Nature on a Plate: Exploring Taiwan’s Five Scenic Landscapes Through Michelin Dining

When Nature Becomes Flavor, Travel Begins with a Bite

In Taiwan, mountains, oceans, and forests shape not just the scenery—but also the soul of its cuisine. The Michelin Guide celebrates not only culinary technique but also dishes that reflect a deep connection with the land. In this article, we explore five breathtaking destinations and their nearby Michelin-recommended restaurants, from Yangmingshan to Xinshe in Taichung and Beimen in Tainan. It’s a journey that invites you to taste the landscape, breathe in the terroir, and discover how nature and the dining table become one.

Yangmingshan: Green Flavors Between Free-Range Chicken and Zen

Just outside Taipei, Yangmingshan is a haven of volcanic terrain, misty trails, and tranquil hot springs. After a mountain hike, locals flock to Song Chu Yuan, a Bib Gourmand farm-to-table favorite known for its white-cut chicken, smoked chicken, and three-cup chicken. Free-range birds and foraged vegetables define the soul of its cuisine.

Prefer plant-based dining? Visit Yang Ming Spring (Shilin), a Michelin Green Star garden restaurant offering elegant, dairy-free, egg-free vegetarian set menus. Expect seed oils, herbs, and a meditative ambiance where each bite brings peace.

Travel Tip: Use the Taiwan Pass or High-Speed Rail BOGO offers for easy access. Take public transit to Yangmingshan, unwind in a hot spring, and catch the sunset before heading back. 

Xinshe, Taichung: Mountain Blossoms, Mushrooms, and Architectural Feasts

Xinshe is Central Taiwan’s floral paradise. Here, Mushroom Master (菇神), a Bib Gourmand hot pot spot, celebrates mushrooms with heritage: three generations of fungi farming go into the earthy broths filled with shiitake, maitake, and enoki mushrooms. Add dried mushroom snacks and savory noodles for a full-flavored experience.

Looking for visual drama? Head to Floating Flower Pavilion (飛花落院), perched 465 meters above sea level. This fine-dining retreat sits in a thousand-square-meter bamboo forest and serves Japanese–Chinese kaiseki dishes with artistic flair. Stay after your meal for tea and mountain views.

Travel Tip: Self-drive or join a half-day tour from Taichung HSR station—just 30 minutes away through scenic flower-filled roads.

Beimen, Tainan: Milkfish Culture and Culinary Time Travel

No visit to Tainan is complete without milkfish. In Beimen, Mama Tian Changying Sea Flavor House showcases locally farmed and freshly processed milkfish—from three-cup style intestines to milkfish sausages. The farm-to-table operation is part of Taiwan’s Ministry of Agriculture’s "Mama Tian" program, and each deboned filet reflects the region’s rich maritime heritage.

Travel Tip: After your meal, visit Jingzijiao Salt Fields for a sunset walk, or explore Nankunshen Daitian Temple to complete your cultural journey.

Wild Cuisine: From EMBERS to Hao Yu—The Taste of Untamed Taiwan

Some chefs treat sourcing ingredients as an expedition. At EMBERS, chef Ting-Wei Kuo forages through forests and tribal lands, crafting wild cuisine and koji fermentation techniques. In 2025, he introduced the "Trash Fish Project", reviving lesser-known local species with creative flair.

Up north, Hao Yu (好嶼) by chef Yi-Yen Lee interprets Taiwan's “mountain, sea, river, and indigenous roots” through fine dining. Dishes incorporate Amis sashimi, millet, and seawater, forming a Michelin Green Star narrative that’s as sustainable as it is poetic.

Travel Tip: Pair with the “Lucky Taiwan” travel lottery or North Coast outdoor excursions for a deeper wilderness experience.

Every Michelin Bite Is a Taste of Taiwan’s Terrain

Nature isn’t just the backdrop to your trip—it’s the language of Taiwan’s cuisine. When you sit at a Michelin-starred or Bib Gourmand table, you’re not just having a meal; you’re encountering the soul of the land. On your next journey, follow the ingredients back to their roots. Hear herbs whisper from the forest, or feel the love of a farming family in your chicken soup.

Taiwan writes culinary poetry with its terroir—and invites you to explore it with your feet and your taste buds.