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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 ;) !
Angelica is located in the very chic King David Crown neighborhood. The ambiance is elegant, and understated, and we’re courteously greeted. The sommelier is knowledgeable and has judiciously selected a lovely wine list with a good choice of years. The windowed kitchen is showcased without compromising the comfort of the dining area. The stage is set for a refined meal. The delicacy of the dishes and modern presentation is perfectly embodied by the Tataki Sirloin with its contrasting colors and surprising black tapioca chips adding a dramatic touch, and multiple textures including marinated eggplant, seared beef and herbs. The special of the day is a perfectly grilled filet of bass with clearly home-made pasta and a tasty, very flavorful fresh tomato sauce. This refined restaurant offers varied, innovative starters, more classical grilled dishes, and wines worthy of the food.
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.
It’s pleasant to come out of the immense hall of Hotel David Intercontinental into Aubergine, a lovely space with large bay windows and a classic, understated look. We are warmly welcomed. Classic dishes including sashimis or veal rib contrast with more unexpected dishes such as the very original mini-beet salad, or the duck breast with blueberries and cranberries, a perfect sweet and savory combination. The desserts also range from classical to innovative including a reputable amandine tart, and a chocolate entremets with a crème brulée layer. The dishes are skillfully cooked and the chef knows his sauces. He has a few nice ideas, however we’re hoping for a bit more daring.
Blackstone, with its understated black decor and warm atmosphere, opens on to the cozy library and reception area of the hotel with which it is affiliated. The starters set the right tone balancing between a dynamic, fresh veal carpaccio with grenadine and a smooth, melt-in-your mouth foie gras carpaccio with dates and halva. The main courses keep up the pace with a slightly tart, crispy filet of perch with pistachios and lemon, and lamb chops with almond and raisin rice. To finish, the overly generous chocolate sushi, could have been creamier and lacked distinctive flavors.
A lovely place with some very skillfully prepared, attractively presented dishes, Blackstone offers a gastronomic experience with an interesting range of nuances, flavors, and textures.
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.
We are warmly welcomed by the young, dynamic team. From the terrace, the view is magical with a sunset over the sea, the sparkling Tel Aviv skyline in the background, and a glass of Israeli sparkling wine or fragrant cocktail in hand. The lovely environment combined with the very helpful host and waiters get the evening off to a very promising start. We have just enough time to sample the different homemade breads (the anise brioche is delicious) when our starters arrive; the Crodu Isla Mujeres, a sea bream sashimi served with a multitude of tart flavors (citrus, black radish, goat yogurt…) and balanced by grilled avocado, deserves special praise. The Sauvignon Blanc 2016 from Bat Shlomo recommended by the host and served very chilled only enhances the taste experience. Chef Meir Adoni, influenced by his Moroccan grandmother’s cuisine, offers a grilled grouper with barigoule artichokes and other stewed root vegetables (Grouper Agadir Beaches). The fish is perfectly cooked, and the subtle flavors are accentuated by perfectly balanced varied fresh herbs. A glass of Flam La Reserve is excellent with this dish.
To finish, we loved the exotic soup which once again achieves a perfect balance between mildness and astringency.
At Blue Sky the cuisine is expertly mastered with original, exhilarating flavors. From start to finish the meal is skillfully and impeccably orchestrated by a very pleasant, efficient head waiter. The setting is lovely. In short, the dinner comes extremely close to achieving perfection but be prepared to pay the price.
Like many gastronomic restaurants affiliated with a hotel, Chloelys is not very busy. The tables are few and widely spread apart in this luminous restaurant, in spite of its location in the basement of the hotel. Chef Gloger, who makes a point of greeting his guests, has a deliberately melting-pot style of cuisine, influenced by both Mediterranean and Israeli cuisine. The dishes are lovely with remarkable quality vegetables, fish and meat. The presentation is extremely attractive, with great attention to detail and creamy but light sauces with an innovative touch. The bruschetta with calf sweetbread is exceptionally good. The meat dishes are cooked to perfection including the delicately flavored, perfectly pink almost satiny duck and the filet of beef: rare, juicy, and worth savoring down to the last bite. The vegetables more than meet our expectations with special praise for the lovely caramelized onions and a magnificent puree of Jerusalem artichokes with truffle. They highlight the meat or fish without taking away from the essential. The service is friendly, attentive and excellent. While it is fairly expensive, this restaurant is definitely worth it.
