Today, I was invited to lunch at a³, a restaurant with a two-story layout (spanning the 1st and 2nd floors) located in a prime, high-value Taipei central area inside a top-tier department store. The spacious venue offers authentic and creative French and Italian cuisine. If you love Western food, a³ is definitely worth a try for its unique dishes.
The label of ‘Luxury Department Store’ bestowed upon Bellevita is certainly not unfounded. Though the restaurant prices may be higher than average, the atmosphere, service quality, and food standards are unmatched.
The restaurant’s chic black and white marble tiles, paired with plenty of natural light, give it a trendy vibe. Started as a café but now offers lunch and dinner, evolving into a stylish bar and restaurant with a great wine selection and top-notch service.
From the second floor, the tasteful decor of the first floor is clearly visible. It feels like stepping into an Italian palace or winery. Dining here is akin to attending a delightful celebration.
Infusing the exquisite culinary culture into the aesthetics of everyday life, the high-ceiling space blends modern chic with black and white marble. Discovering a cozy nook by the floor-to-ceiling windows, where a small round table for four is perfect for enjoying delicious food and chatting with loved ones!
During the day, indulge in light afternoon tea while basking in the warm sunlight, showcasing the artistry of cuisine. With a variety of classic cocktails, aromatic coffee, and exquisite dishes, the modern European ambiance brings a touch of luxury dining to Taipei’s Xinyi district.
At night, immerse yourself in international star-level cuisine while soaking up the stylish ambiance surrounded by vibrant light walls.
The winding marble staircase inside the restaurant serves as the grand pathway from the first floor to the second floor.
The shelves display artworks from several contemporary artists, alongside deluxe editions of Italian and French cuisine cookbooks.
The impressive transparent glass wine cabinet showcases carefully selected red and white wines from vineyards across France, Italy, Spain, and the United States. Even the wine’s background and the glassware are of high quality. The wine cellar features semi-transparent private booths, adding a unique touch to the ambiance.
We find ourselves in the secluded privacy of the private booth as the door to the wine cellar opens, accommodating up to 12 guests. We extend our gratitude to the host for the generous hospitality, including the thoughtful provision of name tags for the guests, adding a touch of grandeur to the occasion.
Amidst the beautiful floral arrangements on the table, the atmosphere feels cozy and inviting. Our delightful journey through the Italian and French flavors of the a³ lunch set begins!
The a³ menu showcases primarily Italian and French cuisines, infused with a diverse culinary spirit that incorporates elements of French cuisine, adding layers of interest to the overall dishes.
The freshly baked French country bread served with estate-grade Italian olive oil is just the beginning of the attention to detail—from the décor to the tableware. The simplicity and natural flavors of the bread reflect a focus on health, while dipping it in the fragrant olive oil adds a refreshing touch.
The red wine we’re enjoying today hails from the 2007 vintage, from the Pommard appellation in France. Described in the French culinary encyclopedia as ‘producing such delicious wine from such a small patch of land,’ it offers a rich, flavorful experience with a lingering finish.
French mascarpone cheese with zucchini, asparagus, and lobster jelly: Our approach emphasizes presenting food in its natural form on the plate, with sauces differing from traditional Western cuisine by using minimal dairy products.
Accompanied by Ossetra caviar and a tangy lemon sauce, it adds a refreshing twist to the lobster’s flavor.
Truffle foam mushroom soup: There are indeed a lot of bubbles on top of the soup, aren’t there?! I initially thought these bubbles would taste very creamy, but it’s quite the opposite—a rich and authentic mushroom flavor. And that’s not cinnamon powder on top! It’s actually imported truffle powder from France.
Each bite is irresistible, filled with plenty of wild mushrooms. Those bubbles are actually infused with the essence of mushrooms, not dairy.
The pan-seared redthroat emperor accompanied by Matsu clams: The New Zealand lamb rack is cooked in two stages—first roasted, then seared for about 8 minutes to ensure the front bone section is thick and well-prepared before coating with breadcrumbs and roasting again. Due to its thickness, the meat needs to rest to evenly distribute the temperature before the second round of cooking, which requires some effort.
Served with saffron lemon cream sauce: This penne pasta is relatively dry, but the sauce is rich and not greasy. The penne pasta is commendable, with just the right firmness and a delightful chewiness. The creamy sauce, with its slightly salty-sweet flavor, adds smoothness to each bite.
Today’s meal was decided two weeks ago, when invited guests were asked to choose their appetizer, main course, and dessert. Upon seeing the fresh, locally sourced redthroat emperor from Yilan on the menu, I didn’t hesitate to opt for a seafood-centric meal. Even the Matsu clams we just had were devoid of any fishiness, with a wonderfully chewy texture.
The berry parfait with chocolate ice cream: A dessert with layers of flavor. The outer layer is cleverly coated with a berry chocolate sauce, while the interior consists of four layers: strawberry sorbet, strawberry jelly, vanilla ice cream, and sponge cake.
The berry parfait with chocolate ice cream: It’s like a sweet little surprise! The outer layer is wrapped in a berry chocolate hug, while inside, you’ll find layers of joy: strawberry sorbet, jiggly strawberry jelly, a scoop of heavenly 75% Godiva chocolate ice cream, all nestled on a fluffy sponge cake.
