Floor-to-ceiling glass windows — Garden Kitchen, where you can have breakfast with the sunlight

▲ Garden Kitchen restaurant features expansive floor-to-ceiling windows offering direct views of the outdoor garden.

Reported and photographed by Huang Shiyuan, ETtoday News Cloud, Taipei

Taipei Marriott Hotel officially began operations after the Mid-Autumn Festival. In addition to guest rooms, the first-floor Garden Kitchen restaurant features expansive floor-to-ceiling windows offering direct views of the outdoor garden — a particularly eye-catching dining environment. As for the cuisine, Garden Kitchen’s dining format differs from the typical all-day buffet model found in hotels. Breakfast, lunch, and dinner are served as a buffet, a main course with semi-buffet, and a classic set menu, respectively.

The high-ceilinged Garden Kitchen is divided into three sections using glass partitions — upper, middle, and lower. The upper and lower sections use rippled patterned glass, while the middle section uses clear glass. This design allows passersby to admire the dishes inside from outside the restaurant at eye level, while diners can also enjoy views of the outdoor garden through the glass windows. In the morning, guests can even enjoy their meals bathed in the warm sunlight streaming into the dining area.




▲ The fruit and vegetable section of the semi-buffet bar.


▲ The appetizer section.


▲ The dessert section.

Breakfast is available not only to hotel guests but also to non-guests for a fee of NT$750 plus 10% service charge. For lunch, after selecting your main dish such as pasta or steak, you can visit the fruit and vegetable, nut, appetizer, and dessert sections to pick your preferred items. The fruit and vegetable section even provides QR codes for product traceability. Dinner offers classic Western set meals, including charcoal-grilled premium beef steak, charcoal-grilled ribeye, charcoal-grilled Iberico pork, and Boston lobster, starting from NT$1,680. There are also à la carte side dishes for dinner. Hou Shurong, marketing and PR manager of Taipei Marriott Hotel, especially recommends the seared duck fat spicy cabbage (NT$200) — the cabbage stir-fried in duck fat is particularly crispy and fragrant.


▲ Sea and land duo: bacon-wrapped filet mignon and Boston lobster.


▲ Charcoal-grilled American PRIME "Kenyon" style beef steak.


▲ Charcoal-grilled Iberico pork tenderloin with black truffle mashed cauliflower.

Taipei Marriott Hotel has plans for five restaurants, but currently only the first-floor Lobby Lounge and Garden Kitchen are open. The second-floor Mark’s teppanyaki, third-floor Yankei Lou Chinese restaurant, and 20th-floor Inge’s grill are expected to open next year. Interestingly, although Garden Kitchen serves many steak dishes, it does not offer dry-aged steaks. Instead, dry-aged steaks will be available at the 20th-floor Inge’s grill.


▲ Open kitchen.

Garden Kitche
Phone: 02-2175-7957
Pricing: Weekday breakfast — Adults NT$750 + 10%, Children (5–12 years old) NT$375 + 10%, Free for under 4 years old.
Weekday lunch — Starting from NT$880 + 10% (includes semi-buffet)
Weekday dinner — Set menu starting from NT$1,580 + 10%
Weekend brunch — Set menu starting from NT$1,280 + 10% (includes semi-buffet)


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