This modern restaurant, with its attractive contemporary design is welcoming. The menu is fairly traditional with grilled eggplant, carpaccio and other fish tartar, but the presentation is often elaborate and the execution is interesting.
The grilled tuna is a lovely surprise. It is perfectly cooked, as requested, and served with a lovely layer of beet carpaccio and a magnificent potato gratin: the balance is perfect, the flavors inspired, and the dish is beautiful to look at.
The truffle chocolate cake, served with an orange flavored tuile biscuit, will wake up your taste buds and delight dessert lovers.
This is a lovely restaurant, which while fairly traditional seems to be becoming a bit more daring.
Harvey’s smoke house is a former bistro, transformed into a more informal restaurant with quality services. The wine menu is on the short side, but there is an impressive choice of cocktails related to the theme and a very good selection of whiskies, bourbons, tequilas and rums. The menu is clearly dominated by tex mex cuisine: chicken nuggets with an ultra-crispy panko breading, a barbecue chicken salad with bacon made from cherry wood smoked lamb and a creamy ranch dressing, fried onions and a very ripe avocado, mesquite and maple wood smoked chorizo on homemade toasted bread, and bacon smoked for 14 hours served in a sandwich with garlic sauce and a small glass of meat juice to liven it up. The fries are homemade, knife cut, and cooked as they should be in two dips to obtain the perfect crispness. The meat is excellent, and the attention to presentation and detail make this restaurant excellent value for the money.
In contrast to the colorful facade of Hotel Dan Tel-Aviv, its gastronomic restaurant offers understated elegance with a cozy atmosphere, beautifully set tables and fine dishware. The service is extremely attentive without being stifling or overly formal. The wine list which includes only Israeli wines is extremely informative including notes about geographic origin, the year, the grape variety and the taste. The short menu gets right to the point: tataki, beef sirloin, lamb, all elegant and carefully prepared. The cuisine is traditional and the meat is cooked just right. This is a perfect place for a romantic dinner, in a timeless, Orient-Express atmosphere.
Pini Waknin has got the award of the Gault&Millau Best Maitre d'Hotel 2018.
Located in the very bourgeois bohemian Baka neighborhood, Hechatzer is housed in a former warehouse and has become a very popular, bistro style restaurant with lots of large tables.
The affable Chef (who can sometimes be found at the piano) never misses making the rounds of the room to shake people’s hands while ensuring that everything is running smoothly. His cuisine is inspired from his Moroccan roots with specialties such as stuffed spleen Moroccan style with two lovely slices of spleen stuffed with its own fat and meat and a mixture of garlic, coriander and chilli. It is presented just right, burning hot and delicious with a very graphic, modern presentation. The meat dishes are perfectly cooked, tasty and juicy. The accompaniments are good quality but could be improved with a slightly more sophisticated execution.
The Mediterranean menu is attractive, contemporary, and changes several times a year with a few daily specials depending on seasonally available products.
This restaurant owes its popularity thanks to its consistency, the quality of the meat, and the well cooked dishes.
Elegant and refined with an open kitchen and a profusion of aromatic herbs, Herbert Samuel is located in a superb hotel with an exceptional view overlooking the Marina. The atmosphere is sophisticated with slatted screen partitions that preserve your privacy without making you feel shut in.
Classical dishes are subtly reinterpreted with an original, sophisticated touch (the seasoning of the salmon tartar, the flavorful roasted vegetables, the crème anglaise served with a subtle Pavlova meringue).
