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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 gastronomic restaurant of Hotel Dan Tel-Aviv, 99 Hayarkon is small with a few attractively set tables, elegant dishware, a romantic atmosphere, soft lighting and very attentive service. A basket of different kinds of warm, crispy bread is quickly brought to the table, followed by a tuna tataki amuse bouche. The artichoke tortellini are served on a bed of crushed tomato, the stuffing is light and goes well with the rest of the dish including the oregano leaves which add a refreshing flavor. The lamb shishlik (5 pieces) is served simply along with perfectly cooked roasted cauliflower. The strawberry mousse with tapioca is rich and deliciously sweet with several unexpected ingredients. We like this restaurant for its atmosphere recalling another time, excellent service, and short menu featuring classic traditional dishes.
You are warmly welcomed in this hotel restaurant in search of a personality. The light is soft while the overall atmosphere is discreet. The dishes however are very colorful including a cod brochette with wakame seaweed and shimeji mushrooms or the sea bass filet with still crisp vegetables. Meat choices include a slices of roast duck on a sesame dried fruit chutney for a classic sweet and savory combination and a delicious very tender lamb dish combining chops, ribs and shoulder with a tasty, slightly caramelized lentil cassoulet, the texture of which blends harmoniously with tiny cubes of tender carrots. This is a truly attractive, delicious dish with its olive oil tuiles! Nomi has a lot of potential waiting to be developed: a menu offering a wide selection of meat dishes and local, seasonal products, a brigade of efficient waiters, and attractively presented dishes on a selection of dishware. We are hoping that the setting will be modernized to give it a bit more sparkle. We would like to come here both for the good food and also for a distinctive atmosphere along with a modern, more dynamic environment.
The restaurant Herbert Samuel, like the Hotel Carlton hosting it, is decorated with a sea theme including comfortable blue chairs, white horizontal slatted claustras, which set off intimate seating areas, and small touches of wood for a warm touch. The wine cellar is exposed on two wall panels with bottles that seem to be floating on transparent supports. The space, which features an open kitchen, offers a lovely volume. The meal starts with a very interesting creamy cauliflower soup, attractively spotted here and there with drops of olive oil. The beef tenderloin with foie gras is served Rossini style with a beautiful slice of seared foie gras, lovely beet cream and large quarters of organic beets. Crushed pistachios provide some interesting crunch. The dessert, Caribbean nemesis, bursts with ingredients including chocolate, passion fruit coulis, spicy ice cream, and banana caramel. The whole thing works astonishingly well, with the ice cream and coulis ending on a very refreshing note. This is a really excellent place with elegant service and decoration and most of all elegant cuisine.
Centrally located and easy to get to, Ca Phe Hanoi is an elegant, impressive looking establishment that makes a genuinely surprising visual impact.
The menu is varied with lots of attractive options and something for everyone while maintaining the authenticity of its Asian theme. The dishes are skillfully executed in keeping with the style: chicken nems that meet our expectations, a beef Ragout Bao with all the depth of flavor and tenderness that one hopes for from a long simmered meat dish, or Sichuan Nights with just the right dose of spiciness for a Sichuan dish, and a slight touch of Cambodian pepper for a twist on this Chinese recipe.
The setting is elegant and sophisticated without being overdone. Everything has been thoughtfully designed right down to the last detail. The pleasant atmosphere is perfect for a family dinner, work lunch, or dinner with friends, and appeals to a wide public. While it is clear that someone has paid a great deal of attention to the aesthetic, the food is equally up to the mark.
The vibe is warm with a pretty personality, soft lighting and an elegant touch without being uptight, the service is courteous and welcoming. The skilled wine chef takes the time to explain the carefully designed excellent menu of Israeli wines, with lesser known vineyards and some lovely years. Angelica is the flagship of chef Marcus Gershowitz, with a thoughtful menu even if it does include a few American gimmicks. It blends, as is often the case in Israel, Mediterranean inspired cuisine with international trends. The seafood shawarma, black tehina, and radish vinaigrette has extra bite with a tasty homemade harissa, served in a charred onion skin. It is appetizing, very spicy and very refreshing. The beef tartar is made with excellent quality meat, and seasoned with fresh herbs. The charred eggplant gives it a slightly smoky flavor. Completed with a purée of black beans and a purée of Jerusalem artichokes, this starter has lots of personality and is fairly sophisticated. The perfectly cooked filet of beef is accompanied by a gratin dauphinois, while the lamb shoulder is stuffed with sweet potatoes and chard comes with cepe mushroom spaetzle. To end on a sweet note, don’t miss the very original, superbly presented lemon Eskimo, with a very good lemon cream, a tart raspberry coulis, and crumbled meringues.
