The Divino Digest: November 2026《神聖文摘》：2026年11月
THE DIVINO DIGEST
美食。美酒。美麗時光！ Good Food. Good Wine. Great Times!
2026年11月 | November 2026
我們在忙什麼 What We’re Up To
晚上好！Buonasera!
這個十一月，我們希望能為美食與歡聚騰出更多美好時光。Divino Taipei 與 Focoso 將同步推出悠閒的週末午餐！以下是 Divino 大家庭的最新動態：
週末午餐正式登場
每週六歡迎來到 Divino Taipei，每週日則在 Focoso，自中午 12:30 起為您開盅上菜。我們維持與晚餐同等規格的廚房團隊、相同的乾式熟成牛肉與始終如一的用心，午間套餐價格更比晚間優惠高達 25%，讓以往只在慶生時造訪的盛宴，也能成為日常的愜意享受。兩間餐廳的午間套餐每人 NT$1,490 起，採雙人分享形式。每組雙人可挑選一道開胃菜（前菜包含 Divino 迷你漢堡）、一道第一道主菜（Primo，如培根蛋黃義大利麵 Carbonara 或慢燉肉醬手工寬麵 Tagliatelle al ragù）、一道主菜與甜點。主菜選擇包括 28 天乾式熟成帶骨肋眼、Divino 招牌佛羅倫斯丁骨牛排（Fiorentina T-bone）以及現烤石斑魚。想吃得簡單點？迷你漢堡也提供單點，每份兩個 NT$680。
用餐入場時段為 12:30、13:00 及 13:30。讀者專屬禮遇：訂位時於備註欄填寫「Divino Digest」，即可享有我們招待的迎賓 Prosecco 氣泡酒一杯。
隆重介紹：Divino 迷你漢堡（Divino Slider）
每塊乾式熟成牛排，都會留下珍貴的精華。在熟成室經歷 28 到 100 天的時間洗禮後，每塊牛肉都需要修除外緣以及厚厚的保護性油脂層；而這些邊角料，其實蘊含著整塊牛肉中最深沉、濃郁的風味。以前我們總是將它們修整丟棄，直到 Enrico Negrini 與主廚 Dylan Goodwin 開始將這些邊角肉絞碎，做成員工餐漢堡——從那時起，整個團隊便對這道美味讚不絕口。「Divino 迷你漢堡」融合了新鮮現絞的和牛與乾式熟成邊角肉，打造出肉汁豐沛、中心保有粉嫩色澤且風味層次深邃的漢堡肉排。搭配帶有雪莉醋爽脆酸香的洋蔥果醬，再覆上一層融化的塔雷吉歐乳酪（Taleggio）。我們對這款漢堡深感自豪，甚至願意冠上餐廳的名字，而這道美味僅在午餐時段限定供應。
天母店短暫休整公告
Divino 天母店將於 11 月 4 日至 24 日暫停營業，並於 11 月 25 日重新迎接大家。感謝您的包容與耐心；在此期間，Divino Taipei 與 Focoso 隨時備妥餐桌等候您的光臨。
期待在餐桌旁與您相見，
The Divino Family 敬上
This November, we’re making more room for good food and good company, with a leisurely weekend lunch starting at both Divino Taipei and Focoso. Here’s what’s happening across the Divino family.
Weekend Lunch Is Served
Join us at Divino Taipei every Saturday and at Focoso every Sunday, starting at 12:30 pm. It’s the same kitchen, the same dry-aged beef and the same care as dinner, with set menus up to 25% below our evening prices, so a meal that used to be saved for birthdays can become a regular thing. At both restaurants, the set lunch starts at NT$1,490 per person and is designed for sharing. Each couple chooses an antipasto (the Divino Slider is one of them), a primo such as carbonara or tagliatelle al ragù, a main and dessert. Mains include our 28-day dry-aged bone-in ribeye, the Divino Fiorentina T-bone and grilled grouper. Prefer to keep it simple? The Slider is also available à la carte at NT$680 for two. Seatings are at 12:30, 1:00, and 1:30 pm.
A special toast for our readers: Mention “Divino Digest” in your booking notes and enjoy a complimentary welcome glass of Prosecco on us.
Meet the Divino Slider
Every dry-aged steak leaves something behind. After 28 to 100 days in our aging cellar, each cut is trimmed of its edges and its thick protective fat cap, and that trim holds some of the deepest, richest flavor in the whole piece. We used to throw it away. Then Enrico Negrini and our Head Chef Dylan Goodwin started grinding it into a staff-meal burger, and our team hasn’t stopped talking about it since. The Divino Slider blends fresh-ground wagyu with that dry-aged trim to create a juicy burger with a pink center and real depth of flavor. It’s finished with an onion marmalade sharpened with sherry vinegar and a layer of melted Taleggio. We’re proud enough of it to put our name on it, and you’ll find it only at lunch.
A Short Pause in Tianmu
Divino Tianmu is closed from November 4 to 24 and reopens on November 25. Thank you for your patience. In the meantime, our tables at Divino Taipei and Focoso are ready for you.
We look forward to seeing you around the table, The Divino Family
聯繫我們 Get in Touch
📅 保持追蹤：在 Facebook 和 Instagram 上關注我們，了解我們菜單的幕後花絮等。我們迫不及待地想與您分享這些時刻！
📅 Stay Connected: Follow us on Facebook and Instagram to get behind-the-scenes glimpses of our menu and more. We can't wait to share these moments with you!
Taiwan, 台北市大安區安和路二段71巷15號 reserve@divinorestaurants.tw
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