The chef excels at bringing out the best of the extremely fresh products and perfectly controlling the balances without multiplying the flavors. The wine list is excellent though expensive. The check is definitely on the expensive side: the business lunch is a wiser choice in terms of price.
Ima has been an institution in Jerusalem for nearly 40 years. It is located in a 19th century Ottoman style building, with thick stone walls, charming arches, and the unexpected, delightful atmosphere of a country inn. The delicious bread is served hot from the oven, followed by home-style stuffed eggplant, with a perfect balance between the astringent skin, the tart sauce, and rich, creamy stuffing. It’s simple and very tasty. The pine-nut stuffed meat wrapped in a crispy bulgar envelope, gives kubbe in the shape of magnificent, burning, authentic navettes, that we greedily dip in a bowl of tehina. The organic chicken schnitzels are crispy with tasty, well seasoned meat, and perfectly roasted, nearly caramelized vegetables. Ima offers the full repertoire of Iraqi cooking as well as Jerusalemite classics. This is the place for pleasing simplicity, warm hospitality, good taste and a slightly rustic atmosphere.
In the heart of Jerusalem, close to the bustling Machane Yehouda market, a good sign in terms of quality and freshness, JACKO’s welcomes you warmly. The music goes from pleasant background noise to full blast volume, inspiring customers to get up and dance. It’s surprising but it would seem that people also come here for these sharp variations in mood, accompanied by lots of complimentary shots of Arak. On the refreshing side, the fish carpaccio, salads and bruschetta are tempting. The meat dishes are also handled just right: for starters, there is carpaccio with an unexpected but not uninteresting soft boiled egg, a spot-on seasoned chopped veal, or a caramelized assado with extremely balanced flavors, graced with an excellent aioli. The main meat dishes are generous such as the breast of duck on a bed of caramelized onion, or an exquisitely executed medallion of beef with a lovely pepper sauce and excellent sides. The ingredients are carefully selected, skillfully handled, and generously served. This is a great place, which though not ideal for a quiet romantic dinner for two, definitely delivers on its promises both in terms of atmosphere and food.
Jacko's street has got the Gault&Millau prize for decoration and ambiance 2018.
The legendary King David hotel hosts this welcoming, classical restaurant with wood paneling and parquet floors and faultless, friendly service. The Chef has designed an extremely attractive menu showcasing vegetables, skillfully combined to create magnificent vegetarian dishes, or to enhance lovely meat and delicate fish dishes. A few choice dishes include a celery flan marrow style, with vegetal and earthy notes, a tomato dish which embodies both the full tartness and sweetness of the tomato, or a crispy potato croquette breaded with seaweed and served with a few tart slices of raw rhubarb: the Chef relies on vegetables and herbs to combine flavors without using spices. The transition between the starters and dishes is perfectly completed with a flavorful mint herb sorbet, served as a trou normand, with just the right touch of sweetness. The dishes are superbly presented, contemporary and engaging. The meat is cooked exactly as requested. The very graphic desserts are lovely, closely studied paintings including a monochrome chocolate cream with relief or a visually a bit more contrasting almond flan. This creative menu features local seasonal ingredients and reflects the chef’s highly personal, distinctive cuisine.
Lumina is affiliated with a lovely seaside Hotel, the interiors of which nevertheless could be refreshed. The service is energetic and friendly and the wine list is attractive. Quite a promising start! The meal more than delivers with extremely subtle, surprising flavors that delicately caress our palate. In the fish carpaccio, the smoky after-taste balances the tartness of the lemon and the volatile garlic sensation, while the beef carpaccio is successfully paired with traditional eggplant and a sprinkling of mint and pistachio. The sauces such as the delicious chili flavored curry or the slightly tart wine sauce are delicate and perfectly executed. Offering refined cuisine, dishes seasoned just right, and innovative flavor combinations, this restaurant is a lovely find.
