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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 ;) !
The “sea” focused menu features a few ambitious, original sounding dishes promising an interesting tasting experience. The sautéed sea scallops are perfectly cooked and served with a delicious risotto. The surf and turf combination of sautéed calamari with lamb is surprising but works marvelously: the mirepoix, gremolata sauce, tangy goat’s milk yogurt, and lemon make a perfectly seasoned sauce for a well balanced, subtly flavored and tastefully presented dish. The salmon is perfectly cooked and generous, while the meager is served on a lovely fish soup rich in calamari and shrimp with a few crunchy glassworts. For dessert we tried the original white chocolate fondant made with just the right amount of cinnamon and served with cardamom ice cream: the result is a very successful marriage of spicy, subtle flavors.
The service is pleasant and efficient, while the atmosphere is friendly and enjoyable. However, the high quality of the dishes merits a slightly more sophisticated setting, unless the idea is to deliberately create a seaside guesthouse vibe.
CASSIS does not need to make decorative efforts given the attractiveness of its natural setting: on the sand, opposite the beach, far from the frenzy of Tel-Aviv, a few arches carved in stone, enough to create a simple, peaceful environment. The menu, as one would expect, mainly focuses on products from the sea: filet or whole fish, raw in ceviche or sashimi, or cooked, seafood, with a few beachfront classics such as hamburgers or salads. The very fresh nicoise salad adds a new twist on the traditional recipe with raw tuna, cold sautéed potatoes and excellent vinaigrette. The lentil salad is nearly refreshing, with its still firm lentils, herbs and goat milk yogurt which cuts the acidity of the preserved lemon. The Wild sea bass filet is presented on an opulent garlic cream which makes it a rustic dish, lightened by excellent perfectly cooked seasonal vegetables. You feel good here, whether for lunch, taking advantage of the magnificent beach, or for a romantic dinner sitting opposite a sumptuous sunset.
The large beautiful dining room of Deca is reached after crossing a small alleyway and going through a heavy, anonymous doorway. We are warmly welcomed by sincerely friendly staff. The service is efficient and very professional. The fish dishes are available as “intermediate dishes” or as mains. Raw fish dishes are refreshing and perfectly seasoned with salt flower, fragrant olive oil, and fresh chives. The cooked fish dishes are tender with crispy skin and served with fresh pasta, purée, gratin or vegetables. Fish lovers will indulge in the “double celebration”, a parillada of fish (sea bass, salmon and tuna) for two people served with a generous portion of vegetables. Or try the gnocchi with garlic oil or cheese ravioli with sweet potato cream. But don’t miss the original “meringue garden”, a nougat made from meringue and walnut, served with a passion fruit and mango coulis. In addition to the main room, the restaurant has two private levels, each of which hosts an enormous dining table able to seat up to thirty people for private events.
Kalamata is a little bit of Greece located in the upper section of old Yaffo. With its terrace overlooking Kedumim, and its tavern-style first floor with a view over the Mediterranean, you quickly forget that you are in Israel. From the mythological paintings on the walls to the flowers in the ouzo bottles, the setting transports you far away to a small timeless island in the Cyclades. The cuisine and the quality of the food are resolutely Greek. The zucchini salad is served on yogurt along with roasted tomatoes for a pleasing contrast in temperatures and textures. The fish kebab has a flavorful seasoning with a generous dose of lemon. The Spanakopita, an open filo dough pocket filled with Spinach and feta is attractively presented and tailored to Israeli tastes with an egg and pureed tomato. Kalamata offers skillfully prepared distinctively seasoned classic dishes, along with subtle well-balanced flavors for a little bit of Greece in your plate!
Kitchen Market is superbly located above the Farmers Market, with a very pretty view of the port. The vibe is relaxed, slightly noisy, and friendly, something between a busy brasserie and a market restaurant. As expected, the dishes are made with excellent quality products, and the chef has obviously put a lot of thought into the choice of original, tasty dishes. The sable Breton is a delicious, light starter, combining beet and blueberry for sweetness, strongly flavored Roquefort for personality, and unctuous crème fraiche that both brings it all together and gives it body. The salmon tartar is Asian style, with a nice dose of togarshi and puffed rice. The composition is excellent and we liked the uncommon crunch. The sea bass is served with a very original hazelnut tehina which harmoniously combines with the spicy fish glaze. And the Kitchen Market version of lasagna is stuffed with Jerusalem artichokes and chestnuts, attractively but simply presented with a few crispy, deliciously fragrant fried basil leaves. The desserts have not been forgotten and you will have a hard time choosing between the comforting chocolate brownie with a wonderful walnut ice cream, and a crémeux au chocolat, or the exceptionally refreshing strawberry dessert : an incredible combination of crunchy crust, fig sabayon, mascarpone cream, and lemon jelly. The combinations are original while the presentations are graphic, without being ultra-sophisticated or eye-catching. It is clear that a great deal of effort has gone into achieving such lovely balance.