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.
Kazan is a pretty, elegant brasserie with a warm, welcoming atmosphere. The clear menu focuses on meat, with strong Mediterranean influences. The salmon bruschetta starter is very fresh, with a hint of acidity and small crispy vegetables. The foie gras tarte tatin is sweet and savory, with calvados fragrant of caramel. The sea bass is tender and generous in a creamy white wine and tomato sauce. It is a comforting dish, delicious for dipping. The steak fillet is excellent quality, tender, juicy and tasty, cooked as requested. For dessert, try Tehina Expresso, a coffee based dessert with a delicious tehina ice cream, a transparent tuile with black and golden sesame seeds. It has just the right amount of sugar and is very harmonious. The dishes here feature excellent quality products, and are very accurately prepared and cooked. Kazan is consistently excellent.
Meir Adoni offers a subtle, creative take on Middle Eastern traditional classics. Local flavors are distinctly honored including pistachios, rose water, eggplant, Persian lemon, lemon confit, harissa, Kadaif, and cardamom, among others. The dishes are blunder-free with some truly lovely discoveries including the Marrakech pan, a couscous with confit of duck, or the filet of veal cooked in coffee and cardamom. The fish dishes are also celebrated such as the very successful bass fillet and its black rice and root vegetable ragout with a Jerusalem artichoke cream that brings depth, lightness and a variety of textures. The portions are generous and we appreciate the elegant, unostentatious presentation. This is a high quality gastronomic dining experience in an understated setting with a lively open kitchen.
Jacko’s Street is located along Machane Yehuda, in a setting that is half-loft, half-bistro with a mezzanine; with its golden, ochre shades, contemporary décor and very subdued lighting, this place has style. The wine list is varied and obviously selected by an attentive wine sommelier. The personality of the chef can be felt in the Moroccan and Kurdish influenced Mediterranean cuisine. The eggplant carpaccio was missing the tempura date and the pistachios described on the menu however it was refreshing. The Moroccan cigars are crispy, very hot and generously sized, with a pleasant stuffing made from beef, chicken liver and kidneys, the flavor of which was similar to merguez and very tasty. The wood cooked pargit is ultra-tender and juicy. The Mibrasa aged beef rib is very clearly excellent quality, perfectly cooked and accompanied by delicious preserved garlic. Jacko’s Street is one of the new Chef’s concept places found throughout the Shuk. It is a very well managed restaurant especially in terms of timing, generous portions, and excellent quality meat.
Azura can be found the middle of Machane Yehuda, in a lively courtyard, right next to a café where seniors play backgammon every day. A real neighborhood eatery, Azura is noisy and colorful. You will be simply greeted in a room with tables covered in red and black checked tablecloths, carefully covered in plastic, with an open kitchen separated by the many stovetops on which enormous pots are sitting. This place serves now-legendary Jerusalem style and Iraqi cuisine featuring only home-made stewed dishes. Before tackling the heart of the subject, try the delicious, very creamy, authentic hummus, served with an excellent olive oil. Or have the moussaka, made with chopped herb-seasoned beef and a spicy tomato sauce. Continue with the beef Sofrito, a typical Jerusalem dish, a beef stew with pre-fried potatoes, which maintain their shape while being deliciously tender. And above all, make sure to try the beef tail with peppers and chili . The meat melts in your mouth and the velvety red sauce is fragrant and delicious with superb flavors of cumin, and chili for some real comfort food. Azura, like all of Shuk Machane Yehuda, has been somewhat impacted by the gentrification of the area and the transformation has made it the trendiest spot in Jerusalem. But it remains a genuine institution, which has managed to preserve the essential: authentic, delicious cuisine, served generously in a popular, joyous atmosphere.
