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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 ;) !
Messa was one of the most sought after restaurants in Tel Aviv when it first opened in 2004. At that time, the chef, Aviv Moshe demonstrated the full range of his talent, skillfully blending Middle Eastern, Far Eastern and European cuisines.
Some years later, the restaurant still promises an innovative gastronomic experience.
It is worth taking your time to choose from the extremely dense wine menu with advice from the very knowledgeable, helpful sommelier. Elegantly presented and generous, the dishes are flavorful although perhaps a bit less precise than in its early days. The combinations are subtle and somewhat sophisticated such as the crumble with watercress which livens up the rich, creamy polenta, the lemon sauce with truffle ravioli, or the coriander which energizes a new version of shukshuka, nicoise salad style. Messa is still a good restaurant, which nevertheless could be a bit more daring to surprise us again.
Chronique: Messa is a gastronomic innovative restaurant with a special and typical decoration. The chef, Aviv Moshe, continues to demonstrate his talent with a fusion cuisine (Middle Eastern, Far Eastern and European). The dishes are elegantly presented, generous and flavorful.
Dinings is a highly renowned Japanese gastronomic restaurant in London. The elegant, subdued Hotel Norman hosts the Tel-Aviv establishment. The place is comfortable and refined, the service is friendly and attentive, and the wine and tasting menu advice is excellent. Many of the dishes are very small and meant to be eaten in one bite to fully appreciate the combination of aromas and flavors. The seasonings and presentation are exceptional, including many clever contrasts. The incomparably tender grilled black cod offers lovely contrasting flavor. The beef tenderloin with its very original seaweed butter brings in a whiff of sea air, and the airy tempura concludes the tasting on a pleasing crispy note. The rich, creative menu is somewhat complex but fortunately the waiters are extremely available to guide us.
Eating at Dinings is a memorable gastronomic experience marked by creativity, sophistication and quality. However, the place is not at all uptight and the mood is relaxed in the Tel-Aviv spirit.
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.
Cafe Europa, located on a terrace protected by an enormous tree, is one of those hip, popular spots in Tel-Aviv. The counter sets off an open kitchen, making it easy to chat with the cooks, and creating a friendly atmosphere.
Here, the barman runs the show, concocting a wide choice of cocktails, more typical of a bar than a restaurant.
The starters are all very appealing including the grilled asparagus with poached egg, the artichoke carpaccio with parmesan shavings, the sashimi salad, the tuna tartar, and the signature starter: nicoise bruschetta with barely seared tuna, which is so good we order a second one! The fish is cooked immediately as we watch.
For dessert, it’s a tie between the excellent crème brûlée and the old-fashioned hot and crispy churros served with pots of speculos cream and Nutella. It leaves us licking our fingers!
This is a very good restaurant indeed serving an extremely pleasurable meal from start to finish. You feel the influence of the obviously talented chef who knows how to surprise with a new slant on traditional dishes and reinvented forgotten recipes.
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.
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.
At the end of a dimly lit, dead-end street (no sign in sight) are two heavy doors; open them and you’ll find THE restaurant which everyone in Tel Aviv is talking about and salivating for.
The atmosphere, including classical music at full blast is, is incredible: welcome to the abode of Chef Eyal Shani, a star chef and cooking show judge. Chef Eyal Shani already has an impressive trail of trendy restaurants that people fight to get into.
Our waiter patiently tells us in detail about the Chef’s signature dishes. The service is never pressured. The entire team is amiable and good-humored, at once drinking, laughing, cooking and serving. You feel like you’re enjoying a meal with friends.
It is quickly apparent that the intention here is to highlight the product, rather than being sophisticated. The focus is on freshness, quality, and seasonal ingredients. In this spirit, the menu changes daily depending on the market and the Chef’s inspiration.
The Maestro performs for those seated at the bar: he delicately assembles, tastes, and puts the final touch on the dish, after his assistant’s energetic preparation.
Hasalon which uses only excellent quality ingredients offers intense visual, olfactory and taste pleasures and a high energy vibe. If possible, experience it seated at the bar and from 10:00 pm onwards, and don’t forget to bring a full wallet as this pleasure has a price.
