Opened in 2016, EN SPACE is adjacent to the ruins of Dabao'en Temple, and has gained attention with its original ecological food concept and spacious European pastoral environment.
The restaurant is divided into categories such as Turf, Surf and Raw bar, and offers a wide variety of dishes such as grilled, seafood, pizza, and burgers. The Turf category is dominated by SANCHOKU M7 Wagyu rib-eye, which is known for its dark buttery flavor and rich aroma in the mouth, as well as M5 Wagyu beef, Black Label Angus M3 sirloin, filet, and T-bone options. It should be noted that the restaurant only provides 7 maturity meals except for Wagyu beef, so the taste is tougher and almost bloodless, which is suitable for diners who are new to grilled food.
Surf and Raw Bar can be regarded as seafood categories, the former offers common seafood such as blue mussels, Boston lobster and flounder, which are prepared in a variety of ways and tastes to suit the tastes of all kinds of diners, while the latter is mostly common sashimi such as oysters, salmon and tuna, among which there are two types of oysters (about 75 grams each) and N4 (about 45 grams each), with solid and stable quality. The taste of pizza and hamburger is relatively average, and although there are many cheeses and ingredients, the taste combination and flavor degree are insufficient, so you can avoid it if it is not necessary. For dessert, we recommend chocolate burst lava, and after digging out the outer layer of cake, liquid chocolate will flow out, and the sweetness will be uniform and appropriate, and the level will be high.
The restaurant environment is simple and bright, with a large area of wood color elements and indigo dining chairs to create a contrasting effect, with table flowers and modeling lighting, the look is restrained and unassuming. In addition to the lobby seats on the first floor, private dining rooms are also available for more than 24 people. Benefiting from the spacious environment of the restaurant, the corridor passage is pleasantly wide, and there is sufficient distance between the seats, but the heating and air conditioning in winter and summer are obviously insufficient, which needs to be improved. The service is a short board of the restaurant, and some of the staff have an indifferent attitude, and the service response is relatively sluggish, which is often displeasing to people.
