped with sparkling bubbles for a bright, floral fizz.

“Taste in Bloom” Price at NT$1,100
Book your table now. https://kimptondaanhotel.com/The_Tavernist

▋母親節限定｜島嶼風味地圖 Culinary Map of Formosa今年母親節，The Tavernist 以期間限定七道式套餐，邀請探險家食客前來台北市中心最時髦的摩登料理餐廳，以味覺展開一場福爾摩沙之旅。從北到南，探險家主廚從島嶼...
04/05/2026

▋母親節限定｜島嶼風味地圖 Culinary Map of Formosa

今年母親節，The Tavernist 以期間限定七道式套餐，邀請探險家食客前來台北市中心最時髦的摩登料理餐廳，以味覺展開一場福爾摩沙之旅。

從北到南，探險家主廚從島嶼地圖上取材，將漁港鮮美、山林野菜、發酵風味與家常記憶中的鹹與甜，一一帶回餐桌並重新演繹。

當熟悉的宜蘭牛舌餅、安平蝦餅，甚至甘草芭樂，被拆解並遇上當代西式烹調手法，又將以何種姿態驚喜登場？母親節限定七道式套餐「島嶼風味地圖 」NT$3,980+10%，另招待餐前酒及母親節限定法式茶點。

立即訂位: https://kimptondaanhotel.com/The_Tavernist
This Mother’s Day, let’s gather around the table and toast to the mothers who shape us with love, with The Tavernist’s special seven-course menu, Culinary Map of Fomosa.

From north to south, The Tavernist brings together coastal seafood, mountain vegetables, fermentation, and familiar Taiwanese flavours, reimagined with a modern Western touch. Think Yilan ox-tongue-shaped pastry, Anping shrimp chips, and liquorice guava, reworked in unexpected ways. Ready to set off?

Reserve now: https://kimptondaanhotel.com/The_Tavernist

Culinary Map of Formosa NT$3,980+10% |
A curated Mother’s Day experience featuring special offerings, a welcome drink, and coffee or tea with petit fours.

▋探險家主廚的台味地圖🗺️循著台灣地圖，The Tavernist 全日單點菜單從地理、歷史與人文情懷出發，邀請探險家食客帶著敬畏與熱愛，踏上舌尖大冒險，探尋福爾摩沙的土地餽贈與美味源頭。從海味十足的東港天使細麵到使用古坑咖啡悶烤的盤克夏豬...
16/04/2026

▋探險家主廚的台味地圖🗺️
循著台灣地圖，The Tavernist 全日單點菜單從地理、歷史與人文情懷出發，邀請探險家食客帶著敬畏與熱愛，踏上舌尖大冒險，探尋福爾摩沙的土地餽贈與美味源頭。

從海味十足的東港天使細麵到使用古坑咖啡悶烤的盤克夏豬排，
邀請你跟著探險家主廚以西方視角，品嘗一道道台灣滋味。

🔗立即預訂: https://kimptondaanhotel.com/The_Tavernist
Following the map of Taiwan, The Tavernist’s à la carte menu is an ode to Taiwanese geography, history, and cultural memory. From a twirl of capellini carrying the flavors of Taiwan’s coastline to Berkshire pork enriched with the deep, roasted notes of Yunlin coffee, each dish traces a sense of place.

Set off on a flavor journey across Formosa. 🗺️

🔗Book Now: https://kimptondaanhotel.com/The_Tavernist

▋福爾摩沙 微醺春遊 ｜Formosa AwakensMichael CK × The Tavernist Bar 客座活動當以在地食材描繪不羈味覺風景的 The Tavernist，遇上不拘一格的國際調酒師 Michael CK ，跨越酸...
08/04/2026

▋福爾摩沙 微醺春遊 ｜Formosa Awakens
Michael CK × The Tavernist Bar 客座活動

當以在地食材描繪不羈味覺風景的 The Tavernist，遇上不拘一格的國際調酒師 Michael CK ，跨越酸、甜、苦、辣、鮮，風味五線譜的微醺旅程，即將展開。

曾擔任威士忌品牌三隻猴子台灣區品牌大使，擁有香港與台灣地緣血緣羈絆的 Michael CK，近年活耀於兩地各大頂尖酒吧。

懷揣著對食材的探究之心，Michael CK × The Tavernist Bar 客座專場，以 「微醺春遊 Formosa Awakens」 為題，精選在地風味調配出三款特調 x 搭酒小食。

4/23 ，邀請探險家們一同探索食材與調酒藝術的無垠宇宙🪄

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🌸福爾摩沙 微醺春遊 ｜Formosa Awakens 🌸
時間：4/23 21:00-00:00
客座調酒 限定組合 NT$1,480（三款調酒X下酒小食）
客座調酒 單杯小酌 NT$550 (每杯皆含一份下酒小食)

🔗Book Now: https://kimptondaanhotel.com/The_Tavernist
*活動需提前預訂，以利安排座位*
When The Tavernist’s untamed flavors meet unorthodox bartender Michael CK, three signature cocktails paired with canapés take guests on a sensorial journey across sour, sweet, bitter, spicy, and umami notes, celebrating the beauty and richness of Taiwan’s local ingredients.