Located in the heart of the Yaffo bustling Yaffo flea market, Onza is ideally situated in a pedestrian street. The place is attractive with a pleasant vibe, good music and friendly service. Here, a simple tomato salad is taken to a another level with feta, chili, pecan nuts and grenadine syrup. The Su Borek is very fresh, the texture of the dough is perfect, and the spinach, kashkaval and herbs make it a great dish, that you are likely to find in the streets of Istambul. The tasty Balik fish balls (Kufte) are served on a bed of chopped tomato, with yogurt and tehina and a handful of crisp fresh herbs. The contrasting textures are interesting along with the mildness of the yogurt that balances the acidity of the tomatoes and lovely coriander flavor. Eremgii and Corn is a wonderful interpretation of polenta : the polenta is enriched with a handful of mushrooms (Eringii is a variety of pleurotes, portobello…), bokchoy cabbage, and parmesan shavings. The dish is irresistable with the woodsy flavor provided by the mushrooms, the mildness of the cornmeal, and the crunchy cabbage. For dessert, you will certainly have a hard time choosing between Sutlach, a rice pudding with a subtle halva crumble and comforting slices of caramelized banana, and the traditional knaffe, skillfully made with lovely rose water flavors, the discreet acidity of the cheese, the crispy kaddaif and the crunchy pistachios. Come here on a Friday if you want to experience Onza at its best, towards the busy end of the week period in Yaffo, with its frenetic vibe.
The cuisine is visible as soon as you enter this beautiful restaurant with a pleasant covered terrace in winter. It is difficult to say why this place has such incredible atmosphere but it does. Every aspect of the decoration is simple, yet the attention to each detail and especially to the lighting is exceptional. The service is attentive; the wine menu is well designed andwell managed by the waitress. The chef’s signature starter, Sea fish tartar in avocado, is lovely to look at with thin slices of avocado enclosing a perfectly seasoned tartar topped with a few grilled almonds. It is accompanied by an astonishing, refreshing, and very good aioli with mint and beet cream providing depth along with a slightly sweet, earthy flavor. The octopus and calamari which look deceptively simple are very accurately cooked and seasoned with green chili that is strongly flavored without being overpowering. The creamy goat milk yogurt enhances the hot calamari served with a small aromatic herb salad and lima beans. The grouper and lobster ravioli is very generous. And for meat lovers, the Sirloin with gnocchis is made with powerfully flavored, probably aged meat, well-cooked shitake, a wine sauce that highlights the tannin without any bitterness, very delicate gnocchis and crunchy raw corn. The textures and flavors in this dish all work well together. Shila is a beautiful restaurant serving fine, inspired cuisine without any arrogance and lots of generosity.
SALVA VIDA offers creative mediteranean cuisine with an oriental influence, served on a terrace facing the sea. The menu features a balanced choice of fish, seafood, vegetables and meat dishes, efficiently presented and described by your waiter. Try the original beef tenderloin and its coffee marinade or a T bone lamb with homemade labane and pistachios. The delicious salmon sashimi is perfectly cut and artistically presented with thin slivers of cucumber and a lovely horseradish cream or an accurately cooked drum fish, crispy outside and tender inside, with a ginger pea sauce for an exotic touch. Try the Pici pasta, an authentic dish which will make you feel as if you are eating in a family run bistrot in Tuscany: long bucatini, blended with a lovely assortment of slightly roasted vegetables and large fresh spinach leaves with aglio olio and a large spoonful of fresh labane. The crème brulé is nearly frozen , semifredo style. Not very sweet, in the shape of a calisson, they are two of them served in a pretty plate sprinkled with caramelized pop corn and a few watercress leaves which provide a welcome spicy note. This place is a wonderful discovery where the accent is on high quality products, daring taste combinations and dishes that are both delicious and visually satisfying.
