野室珈琲有臺東的「野」，又有舒適的「室」，是Rita與大益的打造的「臺東美好分享站」。從深度旅遊體驗產業跨入咖啡館經營，Rita和大益關注每一樣食材、料理背後所傳遞的故事。店裡供應的餐點，多是來自臺東小農朋友自家種植的食材；大益更想與旅人分享在臺東的生活，有一群慢食社群的夥伴是如何細膩地照顧土地、珍惜作物與種子，才能成就美好的菜餚與佳釀。
代表料理│山海交響曲之 煙燻飛魚南瓜濃湯／田園交響曲之 大地野派
煙燻飛魚南瓜濃湯集結洋蔥、馬鈴薯、南瓜、紅蘿蔔等大地根莖類作物，細火慢熬帶出蔬菜鮮甜，加上仔細剔刺撥碎、在烈日下慢火煙燻的飛魚，搭配與河堤麵包合作的「椴木香菇麵包」，成為山海共舞的餐桌華麗交響曲。
「『未來餐桌』就是更『有意識』的餐桌：有意識的生產者會在意耕作方式；有意識的料理人會優先選用符合當地節令的食材，食材也來自於理念相投的農友；而有意識的消費者願意掏腰包支持有理念的料理人。三者交織成餐桌上的美好生態系。 」
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W.G. Café
Our biggest motivation for participating in the Slow Food Festival in Taitung is to support friends who work hard to take care of the land. Wild Garden Cafe uses Golden Potatoes from two self-producing farmers, Xinting and Weiru, who grow their crops without pesticides or fertilizers, learning from the land with their own hands and feet.
Symphony of Mountain and Sea: Smoked Flying Fish Pumpkin Soup／Symphony of Fields: Earthy Wild Style
The Smoked Flying Fish and Pumpkin Soup brings together earthy root vegetables such as onions, potatoes, pumpkin, and carrots. The soup is simmered slowly over low heat to bring out the sweetness of the vegetables. The carefully deboned and smoked flying fish, smoked slowly under the scorching sun, is then added. It is served with the "Oak Mushroom Bread" collaboratively created with Riverbank Bakery, resulting in a magnificent symphony of flavors where the mountains and the sea come together on the dining table.
"The 'Future Table' is a more 'conscious' table: Conscious producers care about their cultivation methods; conscious chefs prioritize using locally seasonal ingredients sourced from like-minded farmers; and conscious consumers are willing to support concept-driven chefs with their wallets. These three elements intertwine to create a beautiful ecosystem on the dining table."
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Music credit:
Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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