ZEA

The Argentinian owner-chef Joaquin Elizondo Hourbeigt named the restaurant after the Latin word for maize because it is important in both Latam and Taiwanese cuisines. The 12-course tasting menu pays tribute to his cultural and culinary heritage, embodying the passion and vibrancy of Latam food with the finesse of haute cuisine. Most of the ingredients are sourced locally, including those native to South America.

• Taiwan-first lens on Latam: The kitchen's signature is Latin American structure with Taiwanese produce doing the heavy lifting.
• Chef's-table format: Built as an immersive tasting rather than a standard dining-room menu.
• Precision contrasts: High-acid sauces, herbs and fruit powders used to keep rich flavours in check.

• Short-neck clams: Served in a tangy chilli, parsley, coriander and pepper sauce.
• Wasabi leaf oil: Used as a dressing for salad greens.
• Guava: Finished with plum powder.
• Fresh herbs and chilli: The menu leans on bright, herbaceous heat rather than heavy sauces.

One-star chef's-table tasting in Taipei from an Argentinian owner-chef, Latin American cooking reframed through Taiwanese produce.

Menu shape

• A tasting menu built around contrasts, sharp acids, herbs and local seafood.

Examples

• Short-neck clams in a tangy sauce of chilli, parsley, coriander and pepper.
• Salad greens dressed in wasabi leaf oil.
• Guava dusted with plum powder.