Have you ever tried ice-cold pizza? Packed with strawberries and mangoes—available in Kenting.

Text & Photos /Xiao Hu’s Dream Food Blog

Every summer, I just want to go to the beach, the beach... When the beach comes to mind, the first place I think of is “Kenting,” which can rival international beach destinations. But when it comes to food in Kenting, after trying all the delicious local specialties, the options start to feel repetitive. Sometimes, I crave a comfortable environment like those in Taipei—somewhere to enjoy drinks and a meal—but I never quite get used to the flavors at restaurants there. Fortunately, this problem has now been solved—I just found out that my favorite pizza place in Taipei actually has a branch in Kenting too!!!

Last month, I was in Kenting on business. I got off at Zhongzheng Intersection in Hengchun via the Taiwan Tourist Shuttle “Kenting Line” from Zuoying. I pulled out Google Maps to search for “Milano Handmade Wood-Fired Pizza – Kenting Branch,” and to my surprise...

It was right across the street—I spotted it immediately. I dashed across the road without even checking if there was a traffic light, my stomach already growling.

Overall, the appearance of the Kenting branch is worlds apart from the Taipei one—one is “low-key and hard to find,” the other is “high-profile and instantly recognizable.” There are a few umbrellas and seats outside, perfectly matching the vibe of Kenting.

The interior was much larger than I expected, with tables and chairs neatly arranged. The number of customers coming in and out was surprisingly high, and most of them were locals—a pleasant surprise, probably because it wasn’t a holiday.

The restaurant ceiling was adorned with flags of Germany and Italy, representing German beer and Italian pizza. The walls were covered with photos of the owner and his son visiting Italy to learn how to make pizza.

Glancing at the bottles of wine on the wall, I suddenly remembered the affordable yet delicious white wine I’d tried at the Taipei branch. But this time, I decided to try something I hadn’t had before at the Taipei branch—“beer.”

(Warsteiner Beer, Radeberger Dark Beer) These two German beers are not only rare in Taipei but are also exclusive to this Kenting branch. Apparently, many locals and tourists come here specifically for them.

The beer was incredibly smooth—malty and mellow on the palate with a hint of honey-like aroma. The finish left a subtle, tangy bitterness on the sides of the throat, making it very easy and enjoyable to drink.

● ETtoday News Cloud reminds you: Don’t drink and drive, and don’t drive after drinking.

Of course, good drinks come with great food to pair with them. Unlike the typical bars in Kenting that serve the same fried snacks and light bites, this place offers a variety of unique European-style bar snacks. For lighter options, there are also appetizers and salads.

The restaurant’s signature “pizza” is divided into meat, seafood, vegetarian, and my personal favorite—ice cream pizza.

In addition, the steak dishes and highly recommended soups I enjoyed in Taipei are also available here.

Chicken wings are a common bar snack, whether fried or grilled. The most famous might be the “New Orleans Chicken Wings”—which, funnily enough, aren’t even sold in New Orleans... Here, the wings are grilled and then topped with shredded cheese. The not-too-generous but photogenic layer of cheese adds a slightly sticky, fragrant twist in the first bite or two. The chicken itself is tender and sweet, and the base is topped with a layer of lettuce salad drizzled with vinaigrette.

If topping grilled chicken wings with cheese was interesting, then the chicken hearts were a total surprise... I never thought chicken hearts could pair so well with cheese, and they turned out surprisingly delicious. But ultimately, it’s because the quality of the chicken hearts is excellent—crispy, tender, slightly juicy—and for someone like me who loves chicken hearts, it’s a creative and tasty appetizer.

This dish combines Taiwanese street food (grilled quail eggs), French escargot, and even Japanese takoyaki. It comes in several flavors. The last time I was in Taipei, I tried the “Joy of Eggs,” which featured German sausage and chili oil—the star, of course, being the quail eggs. This time, I had the “Italian Egg Lasagna” made with caviar and shredded cheese. Overall, this version had an even better melt-in-your-mouth texture and more complex flavor transitions. The egg flavor was elevated by the salty richness of the caviar, making it absolutely delicious!!!

Before diving into the pizza, let’s take a look at Milano’s oven—it’s square-shaped, unlike the usual round ones. Apparently, such ovens are harder to control in terms of temperature, but they produce even more delicious pizzas.

Another interesting fact is that many dishes here are cooked in this oven, not just the pizzas. So, the chef’s skill in controlling the temperature and timing becomes even more crucial.

Italian Shrimp Floss Pizza... I have to admit, this is the first time I’ve tried a pizza with this flavor, even though it looks similar to mentaiko crab meat pizza XD.

The first bite is mainly about the crust and cheese flavors, while the shrimp and shrimp floss flavors emerge gradually as you chew. But it’s precisely this layered taste that makes the pizza increasingly aromatic and delicious the more you eat it—especially when you bite into the burst of flavor from the sun-dried tomatoes. The crust is crispy on the outside (I don’t like those overly hard pizzas) and soft inside, allowing you to enjoy more of the dough’s aroma as you chew. The stretchiness of the cheese, the texture, and the overall quality are on par with the Taipei branch—it’s really good pizza.

Next is the “Juicy Squid Pizza,” which is reportedly not always available even at the Taipei branch. The reason is that the owner only uses squid he approves of, and it must be fresh to make a delicious, non-fishy squid pizza.

First of all, I have to say this squid really does burst with juice—it’s not just a marketing gimmick. Even eating the squid on its own is insanely delicious. Honestly, I’ve had calamari and pizza before, but squid pizza? This was my first time, and it was absolutely wonderful. The freshness of the squid, the slight acidity of the tomato, the stretchy cheese, and the savory baked crust all create a delightful explosion of flavors in your mouth. It’s ridiculously good—I’d even say it’s the best pizza I’ve ever had.

A month or two ago, I was blown away by the “Strawberry Ice Cream Pizza” at the Taipei branch. This time in Kenting, I couldn’t resist trying the equally famous “Mango” version. When it arrived, the plate was piled high with mango chunks—friends who love mangoes would be grinning from ear to ear!!!

I have to say it again—this place makes amazing pizza. With the same dough and baking method, they somehow manage to deliver two completely different textures (hot vs. cold) and even slightly different flavors. Most other places’ pizzas turn rock-hard when cold, let alone when served frozen.

As mentioned earlier, their pizza is crispy outside and soft inside. But as an ice pizza, the texture becomes Q-soft with a pleasant chew. Another reason I love the ice dessert pizza is the thick layer of fresh cream sandwiched between the fruit and the crust. That icy, crumbly fresh cream melts in your mouth like ice cream—the sensation is simply divine. Once the cream melts, it blends with the tartness of the mangoes and a few berries, creating a fruity medley that feels like eating a fruit tart, except this ice dessert pizza is far less heavy. Highly recommended, a must-try—it’s ridiculously good!!!

Milano Pizzeria Italian Milan Handmade Wood-Fired Pizza Kenting Branch
Address: No. 30, Zhongzheng Road, Hengchun Township, Pingtung County
Phone: 08-889-9901
Business Hours: 11:30–14:30, 17:30–21:30

"Little Tiger's Dream-Netting Bistro
If "eating" is just about filling your stomach, then "food" would be far too boring~~