迷路小章魚餐酒館

I wanted to share a perspective - my experience. Just one of many guests at your establishment. Sure, there are good days, and there are bad days. I genuinely believe this is a wonderful opportunity for improvement. Are we losing our grip on service, engagement, and quality? Allow me to explain. First, I want to say much of the items we ordered were good, but not exceptional. More on that in a moment. Continuing on other factors, we were given what felt like the best seat in the house. We could see the entire layout, how things flow, and how the team (should be working) works. This led to observations about service. An important detail I take seriously. ​Firstly, we noticed the general level of guest engagement was nonexistent, or basic. Are staff members interacting personally with guests, or are they working with their heads down, with 'dead pan' looks,' no smiles, and no full engagement? Connection is key. We aknowledged and spoke to a number of staff (it's what we do), and maybe had one or two genuine interactions. That is bad math. ​But more importantly, I have to ask: did we lose the touch of traditional, quality service? It's worth the discussion. ​Specifically, we noticed the timing. Appetizers are meant to come before the entrées, or is that dependent on where you dine in the world? Its not a traditional 'family' style' of dinning where all dishes of large quantities are set or is it? Unfortunately, the sequencing of the meal was off, which detracts from the overall dining experience. Quality control doesn't belong solely to food. It also applies to operations - service and customers. We ordered a few appetizers along with our mains. I don't think we confused our servers - we had two of them. Weird. Now the food. The beef tongue was grilled to near perfection with its mild taste of charring and balance of cooked temperature and garnish. The first, and best dish we ordered. Very little 'popped' after that. Next, my main came well before my friends. That's highly unusual. More appetizers were still be ran to our table. I wanted to try beef stomach / tripe for the first time. I was satisfied with the textures and its rubbery consistency. Next, perhaps the last item - the chicken leg arrived. Like most proteins we ordered, it is difficult to know if the kitchen's goal is to focus primarily on authentic taste of meats, without seasoning or flavour combinations. Perhaps that is the goal. It occurs to me - there wasn't a genuine leader on the floor. Soon, my friend received his main, but not before I had completed my main dish, and yet the broccoli arrived. Perhaps I'm missing something here. Should the main dishes have been ran to the table together? Arguably, yes. The open concept is cool. The plating - original, and carefully placed by the kitchen staff. The restaurant is teetering on the idea of being the best in the area. But where is the passion? Be conscious because people are paying close attention.

It was a surprise dinner for me, and apparently it was a locally known dining spot. Love the open kitchen concept, how authentic the dishes were prepared. The food was delicious, especially the pasta texture, al dente, on point! We were particularly impressed with the pork shank and fillet mignon. The meats were tender, especially how flavorful the pork was. The place has an eccentric rhythm when interacting with customers. We had no issue with the staff, but I can see how easily they would upset people.

Piccolo Polpo. Mmm…. The location is great. Right next to South Bay Beach. Nice outdoor seating. The service is ok, nothing special. You get your drinks and food, that’s all. The wine list is acceptable. But nothing special. All seems to be set for fast in and out. The food is quite enjoyable. Always trying to mix up the dishes available. We had no complaints. Only the octopus was very chewy and not good to eat. The scallops wrapped in bacon with fruit salad was delicious and the mushroom risotto with duck confit was amazing. We will be back.

Nice restaurant near the beach with chill view. The fried octopus is really good 👍 other food is also delicious. Remember to park the car in nanwan parking lot.

Italian -Asian fusion at its best! The food is amazing! I tried the crab meat and pumpkin tortellini, it tastes perfect. Also the combination of truffle risotto and duck that goes great together. The last order is at 8:00 pm sharp so make sure to come before that. I once went there at 8:02 pm and it’s not possible to order anything.

Good Italian place with great view of the seaside. Atmosphere was comfortable and lively. We ordered the scallop spaghetti and the fried assorted seafood. The spaghetti was delicious, while the fried seafood batter was a bit too hard for my taste. Overall, I would recommend this restaurant and will return.

