Bencotto — Restaurant in Songshan District

Bencotto, Mandarin Oriental Taipei — open-kitchen Italian done with polish

The vibe. On the 6th floor of Mandarin Oriental, Bencotto blends a spacious, modern dining room with a glass-walled open kitchen—you see and hear the brigade at work, but the room still feels composed. The restaurant was shaped with a “country-house kitchen” ethos and is noted for its dramatic open kitchen and atmospheric setting, a hallmark of the hotel’s design program.

Chef & direction. Since 2023, Chef Emanuele Bergamo (Venice; stints at Michelin restaurants in Barcelona and top kitchens across Italy, France, New Zealand, and Australia) has led Bencotto. His cooking leans seasonal and precise—Italian soul with contemporary finesse—exactly the approach that keeps Bencotto on the MICHELIN Guide’s shortlist for Italian dining in Taipei.

What to order (and why) Tagliolini all’astice — House-made tagliolini with roasted Taiwanese lobster and cherry-tomato ragù; generous, sweet-saline, and a signature that shows the kitchen’s pasta craft.

Risotto ai funghi — Acquerello Riserva rice with morels and porcini powder; glossy, deeply mushroom-forward, finished with “Ubriaco” cheese.

Linguine alle vongole — Clams, garlic, parsley and bottarga; a clean, briny classic done right.

Costoletta alla milanese (for 2–3) — Pan-fried veal chop served with arugula, cherry tomatoes and pecorino fonduta; limited daily and carved for sharing.

Polpo “Mediterranea” — Charred octopus over creamy potatoes with olive crumble—simple, focused textures.

Pizza “Dal Mare” — Fior di latte with red shrimp, prawns and scallops; a seafood-leaning pie that holds its own next to the pastas.

Insider tip: servers often know off-menu seasonal specials (think hand-made tagliatelle with winter truffle).

Service, seating & wine Service is polished without being stiff; there’s a Chef’s Table plus two private rooms (10–50 guests) for business meals or celebrations. The wine program is broad and food-friendly; if you’re committing to the veal chop or ribeye, ask for pairing guidance. Smart-casual dress is requested.

Practical notes Hours: Lunch 12:00–14:30; Dinner 17:30–22:00 (daily). Book ahead—Bencotto uses SevenRooms and fills up on weekends.

Chef’s seasonal sets: Lunch sets have been offered around NT$1,880 +10%—a good way to sample the current menu direction. Check current pricing when you reserve.

Bottom line Bencotto delivers classic Italian flavors through a contemporary lens, backed by an engaging open kitchen and a team with real technical chops. Come for the pasta (lobster tagliolini or vongole), share a showpiece cutlet or ribeye, and leave room for dessert—the tiramisù is a worthy closer. It’s a reliable, grown-up choice for date nights, client lunches, and out-of-town guests alike.

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Bencotto

Located on the 6th floor, Bencotto embodies a rustic elegance with a warm, relaxed atmosphere. Working in an open kitchen, our chefs use only the freshest ingredients to prepare authentic cuisine and are highly committed to using seasonal produce whenever possible.

Chef de Cuisine Iacopo Frassi of Bencotto exquisitely crafts a contemporary interpretation of timeless Italian culinary heritage. Chef Iacopo takes Italian gastronomy to new heights and brings guests an unparalleled dining experience with sophisticated creations.

Accompanying the enticing menu is a wide range of award-winning wines and spirits, as well as a selection of non-alcoholic drinks.

In addition to our main restaurant, we also have a Chef’s Table and two private dining rooms seating between 10 – 50 guests.

For parties of 8 or more, we recommend Chef’s customised menu to avoid long waiting periods. Please contact the restaurant directly for further assistance.

Dress code: We respectfully inform our guests that the hotel has a smart elegant dress code. For gentlemen, collared shirts and covered shoes. For ladies, smart elegant attire. Slippers are not appropriate in the dining room.

Special Announcement: In light of the outbreak of Covid-19, please note that Mandarin Oriental, Taipei (the “Hotel”) reserves the right to refuse restaurant patronage, cancel or modify existing reservations at its sole discretion for any reason, including if a guest (or any co-guests and invitees) has a recorded body temperature of over 37.3°C (99.1°F), and/or displays symptoms of novel coronavirus, or in the Hotel’s determination, creates risks to other guests and employees...

One doesn’t expect to come to Bencotto for value. One comes for the experience. However we got pampered and stuffed with excellent service and food.

Didn’t realize we had booked a Michelin star restaurant for our birthday event, and it was a greatly appreciated.

We didn’t go for the set, instead we went for all the signature dishes Bencotto has to offer. Keep in mind that their portion is quite large even for sharing.

Fig Salad was packed with fresh greens and endives. The figs and cheese on top elevates the freshness that’s much needed in this gruesome weather.

The tender but still crunchy taco tentacles were dressed with a peppery Tabasco like (though not as spicy) purée, perfectly paired with the tartness of the sun-dried tomatoes and chewy gnocchi.

The truffle carpaccio started off as a truffle bomb that explodes in our mouth, followed by the saltiness and umami in the sea urchin, and finished with a lingering beef aroma.

Didn’t expect the “ham and cheese” focaccia to steal the spotlight of this lunch, but the balance between the bread and the ingredients doesn’t limit itself in the taste but the texture as well. MUST ORDER.

Our entree were a combination of land and sea. The duck was tender and well seasoned. The sea bass surprised with a scallop like quality. Both delicious.

Last but not least - desserts. Tiramisu. Tiramisu. Tiramisu. It’s an Italian restaurant. Just order it. Coffee was great especially when pairing with the chocolate mousse. Mille-feuille is on the tart side with cranberries in the filling.

Overall a very satisfying experience. Didn’t have a picture for the bread and bread sticks but...