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Description de la collection, parce que c'est important de contextualiser ces collections, ça permet de mettre des mots clefs et plus tard des tags ;) !
While the atmosphere here is a bit cold with very modern décor, the staff is very attentive, offering friendly advice on how to eat the sushi. The wine menu could be more sophisticated. It is better to focus on the good choice of sake. The dishes are very elegantly presented including the extremely delicate whole fish thinly sliced and served on a bed of ice. Asian classics such as Shiromi Zakana Basil, a very fresh fish in a subtly spicy coconut sauce, are impeccably prepared with a perfect blend of spices and very harmonious flavors. Yakimono is one of the best sushi restaurants in Tel Aviv. The slightly austere vibe is largely made up for by the remarkable quality and freshness of the products, and flavorful creations. Yakimono Rothschild offers everything you expect from a top-of-the-range Japanese restaurant.
Yakimono is located in the very comfortable Hilton Hotel in a beautiful space opening onto the lobby. The décor is understated, elegant and calming. The perfectly seasoned starters are very fresh and made with lovely products. Classics such as sashimi and sushi get a second youth here with for example a very accurate sweet flavor or a lovely cream sauce paired with a crispy texture. The minced fish is pleasantly presented and the fried white fish is dressed in a citrus sauce that gives it character, enhancing its already very successful moist texture. The tempura vegetables are no less appetizing, technically perfect and made with seasonal ingredients. This is a lovely place, which is not afraid of stepping a bit out of the box. However, for this price we would have appreciated a slightly more high-energy ambiance.
Shiratoya has clearly been renovated to give an authentic Japanese feel to the place. Here you are welcomed in a polite, nearly friendly way. As the wine menu is not remarkable it is better to go with the honorable list of sake wines and Japanese beers. The steamed vegetables, which normally are simple without any particular character, are unexpectedly subtle. The sushi, nigiri, rolls, and sashimi are authentic, perfectly prepared, exceptionally fresh and excellent quality. The menu includes a complete range of classical Japanese dishes, prepared with the utmost respect for ingredients, without whimsy and in strict keeping with the rules. This restaurant’s guiding principle seems to be the quality of the products and the execution, rather than innovation. The tone is classical while the dishes are remarkably fresh and accurate: sushi, ramen, chirachi, salmon or chicken terriaki are all very well known but here they are handled with great talent and the result is tasty indeed.
The warm lighting, tables arranged in a half moon layout, and a glass of cava to compensate for the wait get the evening off to a very promising start. There are a few very pleasant taste sensations such as the interesting crispy fish rolls or the originally presented bass curry with an unexpected but quite successful combination of lime and coconut, or the crème caramel with creamy sesame balanced by crunchy caramel.
Nithan Thai has a lot to offer including pretty decoration, delicate dishware, a few lovely ideas, and original, thoughtfully prepared dishes. In terms of taste, the tone is classical Thai.
This place proves you don’t need to serve Tahini, eggplants or any other new-Israeli-cuisine musts in order to become a local favorite. The menu here, featuring mostly old school French bistro dishes, doesn’t hinder this place from being one of the things that make Tel Aviv such a great nightlife city. Because even in Paris or New York you’ll have to work hard to find places like “Bar a Vin”, where you can sit after midnight by a beautiful piazza, in the open air, and enjoy some great wine and some delicious food. A tiny tartar burger, steak frites, pate en croute and leeks in vinaigrette with walnuts are just a few examples of the mouthwatering options in the menu, where you’ll also find a huge gougere de Bourgogne and a remarkable dessert in the form of Tarte Nantese – a near forgotten classic French cake. Bar a Vin is great any given day, but on Fridays and Saturdays a great brunch menu is offered here, and on Monday evenings chef Einav Azgouri usually whips up a wide selection of fresh fish and seafood specials, like sea bream carpaccio in Ajo Blanco or Lobster with French fries. Needless to say that the place’s wine lost proves him aptly named, with a selection of bottles ranging from small Israeli wineries to classic French estates.
