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Everytime I am here in Yilan, this is a must-stop restaurant. It only serves set meals of which when I was there for the third time, it was a 6-course. The main course (served as the 4th course) depends on what's available for the season. My family had the local fish caught from Yilan waters, while I had lamb chops.
The food is always good, and filled with little delightful surprises from one course to the next. What's great is the fantastic value for such quality of food - only NTD1080!
The decor of the place reminds me of a Japanese garden, with a pond and water feature and bridge walkways. The interior decor is also very pleasant and spacious. Service is good, and they politely ask you to fill a survey form and receive a small treat in...
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I could see and taste the freshness of the food and the care that goes into the cooking. All of the dishes that we had were well executed. The atmosphere inside and outside the restaurant is so calm and relaxed. You really feel compelled to take a minute to enjoy the garden. The waitering staff are well trained and they take care to introduce every dish and the ingredients on the plate. The only criticism is that their spiels are just a little robotic and too fast for us to catch all the details. But all in all it was a very fine culinary experience and...
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古早的台灣東北角和宜蘭沿海有很多魚寮，在漁業技術有長足進步的現今，宜蘭的魚寮已經很少，大洲魚寮即為其中一家。
開玩笑的，其實，此「魚寮」非彼「魚寮」。古早的魚寮是漁民在漁獲剛上岸時簡單處理魚鮮之處，而當今的大洲魚寮是位於宜蘭大洲、提供以魚鮮料理的知名餐廳。但「大洲魚寮」的確是個讓人第一次聽聞時會感到好奇的名稱，據店家資訊，大洲魚寮會如此命名是因爲經營者出身南方澳，與漁業文化甚至魚寮有著深厚的淵源。那麼，為什麼又會命名為大洲和餐廳為何會在大洲呢？要開魚鮮餐廳，一樣可以選在南方澳，就如同現今南方澳漁港旁眾多的海鮮餐廳一樣。這部分店家沒有說明，我個人猜測應是經營者當初單純就在大洲有塊地而已。雖然餐廳位於大洲可能原本是個湊巧，但現今大大洲魚寮卻因為在大洲所以有某種「地利之便」(後表)
雖然大洲魚寮有著深厚的南方澳淵源 (不僅經營者是南方澳人，主廚阿龍也是)，大洲魚寮卻和南方澳等一般海鮮餐廳有著迥異的路線。對於料理，大洲魚寮有自己的想法，不供應較為粗糙的合菜式的一般海鮮餐廳的料理，但也不會刻意拉高價格、選用頂級食材走極高端路線，大洲魚寮的料理理念很簡單：採用品質優良、新鮮乾淨的食材，配上廚師自己對料理調味的想法。食材部份，魚鮮一律選用和店家有著深厚連結的南方澳的當季現流的漁獲，所以一定新鮮，蔬菜米飯等食材則不定期採用有地利之便的大洲三星在地的有機農作；料理手法部份，據店家描述大洲魚寮其實走「台式料理」路線並適度混搭日式手法，但我個人這次再訪發現大洲魚寮的料理手法其實已經有加進些許西式手法，也因為如此，大洲魚寮的料理風味會更為精彩豐富。
這次再訪享用了大洲魚寮一貫的單一定價的套餐，先說結論，很好吃。大洲的東西因為食材品質優良、種類豐富，尤其是魚鮮和肉品，這會讓料理本身就有一定分數起跳，再加上店家現在更為深刻、細膩、豐富的調味與火候，讓享用大洲魚寮的料理就是個享受。所有餐點，從沙拉、生魚片、其他魚鮮料理、烤物、火鍋、主菜等，沒有一道會踩雷是基本的，但更多是在舌尖經驗到的處處小驚艷，真的很棒。這次再訪，若要說哪道讓我最念念不忘，那肯定是主菜的櫻桃鴨了。大洲的櫻桃鴨以香煎為料理手法，一入口除了鴨肉本身的香甜，還有鴨皮的些許焦香(和一些天讓香料食材一起帶出來的香氣)，不用沾醬就已經香氣四溢，若是再配上隨附的各種風味路線的佐料...
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