Molino de Urdániz

★★★★★★★★★★来自 Google

“Don’t get fooled by the pretty photos. We went there to celebrate a birthday as this was one of the few Michelin star restaurant in Taipei that we haven’t tried. This place does not deserve two Michelin stars let alone two Google stars. The cuisine feels stuck in the early 2000s molecular gastronomy era. It's clearly overpriced, uninspired and it seems texture, acidity and seasoning overall are banned from the Spanish language. Be ready to eat your fair share of foams and other mushy/creamy sauce over and over again. The portions are exceptionally small, even by fine dining standards, be prepared to leave hungry. The plating often feels more focused on appearing artistic than delivering memorable flavors. Considering the price, the ingredients simply do not justify the cost of the menu. The repeated pairing of Spanish cuisine with Japanese ingredients feels forced rather than harmonious. It comes across as fusion for the sake of being different instead of creating something genuinely better. To make matters worse, most of the dishes appear virtually unchanged from reviews posted several years ago, suggesting very little evolution. Another major issue was temperature. Almost every dish arrived lukewarm or at room temperature, which only amplified the already soft, mushy textures. Across the entire tasting menu, the only memorable textural contrasts came from a pickled cucumber, a crispy potato skin, and the seaweed in the dessert. Two dishes were so unpleasant (especially the Amberjack fish course, which I genuinely believe could have made us sick due to its foul taste) that we sent them back after a single bite. No alternative was offered, nor was there any attempt to remake the dishes. The only response we received was a brief "Sorry it wasn't to your taste" at the end of the meal. For a restaurant of this supposed caliber, the lack of curiosity, empathy, or effort to recover the experience was astonishing. The 7-glasses wine pairing was just fine, a tad overpriced in my opinion given the wine served. Even more concerning, the host repeatedly touched the rims of the wine bottles with her bare hands while pouring, something unsanitary that I would not expect from a restaurant operating at this level. The dining room itself is an empty basement space with a handful of paintings for sale on the walls, and some painting randomly laying on the floor against the wall (I am guessing sold and waiting to get picked up?). Despite there being only seven other guests during our visit, the room became surprisingly noisy. Throughout the evening, there was also a noticeable lack of warmth from the staff. No offer to take a commemorative photo, and no small gestures that make fine dining feel personal. Even the menu design reflects misplaced priorities. Instead of clearly explaining what you will be eating or describing the wines included in the pairing, it is filled with grand statements about the restaurant's "masterpieces" and the "evolution of culinary art." It comes across as self congratulatory rather than informative. Overall, this was an expensive meal that failed on both the culinary and hospitality fronts. Sadly, what was meant to be a special birthday celebration became a memorable disappointment instead. I would not return, even if the meal were complimentary and would advise anyone not chasing the pretty instagram photos to reconsider spending their hard earned money there with so many better western/fusions options available in Taipei at a similar/better price point.”

★★★★★★★★★★来自 Google

“Dishes were nice, of good standard with seafood bias. The dining room looked like it was a popup cafe of some sort - just tables put down in the middle of a plain room with paintings for sale on the walls. Service was polite but very stiff and lacked confidence/finesse. Wine list is lackluster and pairings push the partnered wineries with the hotel more than anything else. Food alone is probably upper tier of 1* but I'm very surprised this place ended up with 2.”

★★★★★★★★★★来自 Google

“From 1 star to 2 stars, this Michelin star restaurant had proven itself to be worthy of the upgrade declarations. The food presentations were amazing, and the tastes were many and full of surprises.”

★★★★★★★★★★来自 Google

“Every dish is beautifully presented, most of the dishes gave a burst of flavours, well done chefs. Wine pairing is so so Staffs need to improve on their coordination when serving however Lien and Joey are doing a great job”

★★★★★★★★★★来自 Google

“The service fell short of expectations for a two-Michelin-star establishment, especially considering we were the only table in the open area. The wine list was not provided after my initial request, and I had to ask for it again. At one point, the waiter attempted to clear my plate while I was still eating. Additionally, when I ordered chamomile tea, I was later informed that it was unavailable — surprising for a restaurant of this caliber, given that chamomile is a standard offering rather than a specialty tea. They should have known upfront of its availability. While most of the dishes were well-executed, the squid and main fish course were disappointing. Overall, the experience did not meet the standards I would expect from a two-Michelin-star restaurant, especially when compared with others I have dined at around the world.”

★★★★★★★★★★来自 Google

“2 star Michelin Spanish restaurant. Unique menu with 12 courses. Dishes are mostly local fishes and sea food. English spoken. Few tables so service is fast and friendly. Sophisticated, light and very fresh cuisine.”

★★★★★★★★★★来自 Google

“Exceptional service and impeccable dishes. Definitely lived up to the two Michelin ⭐️ ⭐️ if not more. A not-to-miss if you want to explore fine dining in Taipei. Dinner course is within a very reasonable range with intricately crafted dishes where molecular gastronomy is used cleverly to make ingredients, especially those that are locally sourced, shine. If you can drink, don’t skip casual wine pairing - the wine selections go stunningly with the food. Service staff went above and beyond and we, as foreign customers who didn’t speak a word of Chinese, felt genuinely welcomed and were eloquently guided by the restaurant staff throughout our meal. Their hospitality really makes a special meal more remarkable.”

★★★★★★★★★★来自 Google

“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.”