ita Yita shifts to department store retail with à la carte pricing; dishes start at 120 yuan

▲ Shrimp and scallop linguine. (320 yuan)

Reported and photographed by Huang Shih-yuan, Taipei correspondent

ita Yita, under the Din Tai Fung Group, has begun expanding into department stores. At the end of 2015, it simultaneously launched ita house in Breeze Songgao and Breeze Nanjing. Unlike the set-menu format of previous Din Tai Fung Group restaurants, ita house adopts an à la carte model. In addition to the smaller kitchen space due to the more compact restaurant area — which also means no pizza oven can be installed — Yang Hsiu-hui, General Manager of ita Yita, explained that they observed diners at Italian restaurants often enjoy sharing dishes. Therefore, ita house switched to an à la carte system, allowing guests to order whatever they like without restrictions. The price range for individual items is between 120 and 450 yuan, with pasta dishes priced from 180 to 320 yuan.

Adapting to the more refined space of department stores, the menu has been slightly adjusted to focus on risotto, meat entrees, and pasta. The price range for individual items is between 120 and 450 yuan, offering more customized and diverse choices, reinterpreting Italian cuisine in a new style. Yang Hsiu-hui, General Manager of ita Yita, stated that ita Yita will adopt a new business model for brand revitalization through its department store presence and à la carte menu offerings.


▲ Sardinian fried seafood and meat platter. (200 yuan)

ita house draws inspiration from “Tasting All of Italy,” incorporating southern Italian-style seafood, rich risottos and meat main courses from central and northern Italy, while also emphasizing the promotion of high-quality local Taiwanese ingredients. It skillfully presents distinctive Italian flavors, offering nearly 30 different appetizers, soups, and main dishes — all unique compared to those at ita Yita. The development team has also integrated uniquely Taiwanese ingredients into the dishes, such as using dried mullet roe and seaweed from Penghu to create “Mullet Roe and Penghu Seaweed Seafood Risotto.” The “Basil White Wine Clam Pasta” combines locally grown SPA clams with basil and anchovies to craft a green pesto sauce, served alongside rucola leaves.

To celebrate the opening of both stores, from now until January 31, customers who order any main dish (pasta, risotto, or meat entree) at either Breeze Songgao or Breeze Nanjing will receive a complimentary upgrade to a full set meal, complete with a free drink and dessert — a value exceeding 100 yuan.


▲ Oven-baked deep-sea squid. (180 yuan)