In 2019, ULV Restaurant and Bar opened in Taipei. After four years, in August 2023, we underwent interior upgrades and reopened with a new name, nabo ulv, marking a fresh start.

"nabo" means "neighbor" in Danish, while "ulv" translates to "wolf" in the original name. This combination creates a lively, romantic, and warm atmosphere. nabo ulv aims to provide a relaxed and enjoyable casual dining experience.

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Chef Sid, a native Taiwanese, has an impressive background, having previously worked at the Michelin two-star restaurant L'ATELIER de Joël Robuchon and as part of the founding team at Mikkel Maarbjerg & KIRK – MAARBJERG, a Nordic restaurant in Taipei. His culinary journey is a fusion of solid French cooking techniques and the mindset and methods of two Danish chefs.

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At nabo ulv, guests can expect sincere and unrestricted cuisine, incorporating Nordic techniques such as grilling, fermenting, pickling, and air-drying, as well as Chef Sid's personal flavors and stories. The restaurant also offers a variety of craft homemade kombucha and fine wines. From French cuisine to Nordic-inspired dishes, nabo ulv embraces both traditional classics and modern styles. The common thread in both culinary styles is a deep respect and reverence for ingredients, reflecting Chef Sid's own experiences—unconstrained yet humble, never forgetting his roots.

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Welcome to the cozy living room of nabo ulv.

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2019年，ULV Restaurant and Bar在台北開幕，經過了四年，我們在2023八月將餐廳做了室內的升級以及重新更名開幕，nabo ulv，重獲新生。

 

nabo是丹麥文的neighbor, 結合原先ulv是wolf的意思營造出活潑、浪漫又溫暖的環境，鄰居狼希望帶給大家更放鬆、愉快的casual finding。

 

Chef Sid 是一個土生土長的台灣人，

曾任職於米其林二星的L'ATELIER de Joël Robuchon 以及Mikkel Maarbjerg & KIRK – MAARBJERG台北北歐餐廳的創始團隊，

在段歷程磨練的是扎實的法國料理基本功，也加入兩位丹麥主廚的新北歐料理中的思考方式與手法。

 

nabo ulv將帶給賓客真誠自由的料理，融合北歐式的炭烤、發酵、醃漬、風乾等等手法以及Chef Sid自己的味道與故事。

nabo ulv也提供各種精釀的自製康普茶以及美酒，從法國料理延伸至北歐式料理，從傳統經典到現代風格，兩種料理風格的共通點都是對食材崇敬與尊重，就如同他本人經歷的寫照，不受框架束縛卻又保有謙卑，不忘本心。

 

歡迎，來到nabo ulv的小客廳。