The proprietor, who is well-known in the Taipei restaurant/interior design community, has created a place that exudes seclusion and comfort. Sitting outside, you can hear water play in the fountain. Indoors, the wooden floor, the paint-stripped wooden chairs, and the many candles give you a warm feeling.

      Sweetgrass is the star ingredient in every dish. The menu has a strong Fusion influence; meals are light and natural. There's spaghetti, French goose liver, German pigs trotters, US steak, and other items.

      The weakness of Fusion cuisine is that it sometimes fails to give people a feeling of authenticity. However, it is full of creativity and endless surprises. The Lavender Yogurt Chicken Salad (NT$260) is suitable for light eaters who want to eat healthily. For those less conscious about their figure, there is French Goose Liver And US Fillet Steak (NT$800). The two different flavors match very well.

      In the Saffron Ming Prawn dish (NT$800), the delicate taste of fresh crispy prawns is enhanced by precious saffron, and given added freshness by the sweet basil. The red pepper grains make this fine dish even more tasty and stimulating. The Seafood Chowder (NT$220) is a thick seafood cream soup served in a hollow loaf of bread--both tasty and fun.