Authentic Basque-style barbecue in Taichung, Taiwan – enjoy a whole spit-roasted spiced chicken!

Text & Photos /Mei’er

Mei’er, who loves her meat, is a huge fan of barbecue. But for years, most of the barbecue she’s encountered has been either Japanese or Korean-style, with few other options—until Chef Li from Salt & Herb introduced her to “Dou Niu,” a steakhouse run by his former apprentice at Salt & Herb’s old location, where she had her first taste of what “Basque barbecue” really means!

So-called Basque barbecue is a unique cooking method from Spain’s Basque Country. Although the “Basque Country (Le Pays Basque)” might be a bit unfamiliar to Taiwanese people, it’s actually considered a culinary mecca of Spain. Located in the Pyrenees mountains between France and Spain, the region blends the passion of Spanish cuisine with the finesse of French culinary traditions. Coupled with its exceptional climate, the area boasts abundant produce, seafood, and livestock, offering a rich variety of ingredients that inspire diverse local dishes.

Most people associate Basque cuisine with stews, but barbecue is also very popular in the region. Dou Niu’s chef and owner, Hong Meng-hui, traveled to Spain with Chef Li and trained at a local culinary school, where he fell in love with the bold flavors of Spanish cuisine—especially the unforgettable barbecue style of the Basque region. This inspired him to bring this cooking method to Taiwan.

In addition to importing the special adjustable-height barbecue grills used in the Basque region, Dou Niu is also meticulous about the charcoal used for grilling. They combine imported Spanish holm oak with Taiwan’s longan wood. Holm oak provides steady, even heat for slow roasting, while the smoky flavor from longan wood, along with the higher heat from acacia charcoal, creates unique chemical reactions with different ingredients—resulting in an irreplaceably aromatic grilled dish.

Basque barbecue refers to the method of grilling itself, which can be applied to many different ingredients. The most iconic example is bone-in ribeye steak: seared over high heat to lock in the juices, excess fat drips onto the charcoal, and when served on a special grill plate, the dancing flames and smoke create a crispy, charred crust. But bite into it, and you’ll find it juicy, tender, and full of flavor—with the unique licorice-like aroma of holm oak charcoal. Paired with grilled garlic, it’s simply divine.

But what amazed Mei’er the most was the whole spit-roasted spiced chicken. Using the “Taiwanese Bresse chicken” known as Gui Ding Chicken, marinated in Portuguese piripiri seasoning, the chicken is flattened and secured on an iron rack before being grilled. Unlike traditional rotisserie methods, this ensures even cooking, giving the skin a crisp, caramelized hue. Even when cooled, the chicken remains tender and juicy. A squeeze of grilled lemon juice adds an extra layer of flavor.

While indulging in the meat, don’t miss out on the Basque-style grilled vegetables—especially the corn grilled with Spanish smoked paprika and cheese. It’s savory with a natural sweetness from the corn, making it incredibly satisfying to eat. Or try the grilled water bamboo shoots with Romesco sauce, where the sweet bamboo pairs beautifully with the almond- and roasted bell pepper-flavored sauce for a truly memorable taste.

For those who prefer lighter flavors, there’s the whole grilled fish seasoned simply with fresh herbs, olive oil, lemon, and sea salt. The olive oil makes the fish extra tender, while the garlic slices and dried chili enhance its flavor—leaving you wanting more even after the last bite.

The grilled water bamboo shoots are charcoal-roasted in their shells and served with Romesco sauce for added flavor.

A tapas favorite, the fried squid in garlic mayonnaise has a crispy exterior that’s refreshingly crunchy—perfect for pairing with drinks.

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Served in a uniquely shaped pig-shaped vessel and brought to your table still flaming with blue fire, the Hellfire Spicy Sausage is made with pork shoulder marinated in various spices—offering a savory, mildly spicy kick.

The spit-roasted spiced chicken, made by marinating and grilling a whole Gui Ding Chicken, differs from the typical whole-roasted chicken beloved by Taiwanese. A squeeze of grilled yellow lemon makes it even more delicious.

The beautifully roasted octopus and potatoes are a feast for the eyes, taste, and texture—featuring tender, flavorful Spanish-style grilled octopus that gets more delicious with every chew.

The spiced grilled corn features a salty cheese flavor complemented by the sweet firmness of the corn, with the aroma of smoked paprika leaving a lasting impression.

The massive, bone-in grilled steak is perfect for meat lovers—full of aroma, with excellent texture and a truly satisfying bite.

The whole grilled fish, made with seasonal catch, is served after the chef removes the larger bones—making it convenient to eat. The olive oil-infused fish has a smooth, tender texture.

This is the imported Spanish Basque grill~~

A space hanging with Spanish Iberico ham highlights the restaurant’s theme.

The red leather seats are not only comfortable but also exude Spanish passion.

The menu is simple, focusing mainly on selecting ingredients, tapas, and salads. But it’s a bit of a pity we didn’t get to try the dessert this time—next time, we’ll have to come back for more~~

Dou Niu Spit-Roasted Steak

Address: No. 114, Wucheng West 4th St., West District, Taichung City
Phone: (04)2378-5645
Business Hours: 11:30–15:00 / 17:30–21:30

Author: Mei’er, who graduated from National Chengchi University’s Department of Chinese Literature and dove into food journalism. Raised under the guidance of her chef mother, she has a keen sense for food—both as a lover and a cook. Her work often takes her across the country in search of delicious eats, which she shares on her blog and through organized foodie meetups. She’s also the author of the book “Group Food Tasting Reports.”
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