Michael CK, former Taiwan Brand Ambassador for Three Monkeys Whiskey, has honed his craft across top bars in Hong Kong and Taiwan and served as cocktail consultant at Hong Kong’s Whale Club.
His international experience and deep curiosity for flavors bring a unique perspective to this guest session.

Join us April 23 for a night of cocktails, canapés, and an immersive exploration of Taiwanese flavors and cocktail creativity.🪄

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🌸 Formosa Awakens🌸 Bar Takeover Event
Time: 21:00–00:00 April 23

Set Experience: NT$1,480 (3 cocktails × paired canapés)
Cocktails à la carte: NT$550 (each includes one canapé)

🔗Book Now: https://kimptondaanhotel.com/The_Tavernist
Advance reservation is required to ensure seating arrangements.

▋擂茶｜客家遷徙歲月的縮影⏳擂茶，是客家人在物資缺乏的時期，用茶葉、堅果與五穀雜糧反覆研磨出的溫潤滋味。當時，它用於招待貴賓，也因為內容物豐富、帶有飽足感，被稱為「吃茶」或「食茶」。 延續這份細緻與時間感，The Tavernist 將擂茶...
26/03/2026

▋擂茶｜客家遷徙歲月的縮影⏳
擂茶，是客家人在物資缺乏的時期，用茶葉、堅果與五穀雜糧反覆研磨出的溫潤滋味。當時，它用於招待貴賓，也因為內容物豐富、帶有飽足感，被稱為「吃茶」或「食茶」。

延續這份細緻與時間感，The Tavernist 將擂茶與法國奶油打磨至如絲綢般滑順，鹹甜與堅果香在舌尖反覆流轉。搭配桂花布里歐，擂茶的穀物香隨尾韻散開，如同承載客家人招待精神的心意，綿延不絕。
Born from the long journeys of the Hakka people, lei-cha blends tea, nuts, and grains into a warm, comforting ritual. Once served to honor guests, it carried care and sustenance across generations.

At The Tavernist, we transform it into a silky buttered spread, where nutty richness and gentle sweetness unfold on the palate. Paired with Osmanthus brioche, each bite carries the enduring spirit of Hakka hospitality.

Unfold Taiwan with The Tavernist. Book Now: 🔗https://kimptondaanhotel.com/The_Tavernist

▋邂逅100% Arabica 精品咖啡隱身東區的空中花園酒吧，The Tavernist Bar 以 100% Arabica 精品咖啡為靈感，巧手將日間精神補給轉譯為全日可品酩的微醺韻味: Highball 氣泡風格的「夜柑」、 Neg...
20/03/2026

▋邂逅100% Arabica 精品咖啡

隱身東區的空中花園酒吧，The Tavernist Bar 以 100% Arabica 精品咖啡為靈感，巧手將日間精神補給轉譯為全日可品酩的微醺韻味:

Highball 氣泡風格的「夜柑」、 Negroni 為謬思的「絨曦」，
並延伸為甜點咖啡風味的「翠韻」與開心果風味的「夜馥」。

邀請探險家們在 3/31前，細品慢飲，感受被咖啡原液浸染的微醺夜色。
🔗https://kimptondaanhotel.com/The_Tavernist
Let the night unfold sip by sip.

Tucked away in the East District, The Tavernist Bar turns daytime coffee rituals into all-day cocktails—sparkling Highball “Noir Citru” and Negroni-inspired “Velvet Dawn”—and extends to desserts: “Orient Noir ” and "Pistachio Reverie .”

Ready to dive in this java reverie? Reserve your seat by 3/31
🔗https://kimptondaanhotel.com/The_Tavernist

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Address

台北市大安區仁愛路四段27巷25號12樓
Taipei

Opening Hours

Monday 07:00 - 22:00
Tuesday 07:00 - 22:00
Wednesday 07:00 - 22:00
Thursday 07:00 - 22:00
Friday 07:00 - 01:00
Saturday 07:00 - 01:00
Sunday 07:00 - 22:00

Telephone

+886227790688

Website

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