Last Updated on 2022-08-30 by Foodelicious
(2022. 8 月更新) Molino de Urdániz 渥達尼斯磨坊 是 2022 台北米其林一星餐廳, 也是少數松江南京站的台北約會餐廳美食選擇之一.
(2022. 8 Update ) Molino de Urdániz is 2022 Taipei Michelin One Starred Restaurant. It is also a Taipei Dating Restaurant near Songjiang Nanjing MRT station.
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♛ Table of Content Remark: Just click the subject that you want to look for. It will bring you to the subject right away.
Molino de Urdániz 訂位
Molino de Urdániz Reservation
Molino de Urdániz 渥達尼斯磨坊 離松江南京站 4 or 5 號出口約 10 分鐘路程, 餐廳在 Hotel MVSA 慕舍酒店 B1, 地址是 台北市中山區建國北路一段61號GF. 進入飯店後, 櫃臺人員會親切地詢問餐廳訂位名稱與時間, 也會導引客人坐電梯到 B1 的餐廳. Molino de Urdániz 用餐環境頗寬敞與典雅, , 適合約會. Molino de Urdániz 渥達尼斯磨坊採用線上訂位 ( https://inline.app/booking/Molino/deUrdaniz ).
Molino de Urdániz Taipei restaurant is about 10 minutes walking from Songjiang Nanjing MRT station exit 4 or exit 5. The hotel staff will ask nicely about reservation name and time. They will guide the customers to take the elevator to the B1. The dining environment is suitable for dating. You can reserve seats via inline ( https://inline.app/booking/Molino/deUrdaniz ).
Molino de Urdániz 停車
Molino de Urdániz Parking
Molino de Urdániz 渥達尼斯磨坊餐廳位於建國高架橋附近, 截圖看似有許多停車場, 但由於附近是辦公室居多, 也許平日也不好停車.
The picture shows that there are plenty parking lots. However, the nearby are offices. It might not easy to find a parking space near the restaurant.
Molino de Urdániz 雙主廚
Molino de Urdániz Chefs
渥達尼斯磨坊是西班牙二星餐廳 El Molino de Urdániz 的海外分店, 採用雙主廚制度, 我於 2022.3 月用餐, 兩位外國籍主廚 Chef Adrian 與 Chef Govinda 都還在台北 Molino de Urdániz 渥達尼斯磨坊.
Molino de Urdániz is the Taiwan Branch of Spain Michelin Two Starred Restaurant El Molino de Urdániz. There are two chefs – Chef Adrian and Chef Govinda. I dined here on March, 2022. Both chefs are still at Taipei Molino de Urdániz restaurant.
♛ 2021 米其林餐廳列表 2021 Michelin Restaurant List
Molino de Urdániz 晚餐套餐
Molino de Urdániz Dinner Set
午餐是 NTD $2880. 這次我朋友與我是吃晚餐菜單 NTD $3980.
Lunch is NTD $2880. My friend and I dined in Dinner menu NTD $3980.
餐廳提供的水是來自西班牙的 Vichy Catalan 礦泉水, 餐廳的酥脆歐式麵包則是搭配西班牙初榨橄欖油與義大利陳年酒醋, 不錯吃且麵包可續.
The water is Vichy Catalan brand water. The crispy breads pair well with Spanish EVOO and Italian aged Balsamic Sauce. It tastes quite good and you can re-order the bread as well.
Paprika Candy with Mousse of Txistorra
餐廳解說頗為專業, 提到這一道是西班牙本店的招牌開胃小點, 用手拿起微黏且薄脆的焦糖糖衣,內餡則是西班牙臘腸肉慕斯與紅椒粉, 建議先咬一小口, 焦糖風味帶給味蕾適量甜度, 同時也讓臘腸慕斯的鹹香變得不明顯.
The restaurant staff is quite professional. This appetizer is originated from El Molino de Urdániz far away at Spain. The caramel candied appearance wrapped around the Tixstorra mousse along with paprika. The caramel would bring fair amount of sweetness to the tastebuds. However, it also weakened the meaty flavor from the sausage filling.
