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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 ;) !
Right nearby the Shuk Hacarmel, the recently opened Coco Bambino offers a very tasteful, trendy urban/exotic décor. Tom Aviv, winner of the Israeli Master Chef can be found at the piano.
Dishes are served as soon as they are ready and not in any particular order. A few are originally presented such as the burrata which arrives tied up like a gift! Classics include burrata with sun dried tomatoes and olive pesto, or the ceviche bruschetta. The products are fresh, the flavors are pleasant, and sometimes even astonishing when the Italian dishes are locally inspired such as the tortellini druzes. This dish is an excellent surprise combining a classic butter sauce livened up with zaatar, labane, artichokes and tomatoes. We are seduced by the Middle-Eastern/Italian fusion. It’s hot, smooth, and comforting.
This is a very lovely place with a pleasant atmosphere. A cross between a musical bar and a restaurant, Coco Bambino walks a line between chic and cool (i.e. the ice cream served in its Styrofoam box) with portions that will only satisfy those with small appetites.
The Minzar (hebrew for “the monastery”) is as close as Tel Aviv gets to a proper pub, or actually a Gastro-pub. The place is open around the clock, and at any given hour you’ll find here somebody with a beer in his hands. Yes even a 7 am. Drinking holes usually don’t make for great culinary destinations, but the Minzar is different. The place’s tiny kitchen executes a daily changing menu that can be roughly divided into two categories. First, traditional dishes for accompanying alcohol, such as Pulled pork sandwich, Shepherd’s pie, chilly dogs, steak sandwich, chopped liver and herring. Second comes the more adventurous part, with modern innovative dishes that can range from Thai style seared grey mullet, fresh local calamari with black tahini and yogurt, octopus and chorizo with baby potatoes or pasta with fresh artichokes, tomatoes and white wine. The Minzar’s location, in the heart of Allenby street, makes it easily accessible from most parts of the city – before or after the beach, before or after a long night of clubbing, or even in the early morning hours. And even if you are a complete stranger, the laid back vibes of the place will make you feel instantly at your favourite bar back home.
ADOM, which opened in 2001, has made a place for itself on the Jerusalem scene, and since 2013 has been relocated in the former Ottoman train station. In an attractive, centrally located spot, this restaurant has several areas including the main room, the bar, a veranda, and a terrace which give it a brasserie feel. The service is pleasant and the extremely extensive wine list is obviously carefully crafted including an excellent selection of monthly wines. The seafood is very fresh and good quality. The dishes gradually reveal multiple flavors and aromas, for an increasingly pleasurable taste experience throughout the meal. The clear menu showcases Italian inspired dishes and the sea. This is a good option for people who love sea food and good wines. A well-tried concept that clearly works.
This wine bar, located in one of the most beautiful pedestrian streets in Tel-Aviv leading to Shuk Ha- Carmel, does equal honor to food and wine. The décor is spare but the place is warm, with a slightly Catalan or Southern Italian feel. The wine list is generous and the staff’s advice is helpful. The service is perfectly paced. We don’t have to wait long but we never feel rushed.
In terms of the food, we are especially taken with the lighter dishes including marinated fish and its exceptional olive oil, or the baked kohlrabi served with goat cheese and arugula.
More rustic dishes include moussabaha of root vegetables or the beef tongue with mushrooms, with its creamy butter sauce. The Chef offers well thought out, extremely fresh, simply presented dishes. The food and wine are judiciously paired to bring out the best in each other. The overall effect is very comforting.
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).
This duo is comprised of Vicky, a tapas restaurant, and Christina, a wine bar, which together share a large, exceptional garden terrace under the trees. Note that the wine bar is open only in the evening. The place is chic with a menu featuring a few good ideas such as local takes on specialties from further afield including fried cauliflower with aioli. The sauce is generous, light and prepared instantly. It’s also a nice break from the ubiquitous tehina. The meat plate, pork spare ribs in citrus, chipotle and date sauce, is appetizing. The meat is perfectly grilled and tender, while the sweet date sauce is nice and tangy with preserved lemon and Mexican pimento peppers, putting a new spin on barbecue sauce. It’s a shame that the fries are not inspiring: they’re lackluster and not crispy enough. The concept, inspired from the Woody Allen film, is well thought out. The service is a bit casual.