Aptly taglined as “Gourmet street food”, Crave is the kind of place you can probably find only in a city like Jerusalem. Religious families with countless children, ultra-orthodox men, hipster students and teenage girls all cram together in the less-then-big space in order to indulge in the unique culinary creations of chef Todd Aarons – sleazy, greasy and absolutely delicious American street food made 100% kosher. Most of the time making a dish kosher requires some form of compromise. Here the comprise goes almost unnoticed, and even the most experienced and pessimistic eaters would have to admit that the food is just, as Americans would. There’s a breakfast burrito and a crispy chicken slider, there’s an amazing Reuben sandwich on toasted rye bread (with a soy substitution for cheese) and classic west coast style fish tacos. There’s bacon (made from lamb) and there’s a chilly dog. There are also real good crispy chicken wings, minus the blue cheese, and even descent French fries. There’s some nice local craft IPA beer to wash it all down and some burbon, Tequila and Gin if you must. And there’s also a nice touch to the service, as crave is the first (and so far also the only) place in Jerusalem to embrace the no-tipping policy that’s becoming more and more popular in America. When you add all these together, the line at the door – almost constantly present – comes as no surprise.
In this secret place, it is better not to ask for a menu-just trust the waiters. Located on south Tel Aviv and not so easy to access this Bukharin restaurant is a family business and the owners take their work very seriously. The menu includes all the traditional dishes such as oshpolov (rice with carrot slices and beef), really good sambusak and lagman soup that will warm your heart on a cold day. From the homemade meat classic dishes, don’t miss the amazing kabab with fresh roughly cut vegetables. At lunch, you will find day workers sitting side by side with hipsters, while in the evening the veteran residents of the old Shapira neighborhood will come for a beer.
Sometimes heaven is a place with nylon maps and impatient waiters.
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.
West Side is affiliated with the Royal Beach Hotel, the pleasant terrace of which is separated from the sea only by the road. The restaurant resembles an airport lounge. It is comfortable and welcoming but without a distinctive personality. The menu is fairly limited. To start we had the goose foie gras. It was a very generous dish and would have been perfect with the sophistication one would expect from such a delicacy however the portion was a bit too large. No matter, the important thing is to be prepared for the feast to follow: the real reason you come here, the dish that absolutely must not be missed, is the 600 gram beef rib, served on an immense metal platter, escorted by a truffle potato purée, green vegetables, potatoes, and both eggplant and garlic sauces. The meat is naturally the star of the show: it is perfectly cooked and salted, juicy, tender, and excellent quality, aged and very skillfully prepared. This is the highpoint of the meal and in fact it is so tasty and so generous you don’t really need a starter or a dessert.
This restaurant is located in the Sarona neighborhood in a cellar which formerly housed secret army bases. Magnificent illuminated glass cases line entire sections of the walls displaying hundreds of precious bottles of whisky from all over the world. The resulting lighting is soft and inviting. The beef carpaccio is a good option to start out the dinner lightly. It is very simple but has a nice crunch from the crushed pistachios, and is served with creamy aioli. Continue with the melt-in-your-mouth artichoke gnocchi served with asparagus are al dente and mushrooms that bring additional texture and character to this comforting dish. The salmon filet is tender, served with charred eggplant and roasted zucchini along with a delicious beet and cashew nut cream that adds a mild touch to this colorful dish. Whisky Bar is definitely worth a visit for whisky lovers or simply those eager to discover a unique place; the menu is limited with lots of French bistro inspired dishes (a plate of charcuterie, liver pate, crispy chicken) that feature whisky as an ingredient such as the aioli and the barbecue sauce, along with very popular local ingredients (sweet potatoes, beets, eggplant, pistachios..).
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.
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.
Harvey’s keeps its promises and lives up to its claim: an American grill in the purest tex-mex tradition, with a short, clear menu. Here you can indulge in chicken wings with a spicy buffalo sauce, for hardy palates, as well as tacos, or the house specialty, smoked meats. And they tell you the smoking time: one hour for sausage and 18 hours for the beef shoulder. The result: tasty homemade sausages, a very well cooked shredded beef shoulder, served by weight. The menu also includes a few specials such as Chimichanga. And of course, delicious crispy fried onion rings, and a full choice of sauces including ketchup, barbecue, ranch sauce or the delicious house sauce, in which you should feel free to dip each mouthful.
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.
