ABV Mediterranean


TEL 1:+886-2-8771-8114
TEL 2:+886-2-8771-8028
ADD:No. 39, Ln. 260, Guangfu S. Rd., Da’an Dist., Taipei City 106, Taiwan (R.O.C.)
Opening Hours:Mon~Sun PM12:00~AM1:30
MRT:S.Y.S. Memorial Hall Exit 2
FB:ABV Mediterranean

ABV Mediterranean


TEL 1:+886-2-8771-8114
TEL 2:+886-2-8771-8028
ADD:No. 39, Ln. 260, Guangfu S. Rd., Da’an Dist., Taipei City 106, Taiwan (R.O.C.)
Open Hour:Mon~Sun PM12:00~AM1:30
MRT:S.Y.S. Memorial Hall Exit 2
FB:ABV Mediterranean

Bussiness Lunch

SHASHOUKA Brunch

Shakshouka is a national dish in the middle east. It uses a variety of spices like red and yellow bell peppers, tomatoes, egg, and cheese. It comes with bread, hummus, and french fries as side dishes. We recommend to open the pita bread that comes with this dish and add both hummus and Shakshouka. It comes accompanied with either Americano Coffee or black tea.

“Mollejas Guisadas” Portuguese Country Style Chicken Gizzard Brunch

A dish that can be easily found all around Portugal, this dish uses tomatoes and big sized gizzards which are stewed together. The gizzards end with a soft and delicate mouthfeel. Your tastebuds will be delighted with a European delicacy. This dish can be served with American coffee or black tea.

“Pollo alla Cacciatora” Italian Chicken
Brunch

In Italy, each family has their own way to cook a hunter-style chicken stew which ends being an amazing home-cooked dish. This dish is stewed using white and red wine with rich tomato which not only brings the natural sweetness of the chicken but also the typical spices used in the Italian cuisine. This dish can be served with American coffee or black tea.

Couscous Brunch

Couscous, one of the staples of the Moors and Berbers in North Africa. The appearance of this is like rice but actually is made with flour. In recent years, Couscous from North Africa has been voted as the third most popular dish in France since it is quite versatile and it can be used in different trends. As a drink, you can select either Americano Coffee or Black tea.

Baked Beans & Chorizo Meatballs Brunch

Classic European baked beans are served with ABV’s special made chorizo meatballs. Both the aroma and taste compliment each other perfectly. It comes accompanied with Caesar Salad, French fries, and scrambled eggs. As a drink, you can select either Americano Coffee or Black tea.

ABV Classic Brunch

Classics don’t change at all in the mind of most people. Bratwurst, Bavarian Weisswurst, pan-fried bacon, caesar salad, french fries, and a couple of fried eggs. As a drink, you can select either Americano Coffee or Black tea. With this, you can start your day full of vitality.

Kebab Skewers Brunch

Kebab skewers are one of the many popular street foods in the Middle East. ABV’s brunch offers either pork or chicken options. This brunch comes with two types of sauces to put on grilled meat, Pita bread, french fries, Caesar salad, and a choice of scrambled eggs or fried eggs. As a drink, you can select either Americano Coffee or Black tea.

Tortilla Espanola

An authentic Spanish dish from commoners. Raw eggs but mixed are covered with thin-sliced potatoes, and each bite you take will show both eggs and potatoes flavors. Accompanied with Aioli sauce making the whole dish quite delicious. This set comes with Caesar salad, bacon, and french fries.As a drink, you can select either Americano Coffee or Black tea.

Salad & Soup

“Brodet” Croatian Seafood Stew

This is a traditional dish in Western Croatia. It uses mostly fish, and a big variety of seafood is usually used, this way this dish gets more depth and rich flavors. In this dish, fish is the only ingredient that won’t change, but the more wealthy the person is, the more richness and variety you will see in this dish. In some rural areas, some local ingredients will be added, such as particular options like catfish and even frog, but obviously, this is something that we will not do at ABV.