Meat Kitchen promises excellent meat, on display in immense refrigerated cases exhibiting Rib roasts at different stages of maturity in a setting that somewhat resembles an American steakhouse. The stage is set. While the starters are a bit scanty, the meat dishes are more than generous: the mixed grill including sausage, beef, and lamb chops, supposedly for two (we were three), is enough for four. The meat is good quality and cooked on a wood fire. The waiter does not necessarily propose the aged meat, so don’t forget to ask or you might regret it at the end of the meal. The waiters are very pleasant and smiling.
The view is exquisite, the environment is magnificent, and the decoration is consistent with the surroundings. The amuse bouche whets our appetite and sets the tone: a Jerusalem artichoke soup with zaatar. However, the tomato and anchovy salad does not live up to expectations: we can’t find the aioli and the croutons are not crunchy. The Jackson’s chicken and kadaif nuts is very original and interestingly presented, evoking one of Jackson Pollock’s paintings with its yellow (aioli), purple (spicy ketchup), and green (chipotle chilli) sauces. The dark chocolate tarts are saved from banality by the excellent vanilla ice cream. This is a very elegant place in a superb museum.
Japanese cuisine is very popular in Israel and Nini Hachi offers a wide choice of this delicate, refined savoir-faire. The menu includes all the classic Japanese specialties including maki, sushi, sashimi, tataki, meat or fish in teriaki sauce, miso soup, and ramen, as well as a few Chinese dishes such as spring rolls, a Thai soup, or Korean Kimchi. The products are very fresh, the sea bass with Ponzu sauce is generous, the spicy coconut milk soup is not as spicy as we would have liked, and the sushi, which don’t necessarily stick to the standards, are well presented, lovely quality, and carefully prepared. Nini Hachi offers a vast selection of dishes with a strong focus on Japan.
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.
If you are looking for a picturesque place with a unique feel, make your way down the steps of the marvelous Yemin Moshe neighborhood, and make sure to stop in at TOURO, which feels something like a very spacious, comfortable mountain chalet, and where you’ll be warmly greeted. The Chef describes his cuisine as Mediterranean style but as is often the case, it includes a joyful blend of inspirations from here and afar: chopped liver, typical of Ashkenaz cooking, an Asian salad, or preserved duck, with an eye on Southwest France. The Mediterranean sun is concentrated in a few starters and especially the accompaniments and fish dishes. The servings are generous, the flavors are distinctive, the meat is excellent quality, and the vegetables are very skillfully handled. We leave Touro feeling satisfied and soothed by the rustic atmosphere. A wonderful oasis of serenity with a splendid panorama, made even more enjoyable by the attentive, friendly staff.
Eucalyptus is hidden in the ultra romantic, gorgeous Artist neighborhood, not far from the Jaffa gate, hidden behind a magnificent plant covered façade. The dining room is simply but tastefully decorated with a few vintage objects including an old typing machine, and an antique iron. Don’t miss one of the three tasting menus, in order to try one of the Chef’s many signature dishes. The starters are on the modern side with re-interpreted classics such as fish falafel, a delicate combination of chick peas and mullet fish, or the Middle Eastern fish ceviche. However, the main dishes are more rustic such as an original duck confit pastilla, made with phyllo dough, and served with creamed carrots and a touch of tehina, or the deliciously delicate sweet and savory figs stuffed with chicken, with a slightly acidulated wine sauce, which perfectly balances the whole dish. There are also more traditional comfort dishes such as makloubah, siniya, or lamb’s neck, cooked as you expect them to be : long-simmered, spicy, and fragrant . The Chef is extremely knowledgeable about herbs and spices, which he skillfully combines in clever blends judiciously sprinkled on his creations. We really love the back and forth between modernity and tradition, resulting in a generous, flavorful gourmet experience served in a joyful atmosphere.
The terrace of the restaurant of the large Royal Beach hotel, is the ideal spot to take in a superb sunset overlooking the sea. However, if you prefer calm, it is better to opt for the comfort and elegance of the indoor dining room.