Eyal SHANI has got the award of the best entrepreneur and culinary trendsetter.
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.
Centrally located nearly opposite the movie theatre, Onami has a pared down look, and subdued lighting that plays on the dark walls. The service is incredibly efficient and welcoming, but discreet. The spirits menu is impressive with its many sakes, Japanese whiskies, and original cocktails, and the wine list is perfectly organized. The cut of the sashimi is incredibly precise, and the fish is ultra fresh. The Agedashi Doufou (soup with cubes of fried tofu)is comforting, the Inari (stuffed tofu) and the Gunkan (stuffed rice balls) are intriguing both in terms of their shape and the combinations offered: fried asparagus, avocado, radish, green onions, sesame, almonds, or raw salmon, salmon eggs, chile oil..The textures are very pleasant, the flavors are delicate, and the combinations work; the rolls are delicate, with a very discreet touch of chile or spicy mayonnaise, just enough to liven things up without overpowering. The crème brûlée with matcha tea gently finishes off a meal that lives up to its promises: lovely work, original associations, very accurate cuts, and just the right amount of flavors.
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.
Pastel was voted the “Most beautiful restaurant in the world”, at the Space Design Awards Ideas Tops 2014. This is thanks to its pretty outdoor architecture, a very beautiful terrace, and a prime location on the magnificent esplanade of the Tel-Aviv Art Museum.
We appreciate the efforts in terms of presentation such as the beef tartar presented in a marrow bone cut lengthwise, along with the lovely textures of meat such as the grilled filet of beef, and the interesting ideas and flavors. We especially like the artichoke salad.
Pastel is more of a brasserie with attentive, dynamic service. We recommend lunch over dinner, and eating on the terrace so as to enjoy the magnificent environment, which paradoxically, is peaceful with its protected terrace, and exciting to watch the action taking place outside.
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.
Located along one of the big boulevards of Tel Aviv, Shila welcomes customers on the sidewalk but the place is very well organized and friendly. We like the excellent selection of French wines and the delicious cocktails. Here, offerings range from extreme simplicity such as the oysters from Oleron, a marvelous surprise that we savor with a bit of lemon and a glass of Chablis, to harmonious, attractively presented dishes such as the tastily seasoned, lovely to look at cristal shrimp carpaccio, and finally spectacular dishes such as the lobster, served with Saint-Jacques, shrimps, crab meat, and gnocchi. It is excellent but quite a lot to eat. After this gargantuan dish, we still very much enjoy the dessert: a truly delicious fig tart with coconut ice cream. Its subtle flavor is enhanced by an infusion of mint-citronella and ginger. The products are magnificent and irreproachably fresh. The chef excels in highlighting ingredients without overdressing or multiplying them. When you have high quality, it is best not to overdo it, as demonstrated by the simple, but highly effective dessert.
Segev Art is located in the heart of the Herzliya business district. The décor is classic with an open kitchen and a few pleasing light effects thanks to mirrors and video projections on the wall. Both your eyes and your palate promise to be seduced…
Each of the incredibly creative plates is devoted to presenting a specific dish. Visually they are extremely impressive: a beautiful African woman with an eggplant turban, a fish which carries on its side a filet of fish, a nest filled with three meringue eggs, an eggshell filled with mango sauce. In fact, our plates are so spectacular looking, we can’t help trying to see what our neighbors are served. The taste experience lives up to the visuals: the dishes are flavorful, beautifully seasoned, with novel, interesting pairings, and the ingredients are perfectly cooked. Dishes include a crispy, slightly caramelized eggplant, tender and moist on the inside, red tuna with goat cheese ravioli, a poetic interpretation of mango pavlova….The visuals are eye-catching and inspire exclamation while the taste experience offers less impulsive, more reassuring sensations. This creative chef is a genuine artist who creates a painting in each plate, stimulating all of our senses.
