address地址：Address: No. 57-7, Yuping Rd., Beishi Vil., Caotun Township, Nantou County 南投縣草屯鎮北勢里玉屏路57-7號
Business hours營業時間：Every Friday, Saturday, and Sunday 每週五、六、日 10:30－18:30（Last order at 最後出餐時間為 17:30）
phone電話：049-275-0470
I am Co Co. This is a place dedicated to introducing the beautiful scenery, delicious food, and culture from all over Taiwan. I hope that through me, you can get to know Taiwan better.
我是可可，這是一個專門介紹台灣各地美景、美食與文化的地方。希望你能透過我，更加認識台灣。
Today, I would like to introduce “Bird & Lake," a private hospitality space hidden by the Niaozuitan Artificial Lake in Caotun, Nantou. This restaurant is located right by the lake, offering an open landscape perfect for children to play, while delivering very solid performance in both spatial planning and meal quality.
今天要跟大家介紹的，是隱身於南投-草屯鳥嘴潭邊的私宅款待空間「鳥與湖」。
這座園位於潭邊的餐廳，這裡不僅景觀開闊適合小朋友嬉戲，在空間規劃和餐點品質上也十分扎實。
Upon arriving at the park, the first things that catch your eye are the wide gravel pathway and the parking lot. The park cleverly uses woven bamboo fences as landscaping for visual screening and boundary demarcation. A bicycle is ingeniously hung on the fence as a visual anchor, making perfect use of low-intensity natural materials.
來到園區，首先映入眼前的是開闊的碎石道與停車場。園區很聰明地利用竹編圍籬做成造景做為景觀隔離與地界劃分，圍籬上還別出心裁地掛了一輛腳踏車做為視覺錨點，把低強度的自然資材運用得恰到好處。
Approaching the main building, you will see an ecological channel constructed with granolithic finish (pebble-wash) and masonry revetments. The restaurant specially raises fish inside, allowing children to watch and interact with them. This ecological ditch created using nature scores highly in terms of space activation.
來到主建築邊，洗石子與砌石護岸打造的生態渠道。餐廳特地在裡面養著魚，讓小朋友能在這裡觀賞、互動。這個運用自然做出的生態溝，在空間活化上增加不少分數。
The restaurant utilizes pure white exterior wall paint, which makes the surrounding green shade stand out remarkably. A spacious outdoor terrace dining area is designed on the side of the building, providing a convenient spot for parents to rest and look after their children.
餐廳採用純白的外牆塗料，讓綠蔭讓人感覺格外醒目。建築物側面規劃了一道寬敞的戶外露台露天用餐區，方便父母休息，方便照顧小孩。
The interior features a refreshing, modern Nordic style, decorated with a considerable amount of pottery and artworks. The tables are spaced widely apart, ensuring guests do not feel cramped or pressured.
室內是清爽現代的北歐風格，室內擺設了相當多的陶藝、藝術品，餐桌的間距很寬，不會讓人感到有壓迫感。
The profile and paintings of Chou Yang-Ying, a local naive artist and grandmother, are arranged gracefully along the hallway for visitors to appreciate. Ke-Ke believes that if a space consists only of rigid architecture, it lacks a soul; only by infusing local “culture" can a cold space truly come alive and entice people to linger.
在地素人藝術家「周楊英」奶奶的簡介與畫作。錯落有致地擺放走廊上供人觀賞。可可覺得，一個空間如果只有生硬的建築，那是沒有靈魂的；唯有注入當地的「文化」，才能將冰冷的空間真正活起來，引人駐足。
The menu layout is very well-organized, with the main courses (including pasta and pizza) on the left side and the beverage section on the right, keeping it clear and easy to read.
菜單在版面上規劃非常有條理，左側是主餐區，有義大利麵、披薩，右側則是飲料區，不會讓人眼花撩亂。
The park also provides bicycle rentals; guests only need to register at the counter with their ID card to ride a bike around Niaozuitan Lake, which is another excellent bonus feature.
園區也提供腳踏車出借，只需要拿身分證到櫃檯登記，就可以騎著腳踏車到鳥嘴潭環湖，這一點也相當加分。
The Four-Cheese Frenzy Pizza features a crust baked at high temperatures to completely remove moisture, creating a crispy outer shell that holds rich, stretchy melted cheese. With one bite, the richness of the cheese and the slightly charred crispiness of the crust achieve a perfect balance in the mouth—giving this flavor a perfect score!
四重起司狂熱披薩，餅皮經過高溫烘烤，將水分完全抽離，形成了酥脆外殼。富含水份的牽絲起司，一口咬下，起司的濃郁與餅皮的微焦脆感在口中完美平衡，味道給滿分！
Pesto Seafood Pasta. The al dente pasta noodles are thoroughly coated in a rich sauce. Plump, large fresh shrimp and perfectly opened clams line the sides, with a snowflake-like layer of Parmesan cheese evenly sprinkled on top. Every bite delivers the sweetness of the seafood and the aroma of the pesto sauce.
青醬海鮮義大利麵。軟硬適中的義大利麵條，外表裹滿了濃郁的醬汁。碩大肥美的鮮蝦與開口均勻的蛤蜊圍繞在兩側，頂部均勻撒上一層如同雪花般的帕司粉。每一口都能吃到海鮮的鮮甜與青醬的香氣。
Finally, the grand finale dish of the day makes its entrance—Banana Leaf Salt-Grilled Tilapia! The massive fish lies across a vibrant green banana leaf, its skin grilled to a fragrant, golden brown. The perfect scale patterns look like nature’s most precise rigid pavement. Unlike traditional salt grilling, wrapping it in a banana leaf locks in the moisture, making the fish meat inside extremely delicate and juicy. This simple savory aroma combined with the freshness of the fish draws a perfect conclusion to this trip. END
最後登場的是當天的壓軸大菜蕉葉鹽烤吳郭魚！碩大的魚體橫臥在翠綠的芭蕉葉上，魚皮表面烤得焦香金黃，完美的魚鱗紋路就像是自然界最精密的剛性鋪面。不同以往鹽烤，以芭蕉葉包覆鎖水燒烤，裡面的魚肉質極細緻多汁。這種單純的鹹香與魚肉的鮮美，為這次旅行，畫下了最完美的句點。END
