THE DIVINO DIGEST 美食。美酒。美麗時光！ Good Food. Good Wine. Great Times! 2026年9月 | September 2026 我們在忙什麼 What We’re Up To 晚上好！Buonasera! 對我們這個大家庭來說，這個季節迎來了一個令人振奮的里程碑。我們的兩位夥伴 Petra Wiesinger 與 Velma Lai 最近順利考取了 WSET Level 3 認證。為了慶祝這個時刻，她們接下了作為專業侍酒師的第一項重大任務：重新打造 Divino Taipei 與 Focoso 兩間餐廳的酒單。 她們的選酒不拘泥於刻板的教條，也不盲目追隨曇花一現的流行趨勢，而是呈獻了我們在餐桌聚會時最鍾愛的元素：具備鮮明個性的酒款、深厚的在地風土根基，以及尊重土地、讓風味自己說話的釀酒師。 在兩份新酒單中，您將會發現許多堅持個人信念與手作溫度的職人酒莊。在皮埃蒙特（Piemonte），Luca Roagna 以令人敬佩的極致耐心釀酒，仰賴數十年樹齡的老藤、野生酵母發酵，並經過長達二至三個

Why do Italian restaurants age beef? Learn how time concentrates flavor, refines texture, and turns a charcoal-grilled steak into a memorable meal tonight.

A new obsession took hold of me — one that demanded I go deeper into our ingredients than I ever had before, into where they come from and how to care for them properly. The steaks we serve today share almost nothing with the steaks we were serving even a few years ago.

Led by Divino and Focoso, the Trattoria Moderna movement is an effort to move beyond "tourist trap" Italian dining by combining the warmth of a classic trattoria with modern technical precision and obsessive sourcing.

Meet Luc Yang, the head chef and part owner of Focoso Taipei, who started out as a sous chef at Divino Taipei during the pandemic.

Ever wondered what a day in the life of Chef Enrico, the visionary behind Divino Restaurants, looks like?

Ever wondered what goes on behind the kitchen doors at Divino and Focoso? Well, here's an exclusive peek into our PD program.