Satya offers everything you need for a great evening from a meal in a pleasant chef’s restaurant to a trendy bar. The setting is elegant but understated. The carefully designed, coherent menu expresses different aspects of the Chef’s personality with on the one hand, a new interpretation of traditional dishes, and on the other, a new perspective on how fish, seafood, and meat can be combined. Hence, you will find land and sea pairings such as risotto with shrimps and bacon or the surf and turf which includes shrimp and beef. The menu also includes a few oriental inspirations such as Aloo Gobi, deliciously fragrant of garam masala, or the mixed seafood dish, which is flavored with ras el hanout. The Caesar salad also has a discreetly Asian touch. The Fish Pesa is a creative twist on a local traditional dish featuring a lovely blend of colors and flavors, and lettuce leave bowls enabling you to swallow in one bite the ingredients composing it. The dish is livened up with red chili pepper balanced by the mildness of creamy hummus and yogurt. The rib steak is scalloped, covered in a creamy pepper sauce and cooked just as we requested. We ended our meal with a very original pavlova designed in vertical layers, instead of overlapping ingredients, and it tastes as lovely as it looks.
In spite of being very large, TOTO is welcoming with its tastefully elegant decor featuring a few works of art on the walls. The service is faultless thanks to the waiters who know the menu perfectly and readily answer any questions. The starters are very fresh such as the calamari salad with chick peas and sweet onions, a lovely colorful composition of flavors and an interesting combination of textures, or the sashimi fish served with a crisp herb salad, yogurt and fragrant olive oil. The cheese tortellini and salted butter are made with delicate fresh pasta, while the filet of sea bass with oyster mushrooms and porcini served with a creamy white vermouth sauce is a good comforting dish. The renowned TOTO millefeuille lives up to its reputation and is impossible to resist: the pastry is incredible, with an airy mascarpone cream and a caramel sauce.
TOURO is located in a magical spot with a magnificent panorama on the walls of the old city and the Gehinom valley which it overlooks. Getting there is an easy short walk up and the reward is a gourmet experience in a warm, rustic environment. The menu is a good balance between meat and fish dishes, inspired from local traditions and much further afield (their Asian salad is very good with just the right amount of mint, sesame and soy). The meat is excellent quality whether prepared in a simple carpaccio or a grilled steak. The vegetables are cooked just right, never overcooked, still a touch crisp, and sometimes slightly caramelized. Don't hesitate to end the meal on a sweet note. Chocolate reigns fairly successfully on the short dessert menu.
Located along the sea in front of the walls surrounding Saint Jean d’Acre which isolates it from the sea right nearby, Uri Buri is simply furnished with high ceilings and arched windows which give it character and make it very pleasant. Here they stand by their decision to only offer local wines including an interesting selection of small vineyards, as well as spirits and beers from Israel. The chef stays clear of overly complicated techniques and prefers to focus on the best way to enhance the intrinsic qualities of the ingredients. We begin with tasty, extremely fresh salmon sashimi accompanied by a delicious wasabi sorbet. The tuna is cooked pink served with yogurt seasoned with chilli and herbs. The marinated scombrias (a variety of mackerel) have advantageously replaced the anchovies, well served by an exceptional olive oil. The Barramundi, a local delicately flavored fish is accompanied by cauliflower purée, which goes perfectly with the fish. The Saint Jacques scallops with ginger and seaweed are very good. Finally, we devour the very personal version of knafeh, which blends creamy cheese, pistachios, semolina cake, served hot, with the right amount of sugar, along with rose and cardoman sorbets. Chef URI JEREMIAS expresses a genuine philosophy in his cuisine, based on quality, seasonal ingredients and local products.