This canteen is located in one of the streets near Machane Yehuda. The only decoration is a wall covered with the hand of Fatima, which is thought to bring good fortune. The service is a bit mechanical, and the grill specialist helps to welcome customers by giving nods. You can only order the assortment of salads if you order a main dish. They arrive in succession. Everything is homemade, and may change depending on the chef’s mood. The selection of salads includes Tehina, very fresh and very well seasoned coleslaw, a surprising egg salad made with original herbs, tomato and raw chilli salad, a delicious zucchini salad, avocado salad, and baba ganoush. The dishes are fresh and well prepared. The chicken livers are excellent, served pink and piping hot. The kebab and the steak is juicy, flavorful and served with onions and herbs. We were slightly disappointed with the Meorav Yerushalmi, which traditionally is a mix of giblets (liver, gizzard, heart…). The chef’s very personal version is made with chicken breast and liver seasoned with curcuma and curry. We would have liked to taste the authentic dish.
In downtown Tel-Aviv, on the popular boulevard Dizengoff, nestled between bars and crowded restaurants, Pankina manages to create a pleasant atmosphere on its terrace, which is isolated from the street by a hedge of small bushes. The menu features classic Italian cuisine such as burrata, Caprese salad, gnocchi, but also more daring recipes such as the Kosher version of Carbonara di mare with fish. The pasta putanesca is a lovely portion of al dente spaghetti in a slightly spicy sauce with small cubes of red tuna, cherry tomatoes and kalamata olives. This is an interesting dish that is perfectly seasoned and cooked with a great contrast of textures thanks to the pistachio powder. The fish carpaccio is simply presented with only a few leaves of arugula. The panzanella is very large with lots of mozzarella. We like the mains, whether simply cooked fish or the always perfectly prepared classical pasta dishes. A little more audacity in the starters would be nice.
Located the superb Neve Tsedek neighborhood, one of the calmest areas in Tel-Aviv, Lorenz and Mintz serves fresh pastries, sourdough bread, dessert, and large breakfasts, from 8am to 4pm. Have a seat on the shady terrace, surrounded by bougainvillea, and enjoy a coffee. Continue with the “Parisian style dishes with a touch of Galilee”, which is how Lorenz and Mintz describe their cuisine. Ask the waitress for their specials and if she pronounces the word, croque monsieur, go for it to savor an enormous slice of toasted bread with mushrooms in a truffle béchamel sauce, parmesan, and gouda, with a green salad. If you would prefer a more Israeli dish, choose the green Shakshuka with Spinach, chards and cream, and two eggs with parmesan. If you are addicted to glucides, you are in the right place: all breakfasts are served with a basket of fresh bread baked that day. And if you still have a little room left over, try the pain perdu, or go to the counter and choose what tempts you.
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
This year Chef David Biton offers us sublimely transformed local products: carefully sourced and modest regional ingredients, typical flavors of the terroir, herbs, and perfectly selected meat and fish. Try the tasting menu to discover his world: a consommé of smoked chicken which gradually releases its aromas throughout the tasting ; tomato “leather” with an exquisitely presented red tuna tartar, with yellow tomato espuma ; an incredibly talented, subtle lamb’s tongue with demi-glace sauce, with its earthy sweet flavored quenelle of Jerusalem artichokes and a very good cabbage and onion stew ; a breast of duck with an onion soup and ravioli filled with leek purée, a great surprise, modest, simple and yet full of flavors ; a filet of veal with garlic cream, or carrot cream and a leek fragrant with rosemary and laurel. The desserts are given the same level of attention: cake made with medjoul dates is both vegetal with its fresh leaves of lemon thyme and its Granny apple brunoise, and slightly musky thanks to the dates. With his flawless sense of balance and flavor combinations, perfectly controlled techniques, perfectionism that is close to obsessive, and impressive elegance , yes, this year David Biton delighted us : we love his earthy rooted cuisine, with its smoky and herbal notes. There is no flash here: only a great deal of technique, thought and talent.
Award 2020 for the chef of the year
Located right next to the Betsalel Beaux-arts school, this legendary cafe is a genuine institution in Jerusalem. It is frequented by a very mixed crowd of people of all ages including students, business people, religious and laic people. The vibe is friendly and down-to-earth. Nadi is perfect for any time with a menu including Israeli and simple breakfasts, coffee, and large snacks, fruit or vegetable juices, delicious bread and salads, pasta, tarts, and sandwiches. The portions are generous and while the cooking is simple, it is tasty, made with high quality exceptionally fresh products for a filling delicious meal.