This place was absolutely great! One of the best places in Kenting National Park for sure if you're looking for quality western food. The aged steak was cooked perfectly and delicious, the appetizers were tasty and well-presented and even the wine suggested by the server was affordable and fantastic. Be sure to call before you go to reserve a table.

Famous restaurant in Kenting area, yet with some room for improvement. We ordered two appetizers and two main courses, but they didn’t deliver them in order. we got one appetizer and our main course first, after finishing them for awhile we still didn’t see the other starter and have to ask the waitress. I guessed they forgot because the starter arrived later then our two main courses… Price is considerably expensive judging by the area they’re at, we ordered two starter, main courses, drinks and a dessert totals are around NTD 2600.

I'm an American and I loved everything about this place. I didn't have a reservation on 8-26-2025 a Tue night, so they put me at the bar...of the kitchen. Front seat to the chefs in action. Which was totally open. Very cool experience watching the chefs prepare the food! The raw scallop carpaccio was tender and flavorful, followed by a creamy onion soup with grilled scallops (yummy), and then had the catch of the day, which was red snapper, the whole fish, lol (which was a first for me). Overall the food, service, and ambiance was excellent (and I can be reasonably picky). Nice job guys!!

Haven't seen a recent review and wanted to give my approval here is you want some great Italian seafood with a hint of Asian cuisine style mixed in. We got the tomato bisque with clam and coriander and it was great the tomato had a rich clam flavor that you could easily taste in it and they gave you plenty of clams in it. We also got the grilled octopus salad which had gigantic octopus legs that were juicy, chewy and delight to eat. Next we tried the beef tenderloin pizza and it was a thin crust style pizza with light on the sauce and cheese and a lot of beef tenderloin on it. It was a more Chinese flavored beef tenderloin which actually complimented the cheese and nicely. The seafood sphaghetti was a crap ton of seafood with a light tomato sauce, not creamy, and more ramen style noodles. The clams again were amazing and the sauce on the pasta you could taste the saltiness of the sea in the flavor but definitely in a good way IMO. Finally had red snapper as our final dish and it looked great! I would absolutely recommend this place to all foreigners who want some non Asian seafood tastes in Taiwan kenting.

I am usually not crazy about Italian food, but this restaurant was an exception. At first I wasn't really sure about the place but my sister said it's usually packed and she's never been able to get a table before. But because we came on a Monday, we didn't wait too long. There were 17 of us, including some kids, and we were split into 2 tables of 5's and a table for 7. There's free parking on the beach right across the street, but if none is available, there's a lot next door for NT100/car. We were able to find parking across. Keep in mind there's a minimum order of NT300 for each adult. For the table I was at, we ordered: (pardon me, I don't know their real names) - duck with rice: the rice was a bit hard but we loved it and the duck was so tender, really nice flavor. - prosciutto wrapped scallop salad: one of my favorite dishes! The dressing was great and not overwhelming and everything complimented each other. Scallop was soft and good with the prosciutto. - soup with shellfish and soup with clams: I wasn't crazy about the soups but others loved them. I didn't like the tastes. - fresh mozzarella cheese and pasta: I am not crazy about cheese but this was great. The pasta was very unique too, they are like thin long flat pieces of pasta. Cheese went well with the little tomatoes. - chicken and potatoes: chicken tasted great with the gravy-like sauce and potatoes were unique. - banana pie dessert: most of us thought this dish was too sweet, we didn't like it. It's like cooked sweet little pieces of plantains squished together on top of a thin sheet of croissant-like cookie. Overall, good restaurant and unique dishes. Parking was a bit of a hassle and waiting for tables were a bit long but not too bad. Staff was alright, some were nice, some seemed whatever. The kitchen is awesome, it's on the front side of the restaurant. You can see the chefs cook and prep the dishes. Restrooms are outside and decent. Tissues are provided.