Mushroom Chowder

Chicken stock used as a base for this mushroom chowder will give you a rich milky and mushroom flavor and aroma. The word chowder comes from the french chaudière, which has the meaning of “pot”

Steak Salad with Nuts

Chicken stock used as a base for this mushroom chowder will give you a rich milky and mushroom flavor and aroma. The word chowder comes from the french chaudière, which has the meaning of “pot”

Southwest Caesar Salad

The special characteristic of the Southwest Caesar Salad is the dough bowl that the salad is served in. When it is time to enjoy this salad, you can pick to either break the dough bowl and mix it with the salad or paired it with beer. It is less known that the Caesar salad dressing was invented by the Italian chef Caesar Cardini in 1924 in Mexico.

Pickled Tomatoes Salad with Peppermint Vinegar

Fresh romaine lettuce is accompanied with an original lemon salad dressing, also it comes with roasted beefsteak tomatoes, toasted sliced baguettes, a nice round and smooth poached egg, and finally mint that its own fragrance will appear everywhere. This dish is healthy but also very nice visually.

Cold Tapas

Cold Assorted Platter

A classic Mediterranean cold assorted platter that will satisfy your cravings. It includesBrie cheese, blue cheese, hummus, Spanish Chorizo, Parma Ham, and smoked salmon.

Pulpo a la gallega

Octopus cooked and then cut into small pieces is combined with potatoes cut also in small pieces, then it is sprinkled with sea salt, lemon juice, and smoked bell pepper A famous appetizer in the Galician region, northeast of Spain.

Hummus served w/Pita

The hummus origins can be traced back to Egypt and The Levant, and later spread around throughout Western Asia, North Africa, and the Balkans. Aside from chickpeas, sesame sauce, olive oil, lemon juice, and garlic is used. Finally, it is paired withPita bread.

Greek Tzatizki served w/Pita

Tzatziki (Yoghurt and cucumber sauce), is most often paired with Pita bread or as a sauce for grilled meats. For the Tzatzikiki, goat yogurt is used, combined with chopped cucumber, white wine vinegar, and a variety of spices. The mouthfeel is refreshing and light. It is quite popular with ladies.

Parma Ham Platter

Parma Ham naming comes from Prosciutto. It uses the leg part of the pig to be made, the first thing that is done is washing the leg and secondly is salted until dry.

Chorizo Pepperoni

Classic Pepperoni is used and Spanish chorizo is also added, paired with black olives, and tomato sauce. A classic flavor that doesn’t need to be described any more.

Pizza

Seafood Pizza alla Puttanesca

The Puttanesca sauce was rarely seen around 5 or 6 years ago, but nowadays it has started to become a common sight in the streets of Taipei. A tomato sauce base is combined with anchovies, capers, black olives, dried chilies, and oregano. A sauce in which its umami and sourness are skillfully balanced. At Abv we take the Puttanesca sauce as a sauce base for a seafood pizza that has squid and fresh shrimps, giving you a new perception of flavors.

Slavonska Pizza

Close to Italy, and historically ruled by the Republic of Venice, the Croatian cuisine is heavily influenced by Italian cuisine, so it is easy to enjoy a Croatian pizza that can meet the Italian high standards. The Slavonska Pizza flavor is quite popular in Croatia, the most common ingredients used in this flavor are chili, fried eggs, sausage, ham, and ground meat.

“Lahmacun” Turkish Pizza (Pork)

Lahmacun is a dish that comes from southeast Turkey which is quite similar to pizza. This is quite common in the fertile crescent regions(Palestine, Lebanon, Syria, Jordan, Iran, etc.). In this case the pizza crust is topped with ground pork, cumin, and minced garlic, then it is baked altogether. When you bite this pizza you will feel as you are transported inside the mysterious western part of Asia. You will wish you can taste this dish forever.

Jalapeno Meats Pizza

When Italian cuisine arrived in Mexico, the most logical thing to do to be accepted was to use Mexican peppers. The sourness and spiciness are backed with the richness of Bolognese sauce, making the food so delicious that you will wonder where the food went.