Yafo-Tel Aviv is a popular and renowned culinary establishment in the city of Tel Aviv, overseen by the highly acclaimed Master Chef Haim Cohen, known by any food lover in Israel. The restaurant’s design reflects the menu and general line – on the one hand, a rough, urban up-to-date vibe; and on the other, nostalgic elements reminiscent of good old Tel Aviv. In addition, a big stone oven stands out at the center of the restaurant, indicating the culinary experience that awaits the diner. Indeed, it is a holistic experience featuring excellent service, an exceptional wine menu and dishes influenced by different phases of Cohen’s life – like his mother’s Middle Eastern kitchen, or his studies in France – made with fresh local ingredients. Kick off your meal with a hot focaccia fragrant of rosemary and glazed with olive oil, served with Har Bracha tahini. For a starter, order the Shoshbrak filled with labaneh cheese and hot yogurt sauce, with fresh hyssop Zaatar on the top; or ask for the nostalgic herring, served with sweet and soft challah bread, sour cream, tomatoes and green onions. For the main course, share the famous gnocchi with spinach and Hameiri cheese, or order one of the fish dishes, like the Labrax fillet, which is served with tomato sauce, vegetables and potato cream. Finish with something from the spectacular dessert menu offering the likes of vanilla and pear profiteroles in a variety of flavors and textures, Kanafeh for two and Pink Ballerina – raspberry crémeux, raspberry jelly, raspberry Chantilly and red fruits.
Award 2020 for the pastry chef (Shahar Peleg) of the year
The restaurant has preserved its original setting including lots of vintage objects and a slightly dated country inn feel. The many pretty objects and musical instruments recall a bohemian vibe from the past. The service is pleasant but decidedly informal. As the restaurant fills up with tourists, they are showered with attention. The menu reflects the life experience, engagement and personality of Moshe Basson, one of Israel’s legendary chefs, and the country’s only slow food chef, who picks her own herbs and spices from the surrounding area and is a walking encyclopedia of the region’s cuisine. He offers three tasting menus. Try the Ridgeley, a local herb close to chard, with a slightly gelatinous, delicious texture or the famous Maklouba of Eucalyptus, a classic Palestinian dish served in a mini-cassolette, with a ritual consisting of making a wish before tasting the dish. The lamb cocotte, an earthy dish served with crusty pita dough, cut as it is served, reveals a tasty, melt-in-your mouth preparation, with potatoes, okra, and delicious meat. We would like Chef Basson, who has inspired so many Israeli chefs, to offer some new creations ; perhaps the service could be slightly more structured and the design updated. It would be lovely to once again experience the Eucalyptus that first enchanted the Israeli culinary scene.
Manta Ray is ideally situated with a panoramic view of the sea that invites you to try the Mediterranean style cuisine with Middle Eastern influences. Starters include varied mezze such as fried goat cheese and beets, shrimps and spinach salad, or tzatziki. These small, simple and very fresh dishes are ideal for sharing or multiple orders. The menu mainly focuses on fish and seafood. Grouper, sea bass or tuna are served with gnocchi, lentils or purée. The filet of sea bream comes with strongly flavored red rice the flavor of which is softened by pineapple. The sea scallops and shrimp go very well with kale and asparagus, while the lovely apple sauce and iodine flavored bottarga crumble liven up this attractive dish. For dessert, we recommend the refreshing tropical combo, a vanilla parfait with tasty passion fruit, mango, and coconut flavors, or for chocolate lovers, the chocolate mousse scoops, and their delicious tangerine sauce. The chocolate citrus blend works very well.
Mashya welcomes his guests warmly, with the promise of a culinary voyage to discover modern Moroccan-inspired cuisine. The flavors, spices, condiments, and herbs are all perfectly balanced to showcase the products. The cuisine is extremely subtle with just the right amount of curcuma to enhance a lovely plate of shrimp and calamari, a drop of honey to soften the flavor of the surprisingly suave cooked kohlrabi, a pinch of paprika to liven up the oriental style white seabream, or delicate slices of pineapple hidden under an incredible arugula salad presented to look like a circle of grass. And what can we say about the desserts? Extremely creative and perfectly designed, they are the centerpiece of the meal including the moist, flavorful sponge cake made from olive oil, or the delicious pumpkin dessert with its delicate transparent ribbons of confit pumpkin. The original cocktails are made from sage, thyme, curcuma or tamarind syrups while the wine list has clearly been carefully selected. Mashya offers a lovely gastronomic experience guided by the “Master of Spices”, a warm atmosphere and excellent, attentive service.
