Married owners Ri Lin and Grace Yang first opened about 25 years ago in the heart of Taichung's upscale 7th Redevelopment Zone with a spacious venue that included a big main building, smaller A-frame cigar lounge and an Absolut bottle-shaped pool that friends and I once jumped into (or were thrown into—fully clothed) during two different, memorable wedding parties held there. Ten years ago, the owners relocated to another large, attractive spot on the edge of the 7th zone. Surrounded by tall trees, this quieter site features a large standalone building designed by Ri and still has a pool (with an added slide from the second floor).
Early this year, the poolside area was reconfigured with more spacious seating, elevated DJ booth above the pool, and two sizable 30 and 20-person private rooms with comfy seating and big-screen projector systems. There's a changing room and customers are welcome to swim if they bring towels. Seating about 180, the main building and poolside area immerse you in a maze-like series of bar and lounge areas and corners, extending into a cozy basement with intimate nooks, another large
Rico Padre: French-Italian Fusion in a Colorful Vintage Setting
The restaurant offers a large private room and wine cellar with comfortable seating in various shapes, sizes, and colors, surrounded by an eclectic collection of art, lamps, and knickknacks. The space can accommodate approximately 180 people, with the main dining area and lake-view space connected in series, complete with a rest area and a large private room featuring two secluded spaces.
Grace notes that all mid-priced French-Italian dishes on the menu are signature items, distilled from the past 25 years. Main courses (from NT$420) include pasta dishes like Lasagna and Grilled Angus with Anchovy Spaghetti, risotto and pizza, and various steaks such as The Grilled Black Angus T-Bone. Various sides (from NT$250) range from Grilled Potato Skins to grilled lamb and veal kebabs.
From August, former Gulu's House French restaurant owner/chef Gregory Le Cloarec is preparing a one-year monthly dinner series focusing on cuisine from various French regions.
The equally impressive drinks menu features a selection of Scotch, NT$380-480 classic and signature cocktails, 10 mocktails, wines, and Kronenbourg 1664 draft beer. An all-you-can-drink option is available for NT$699 daily from 5-7 p.m.
已婚夫妻老闆 Ri Lin 與 Grace Yang 約25年前在臺中高級的七期重劃區中心開設 Rico Padre，當時店內擁有寬敞的空間：包括一棟大型主建築、一間八字型雪茄休息室，以及一座造型酷似 Absolut Vodka 酒瓶的泳池。多年前，我和朋友曾在那裡參加兩場令人難忘的婚禮，甚至回度穿著全套衣服跳進泳池（或被人丟進去）。10年前，兩位老闆將店搬遷至七期邊緣另一處寬敞而吸引人的場地。新址被大樹木環繞，環境更加靜謐，並設有一棟由 Ri 親自設計的大型獨立建築，同樣保留泳池，還增設了一座從2樓直接滑入泳池的滑水道。
今年初，泳池畔空間重新規劃，增加更寬敞的座位區域、架設於泳池上方的高台 DJ 台，以及兩間可容納30人與20人的私房間，配備舒適座位和大螢幕投影系統。另有一處更衣室，如果顧客自備毛巾，歡迎游泳。整體容納約180人，主建築和泳池區域呈現迷宮般的酒吧和酒廊區域及角落，並延伸至一個擁有私密小角落的舒適地下室。
Rico Padre 老子有錢
的大型私人包廂，當配有舒適座椅與大型沙發設備。店內設有更衣室，客人只要自備毛巾即可下水游泳。整體可容納約180人，主建築與涼池畔空間如迷宮般串起一系列酒吧、休憩區與各式角落，並延伸至舒適的地下室，兩部設有秘密小空間、另一間大型包廂設涼溫馨。店內椅子與沙發造型、尺寸及色彩各異，周圍則以風格多元、又充滿創意的藝術品、燈具與各式小物點落裝飾。
Grace表示，中價位的法義料理菜單中，每一道都是招牌菜，是25年來一路累積、精選並保留下來的經典菜色。主餐420元起，包括燒烤千層麵、烤安格斯牛肉蝦魚麵等義大利麵，另有炒飯、披薩，以及燒烤骨安格斯黑牛等各式牛排。配菜250元起，從烤馬鈴薯皮，到烤羊肉串與烤牛肉串都有。
自8月起，前Gulu's House法式餐廳老闆兼主廚Gregory Le Cloarec也將推出為期一年的每月晚餐系列，帶領客人探索法國各地區的特色料理。
同樣歷經多年發展的飲品也相當豐富，包括多款麥芽蘇格蘭威士忌、380~480元的經典與招牌調酒、10款無酒精調飲、葡萄酒，以及法國可倫堡1664生啤。每天晚上5至7點更提供NT$699元士啤酒暢飲。