Chicken & Mushroom Pizza

A clever mix of tender chicken leg, mushroom, and olive oil with garlic. Do not look down this pizza for its simple colors, this pizza is the number 1 at ABV.

Steak & Truffle Pizza

Do you want to have a decent amount of steak and pizza? Black truffles are spread on the dough and afterward, slices of steak that were grilled for 3 minutes are added, also mushroom slices and cheese are sprinkled on top, and finally, it is put in the oven.

Chorizo Pepperoni Pizza

Classic Pepperoni with Spanish chorizo is paired with black olives and tomato sauce base. A classic flavor that does not require any introduction.

Mushroom with Truffle

The simple combination of mushrooms, asparagus, and truffles gives people that don’t eat meat another option.

Smoked Salmon with Sour Cream Pizza

ABV’s smoked salmon with sour cream pizza has smoked salmon, minced bell peppers, and capers, sour cream. The sweetness of the bell pepper and the saltiness of the smoked salmon, combined with sour cream, onions, and capers will make the whole dish even more delicious.

Fried Dish

Deep Fried Chicken Wings with Spicy Butter Sauce

Using the popular cooking technique in today’s food industry, the Cajun cuisine techniques impart a woody aroma and flavor to fried chicken wings. For this dish, American buffalo chicken wing sauce is added making it ABV’s signature dish, these fried chicken wings have become the number 1 in popularity!

Fried Calamari with Squid lnk

Fried calamari rings are an appetizer in the Mediterranean. The calamari is coated in flour and squid ink this is then fried until crispy, this will show the freshness of the squid. Paired with craft beer guarantees you that you won’t stop eating them.

Fried Mushrooms with Aioli

Mushroom is coated with batter and then deep-fried until crisp, this way of preparing the mushrooms not only retains the flavor and the aroma of them, but also it retains its soft inner texture. One of the most suitable dishes to pair with beer.

“Bacalhau” Portuguese Cod & Potato Croquette

Due to catholicism, especially during Fridays of lent because of the need to avoid certain meats, Bacalhau has become an essential dish for the Portuguese cuisine. The meaning of “Bacalhau” is dried and salted cod. For this cod, mashed potatoes and raw eggs are used to cover the cod and then fried until gold in color, this makes the dish soft with a nice springy texture, also it comes accompanied with black olives.

Hot Tapas

“Pollo alla Cacciatora” Italian Chicken

In Italy, each family has their own way to cook a hunter-style chicken stew which ends being an amazing home-cooked dish. This dish is stewed using white and red wine with rich tomato which not only brings the natural sweetness of the chicken but also the typical spices used in the Italian cuisine.

“Carne de Porco a Alentejana” Portuguese Sateed Calm and Pork

Who in this world has thought about putting oysters and pork together? Well, this is a classic Portuguese dish that comes from the Alentejo region in Portugal. For this dish pork picnic shoulder and fresh oysters are used. Thick slices of pork are used but this is not only for the dish textures, when combined with the oysters the dish will dazzle you with both the flavors from the sea and the land altogether. Finally to make the whole dish really Portuguese, bread is required, so please do not waste the sauce from the dish and use the bread to soak all those marvelous flavors that are left in this dish.

 

“Huîtres Chaudes au Champagne” Oyster in Champagne Cream Sauce

When talking about oysters, french people pay a lot of attention to it in general, and an oyster dish beloved by them is the Huîtres Chaudes au Champagne. The chef generously provides the diner eight plump oysters. A cream based sauce is made and then added to the oyster making the dish full of umami.

 

“Mollejas Guisadas” Portuguese Country Style Chicken Gizzard

A dish that can be easily found all around Portugal, this dish uses tomatoes and big sized gizzards which are stewed together. The gizzards end with a soft and delicate mouthfeel. Your tastebuds will be delighted with a European delicacy.

