The kitchen is helmed by chefs with unique skill sets – one excels in smoking and grilling, the other specialises in fermentation and pickling. The menu showcases their strengths in equal measure and to synergistic effect. Dishes are rooted in European traditions, but star local produce such as seaweed from Penghu, ginger lily from Hualian and red oolong tea from Nantou. Complement them with fermented beverages made in house.