In this rich decor, there are a few pretty mural works of art, adding a modern note. The terrace is very pretty, shady and attractively organized. Pronto is a well-run, classic Italian restaurant, without any surprises. Occasionally, tribute is paid to the Israeli lexicon such as the gorgonzola which replaces the tehina of the emblematic eggplant . The menu also includes dishes that are totally neutral in geographic terms such as the salmon, attractively served on a bed of Swiss chard.
We especially liked the assortment of alcoholic creams which end this meal on a lively note. This is a pleasant place with excellent service. Pronto is ideal for business lunches.
People have long been thronging to this very trendy restaurant located on the chic boulevard Rothschild in the no less chic hotel Rothschild 71. Celebrities and politicians can be found here, and often paparazzi. People come for the simple, unpretentious Italian cuisine. The pasta is cooked perfectly al dente and the truffle ravioli are especially good. The fish is tender and well prepared, and the magnificent perfectly textured, creamy tiramisu with a pleasant bitter almond aftertaste, is an excellent surprise. The service is pleasant although a bit light. La Cantina offers a genuine taste of Italy, especially at the end of the meal, with distinctive flavors of both Italy and the Orient .
A longtime favorite with local foodies and wine lovers, Brut, situated in the corner of Montefiore and Nachalat Binyamin, is an establishment that’s rather hard to define. The menu features dishes like seared salmon tartar, Marcella hazan’s tomato pasta, calamari with chickpeas cooked in lamb broth or a funky little burger with fried egg and Kimchi. Add to that a rather extensive and constantly changing specials menu, and you’ll come to the conclusions that this place is probably best referred to as an Indie restaurant / local chefs wine Bistro. The kitchen is run by a small group of local chefs and is engaged in a constant dialogue with the adjacent Carmel market, seasonal products and local traditional techniques. Prices are on the higher end of the local average scale, with plates ranging from around 50 NIS (rump steak tartare) up to around 150 (Seared grouped fillet with yogurt cooked autumn greens), and the place is rather small, so reservations are advised. Try snagging a seat on the bar, where you can witness for yourself how the tiniest of kitchen produces such varied and delicious food. The only thing here more interesting than the food is probably the wine list, which holds some unique labels, some are made especially for the restaurant. Whether you are a Bourgogne purist, an Orange wine enthusiast or an admirer of local flavors – the chefs and waiters here will love to help you find the perfect bottle (or glass).
Elegant and refined with an open kitchen and a profusion of aromatic herbs, Herbert Samuel is located in a superb hotel with an exceptional view overlooking the Marina. The atmosphere is sophisticated with slatted screen partitions that preserve your privacy without making you feel shut in.
Classical dishes are subtly reinterpreted with an original, sophisticated touch (the seasoning of the salmon tartar, the flavorful roasted vegetables, the crème anglaise served with a subtle Pavlova meringue).
The chef excels at bringing out the best of the extremely fresh products and perfectly controlling the balances without multiplying the flavors. The wine list is excellent though expensive. The check is definitely on the expensive side: the business lunch is a wiser choice in terms of price.
Extremely welcoming and friendly, Milgo and Milbar is a new place with a pretty dining area and a bustling open kitchen.
The mise en bouche is original with homemade bread and a very interesting squash cream. The appetizing looking dishes keep their promises with some lovely texture combinations including an unexpected, deliciously creamy turnip cream served with a lovely tender steak and crispy vegetables, or the daring lemon tart with grapefruit sorbet. The combinations are original and surprising.
Keep your eye on this restaurant, which is on the expensive side. It should grow quickly given the impressive team working here under the command of two chefs!
Located in the marvelous LEVINSKI neighborhood, in the midst of spices and olives, Yom Tov is a very pleasant Déli, which serves wonderful sandwiches and dishes. Play the game and order a surprise sandwich or plate, with a choice of meat, fish or cheese, and you won’t be disappointed, no matter what it comes with: artichokes, preserved garlic, pesto, mustard, hibiscus, Kalamata olives, capers, peppers, and pickles, to name a few. It’s never the same, but never disappointing. The hazelnut bread is delicious, and the giant camembert boxes that serve as plates are splendid. Fridays are even more fun and very crowded, but eating elbow to elbow only enhances the pleasure.
