看餐廳名稱就知道這是一家focus在橄欖油的義大利餐廳，不管你點甚麼菜，餐前的麵包就是給你三種不同產地的橄欖油讓你品嚐，我們這一次品嚐的有來自法國普羅旺斯，義大利托司卡尼和西班牙安達魯西亞三個橄欖油主產地的 extra virgin olive oil，分別有著濃郁的奶油味，辛辣的胡椒味和清爽的柑橘味，很容易主菜還沒來就先吃開了，另外超過十種的crostini也都相當美味，不管是無花果泥搭配西班牙杏仁和老起司，或是新鮮的水牛馬茲拉配上新鮮蕃茄，亦或是是帕碼火腿配上無花果，每一種都美味無比，其實吃完麵包和crostini，就已經七分飽了，如果想輕食一下，這裡真的是好吃又食尚的選擇！
貼一段餐廳的介紹，是不是看了都餓了～
FIG & OLIVE’s signature dishes embody Executive Chef, Pascal Lorange’s passion for the best olive oils and cuisine from the Mediterranean region. At the tasting bar and communal table, guests can enjoy Pascal Lorange shareable plates such as the Zucchini Carpaccio; a Fig Gorgonzola Tartlet, a Trio of Crostini, or an assorted selection of imported charcuterie, cheese, olives, ceviche, and tartar, all served with freshly baked Olive Oil Fougasse Bread. Main dishes include Grilled Branzino glazed with a Fig and 18-year Balsamic Vinegar; Porcini & Gorgonzola Jamon Iberico Ravioli finished with Porcini Olive Oil; Lemon Sole Papillote finished with an unctuous Arbequina Olive Oil; and Provence Rosemary Grilled Lamb Chops finished with Rosemary Garlic Olive Oil. Desserts crafted by Pastry Chef Andrew LeStourgeon include Warm Marzipan Cake served with an Olive Oil Gelato. The exceptional wine list includes over 30 varietals from the South of France, Italy and Spain that are offered by the glass, along with full bottles and champagne.
by台北挑嘴小廚