Despite being a part of the “Machneyuda” group, Talbiye (which takes its name from the neighborhood in which it operates) is anything but a bustling happy and wild new Israeli restaurant. In fact, it is perhaps the closest Jerusalem gets to a proper classic French bistro. Situated under the Jerusalem Theater, Talbiye offers a great experience in any given hour of the day – not only before or after shows. In the morning hours there’s great coffee and even better warm buttery baked goods alongside some eggs benedict or homemade Gravlax. The lunch menu features a wide selection of timeless classics like a proper Schnitzel (made from veal, not the prevalent chicken), Beef Bourguignon, Club Sandwich or Sausages with Spaetzle. In the evening and night hours you’ll feel almost obligated to pamper yourself with a glass (or even better, a bottle) of either local or imported wines, or perhaps a classic cocktail. Bistros like this – operating almost 24 hours, open 7 days a week, are a rather common sight in any given global city. In Jerusalem, however, they are much rarer. In fact, Talbiye is perhaps the only place in Jerusalem where you can have a proper brunch on Saturday, when most of the city’s restaurants and cafes are closed (as they are Kosher).
The Whiskey Bar is located in the heart of the Sarona neighborhood in a very high vaulted cellar used for wine in the 19th century and occupied by the Mossad till the nineties. The leather and wood décor, warm lighting and lit shelves lined with hundreds of amber colored bottles perfectly embody the spirit and vocation of the place. The music is ideal.
The sommelier is extremely knowledgeable about whiskies and offers very thoughtful advice based on what you are looking for. You can also try a whisky tasting including four whiskies, served in the proper, optimal order. The experience is interesting and fun and will please both connoisseurs and amateurs. The menu is designed so that the dishes are harmoniously paired with the whisky. The mushroom cassolette served in a small pan is well flavored and generous in terms of the portion. Surprise, surprise: whisky brings out its flavors in an interesting way. The paté de foie and fig jam are served with grilled bread. The aged beef, 300 grams broiled over the fire, is of remarkable quality, tender and tasty, cooked just as requested. Their star dessert, the crembo bomb, recommended by the waiter, is magnificently presented, colorful, and attractive. It has a beautiful combination of volumes, flavors, textures and temperatures, ranging from chocolate to red fruit. This is a lovely place for whisky connoisseurs (and other people), the meat is probably among the best in Tel-Aviv, and the mood is friendly and warm.
Cafe Europa, located on a terrace protected by an enormous tree, is one of those hip, popular spots in Tel-Aviv. The counter sets off an open kitchen, making it easy to chat with the cooks, and creating a friendly atmosphere.
Here, the barman runs the show, concocting a wide choice of cocktails, more typical of a bar than a restaurant.
The starters are all very appealing including the grilled asparagus with poached egg, the artichoke carpaccio with parmesan shavings, the sashimi salad, the tuna tartar, and the signature starter: nicoise bruschetta with barely seared tuna, which is so good we order a second one! The fish is cooked immediately as we watch.
For dessert, it’s a tie between the excellent crème brûlée and the old-fashioned hot and crispy churros served with pots of speculos cream and Nutella. It leaves us licking our fingers!
This is a very good restaurant indeed serving an extremely pleasurable meal from start to finish. You feel the influence of the obviously talented chef who knows how to surprise with a new slant on traditional dishes and reinvented forgotten recipes.
Ca phe Hanoi is the twin of a very hip Parisian restaurant. From the spectacular red entrance door to the fun one-way mirrors in the restrooms, the ambiance is distinctively Asian.
The atmosphere is joyous with waiters rushing about in flowered aprons and the star barmen expertly concocting delicious cocktails.
The sashimi fish, nearly a ritual dish in Israel, is quite successful, with its black quinoa and yuzu aioli.
The steamed fish in Banana Leaf is very original and both tasty and attractive.
The dessert comes to us straight from China: Long Baysoup, with aromas of jasmine, green tea and ginger, is very fresh, light and excellent.
We’re won over by the young ambiance, the omnipresent music and beautiful people everywhere. The concept, a hit in Paris, seems to work in Tel-Aviv as well.
We would have appreciated a little more attentive service, even if it seems to be part of the experience, and the wine list was a bit short.
In the heart of Tel-Aviv, ARIA is recommended for those looking to revel in both gastronomic pleasures and great ambiance. The place lives up to its promise: the music is excellent and the mood is typically Tel Aviv, joyful and relaxed. We were slightly overwhelmed by the very dense wine list, and so we choose from the magnificent cocktail menu. The meal highlights the chef’s excellent control of sauces: the very successful, unctuous cream of corn, which turns simple asparagus into a delicious starter, a butter soy sauce, with a delicate thyme lemony flavor to accompany the meager sea bass, and the culmination of the meal, a red plum soup. A genuinely fine dessert, it involves a lot of different techniques including a perfect almond mousse with a skillfully executed white chocolate powder. The overall result is harmonious, light and refreshing.
