The Top 70 Places to Eat Near Lumière
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A century-old family manor in Houbi, reworked into a spare, Nordic-feeling dining room lined with local serpentine stone and cypress wood. The chef trained in France and channels that into a contemporary European menu built around southern Taiwan's produce, including a signature egg dish that nods to the family's poultry-farming past. It's a quietly personal place, and the food reflects it.
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Rank 3. Shun Te Beef Soup
Chinese
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Rank 4. Yang Mei Tu Chi
Taiwanese
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Rank 5. Feng No Seafood
Seafood
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Rank 6. Lien Wu Chiao Lamb Soup
Chinese
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Rank 7. Syan Syang
Taiwanese
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Rank 8. Shang Hao Chih Beef Soup
Taiwanese
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Rank 11. Hsi Lo Tien Beef Soup
Chinese
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Rank 12. A Xing Shi Mu Yu
Taiwanese
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Rank 14. CHAN CHI
Taiwanese
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Rank 15. Shian Jeng Shrimp Bawan
Taiwanese
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Rank 16. Huang Chia Shrimp Roll
Taiwanese
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Rank 18. Eat to Fat
Taiwanese
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Rank 19. Lo Cheng Migao
Chinese
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Rank 21. Yi Wei Pin
Taiwanese
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Rank 22. A Hsing Congee
Taiwanese
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Rank 24. Po Jen Tang
Taiwanese
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Rank 25. Amei
Taiwanese
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Rank 26. Zhu-Ji Dong Tsai Ya
Taiwanese
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Rank 27. Wenpapa Goose
Chinese
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Rank 28. Liang Liang Table
Contemporary Taiwanese
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Rank 30. Principe
Contemporary French
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Rank 31. Jyu Dim
Cantonese
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A Tainan institution that claims to have invented calamari rice noodle soup, which is exactly the kind of claim a third-generation family shop earns the right to make. The thick rice noodles are hand-made from brown rice for fragrance and bite, and the clear broth runs peppery, clean, and slightly sweet. It holds a Michelin Bib Gourmand. Small, air-conditioned, and packed on holidays, so arriving early is the move.
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Rank 34. Yuan Zai Hui (Guohua Street)
Taiwanese
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Rank 35. Cheng Shi
Taiwanese
A noodle shop tucked down a winding lane, with the kind of plastic classroom chairs that suggest someone's grandmother is running things. The egg noodle soup comes in a clear kombu broth, veggie or clam, no fried toppings, no hot pot theatrics, just clean and simple in a way that draws long lunchtime queues. The Michelin Bib Gourmand is its only decoration. Noodle firmness is negotiable, which regulars have strong opinions about.
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Rank 36. A Wen Rice Cake
Chinese
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Rank 38. Jai Mi Ba
Taiwanese
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Rank 40. Dayong Street No Name Congee
Taiwanese
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Rank 41. Maan
European-Asian New American
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Rank 42. Zhu Xin Ju
Taiwanese
A restored red-brick mansion on Sinyi Street sets the stage for an omakase experience built around old Taiwanese banquet cooking. The chef works from traditional recipes, letting local seasonal ingredients carry the meal through seven dishes and a soup. It's the kind of formal, unhurried dinner where the room and the food are making the same argument about how things used to be done.
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Rank 43. Yu Dao
Contemporary Taiwanese
Set on a quiet island in Anping, this Michelin-starred contemporary Taiwanese restaurant takes its name from a phrase meaning "giving you an island," which turns out to be a fair description of what arrives at the table. The chef farms some of the produce on site and sources the rest locally, building a set menu around Tainan's communal banquet traditions. The non-alcoholic drink pairing leans into local teas and seasonal fruit in ways that make the wine list seem unadventurous.
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Rank 44. Xie Shopkeeper
Seafood
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Rank 45. Mao Su
Vegetarian
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Rank 46. Hara Peko
French-influenced Japanese
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Rank 47. Di Yi Ding
Omakase Japanese
A restored 1960s mansion houses this intimate omakase counter, where the price of your meal is set by the ingredients rather than a fixed menu, an arrangement that keeps things honest and slightly suspenseful. Seafood is sourced from partner fishing boats around Taiwan and select Japanese imports, and first-timers tend to anchor the meal around crab or lobster. The wine list leans French, but BYOB is welcome.
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Rank 48. Eastern Castle Noodles
Noodles
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Rank 49. Musa
Thai
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Rank 50. The Temple-front Eatery
Taiwanese
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Rank 51. Hao Nung Chia Migao
Chinese
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Rank 53. A Ming Zhu Xing (Baoan Road)
Taiwanese
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Rank 54. A Cun Beef Soup (Baoan Road)
Taiwanese Chinese
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Rank 55. Chuan Chia Congee
Chinese
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Rank 56. Wang Jia Smoked Lamb
Chinese
Smoke from the cooking pits reaches you before the menu does. This semi-open-air restaurant sits on a mountainside outside the city, framed by green hills, and the kitchen's centerpiece is lamb slow-cooked for a full day in rice wine and a rotating blend of Chinese herbs, tuned warmer in winter and cooler in summer. The broth is dark and medicinal in the best way. Wild greens and game meats round things out, and the savory rice runs weekends only.
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Rank 57. Chuan Tai Hao Milkfish Ball
Taiwanese
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Rank 58. Good Hunan Cuisine
Hunanese
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Rank 59. A Hai Taiwanese Oden
Taiwanese
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Rank 60. L'herbe
French
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Rank 61. A-Yu Beef Shabu Shabu
Chinese
A beef shabu-shabu restaurant in Rende that runs its broth for eight hours before the doors open, so the golden, clear stock already tastes like someone else did the hard part. Hand-sliced beef from nearby Shanhua is the whole point, swished briefly through the pot. You fill out a form to choose your cuts, then help yourself to the sides and the braised beef rice that everyone ends up with anyway. No reservations, so arrive with patience and low blood sugar.
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Rank 62. BAA Wanli Goat
Taiwanese
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Rank 63. Ibu Kitchen
Taiwanese
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Rank 64. Hsiu Ming
Taiwanese
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Rank 65. Hu Dong Beef
Taiwanese
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Rank 66. Joes (Gangshan)
Taiwanese
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Rank 69. Liao Chi Migao
Chinese
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