Blackstone, with its understated black decor and warm atmosphere, opens on to the cozy library and reception area of the hotel with which it is affiliated. The starters set the right tone balancing between a dynamic, fresh veal carpaccio with grenadine and a smooth, melt-in-your mouth foie gras carpaccio with dates and halva. The main courses keep up the pace with a slightly tart, crispy filet of perch with pistachios and lemon, and lamb chops with almond and raisin rice. To finish, the overly generous chocolate sushi, could have been creamier and lacked distinctive flavors.
A lovely place with some very skillfully prepared, attractively presented dishes, Blackstone offers a gastronomic experience with an interesting range of nuances, flavors, and textures.
NAMMOS seems to be perched on the water, with a pretty view of the marina, the boats and the sea, a fairly traditional decor, designed to please everyone, and efficient, prompt, courteous service.
The wine menu features local wines and offers only a very limited choice of sakés without any Japanese beers.
Here everything is perfectly executed including the perfectly cut sea bass sashimi with truffle, with a very distinct truffle flavor, the salmon rolls discreetly flavored with miso and crispy wasabi peas, the salmon nigiri, prepared just as it should be, and the very interesting spicy tuna crispy rice with its multiple textures and flavors, the mushroom ravioli, and the irresistible crème brûlée.
This restaurant is a kind of a hybrid restaurant combining sushi, fish, and fusion cuisine.
Japanese cuisine is very popular in Israel and Nini Hachi offers a wide choice of this delicate, refined savoir-faire. The menu includes all the classic Japanese specialties including maki, sushi, sashimi, tataki, meat or fish in teriaki sauce, miso soup, and ramen, as well as a few Chinese dishes such as spring rolls, a Thai soup, or Korean Kimchi. The products are very fresh, the sea bass with Ponzu sauce is generous, the spicy coconut milk soup is not as spicy as we would have liked, and the sushi, which don’t necessarily stick to the standards, are well presented, lovely quality, and carefully prepared. Nini Hachi offers a vast selection of dishes with a strong focus on Japan.
Centrally located nearly opposite the movie theatre, Onami has a pared down look, and subdued lighting that plays on the dark walls. The service is incredibly efficient and welcoming, but discreet. The spirits menu is impressive with its many sakes, Japanese whiskies, and original cocktails, and the wine list is perfectly organized. The cut of the sashimi is incredibly precise, and the fish is ultra fresh. The Agedashi Doufou (soup with cubes of fried tofu)is comforting, the Inari (stuffed tofu) and the Gunkan (stuffed rice balls) are intriguing both in terms of their shape and the combinations offered: fried asparagus, avocado, radish, green onions, sesame, almonds, or raw salmon, salmon eggs, chile oil..The textures are very pleasant, the flavors are delicate, and the combinations work; the rolls are delicate, with a very discreet touch of chile or spicy mayonnaise, just enough to liven things up without overpowering. The crème brûlée with matcha tea gently finishes off a meal that lives up to its promises: lovely work, original associations, very accurate cuts, and just the right amount of flavors.
Zepra is a very pretty, very glamorous restaurant, which offers lovely, surprises, complex achievements, and clever pairings : the Tiger shrimp pop-corn are prepared with a torarashi cream (a Japanese blend of no less than 7 spices). We regretted having to share the dish which offers crispy, tender, sweet and savory sensations for a succulent result, enhanced by excellent quality ingredients. The tuna taco bite is very good and at once simple and original: the fish is of the highest quality and the harmony of flavors is perfect. The Bo Lu Lac (filet of beef in cubes, with a citrus sauce) is a must for those who like sweet and savory dishes. The meal comes to a crescendo with a dessert that will make you come back for more: pineapple sashimi, with a palm honey that inspires a state of bliss. It is a really irresistible concoction combining pineapple, coconut sorbet, palm honey and crème brûlée.
Zepra offers excellent food, very sophisticated presentation, unquestionable quality and creativity, and a bill that reflects all this.