The wine menu is not especially original and on the pricey side. However, the menu offers promising dishes such as the fish and cucumber tartar or mint gazpacho. The gazpacho is refreshing, attractive and colorful. Its slightly jellied consistency gives it an unexpected flavor. The tartar is fairly dense, which makes it a more copious starter than expected. The Aged Prime Entrecote Rib on the Bone (500 gr) is ceremoniously served on a spectacular, immense plancha. It is definitively a dish to be shared, served with purée rich in truffles, a large salad, and very good fries that are more like sautéed potatoes. This dish is the Chef’s specialty, served with a Bordelaise sauce. The overall effect is harmonious, the meat is good quality, and the sides are well thought out and skillfully prepared. We like the freshness of the red fruit soup, with its very distinct flavors of vanilla, citrus and rum. However, it would have been better with a different, more contrasting flavor of ice cream than strawberry to give this dessert even more character.
West Side offers an elegant setting, dishes that are very attractively presented , and attentive service. This very good restaurant comes close to achieving excellence .
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.
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.
On the walls of this long-standing establishment in the Machane Yehuda Market hangs a letter of appreciation from the founder of the “Slow Food” movement. That is pretty much all you need to know about “Azura”. Few would dare challenge the fact that Azura is the best place in Jerusalem for sampling true local soul food at its best. For more than 50 years the Shrepler family (Azura is the nickname of Ezra, the father of the family) is cooking here, over kerosene burners, some of the dishes that have become Synonymous with the Jerusalem: Sofrito – fried potatoes and meat cooked together, Kubbeh Hemo – a huge kubbeh doused in a spicy chickpea soup, Kima – lamb kebabs slowly cooked with spinach and eggplants, Hamusta – the tangy, sour Kubbeh and much more. Even the more mundane dishes, like hummus or rice with beans have a distinct flavor that is nearly impossible to reproduce. The place, which started out as a tiny restaurant in the Iraqi market now spans over 2 spacious locations in one of the Market’s main squares. Some argue that a part of the authenticity had been lost in the process. And indeed the place tends to be very very busy, especially on Fridays, leading to sometimes sketchy service. The prices have also gone up the past few years – it’s by no means an expensive fancy place now, but some Jerusalemites frown upon the change. And the food? The food remains extraordinary and is still cooked fresh everyday by the same people who have been making it for the past five decades. In brief? It’s more than worth the wait.
Nadi is ideally located with a large terrace on a pedestrian street. The vibe is cosmopolitan drawing students from the Betsalel Beaux-Arts school, families and lots of regulars. The juices are delicious, the crusty bread ( from Maison Teller) is served with pesto, tapenade, tehina, lemon achards, harissa or squash jam, among other things. Everything is homemade and the portions are generous. The café menu features large salads, quiches, house soups, and pasta. This is one of the most pleasant, authentic cafés in downtown Jerusalem. Friday morning brunch is ultra-popular and busy.
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.
The originality of this place’s name goes back to the legendary generosity of the owner who offered a pita that the customer could fill as much as he wanted at the family run falafel business. As a result, Customers christened the shop, Halev Harachav, or “big heart”. Today, his kids have taken over, expanding and renovating, while maintaining a traditional, rustic décor in Jerusalem stone.
The menu includes a wide choice of all-you-can-eat homemade Israeli salads, both cooked and uncooked, for 25 ILS per person. That way you can nibble or fill up, depending on your appetite, while waiting to order your meat. You are also served with hot lafas and zartar as soon as they are eaten.
The meat is cooked over a closed or open wood burning fire, for a more smoky taste. The portions are large, honoring the memory of the patriarch and the meat is well cooked and served with simple sides (rice or potatoes).
This is a good chipude, in a lively, bustling atmosphere with many waiters ready to replace the small salad plates as soon as they are empty, and lots of customers.
Lorenz&Mintz, located in the very charming Neve Tsedek neighborhood, far from the tourist route, is a refreshingly tranquil place for a coffee, breakfast, lunch or a snack.