Beit Romano is another establishment created by Eyal Shani, the genius of the Israeli culinary scene. Like all of his “babies”, this one is atypical in terms of its environment-one floor of an old building on a Tel Aviv shopping street, its menu, which is fairly limited including simple dishes highlighting the quality of the products, including what are known as the best fries in Tel-Aviv, and in terms of the trendy, relaxed, bohemian vibe.
The Master knows how to please and to keep people coming back, creating a genuine community of afficionados. For Romano, like for his other creations, the wager is won: the lines are as long as ever and you’ll be delighted by your experience when you know what to expect.
Eyal SHANI has got the award of the best entrepreneur and culinary trendsetter of the year 2018.
Zuni, a cross between an American diner and a French brasserie, is an inviting place: the light is pleasant, the decoration tasteful, and the vibe is at once calm and lively. Visibly it draws lots of regulars. The menu is interesting with a wide variety of well thought out dishes. The generous, carefully prepared serving of smoked salmon is inspired from gravelax and is served on carvi bread, the Caesar salad with crispy croutons is rich (perhaps overly so) in sauce and parmesan, and the excellent quality sea bass is well cooked and tender, and served with a simple side of spinach in goat’s milk yogurt. The lemon tart is as good as it sounds, with an excellent sweet/tartness balance. However the chocolate tart with salted caramel presented the same way and on the same pie crust, is made with very creamy ganache, good quality chocolate but too much salt and sugar. This is a pleasant brasserie with attentive, efficient service.
The spirit of Buba is unusually friendly with specialties that are easy to share. The wine list is not exciting but a shot is served on the house and tea and infusions of fresh herbs and spices are served in pretty tea pots. The menu showcases the sea with a few original dishes such as the polenta or shrimp burger created by the chef, Carlos. The dishes are tastefully presented with harmonious colors and flavors. The shrimp are exceptional both in terms of quality and flavor. Some combinations are surprising such as grated cheese with shellfish, but it works astonishingly well. The two owners, a pair of night birds, share the same passion for music and gastronomy. They have created a bistro-bar combining quality cuisine and a warm ambiance. Buba is a real success and ideal for a festive, tasty meal.
Reported "closed" since the passage of our investigators.
It is safer to reserve your table at Social Club, unless you don’t mind waiting a long time at the bar of this always busy restaurant. In nice weather, go for a table on the very pleasant terrace. The staff is friendly and efficient and we appreciated being able to taste the wines before ordering them. The starters are served very quickly. They are fresh, prettily presented, and made with seasonal products. Starters include tuna tartar, salmon salad, and fish carpaccio: classic and efficient. The dishes take longer and when they finally appear are colorful and attractively presented. The grilled salmon, filet of white fish, and beef rib are elegantly dressed, and served with seasonal vegetables and very balanced sauces including a sweet soy sauce, a sage butter, or simple drizzle of olive oil. The desserts are also attractively presented with well-thought out combinations: a dark chocolate dome with a fondant center and a sheet of nougatine, cassolette of sautéed apples served crumble style with caramel and mascarpone. The Social Club is the right place for you if you like trendy places with somewhat of a NY vibe and if you are ready to spend the money.
David and Yossef, the nice guy-bad boys of this establishment, clearly have fun creating enjoyable dishes focused on good quality, local products. To appreciate both the food and the ambiance, sit at the bar and watch David conducting the open kitchen. We like both the traditional and original cocktails which go perfectly with the small starters. The skillfully prepared dishes are simple, tasty and satisfying. The menu also offers a few trendy street food options, served as one would expect: the lamb shawarma in pita bread, fresh and a great pleasure to bite into, is served in paper! The good quality ingredients, hip neighborhood, and trendy atmosphere, half-way between a bar and a restaurant, make for a very enjoyable, fun meal.
At Yavne 31 you come for the ambiance first and the food second. The setting includes school tables and chairs, large fluorescent neon signs, waiters in Hawaiian shirts, and an open kitchen in which a ballet of four cooks is presided over the Chef. The service is fast with a canteen atmosphere (glasses are set on the table in stacks). The products are extremely fresh and presented simply: white fish sashimi or small grilled fish on crisp vegetables. The giant pasta, a sort of immense lasagna folded into eight sections like a dinner napkin, is sprinkled with olive oil and parmesan. It is perfectly al dente, simple and does the job admirably. The unique dessert is an enormous grilled marshmallow on a crème anglaise: unexpected, deliciously regressive and absolutely to be shared.
This is the perfect place to soak up some Tel-Aviv atmosphere. Young and trendy, Yavne 31 is in the spirit of restaurants flourishing along Rothschild. You can eat simply and well here, without breaking the bank.
