Open until late at night！Taichung’s Italian bistro — rich wild mushroom risotto and wood-fired pizza

Text and photos byMi’er

The Pinococo Italian restaurant, already well-known to locals in Taichung, has moved to a new location. Not only does the standalone building come with parking and a small garden, but the overall vibe is even better now！Moreover, the newly relocated Pinococo has not only transformed its entire spatial style, but the dishes have also taken on a whole new presentation！Best of all, the operating hours have been extended to midnight, making it perfect for an after-party drink, wine tasting, and pairing with fantastic bar snacks — a truly great experience！

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The brand-new Pinococo features architectural and spatial designs with origami-like lines, skillfully creating a vibrant yet fashionable atmosphere. Different dining areas offer unique vibes, and the restaurant has further enhanced its strength in beverages — an area where the management team excels. Not only does it have a professional wine cellar, but it has also brought in professional sommelier Max Lin, who ranked second in Taiwan’s national sommelier competition, to suggest wine pairings that match different dishes. It’s one of the rare Italian restaurants in Taiwan with such a professional sommelier.

For years, Pinococo has been renowned for its Italian cuisine. After the move, they’ve gone the extra mile by hiring young chef Jimmy Lin from Singapore, who has worked at several renowned restaurants both locally and abroad, to design more refined dishes and put special emphasis on the TAPAS selection！

The ever-popular wood-fired pizza remains the highlight at PINOCOCO. The original oven used since the store’s founding was specially relocated to the new address. Using pizza dough that undergoes low-temperature, long fermentation, the resulting pizzas are bursting with unique aroma and offer a crispy yet chewy texture. Of course, the signature cured pork pizza is still on the menu, made with specially commissioned cured pork, paired with garlic sprouts, black olives, mushrooms, chili, and cheese. Not only is there no clash of flavors, but it tastes even better the more you eat.

The bar snacks are a particularly standout part of the new menu. Even if you’re not drinking, they make great appetizers or afternoon tea treats. Mi’er tried several and found them all quite distinctive. Take the labor-intensive fried pork rind, for example — sprinkled with paprika and served with garlic lemon mayonnaise that has a citrus aroma. Its familiar taste makes it hard to stop at just one bite. And the most ordered Dragon Chili Roll may look simple, but it involves removing the seeds from each dragon chili, wrapping them with smoked cheese and cured sausage, then wrapping in spring roll pastry and deep-frying. With a crispy outside and soft inside, it pairs perfectly with ketchup for a smooth finish.

What surprised Mi’er the most were the desserts — their presentation and texture were both of professional caliber. Take the tiramisu commonly seen in Italian restaurants, for instance. When served, the staff removes the mousse ring, allowing the smooth cheese to slowly flow out, then sprinkles cocoa powder using a specially made gauze ball. Not only is the texture smoother and silkier, but the visual effect is also unique. To give such a familiar dessert a fresh twist shows how much effort the chef has really put in！

The laurel-shaped side bread, baked from pizza dough, has become one of Pinococo’s signature items thanks to its unique shape and texture.

Dragon Chili Roll – 260 NTD
This is a handmade bar snack that leaves a deep impression. Spring roll pastry wraps around deseeded dragon chilies, offering a crispy texture with a hint of cheese.

Truffle Clarified Chicken Soup – 300 NTD
The clarified chicken soup is poured tableside, and you can smell the rich truffle aroma as it’s poured. Though the broth is light, it has a deep flavor.

Fried Pork Rind with Garlic Lime Sauce – 200 NTD
A childhood favorite in Taiwan, the pork rind is fried, sprinkled with paprika, and paired with garlic lime sauce. It gets more delicious the more you eat.

Spanish Sausage Fried Potatoes – 320 NTD
The potatoes are fried to a soft and tasty texture, carrying the savory flavor of the sausage. Mixed with a semi-runny sunny-side-up egg, it offers a different flavor profile. The finishing touch is the Dutch sauce, which complements everything perfectly.

Sausage and Garlic Chive Risotto – 360 NTD
The aroma is quite unique. The risotto is cooked to the perfect firmness, with sausage fat infusing the entire texture. The garlic chives add a slight spiciness that balances the flavor.

Classic Bolognese Meat Sauce Fusilli – 340 NTD
You can taste the familiar aroma of Bolognese meat sauce, and the fusilli pasta offers a chewier texture.

Garlic Sprout Cured Pork Pizza, 6-inch – 320 NTD, 9-inch – 400 NTD
The signature cured pork pizza adds Taiwanese-style ingredients that not only blend in seamlessly but are also unforgettable.

65°C Egg Truffle Mushroom Risotto – 380 NTD
Truffle mushroom risotto can be found in many restaurants, but Pinococo’s version puts the mushrooms front and center, with a strong truffle aroma. Mixing in a half-boiled egg takes the satisfaction level even higher.

Bitter Orange Chocolate – 280 NTD
Made with 65% chocolate ganache paired with candied orange flesh, it pairs wonderfully with brownies.

Lemon Tart, 280 TWD
If not told, it’s hard to believe this is the well-known lemon tart—mango powder and Sichuan peppercorns are added on top of the meringue, giving it a unique flavor with added layers.

Tiramisu, 280 TWD
A visually striking tiramisu that also delivers the surprising crunch of pop rocks upon the first bite, elevating both presentation and taste.

The unique spatial design makes the whole venue feel lively.

Different seating areas offer distinct atmospheres.

The pizza oven from the store's founding days now plays an important role in the new location.

Pinococo Italian Restaurant
Address: No. 689, Section 4, Yifeng Road, Taichung City
Phone: 04-2380-3357
Business Hours:11:30 AM – 12:00 AM

Article Author: Mi’er, who joined the food journalism field right after graduating from National Chengchi University’s Department of Chinese Literature. Coupled with being raised under the guidance of her chef mother, she has a highly sensitive palate for food. She not only loves eating but also enjoys cooking. Due to work, she frequently travels around the country in search of delicious food, sharing her culinary experiences on her blog, and often organizes group dining events. She is the author of the book “Group Food Tasting Reports.”
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