 

Garlic Butter Mussels

One of the cores in the western cooking is the combination of butter and garlic; it doesn’t matter if it is beef, pork or chicken. When the dish is being cooked and after any color is added, butter, garlic and herbs are added, and afterwards a thick garlic butter is poured to make the dish even more decadent. This time ABV presents this dish with a large amount of mussels giving you a delicacy from the Southern part of Europe to you.

 

Crab Dip served with Pita

ABV has created one of the most popular dishes at their store, strong fragrant cheese, and crab meat is used as the sauce base, also this dish is accompanied with pita bread, that will satisfy you with its richness and hotness.

Chorizo Meatball with Hot Tomato

One of the appetizers that are strong in flavor, we use fresh ground pork and Spanish chorizo. The advantage of the combination of both flavors is that you end with a meatball full of flavor, also is accompanied with Pita bread, and can be paired amazingly with a strong beer style.

Spicy Shrimp with Anchovy

ABV uses an Italian cooking method to improve this classical Spanish Tapa. Aside from using the traditional ingredients of garlic, chili peppers, and olive oil, we use anchovies at the end of the cooking, this way we can pull out the sweetness and umami of the shrimp making it even more delicious.

Spanish Pan-frind Chorizo

ABV uses an Italian cooking method to improve this classical Spanish Tapa. Aside from using the traditional ingredients of garlic, chili peppers, and olive oil, we use anchovies at the end of the cooking, this way we can pull out the sweetness and umami of the shrimp making it even more delicious.

Sautéed Mushrooms with Sherry

The source for the sautéed mushroom dish is the capital of Spain, Madrid. This dish is easily found in any bar in Spain. The most special characteristic of this dish is the aroma of Sherry that can be perceived by it. It doesn’t matter how you eat this dish, whether by itself as an appetizer or using it as a sauce to put on the bread, in any form is delicious.

Mixed Seafood alla Puttanesca

The Puttanesca sauce originated in the south of Italy, Napoli. In this dish, “Puttanesca” refers to the famous dish sauce from “Spaghetti Alla Puttanesca”, also the word “Puttanesca” in Italian means prostitute. This word is translated in Chinese as 煙花女醬, interestingly 煙花 means, fireworks, 女 is girl, and 醬 is the sauce. The translator for the Chinese name of this sauce was quite the poet!

Shakshouka with Pita

Shakshouka is a traditional Jewish dish that originated in the North African country of Libya that later spread throughout West Asia and the Arab world. For this dish tomatoes are stewed and then bell pepper, onion, and parsley are added. Paired with Pita bread to eat this dish.

Stew & Grilled

Lamb Knuckle alla Caciatotra

Lamb knuckle is stewed with care until it becomes soft and tender. The bones from the lamb are used to cook stock which is used for a hunter-style sauce that is made by using tomatoes in its base. Due to the lamb knuckle being cooked for a long period of time, the knuckle will absorb all the flavors of the used vegetables and when the dish finally comes to the table, your sense of smell will be awakened from all those amazing aromas.

“Burrida” Seabass with Walnut Sauce

A carefully selected thick sea bass is cooked and paired with a special walnut sauce. The solid but nice meat from the seabass intermingles with the crunchy texture of the walnut. If we compare it with the taiwanese dish that uses cod with fried soybean, our dish shows an extra level of creativity to it.

Chicken Skewers with Dalmatian Caper Sauce

Capers often play a key role in many Mediterranean dishes. In the western region of Croatia, Dalmatia, a sauce made with butter and capers, is used as a sauce to roast chicken or as to accompany the dish. At the ABV Mediterranean store, the roasted chicken skewers dish has been modified, the usage of fragrant and tender chicken in a skewer uses a caper sauce that ends with a combination of flavors that will make a person eating this dish not able to stop.

“Kotlovina” Croatian Style Pork Rib.

The Kotlovina dish originated in the capital of Croatia, Zagreb. The preparation of this dish was exclusively done outdoors, but in recent years local restaurants have been cooking this dish in the kitchen. At ABV we also join this trend, and to prepare this dish we pick the best pork ribs, European sausages, vegetables, and various spices to cook the dish. The end result is meat that is soft and tender with a variety of flavors and layers.