Pickled Cucumber with Dressing Of Herbs
Molino de Urdániz 渥達尼斯磨坊 剛開幕時, 媒體文章首圖幾乎都是這一道料理, 這一道 Molino 後院與 “logy” 茶碗蒸ㄧ樣都是在菜單上不會更換的招牌菜餚. 我朋友已經來過一次, 菜餚一上桌後, 熟悉地將黃瓜片攤平, 再將小石頭外型的晶球置放於黃瓜片上, 運用刀叉捲起來吃 (圖二與圖三). 醃製過的小黃瓜帶有適量酸度與清爽度, 晶球是採用蠔與乳酪製作而成, 鹹度適中且有奶油醬香, 不錯吃, 也同時呼應分子料裡的精髓, 穩坐 Molino de Urdániz 渥達尼斯磨坊的招牌菜餚王座. 這一道在西班牙本店也有.
Every Taiwan media uses this dish as their article profile picture when reporting Molino de Urdániz. The dish is just like “logy” steamed egg dish as the long-stay signature dish on the menu. You would need to put the dairy pebbles on the flat marinated cucumber slice. You would need to wrap it with knife and fork to eat (Picture 2 & Picture 3). The cucumber brings acidity and refreshing taste. The pebble is made with oyster and cheese, which has fair amount of salty level and cream flavor. The signature dish is obviously the best Molecular gastronomy display. This dish is also at El Molino de Urdánizt restaurant.
Royal Egg with Smoked Anchovy
菜單提到此道菜餚有煙燻鯷魚, 在地青蔬與皇家蛋, 這道是溫熱菜餚, 菜餚外型讓我聯想到台北另一家蔬食餐廳 – “Verde” , 頗具設計感, 底部是煙燻鯷魚與蛋奶醬, 建議吃法是蔬菜搭配底部蛋奶醬一起入口, 輕易感受到煙燻鯷魚賦予的蒜香與鹹香.
The menu stated that this dish has smoked anchovy, local vegetables, and egg royale. This dish is warm. Its appearance remind me of “Verde restaurant”. The bottom is smoked anchovy and custard sauce. You would need to pair with the vegetables together. It is easy to taste the garlic flavor and salty flavor from the smoked anchovy.
Crab, Meunière, Almond Cream
蟹肉是採用麵包蟹, 單吃鮮味足,老實說, 看似不起眼, 我蠻意外搭配微甜杏仁奶油醬會如此美味.
The crab is full of seafood flavor. Honestly, I am surprised that it pairs well with the almond cream sauce.
Caviar with Roasted Celery and Walnut
義大利魚子醬亮晶晶地置中, 就如 “侯布雄” 經典蟹肉魚子醬一樣迷人, 來自魚子醬的濃郁鮮味搭配滑順的煙燻核桃泡泡與西芹醬很特別.
The Italian Caviar is displayed in the middle. It is just as charming as the King Crab with Caviar at “L’Atelier de Joël Robuchon Taipei”. The thick seafood flavor from the caviar pairs with the smoked walnut cream is quite a special combination.
Asparagus, Pickled Oyster Powder, White Miso
熱盤上置放著台灣蘆筍 , 主廚撒上生蠔粉, 佐白味噌調味, 海鮮的鮮味搭配味噌的柔甜 , 整體吃起來日式風格十足.
The asparaguses are displayed on the hot plate. The chef spreads the pickled oyster powder. The white miso brings Japanese style and small amount of sweetness into this dish.
Steamed Shrimp with Pork Stock and Pine Needle Smoke
Molino de Urdániz 渥達尼斯磨坊以現代料理為概念, 並不是每一道都是與西班牙有關, 這道松霧蝦有法式料理的高雅 Display. 先是桌邊服務將蓋子打開, 瞬間些許煙霧繚繞, 上次吃到有煙霧視覺感的菜餚是在”台北逗號洋行私廚” , 不僅如此, 店員將濃骨膏湯注入盤底, 由豬腳熬出的濃骨膏湯帶有膠質且黏口 , 與鮮脆蝦肉互相襯托, 非常不錯吃, 這是我當天最喜歡的一道菜.