Its location in the superb Ticho House, a museum, gives Anna a very special atmosphere. The restaurant itself is immense, and when you go inside, you are overwhelmed by the delicious smells from the kitchen and impressed by the superb terrace. The menu is interesting, Italian inspired, and based on milk and fish products. Here they take pride in using only excellent quality products, which is reflected in the taste of the dishes. The focaccia is served with a tomato mousse, like a soup, in a soup plate, with a lovely chunk of goat cheese and a strong fried green pepper which gives the whole thing a delicious spicy flavor. The Straciatella Buffalo is a visually very beautiful dish, presented like a colorful garden floating in an abundant white soup the flavor of which is marked by crème fraiche that slightly masks that of the quarters of roasted peach, marinated onions, and slice of mozzarella with a few drops of olive oil. The Burro di Limoni, a delicious filet of perfectly cooked sea bass, with crispy skin outside and tender flesh inside, is served with tagliatelle and sage lemon butter for a very pronounced tart flavor. And to stay in Italy try the classic Tiramisu made according to the rules, it won’t disappoint you.
Located at the heart of Talpiot Market, Talpiot restaurant takes you to a culinary market tour without the need of getting up from your chair. The eclectic design with non-unified antique furniture, colorful floor and fresh flowers on every table altogether give the sense of nostalgic and authentic atmosphere. Sit down in front of the bustling stands, let the scents of the market fill your head, order a glass of wine and let the waitress lead you through a menu that changes every two weeks according to seasonal ingredients. From this point on, sit back in the chair and enjoy fresh fish, vegetables that come straight from the market stalls with right treatment given by the chef that uses just slight smart touches to upgrade the fine ingredients. Start with a light pickled fishserved with greens, vegetables and pickled lemon and share the “must have” dish according the waitress: Kababuri ("Buri-Kebabs”), made from mullet fish. Continue with fish fillet on top of beet cream or even treat yourself with a lobster or oysters. Don’t forget to ask for the Greek biscuit cake!
On the top floor of the Carlton, the Blue Sky restaurant has an incredible view of the sea and the city to match the exceptional cuisine. In this modern yet warm setting, Meir Adoni one of the best chefs in Israel offers a menu showcasing Israeli and Mediterranean flavors (in the spirit of his previous restaurants Catit and Mizlala). In this Kosher restaurant, the menu is exclusively devoted to fish with options such as Andalusian tuna, grilled seabass or grouper fillet, along with vegetarian choices. The dishes are perfectly cooked and each one is a perfect combination of flavors and textures that highlight the delicacy of the fish. The varied, light desserts are outstanding. Another strength among the restaurants many assets is its diverse wine menu featuring an excellent selection of both Israeli and foreign wines. The service is flawless, from the manner in which we are greeted to how the dishes are explained. The staff is attentive without being invasive, friendly, and efficient. And to finish an exceptional evening, take in the breathtaking views from the terrace. Our parting impression is that we have been granted a unique, rare experience, one that deserves to be praised.
Award 2020 for the best service of the year
The proximity to the beach, the young, trendy vibe, the loud music, and cocktail menu makes this place feel more like a bar than a restaurant. It is an inviting place to relax after work with a menu featuring classical dishes such as roasted artichokes and beets with parmesan polenta, fried cauliflower, and a perfectly cut, multiple textured distinctly flavored tataki of tuna with tomato confit and pecans. The ideal spot for a lively evening with friends.
The warm welcome and attractive decor of Idi Dagim makes you forget the industrial environment near the port. Everything here recalls the sea including the walls covered with rudders, propellors, boat models, and storm lamps, among other things. And as you would expect fish and seafood dominate the menu. The dishes are simply prepared highlighting the exceptional freshness of the ingredients. The menu includes fried calamari, shrimps with garlic butter, a red drum filet with olive oil and vegetables, tartar, carpaccio, ceviche, mussels, Saint Jacques scallops, oysters and lobsters, along with paella and a few other choices. Idi Dagim has been around for 20 years and it was one of the first restaurants to service premium quality faultless seafood. The food at this institution is still consistently fresh.
The highlight of this Mediterranean restaurant is the huge wood stove that turns all fish, sea food and vegetable dishes into a wonderful culinary experience with a tantalizing smoky aroma. Both the design and the overall atmosphere will give you the feeling of open space, even if you sit inside the restaurant. The staff is very nice and welcoming, and if you sit on the bar there is a good chance that the chef will allow you to pick your own fish! The smoked trout is a great option for a start with fresh cream, fennel salad, mint and green apple. From the vegetable section in the menu go for the Freekeh Mujaddara with black lentil, brown onion, sour cream and crushed tomato or have the green beans with herbs and roasted almonds. For the main dish ask for the roasted trout with burnt herbs, which is sliced into two and placed for roasting on the wood stove with sage leaves, green onions, cherry tomatoes, potatoes and hot green pepper, or have the roasted octopus with fried zucchini tzatziki and crushed tomato. Complete your adventure with the dreamy roasted marshmallow on lemon cream and white chocolate with crispy pastry!
