Reale Cucina Italiana | AI Fine Dining

Name: Reale Cucina Italiana
Address: 台北市大安區仁愛路四段91巷17號, 台北市, TW
Telephone: 02 2711 7500
Price range: $$$

Reale Cucina Italiana

Reale Cucina Italiana is located in 台北市, specializing in Italian cuisine, with a Google rating of 4.5/5, average cost NT$1000–3000 per person.

About

Located in a lane on Ren'ai Road Sec. 4, Taipei, Reale Cucina Italiana is helmed by Chef Boris (Huang Qingde), born in Hong Kong and trained in Toronto. It focuses on authentic Roman-style Italian cuisine and is a sister restaurant to the acclaimed 'Piccola Enoteca' in Hsinchu.

Cuisine Highlights

Chef Boris honed his skills at Pizzeria Libretto (AVPN certified) and Enoteca Sociale in Toronto, specializing in Roman dishes. The restaurant offers handmade pizzas, artisanal breads, and a curated selection of Italian wines, embodying 'real' Italian flavors.

Ambiance

The space features a simple yet warm design, with a walk-in wine cellar and a private room for up to 10 guests, ideal for intimate dinners or small gatherings.

Occasions

Perfect for dates, friend gatherings, and anniversary celebrations.

What is on the menu at Reale Cucina Italiana, and how much does it cost?

Typical price band: NT$1000–3000 per person. The full menu and current prices are set by the restaurant — confirm when you book.

How is Reale Cucina Italiana rated?

Google rating 4.5 / 5 (source: Google Maps). We aggregate the public Google Maps rating and restaurant details; we do not reproduce individual review text — read those on Google Maps.

FAQ

Where is Reale Cucina Italiana?

Address: 台北市大安區仁愛路四段91巷17號

What is the reservation number for Reale Cucina Italiana?

Phone: 02 2711 7500

How is Reale Cucina Italiana rated?

Google rating 4.5 / 5 (source: Google Maps). We aggregate the public rating and do not reproduce individual review text.

How much does a meal at Reale Cucina Italiana cost?

Price level $$$, roughly NT$1000–3000 per person.

Who is the chef at Reale Cucina Italiana?

Chef: Chef Boris (黃慶德) — born in HK; originally a programmer; trained at culinary school in Toronto; worked at Pizzeria Libretto (AVPN cert.) and Enoteca Sociale (Roman cuisine)