The lovely courtyard overflows with bougainvillea and the terrace is deliciously shady. Here you are served copious Israeli breakfasts, good coffee or a quick lunch. The homemade bread with dried fruit and seeds is not to be missed. Neither a bread nor cake, it doesn’t need any butter or jam and is made for nibbling.
The eggs Benedict, the shukshuka with herbs and eggs, the vegan shukshuka, and the fried apples with smoked salmon are all served with small salads, a basket of bread and a drink.
This is a great place to stop while exploring this ravishing neighborhood.
If you never heard or never had Yemenite food before, it’s ok. Even Yemenites would admit you probably haven’t missed too much. The somewhat poor selection of raw products and other resources turned the Jewish Yemenite cooks into masters of flour and fat, and the Saluf&sons, situated in the heart of the trendy Levinsky market, is a place to admire all the different baked goods. Behind rather cryptic names like Malawach, Kubaneh, Jachnun, Lahuh and Saluf lies a world of exciting new flavors and textures – just ask your server for a short description (or just order everything, prices are rather low). Homemade hummus is also served here, alongside some cooked simple cooked dishes and a few basic salads. Almost everything here is eaten with hot Zhug and some Hilbe – a slimey looking dip made from fenugreek seeds that has a very distinct aroma. Be advised that the aroma will probably accompany you for a couple of days after your Yemenite feast, as the fenugreek is secreted through your sweat. So the Saluf offers a rare opportunity not to only eat like a local – but also to smell like one.
Mapu is a chic bistro completely integrated into the ground floor lobby of hotel Prima City. The look is trendy, the terrace is beautiful and the service is attentive. The welcoming Chef makes the rounds of all the tables. Welcome to MAPU, which promises “fun and fine dining”. Take a moment to enjoy the refined dishware: carafes, trays, tea infusers. As for the food, the meat is perfectly prepared and accompanied with the right balance of interesting textures and exceptional flavors such as the subtly spicy Veal Regalo with fresh herbs.
Let yourself be surprised by the often spectacularly presented dishes such as the sea bass stuffed with red rice, and the delicate or more defined flavors such as the cacao in the sugarless chocolate mousse.
Our only regret: the wine list could be a bit more daring.
Israelis take their grilled meats very, very seriously, and going out for “Shipudim” – the Hebrew word for “Skewers” is a very popular way to spend an evening (or lunch) with friends. The machne Yehuda market in Jerusalem offers more than a few places which specialize in grilling, and the most complete place of all is Fortuna. With a solid background in fine dining, chef Eyal Vaknin managed to crack to very elusive combination – a grilled meat restaurant that manages to be simple and basic yet extremely professional on every level. The salads (Salatim) here are not the mundane selection you may have encountered in other places – everything is homemade, fresh and vibrant. The French fries are probably the best ones you can find in Jerusalem, hand-cut and double-fried as they should be. And the meats? The vicinity to the market and its butchers allows for a steady flow of only the freshest cuts – from more accessible hits like Kebab, Merguez sausages, Entrecote or Beef fillet, to rather exotic offal parts like spinal-chords or sweetbreads. This is also a good place to try what is perhaps the most iconic dish of Jerusalem – “Meorav” – mixed grill – a mixture of chicken parts all roasted together and heavily seasoned with a secret mix. Be it on a plate or in a Pita, and addition of Amba, the orange, tangy Mango sauce, is a must.
With its lively bistro vibe, extensive wood furnishing, and large dining table, from which you can watch the open kitchen and the fast-paced dance of dishes, Kazan is fast, bustling and pleasant.
The tasty tuna tartar and bulgur is served with a lovely basket of bread. The beef rib is available in four different weights, with a choice of four sides. The meat is magnificent, perfectly cooked and flavorful.
The crunchy chocolate ganache and salted caramel is comforting and not too sweet. It is a perfect ending to a simple unpretentious meal with many excellent, simply prepared ingredients.