Pork Kebab Skewers

The Kebab skewers origin comes from Persia, the word Kebab also refers to a variety of grilled meats. At ABV we offer three different meat options, pork, beef, and chicken. The skewers are accompanied with two different sauces for grilled meat. This dish will satisfy all the meat lovers out there.

Beef Kebab Skewers

The Kebab skewers origin comes from Persia, the word Kebab also refers to a variety of grilled meats. At ABV we offer three different meat options, pork, beef, and chicken. The skewers are accompanied with two different sauces for grilled meat. This dish will satisfy all the meat lovers out there.

“Pašticada” Dalmatian-style Roast Beef

The act of roasting beef evolved from the Dalmatian-style Roast Beef. On a slab of beef, the meat is pierced and a piece is taken out, then this hole is replaced with carrots and bacon, the dish itself is stewed together with dried plum, onion, parsley, nutmeg, and more bacon. At ABV we Fusion different types of food, and in this case instead of using the stew preparation for this dish, we use the roasting method. The sauce for this dish comes from reducing the soup produced by this dish until it becomes a sauce. This whole dish shows the cuisine of the Adriatic.

Grilled Steak with Bagna Cauda & Truffle Sauce

This dish uses two Italian representatives in terms of sauces accompanying a grilled steak. One of the sauces uses anchovies and butter as a hot dip, the other sauce uses mushrooms and truffles. Both sauces will bring out the freshness and the sweetness of the steak.

Classic Greek Eggplant Moussaka

When we talk about Greek food, one of the dishes that most people think about and is attracted to is the delicious Moussaka. This dish starts with a thick cheese cover that has under its surface, eggplant, and meat sauce. This dish not only will change the point of view of people that dislike eggplants to adore them, but also an amazing appetizer recommended at pubs.

Lebanese Barbecued Chicken

One of the characteristics in the Lebanese cooking of chicken is the rich garlic aromas, also, another major characteristic is the variety of spices being used. The interaction with spices will increase the fragrance and deliciousness of the chicken wings. For this dish cayenne pepper, paprika powder, cumin, turmeric, cinnamon, and lemon juice are used.

Ravioli

Peppermint Ravioli with Seasoning

Raviolis are usually square shaped, like a flat pillow, but there are some other shapes like round, narrow-tube, or even like a wide-ring. At ABV, we decided for our new flavor to use mashed potatoes, mint and onions. The raviolis are also drizzled with a rich cream sauce and aged balsamic vinegar making the combination something you will never get tired of trying while being delicious.

Fried Handmade Ravioli alla Bolognese

Aside from being stir-fried, Ravioli are also suitable for deep-frying. The outer layer of the ravioli becomes crispy while wrapping mushrooms and cheese. The finishing touch of this dish is adding on top a customized but carefully prepared Bolognese sauce, adding extra layers in this dish.

Mushroom Cheese Ravioli with Cream Sauce

Ravioli appeared as early as the 14th century in Venice, Italy. Nowadays ravioli have become a popular Italian dish in both Europe and America. The traditional way to cook this dish is the same as cooking Italian Pasta, also it pairs really well with a Mushroom with cream sauce.

北非小米

Couscous

Shrimp Cous CousAioli

The most common way to prepare Couscous is by steaming, which then is used as a staple food. When you steam the couscous the texture of this becomes loose, and other ingredients will be added according to each person’s preference. The Shrimp Couscous is cooked with seafood stock, and cooking cream, afterward, Asian tiger shrimp are added. For seafood lovers like you, this is a dish that must be tried.

Moroccan Style Roasted Chicken with Couscous

The transliteration for North African millet is Couscous. A staple food for the North African Moors and the Berbers, and although it looks like rice, it is made with flour. One of the most common combinations with Couscous is using roasted spiced chicken; for this preparation, the chicken breast is slow-roasted until it is soft, tender, and absolutely not dry; the chicken is then complemented with Couscous which presents the classic flavors of North Africa.