Not all dishes in Molino de Urdániz are related to Spanish cuisine. It is more like a modern western cuisine restaurant. And this dish display is quite elegant. The staff opens the top and lets the smoke comes out. Last time I had a smoky dish was at “Curio Comma Taipei”. Not only this, the staff also pours in the pork broth, which has lots collagen and sticky texture. It is quite delicious with the fresh shrimp . This is my favorite dish of the day.
Baby Onions and Scallop soaked in Mussel and Squid Stock
Molino de Urdániz 渥達尼斯磨坊主廚將嫩煎北海道干貝有做一些黑胡椒調味, 也搭配珍珠洋蔥和白蘑菇片, 淡菜烏賊基底高湯堆疊起令人意猶未盡的海鮮風味.
The chef spreads a bit of black pepper on the Hokkaido scallops. The mussel and squid stock itself is very delicious. The baby onions and the white mushroom also brings layers of flavors as well.
Beef Tartare with Smoked Parsnip Cream
越來越多牛肉塔塔菜餚出現在台灣餐廳, 例如 “Lou Lou Dining Express “ 牛肉韃靼 , 偏家庭式菜餚設計, Molino de Urdániz 渥達尼斯磨坊的牛肉塔塔設計則是偏 Fine Dining , 2022.3月當天我們吃的是日本鹿兒島 A5 和牛塔塔, 搭配著煙燻奶油與黑松露刨片, 奶油與黑松露風味為主導. 牛骨髓與炸豬筋不錯吃 (圖三).
Lots of Beef Tartare dishes appear in Taipei Western restaurant, such as “Lou Lou Dining Express” . However, the concept and dish design are toward Family cuisine design. Molino de Urdániz Beef Tartare display is more toward the Fine Dining Display. We had Kagoshima Japanese Wagyu A5 Beef along with smoked cream and black truffle slice. This dish also includes the beef bone marrow and the fried crispy pork tendons, which tastes good (Picture 3).
Fish of the Day with Fish Bone Broth, Seasonal Vegetables
這次吃的魚是炙燒紅鰷石斑魚, 份量比 “ Le Duet Kitchen” 的紅鰷石斑魚多, 而且多了魚骨蔬菜澄清高湯, 清澈黃金湯頭完全提升這道菜餚的鮮度與美味, 我開始覺得海鮮是Molino de Urdániz 渥達尼斯磨坊的強項.
Fish of the day is Red Grouper. The quantity is more than “Le Duet Kitchen” red grouper dish. And it comes with the fish bone broth. It increases the level of freshness and flavors. I start to think that the seafood is Urdániz Beef Tartare chef’s speciality.
Suckling Pig Infused with Reduced Iberian Garlic Broth, Celeriac and Lovage
我第一個聯想到的是 “JUJU Spanish Gastrobar ” 酥脆西班牙烤乳豬, 這道的外皮薄且脆, 低溫烹調的豬肉也是極度軟嫩, 肥瘦相間的誘惑, 澄清豬尾高湯增加肉香, 整體少了一些豪邁, 跟預期地不太相同.
When I see suckling pig on the menu, I immediately think of “JUJU Spanish Gastrobar” suckling pig. The skin is thin and crispy. The sous-vide pork is extremely tender. The Iberian broth also increases the meaty flavor. Overall, It is not as bold as expected.
Winter Truffle with Dark Beer Ice Cream, Milk Skin
當時本來以為那是杏仁脆片做成木紋狀, 孰不知那是 Milk Skin, 也就是煮牛奶上方會呈現的薄皮 (?!), 整道甜點的設計頗為創新, 單吃有些奶香且微脆, 搭配有黑麥香的綿密冰淇淋, 彰顯不同層次的對比, 黑松露刨片讓整道甜點升級.
I thought that the wood grain is made with almond Almond Tuiles. It turns out to be Milk Skin, which is after you heat up the milk, there is layers of milk skins on the surface. When eating the milk skin solely, it has milky flavor with crispy texture. The ice cream has rye flavor with creamy texture. The black truffle slice basically upgrades this dessert.
The set drinks include tea and coffee options.
Hidden Dessert – Zucchini Flower
有時候會有額外的隱藏甜點, 所以也許你也會吃到兩道甜點. 看似櫛瓜花, 造型新穎, 內餡是黑啤酒冰淇淋, 沒有苦味, 盤底的太妃糖醬甜味是主導, 整體櫛瓜花造型新穎, 跟上一道甜點皆頗具創意.
