Taichung's only restaurant focusing on Portuguese-style cuisine, this little 27-seat establishment is across the street from the sprawling former brewery complex that now houses the Cultural Heritage Park. Inside, there's a bright, friendly vibe, with the ceiling partially covered in red/pink roses and European knickknacks decorating yellow and white-and-blue tiled walls.
Owner Hsu Yuan Hung's path to opening this place in November 2025 started back in 2022, when he moved to Poland to cook at a Taiwanese restaurant. There he met his Polish wife, Monika Fir Hsu, whose Portuguese grandmother had passed along her cooking knowledge. After he worked a bit at a Spanish
After working at a Portuguese restaurant, the couple returned to Taichung and decided to open their own eatery.
Ordered at an electronic kiosk in the back, menu options revolve around multiple two-person set meals (NT$1,350-2,000) that can also be enjoyed by individual diners or shared by more than two people. Served with various side vegetables, fries and tartar sauce and aged balsamic vinegar on the side, each meal comes with salads, seafood soup, bread and desserts for two, plus a carafe of hot or cold Multi-Berries & Flowers Tea (NT$230 individual order).
Among popular items are two very meaty offerings, Pork Ribs with Homemade Sauce (Costelinha de porco com molho demi glace), made with baked 1,000-gram pork ribs; and Australian Tomahawk Steak with Demi Glace, featuring a baked 500-gram bone-in ribeye. Other top sellers include seafood offerings Home Made Fried Cod (Bacalhau a casa), and Baked Oysters with Cheese, consisting of seven oysters and parmigiana cheese.
In September, diners can also enjoy three new main courses (NT$1,500-1,900), including Roasted Small Abalone flavored with smoked paprika; Pan Fried Mantis Shrimp with fried garlic flavored olive oil; and Lagareiro Style Octopus (Polva a lagareiro).
Besides berry-flower tea, beverage options include apple or orange sparkling water (NT$65), hot/cold Americano coffee (NT$75), and NT$1,280 Classical Sangria Sparkling Wine and Golden Sangria Sparkling White Wine, both served in a giant glass 1,500-2,000ml dispenser. Large NT$250 glasses of Spanish red and white sangria and Portuguese red and white wine are also available.
區．店內明亮而親切，天花板以紅、粉紅色玫瑰裝飾，黃、白及藍色磁磚牆面，搭配各式歐洲風格小飾品，充滿濃厚的異國情調。
店主徐源鴻開設這間店的歷程始於2022年。當時他前往波蘭，在一家台灣餐廳擔任廚師，並在那裡認識了波蘭籍妻子Monika Fir Hsu。Monika的葡萄牙祖母要子Monika傳承了波蘭精要的烹飪知識。在他在西班牙
在葡萄牙餐廳工作過後，夫妻檔回到台中後，決定於2025年11月開設自己的餐廳。
餐點可在店內後方的電子點餐機點選，菜單以多兩雙人套餐為主（1,350—2,000元），單人也可享用，超過兩人則可共享。每份套餐搭配多種配菜、薯條，以及陳年巴薩米克醋，並附雙人份沙拉、海鮮湯、麵包、甜點，以及一壺冷熱莓果和陳年巴薩米克醋，並附雙人份沙拉、海鮮湯、麵包、甜點，以及一壺冷熱莓果花茶（單點230元）。
人氣餐點包括兩道份量十足的肉類料理：碳烤豬肋排，採用1,000克烘烤豬肋排製作；以及澳洲戰斧牛排（穀飼），使用500克帶骨肋眼牛排烘烤而成。其他熱賣餐點還有鱈魚海鮮排，以及7隻牡蠣搭配帕馬森起司烤的起司烤牡蠣。
9月起，將推出3款全新主餐（1,500-1,900元），包括以煙燻紅椒調味的火鮑海鮮盤、搭配炸蒜香橄欖油的巴西班牙�螺蝦螺（皮皮瀘尿蝦）海鮮盤，以及葡式章魚（半隻）海鮮盤。
除了莓果花茶，飲品還有蘋果或柳橙氣泡水（65元），以及1,280元的經典紅柔格莉雅水果氣泡酒，與金燦美格莉亞氣泡酒，兩款皆以1,500—2,000毫升的巨型玻璃容器盛裝。另有大瓶裝西班牙紅、白葡萄牙紅、白酒，每杯250元。