Conpoy Couscous in Cream Sauce

One of the most popular dishes in France is the North African Couscous, which has the flavors from the sea like squid, shrimps and conpoy. It is a dish that will overjoy seafood lovers with every bite they take.

TORTILLA ESPAÑOLA

Classic Tortilla

One of the national dishes in Spain, whether eaten as brunch or as an afternoon tea dish, it is all suitable. Sliced potatoes are soaked in oil and then put in raw egg, then oregano and other spices are added, definitely, the perfect combination between egg and potatoes, also the best sauce to pair this omelet is the Aioli sauce.

Minced Chorizo Tortilla

Aside from the basic ingredients used in the classic Tortilla, potatoes, salt, and egg, the Spanish Tortilla can be taken as a painting canvas for creativity by adding new ingredients to it. In this version of the Spanish Tortilla, Minced Spanish Chorizo is used, giving the classic Tortilla a new additional flavor.

Mushroom with Truffle Tortilla

This tortilla’s most eye-catching part is the imported Italian truffle sauce that is put on top of the tortilla. Before cutting the tortilla, we recommend to spread the truffles, and after you cut it you will be able to see slices of potatoes and mushrooms. This is definitely the most popular tortilla.

PAELLA ESPAÑOLA

Black with Grilled Squid Paella

This tortilla’s most eye-catching part is the imported Italian truffle sauce that is put on top of the tortilla. Before cutting the tortilla, we recommend to spread the truffles, and after you cut it you will be able to see slices of potatoes and mushrooms. This is definitely the most popular tortilla

Classic Seafood Paella

The most classic preparation of the Seafood Paella uses seafood stock, mussels, Asian tiger shrimp, squid, and clams. Although we know this dish as Spanish Paella, in reality, we are talking about Paella Valenciana which is a dish from Valencia, Spain.

Paella with Chorizo & Meatball

The ABV’s Chorizo & Meatball paella has been upgraded. Aside from using our secret recipe for the meatball, using fresh ground pork, and Spanish chorizo to make the meatballs. This time for this dish we use Spanish and European sausages to make the chorizo and meatball even more obvious. For meat lovers is a dish that cannot be missed.

Mushroom with Truffle Paella

This mushroom with truffle paella combines the flavors from the Italian risotto with the preparation of the Spanish Paella. It is different compared to the heavy flavors from the Paella, also a vegetarian dish giving everyone a different option to try.

Chef’s Tomato Chicken Paella

Tomato Chicken Paella is served with a whole boneless chicken leg and a special sauce. For those who don’t eat seafood, they can enjoy the delicious flavor of Spanish-style rice in a pot.

Dessert

Class Spanish Churros

In Chinese is called Spanish fried dough (西班牙油條), a transliteration name (作巧羅絲), or with another name given by the doughnut franchise Mister Donut (裘若). Churros are a strip of dough that is fried, and the origin of the churro is from Spain but you can find it across Latin America, France, Portugal, North America, the Caribbeans, and multiple Hispanic countries. After the churros are fried, sugar and cinnamon are sprinkled on top, and then it is accompanied with spicy chocolate sauce, this way you can add a different feeling to your taste buds.

Chocolate Brownie served with Ice Cream

Brownie was a beautiful mistake made by a pastry chef. This chef forgot to add baking powder to one dish making it dense and with a thick mouthfeel. Combining the strong aroma of chocolate and vanilla ice cream will create an eternal loop of flavors and aromas.

Croatian Pudding Cake

 

“Queijadinhas de Leite” Portuguese Milk Pudding

The classical portuguese dish, Queijadinhas de Leite, is similar to the filling of an egg tart or the mouthfeel of a cheesecake with a nice but mild cinnamon aroma. The dessert is paired with orange marmalade. The rich is smooth and rich in flavors making it an excellent option after finishing your meal.