Using only local, seasonal ingredients, Igra Rama offers an up-to-date, refreshing and interesting Israeli culinary experience in Tel Aviv. Located in the center of the restaurant, the open Kitchen allows a glimpse into the magic performed inside. The menu is divided into “earth”, “sea” and “soul” with a variety of dishes based on fresh vegetables, fish and seafood. Start with an Israeli glass of wine and choose at least two small dishes "from the soul” to open your appetite. For example, burnt eggplant with tahini to dip with crispy Jerusalem bagel – so simple, yet so good! Continue with one of the classic lunch dishes that every Israeli child cannot live without – PTITIM. The clever chef has taken this “simple” dish and turned it into a personal masterpiece, cooked with white wine and sage, squash baladi and pecorino. "From the sea", go for the mullet cutlet with asparagus, chard with lemon butter – harmonious flavors that you can enjoy more with dipping the leftovers of the bagel. If it has been a good day for the fishermen, go for shrimps or blue crabs. For dessert, treat yourself with Igra Rama’s interpretation of the traditional Egyptian sweet cake – Basbousa, made from cooked semolina, with a generous amount of yoghurt and orange syrup.
Award 2020 for the best local cuisine
Sahki Sahki has not yet decided where it stands: a festive late-night bar where alcohol flows abundantly and the dishes are designed to satisfy the hunger of partiers, or a solid bistro with an original menu able to challenge local cuisine. The Cordo white fish is a pleasant starter with meaty, very fresh fish, served in a small portion in a shallow bowl with tomato water, and sprinkled with tomato powder and strong chili. It is one of the best dishes of this kind in the city. The roasted Shabout fish with its horseradish yogurt, cooked grapes, and orange sauce is a lovely idea although it is a bit too tart. The tortellini stuffed with spinach and snow peas is a genuinely skilled performance, the best dish in the meal and the best tortellini we’ve had in recent years. The tastes are balanced, with the delicate flavor of the white wine harmoniously blending with the vegetables and sage broth. It is tender and tasty. Tchernikovsky has definitely revived, and Sahki Sahki is contributing to this with its lively nightlife. We hope that Sahki Sahki maintains the quality of its very good dishes and increases the size of the portions.
Smadar is unique in that it is both a restaurant and a very popular movie house. Warm, welcoming and charming, it is perfect for a romantic dinner. The concise menu is divided into primi piatti and secondi piatti. While Smadar claims to be Italian there are also local influences such as the panzanella salad withs labane, or the sea fish salad sprinkled with sumac, for a lovely tart flavor. Here you won’t find any pizza or meat dishes. Choices include fish, vegetables, pasta and risotto, all Italian style or with an Israeli touch such as arais stuffed with mullet served with a simple, perfectly seasoned salad. The inevitable tiramisu is done well, and is especially light, and not overly sweet. Its high quality is a good indicator of the quality of the restaurant.
Most people come to PESCADO because someone has recommended this restaurant renowned for the freshness of its fish. Nothing distinguishes it from the places nearby, lined up along the sea. The covered, air-conditioned terrace precedes a large dining room. The menu naturally showcases fish, the availability of which depends on the catch of the day. You can choose between vegetarian or fish starters. We had the tasty Monjack cubes, a starter with local flavors composed of tehina sweetened with a drop of honey, grilled fish cubes, fried, minced onions, small crispy croutons, a few spinach leaves and hyssop. In this seemingly simple starter, each element has its own function: tender, creamy, mild, and crispy. The combination is delicious. For a main, it is difficult to choose between the whole grilled fish (a whole sea bass) or the filet (sea bream, wolf, salmon). The portions are quite generous. We had the sea bass filet with parsley pesto, large enough for two. The fish is grilled a la plancha, very fresh and tender, and the pesto parsley brings out the flavor. It is a very simply presented, served without any frills, and just a few rounds of grilled onion and a handful of cherry tomatoes. For dessert, indulge in the Valrhona chocolate cream with its creamy scoop of chocolate ice cream, or the delicate rose flavored, mildly sweet Malabi, for a light finish to a good meal.