Unlike most reputable Italian restaurants in Taiwan that boast authenticity and tradition, Anima is spontaneous, intuitive and carefree. The menu changes daily and it is basically Italian omakase with some tiny twists from Japan and Taiwan—It is only natural since one of the owner-chefs, Marco Compagnin, did a stint at Shoun Ryugin. Some highlights of that evening: -Mushroom and corn: Mushroom puree, corn puree and parmesan sauce, accented with leeks and crispy shallots. -Bread Course: Elaborately serving sour dough with anchovy, tomato sauce and basil oil, dried tomatoes, butter and salt. -Carbonara Risotto: Winning combination of pancetta, pecorino and eggs also does magic on rice. -Pork and Bamboo: Pork loin very tender and flavorful. -Pasta coming out from a pan: Garlic, chili and parsley, and a sprinkle of parmesan Tasting menu changing daily is not easy. It takes a lot of creativity and execution skills. I’m interested in how Anima will develop and thus it warrants more visits to this place. 最近有間有意思的新餐廳－Anima @anima.taipei ，其中一位義籍主廚 Marco Compagnin @compa_89 待過祥雲龍吟。相較於其他強調傳統與正宗的義大利餐廳，Anima顯得特別自由自在，不僅菜單天天不同，菜色也混了一咪咪日本與台灣。那天喜歡「蘑菇與玉米」中的油蔥酥，酸麵包有鯷魚、番茄醬與羅勒油、鹽及奶油的華麗伴奏（奶油加鯷魚真好吃），「奶油培根」不做義大利麵做燉飯也鹹香涮嘴，盤克夏黒豬柔嫩味豐，主廚舉著大鍋出場分裝大蒜辣椒麵到每個客人的盤子上則是美景與美食。Tasting menu天天換不容易，想像力與執行力都必須破表，很好奇Anima接下來的發展，必須回訪。 #anima #newopening #taipei #taipeieats #台北美食 #新開幕 #selftaughtgourmet #selftaughtgourmet_taipei