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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 Anna Ticho museum which houses this restaurant is a magnificently restored 19th century house with large archways, tiled floors dating from the period, a ravishing terrace which opens onto a garden, and lots of light. The ingredients are very fresh and the combinations are harmonious: blue cheese and honey, sage and hazelnut butter with a touch of truffle oil, a creamy risotto paired with a delicate beet purée and enriched with very delicate slices of raw green beans. The contrasts are clever: a hot/cold contrast to enhance a fish filet, creamy/crispy textures to keep things exciting. The desserts are simply presented and tasty but we would have liked something a bit more visually exciting. Anna is full of charm and light, with very attentive staff and excellent quality products.
If you plan on eating inside, take note that seating is not available for parties of more than four. Seating is at high tables or around the bar. The simple, pleasant atmosphere feels like your local neighborhood Italian restaurant. The service is fast and attentive and the wine menu includes a selection of aperitifs and wine by the glass, bottle or carafe.
Here the idea is to choose several small sharing dishes (portions are small), Spanish tapas style.
The ingredients are ultra-fresh, and most of the dishes are prepared as you watch, such as the asparagus grilled on the plancha with an emulsion of truffle cream and oil and generously sprinkled with parmesan shavings.
The seasonings are just right, sometimes spicy, sometimes mild, or neutral so as not to detract from the inherent flavor of the ingredients. The textures are perfect.
The dishes are authentic and unpretentious with generous portions. All of this makes for a highly enjoyable, uncomplicated meal.
Ha’namal 24 is in the extremely pleasant young, hip port neighborhood undergoing revival. It is located on what resembles a Tuscan piazza in a former storage building. The atmosphere is both authentic and kitsch. The starters are light, the ingredients are very fresh, and the seasonings are tasty. The generous meat dishes will please big eaters. For example the ill-named, brochette of bacon steak, is an impressive layering of tender, rare beef, perfectly seasoned lamb and a thick slice of lard. The dishware is elegant and the dishes are attractively presented.
Here everything from the decor to the wines and emblematic dishes such as onion soup or calamari fettuccini are inspired by France and Italy.
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 recently opened Pankina has quickly made a name for itself through word of mouth thanks to its central location in a calm street, perpendicular to the busy Dizengoff, the friendly, welcoming staff, pleasant setting, family-run vibe, and authentic Italian cuisine. The restaurant does not serve meat (cacherout oblige ), but a huge choice of Italian specialties including salads, fish, pasta, and risotto. The dishes are attractively presented with skillfully handled vegetables, enticing fish, and tempting mozzarella. Don’t miss the Carbonara di Mare with excellent pasta and a very good carbonara sauce. However, we would have liked a bit more fish. Absolutely go for the tiramisu, more authentic than the chocolate millefeuille, accompanied with a limoncello to conclude this delightful Italian interlude.
The synergy at Repubblica di Ronimotti is very positive with Roni in the kitchen and an efficient, attentive team in the dining room. The chef offers fairly classic cuisine while the team makes you feel at home in this elegant, warm, setting. The wine menu is well designed and the advice is helpful: the tasting can begin. The calamari all diavola is tasty, skillfully executed and perfectly cooked. The seasoning is just right. In contrast, the tomatoes and mozzarella with beet is very simple and served only by its freshness . The rib steak is juicy, tender, and cut near the neck, which gives it a slight, very pleasant gelatinous texture. The tiramisu, is traditional, perfectly made and well soaked without being too sweet. Repubblica di Ronimotti is a good Italian restaurant serving authentic Italian cuisine in a pretty setting and pleasant atmosphere.
While Lavan is charming, the menu is very classical. The choice of starters is limited at lunch, so it is better to concentrate on the main dishes, which include well executed classics such as a generous portion of mushroom and Roquefort risotto with large chunks of Roquefort, or the equally generous serving of chestnut and mushroom gnocchi with a surprising licorice tarragon flavor. It’s good Italian comfort food. The cheesecake is the twin of a panna cotta with a creamy, vanilla flavored cheese, while the two chocolate mousse is pleasant if somewhat lacking in contrast: a bit of crunch would have been welcome. This is a traditional trattoria, located in a renowned cultural center, the Jerusalem cinématheque, on the slope of the Gehinom valley, with a very beautiful view.
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 .
ALENA is a brasserie affiliated with the very comfortable, recently re-launched hotel NORMAN, which has clearly maintained its very high standards. It offers efficient, unobtrusive service, a refined setting with a 1920s atmosphere, a superb, elegant terrace, an excellent wine menu featuring wines from all over the world, and a bar which seems able to provide whatever cocktail you happen to be hankering for.
The Chef reinterprets the classics of Israeli cuisine, giving them his own highly personal touch: the grilled cauliflower is a “cauliflower steak”, with a smooth touch thanks to its zucchini cream, while the fish sashimi classics are very original such as the tasty mix of mackerel and kiwi, the tartness of which provides excellent balance.
On a more traditional note, the whole grilled bream is served simply with fennel. It’s flavorful and perfectly executed. A more sophisticated, unexpected combination, the spaghettini with grouper is very good: an excellent fish combined with a lovely mix of vegetables.
Finally, Nemesis, a very chocolatey dessert, is served with a touch of Port which gives it an interesting flavor.
This is a far cry from the exciting, hectic, noisy atmosphere of trendy Tel-Aviv spots. Alena is a calm, refined, comfortable place to enjoy a meal, where everything is harmonious including the décor, the atmosphere, the drinks, and of course the cuisine, which is delicate, carefully thought out, and properly executed to highlight the ingredients.
Maggazzino is a trendy Italian restaurant located in an industrial style, spacious hangar with a charming patio, soft lighting, and music set to a comfortable volume. It also happens to serve very good pizza and pasta, and irresistible desserts. The pizzas are excellent with thin crust, crispy at the edges and soft in the center, and tasty toppings. The risotto is skillfully prepared and very good, with a satisfyingly creamy texture and a touch of lime to liven it up. The pastry are worthy of a good Parisian tea room. The space is vast and the ambiance is pleasant. The only thing missing is a tad more sophistication in terms of presentation to achieve perfection.
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.
If you are Neapolitan pizza purist, this might not be the place for you. But if you are hungry for some really good pizza in Jerusalem, look no further than P², nestled in between the German colony and the city center, in a location making it ideal for concluding (or starting) a tour of Yemin Moshe. Freshness is a core value here, as every pizza and every plate of pasta are made to order – yes, including the actual rolling and cutting of the noodles. The local pizza style is paper thin crust with gentle tomato sauce and an accurate amount of mozzarella. Toppings include usual suspects such as olives, onions or mushrooms alongside Italian artichokes, huge caper berries and a wide range of charcuterie. The pastas come with either tomatoes or crema di funghi, and besides that you can also have what many locals consider the best Panzanella salad in the city – needless to say, all the vegetables are cut to order. The Tiramisu makes for a descent dessert, though the complementary homemade chocolate truffles might suffice. The vibe is very casual and unassuming and service tends to be on the slower side. Luckily the Peroni beer tap and constant supply of Campari & Soda tend to make the waiting time – be it for your food or just for your seat at the bar - into a rather enjoyable experience. As one of the only pizza places in Jerusalem that’s not Kosher, P² are open on Saturday, but closed on Friday (and they also have a kosher branch, called K2, on Azza Street).