Roughly translated as “The Beer Fountain”, this Haifa establishment is a clear case of a place with a rather unrevealing name. Yes, there’s beer here, and lots of it (about 30 beer taps), there’s Vodka and there’s a great selection of whisky and Cognac. But this is no ordinary port side drinking hole, but rather a restaurant that serves as a living relic to simpler, less apologetic times. Staple dishes here include “Kostiza” – A fat-rich chunk of smoked pork ribs meat, homemade smoked Pastrami, Romanian garlic-heavy kebab, Kreplach stuffed with potatoes or meat and served under a small mountain of fried onions. There are also a few legendary salads – eggplants, taramosalata (known here as “Ikra”), chopped liver and house pickles. As you would expect from a place first opened in 1950, the walls serve as a living museum, the service tends to be somewhat formal (yet swift) and the atmosphere unique. No visit to Haifa can be considered complete without a meal here, just keep in mind that after a hefty serving of Kostiza and a couple of beers, you’ll probably prefer a long nap over a hike to the Bahai Gardens.
With its street art style wall murals, warm lighting, and excellent music, including a DJ on certain evenings, the style here is distinctly arty, hipster cool. The manager readily takes a moment to dance with the DJ, and then gets back to the staff to make sure the service is on schedule, illustrating that professionalism and fun go together. The menu is in the spirit of trendy street food with for example a ceviche served on paper. The flavor is sophisticated and suave. Here the food is a bit “homestyle”, with an excellent tomato sauce, thin crispy fries and simple presentation.
A cross between a local bar and a restaurant, Casino San Remo is very pleasant with extremely friendly service, that is both fun, enthusiastic and very professional.
There’s a bit of everything and in every style in this artfully staged decorative jumble including paintings, photographs, masks, unmatched vintage furniture, and all types of lamps and chandeliers. The vibe is friendly and festive and as is often the case in Tel-Aviv, the music goes full blast from ten onwards. The menu is strictly vegan with some really surprising, excellent dishes such as the very spicy tofu vegan shawarma. The dumplings with their studied aesthetic are created to conquer and the result is very positive: the texture of the dough is excellent, perfectly cooked and just the right temperature with a complex four mushroom stuffing. There are a few less subtly flavored but generously spicy comfort dishes such as the rice pilaf. And it’s very hard to believe that the ultra-creamy, moist and delicate malabi with its rose sauce, and middle-eastern flavor is made without butter or milk! The cuisine, like the charming décor, overflows with ideas and results in some very good dishes. We would appreciate slightly more attentive service.
Ramesses is a clear example of a culinary melting pot combining Mediterranean, Greek and sometimes Indian influences. The Chef’s concoctions are very personal with an extremely generous use of combinations of spices. The dishes are simple but thoughtful, and made with fresh, seasonal, local products. The seasonings give them character. The service should be improved to be worthy of the place.
Salva Vida, affiliated with a seaside hotel, is typical of many beachside establishments in that the decoration is not especially original. We are pleasantly greeted and the service is friendly with a real effort to explain the menu. The cocktails are good and original (mojito with anise) while the wine by the glass is very average, however there seems to be a lovely collection of spirits for a before or after-dinner drink. The tuna sashimi with figs is elegantly presented, although we would have liked a bit more figs! The Mac Crab Cheese is original, and recalls the American roots of the Chef: it is a lot to eat, rich in bread crumbs, with tasty large chunks of blue crab. The Banana Bread perdu is interesting and well prepared. It finishes off a simple, fairly classic meal, apart from the Mac Cheese with crab. The products are excellent quality, and we’re sure that the Chef will know how to surprise us with new, original creations.
Located along one of the big boulevards of Tel Aviv, Shila welcomes customers on the sidewalk but the place is very well organized and friendly. We like the excellent selection of French wines and the delicious cocktails. Here, offerings range from extreme simplicity such as the oysters from Oleron, a marvelous surprise that we savor with a bit of lemon and a glass of Chablis, to harmonious, attractively presented dishes such as the tastily seasoned, lovely to look at cristal shrimp carpaccio, and finally spectacular dishes such as the lobster, served with Saint-Jacques, shrimps, crab meat, and gnocchi. It is excellent but quite a lot to eat. After this gargantuan dish, we still very much enjoy the dessert: a truly delicious fig tart with coconut ice cream. Its subtle flavor is enhanced by an infusion of mint-citronella and ginger. The products are magnificent and irreproachably fresh. The chef excels in highlighting ingredients without overdressing or multiplying them. When you have high quality, it is best not to overdo it, as demonstrated by the simple, but highly effective dessert.