Chef Avi Levy, winner of Israeli Master Chef in 2012, opened his restaurant a few years ago near the Machane Yehudi market, in a very beautiful historic building with a few tables outside. The tastefully decorated interior evokes the Chef’s North African roots. The open kitchen allows you to watch this discreet highly focused chef at work while he keeps a constant close watch on the ovens. The cuisine is Moroccan Algerian-inspired with a modern twist and a close connection to Israeli cuisine: the Algerian maakoud is a very mild but textured vegan starter; the chicken pastille is served with a mild kiwi confit that gives a tangy flavor to the filo pastry cigar; the moufleta rib steak is a savory interpretation of this crepe traditionally served for mimouna, the last day of Passover, with its perfectly seasoned meat filling, and creamy mild caramelized onion. “Mother Miriam’s semolina cake” is simple and very well done, bringing back pleasant childhood memories. The distinctive menu includes an excellent selection of wines, a mezzanine category between a starter and a main, catered to different appetites, and generous dishes to be shared, all served by attentive staff.
Incarnated by the jolly silhouette of its owner, BINO is located on the very busy Boulevard Rothschild. You have to wait your turn in line to place your order which will then be served to you on a platter: delicious falafel, soft pita stuffed with chicken, tasty lamb shawarma, crunchy condiments, and even shakshuka, which inspired BINO in its first establishment in Yaffo. The portions are generous, the seasoning is well thought out, and the wooden tables are much appreciated to enjoy your meal on the spot under the glass roof.
There is a huge battle between the Bulgarian and the Turkish descendants in Israel about the best Bourkas in the country. In Lewinsky market, the fight is still on. Here we ate the Turkish version in a family business of Turkish immigrants, that's passed hands through three generations and has survived 20 years in the southern market of Tel Aviv. Spinach and cheese is the "specialite de la maison“. They use oil instead of margarine and every boureka is handmade and the taste is great. It's also one of the few places that sell try ayran, the traditional sweet and sour Turkish yogurt drink.
Ish Tabach is a small restaurant with a café atmosphere, located near the famous Machane Yehuda. It serves only one specialty, Shamburak, prepared and cooked to order. While you are waiting you can nibble on a few simple salad appetizers: olives, carrots, pickles and a matbucha. The Shamburak is a Kurdish turnover made with homemade dough, baked in the taboun and stuffed with diverse meat specialties all of which are long simmered. Menu options include Shamburak with veal cheek, crusty dough, and melt in your mouth burning hot meat, ideally seasoned with a delicate layer of potatoes, or brisket Shamburak, with meat that is slightly drier, beef tongue or chicken Shamburak, smoked beef, or vegetarian Shamburak. This delicious Kurdish-Syrian street food specialty is a complete meal served with a house wine or one of the several beers on the menu.
PICCOLINO is located on the very busy place de la musique, where concerts are held every evening in summer. They serve simple, Italian inspired cuisine along with a house wine, a delicious Recanati merlot. The menu includes a generous panzanella salad, artichoke ravioli, pasta in all forms, focaccia, and pizza. We recommend coming here in summer to enjoy the patio and the music.
After creating a dazzling array of restaurants in Israel, Europe, Australia, and the United States, the legendary Eyal Shani has opened his first Kosher restaurant located within the walls of Lilith. Once again, the chef is fostering the reintegration of young people facing difficult circumstances who make up the service staff. The menu offers a surprising Kosher choice of his classics. The bread served in craft paper, the very simply presented dishes, the unique, joyful vibe, and the friendly informal service are all the earmark of the Shani style. The beet carpaccio is a classic version of a popular starter in Tel-Aviv. The Hot H’raime or fish in sauce is refreshing and very spicy. Another of the chef’s classic dishes, the minute steak, is made with excellent quality meat, lots of tomato and a tasty tehina sauce. If you have already tried Miznon or Salon, you will know what to expect. And for dessert, the beloved paper cone filled with a generous portion of creamy, smooth chocolate mousse. For lunch it is an excellent, reasonably priced meal that will delight anyone eager to discover the maestro’s cuisine.