Sometimes, there will be extra hidden dessert. Maybe you will eat two desserts. The dessert filling is beer ice cream without bitterness. The sweetness from the toffee sauce dominates this dish. I have to say that this dessert is quite creative.
Hidden Dessert – Basque Burnt Cheesecake
請記得備註 “請餐廳準備生日蛋糕切片” 或是打電話事先告知需生日蛋糕, 2021 年最流行的甜點是巴斯克乳酪蛋糕, 我在 “摸摸桃子洋菓子” 有吃過原味, 甚至在 “秀花鍋“ 有吃到伯爵巴斯克起司蛋糕. 很多人好像不知道巴斯克乳酪蛋糕源自西班牙. 台北渥達尼斯磨坊推出巴斯克乳酪蛋糕, 吃起來並沒有微焦的苦味, 反倒是濃郁乳酪風味, 類似 New York Cheese Cake.
You would need to inform the restaurant about the Birthday Cake in advance while reservation or call to inform. Basque Burnt Cheesecake is probably the most popular dessert at 2021. I had Basque Burnt Cheese at “Gâteau de momochee” and “Showhua Hot Pot”. Many people didn’t know that the Basque Burnt Cheesecake is originated from Spain. Molino de Urdániz ’s cheese cake is not burnt. Instead, it tastes like New York Cheese Cake.
Wine Pairing – 七款酒
Wine Pairing – 7 Wines
Molino de Urdániz 渥達尼斯磨坊有七杯酒 Pairing (NTD $2580) , 也有 五杯酒 Pairing 的選擇 (NTD $1980). 我們選的是七杯酒 Pairing, 酒的款項有可能會更改, 所以我選擇只貼照片, 七杯酒並不是只有西班牙酒, 而是有來自世界各地的酒.
Molino de Urdániz restaurant has 7 wines pairing (NTD $2580) and 5 wines pairing (NTD $1980). We chose the seven wines pairing. Since the wines might change, I decide to post pictures only. Those seven wines are basically from different countries, not just Spain.
結論 Conclusion ⭐
品嚐完 Molino de Urdániz 渥達尼斯磨坊晚餐菜單, 整理出一些結論給你們做參考
✅ Molino de Urdániz 渥達尼斯磨坊以高級西式現代料理為概念, 並不是每一道都是與西班牙有關.
✅ 喜歡亞都麗緻巴黎廳 1930 菜餚風格的人也會喜歡吃這家餐廳. 菜餚設計美感偏典雅, 而且餐廳店員解說頗為專業
✅ 2 ~ 4 人最適合來這家餐廳
✅ 每一道的份量不多, 並沒有台灣人所謂的 “主餐份量”
✅ 午餐價格 NTD $2880 , 晚餐價格 NTD $3980 , 價格請斟酌, 看哪個時段最適合你們
After tasting Molino de Molino de Urdániz, I came up with several conclusions for your reference
✅ Not all dishes in Molino de Urdániz are related to Spanish cuisine. It is more like a modern western cuisine restaurant
✅I would say that people who like Paris 1930 restaurant would also love to dine here. Also, the restaurant staff explains every dish professionally.
✅ Every dish doesn’t have much quantity. It doesn’t have the so-called main course quantity that Taiwanese are familiar with.
✅ Lunch Price is NTD $2880. Dinner Price is NTD $3980. Please take price as consideration and see which time is more suitable for you.
♛ 此為邀約文, 但撰寫的是真實感受
♛ This is a promotion article, but state the true and sincere review.
Molino de Urdániz 資訊
Molino de Urdániz Information
店名: Molino de Urdániz 渥達尼斯磨坊
地址: 台北市中山區建國北路一段61號GF (Map)
Restaurant: Molino de Urdániz
Address: GF, No. 61, Jianguo North Road, Zhongshan District, Taipei City (Map)
Nearby MRT Station: Songjiang Nanjing MRT station.
Molino de Urdániz Menu
晚餐菜單 Dinner Menu
午餐菜單 Lunch Menu