Montana is the new star of the huge Pita scene, which has reinvested street food since last year. And the conductors are the talented David and Yossef, Chefs of the famous Down Town, who have joined forces with the butcher, Udi Gindi, renowned for his premium meat. The long line that stretches out in front of this stand all evening long attests speaks louder than words. And the dishes on the menu are indeed extremely tempting: “brochettes wrapped in love”, chicken of the world, or perfect pita. We decided to taste our meat in the plate and as a result, we had all we needed to make us want to come back including kebab, chicken, liver, heart, merguez, and chicken wings served on a platter, generously accompanied by pickles, onions and a pita cut into hot, tender triangles, which won’t be enough to finish up these delicacies .
On one of the main streets in Tel Aviv filled with coffee shops, there is only one place that specializes in vegan cuisine like Alegria. While the owners know this sector very well thanks to their many vegan establishments and their long experience in the field, they remain curious and continue to try to make ever-more creative dishes. In this small, inexpensive place, you can try some very personal interpretations of classic Israeli dishes such as the croissant fricassee filled with salad, pickles, potatoes, tomatoes and onions or the famous Fattuch salad deliciously seasoned with olive oil, lemon, zaatar and sumac, and filled with cheese with roasted almonds and cashew nuts. For dessert, we brought our box of chocolate truffles with us to enjoy them on a bench nearby on the boulevard. Alegra is one of the most pleasant surprises on the vegan scene. It also offers a choice of takeaway dishes.
The restaurant is situated on the same level as the luxury hotel that hosts it. The rich, colonial style setting features wood partitions and comfortable arm chairs. Wine lovers will be delighted with the varied, well thought out selection of Israeli wines with all the wine regions represented. The selection of wines by the glass is out of the ordinary and generously served. We advise the “canard en couverture”, a very successful version of the street food consisting of extremely tender shredded duck served in pita with a vibrant salad of coriander and powerful garlic. The organic chicken with pumpkin cream is tasty, and perfectly cooked probably under vacuum. The rib steak cooked over a wood fire is simply presented, cooked as requested and served with excellent crispy potatoes, nearly creamy inside. Don’t miss the floating island: a creative, lovely, tasty dessert. The poached egg whites melt in your mouth, the crème anglaise is delicious and slightly lemony with a pleasant hint of tartness, and the matcha tea leaf gives it a slightly bitter herbal aroma which completes this marvelous dish. Better well known, the Valrhona chocolate fondant stands out thanks to the wonderful chai tea ice cream which makes an excellent substitute for vanilla ice cream. Quality ingredients, a breathtaking view, and an exceptional atmosphere all make for a really enjoyable evening.
At Kinor Bakikar they have clearly put thought into the design and setting which brings you if not to Paris, at least to Europe. The place features a large lounge-style space, tables covered with spotless table liners, a pleasant smell, professional, refined atmosphere, and pleasant even slightly overdone service. The menu is ambitious, well designed and varied, with only meat dishes, one daily fish special and a vegetarian risotto. The owners are clearly trying to give this place an identity. Order the chicken pate: it’s creamy, well made, with caramelized onion and a delicious walnut cracker, contrasting with the vinegar preserved radish. The shredded lamb croquettes are tempura fried, with panko breadcrumbs, the Mexican aioli is a successful variation on chipotle mayonnaise and the pineapple chutney that we expected to be cold is served hot. The rib steak is excellent quality, with an honorable red wine sauce: a very well done classic brasserie dish. The saddle of lamb is de-structured with shredded meat. It is very tender, well-seasoned, and served with a tasty corn purée. The chef spares no effort in terms of the quality of ingredients, while the dishes are very accurately presented and tasty.
The restaurant is located in the extension of the lobby. The setting is quite traditional, as is the background music, the luxurious, plush atmosphere, and the very beautiful crystal, porcelain and silverware. The menu is ultra-classic featuring international dishes with a slight local touch such as Lamb osso buco served with sweet potatoes and glazed carrots. There could be more sauce and vegetables, but the generous serving of slow-cooked meat is very tender and tasty. The Spare Ribs with pea cream have been de-boned and to finish them we would have liked more sauce; the desserts feature Valrhona chocolate, an honorable pistachio crumble with a very tart raspberry chocolate soup, and the traditional chocolate top on which the hot chocolate is poured. The products are excellent quality, and the atmosphere and high standards are up to par. However, they lack a bit of control and creativity to appeal to diners not staying at the hotel.
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.