Salva Vida, affiliated with a seaside hotel, is typical of many beachside establishments in that the decoration is not especially original. We are pleasantly greeted and the service is friendly with a real effort to explain the menu. The cocktails are good and original (mojito with anise) while the wine by the glass is very average, however there seems to be a lovely collection of spirits for a before or after-dinner drink. The tuna sashimi with figs is elegantly presented, although we would have liked a bit more figs! The Mac Crab Cheese is original, and recalls the American roots of the Chef: it is a lot to eat, rich in bread crumbs, with tasty large chunks of blue crab. The Banana Bread perdu is interesting and well prepared. It finishes off a simple, fairly classic meal, apart from the Mac Cheese with crab. The products are excellent quality, and we’re sure that the Chef will know how to surprise us with new, original creations.
Schwartzman Dairy is a place not easily forgotten, and usually discovered through word-of-mouth. It offers a lovely experience and a trip back in time to the world of the pioneers of Zionism. Most of all, it is a rare opportunity to enjoy authentic, good quality products, in a charming, friendly setting. Their specialty is cheese, along with all the things that go with it: olives, honey, bread, salads and wine…
Take a seat in the garden of the one hundred year old Schwartzman’s house and try a tasting plate composed of fresh or patiently ripened cheeses, made from cow, goat or sheep milk. All labneh, camemberts, tomes, and cheddars come from the family farm and exude their more or less powerful flavors. The olives grow nearby, at the foot of mount Chorshan, the delicious lafah, a kind of pita with herbs, are served warm from the taboon (oven). And the salads and lemonades, prepared on the premises, are a refreshing addition to the meal. Or perhaps try one of the wines selected by Ruby and Ziv.
To end on a sweet note, try their creamy malabi made with goat milk and carobhoney, served with coffee or fresh mint infusion.
Finally, don’t forget to stop off at the shop. All the products tasted during the meal as well as others can be purchased there, prolonging the pleasure of this utterly enjoyable outing!
According to the vegan community in Israel, the country has the highest ratio of vegans per capita in the western world. Having being given that fact, it comes as no surprise that Tel Aviv has become quite the vegan’s paradise over that past few years. However, restaurants like “Bana” are still quite unique, as the kitchen here chooses not to use any of the common substitutes for meat or dairy products. Tofu, Seitan, Tempeh or soy cheese – all are missing from the menu here, which focuses instead on the plethora of great fruits and vegetables Israel has to offer. Roast mushrooms wrapped in crispy potatoes with hot pepper cream, A warm salad of roast potato and zucchini or the house’s take on a “Sloppy Joe” (which here consists of cooked lima beans and some burnt beetroot on a spelt bun) – these are just a few of the dishes here that are 100% vegan yet will probably satisfy even the most avid carnivores. Even the desert menu here, a part which is never simple without dairy, manages to be innovative yet approachable. Unlike many other vegan oriented places, Bana is a proper restaurant by all means – the service is very attentive and professional and you’ll find an extensive wine list along some interesting cocktails. This, of course comes at a price, and Bana is by no means a cheap experience, especially not for dinner. But if you are looking for a proper place to spend a proper evening without hurting even the tiniest of living creatures, this is probably your best pick in the city.
The Hansen house, formerly a leper colony situated in the heart of Jerusalem, used to be one the scariest places in the city. Today the Beautiful compound has been meticulously renovated, and now it serves as a bustling local arts and culture center. The place’s café and restaurant is run by “Ofaimme farm” for sustainable agriculture – a small family owned farm from the Arava producing top notch organic goats cheese, olive oil, honey, spices and spreads. The menu is dairy and carb heavy, making it naturally vegetarian friendly, but vegans and gluten-free advocates are also easily catered for here. The signature dish is the “Burekason” a hybrid of a French croissant and Jerusalem style Burek – a shell of flaky, crispy, buttery dough stuffed with savory treats like warm chard with goats’ cheese or burnt pepper salad with a runny egg. Other staple dishes are the white Shakshuka, consisting of goats’ yogurt and sweet onions, or the local “Bitron” cheese baked in a case of puff pastry with honey and cracked black pepper. The café spreads across several rooms, all packed to the brim with history – don’t miss admiring the original artifacts left here from the times when the place served as a leper colony, such as travel boxes, medicine bottles or the doctors’ typewriter. Be it for breakfast, brunch or lunch the place tends to be packed with a mixture of students, artists, families and couples all seeking the rare combination of great food and a great location. Reservations, therefor, are recommended (especially on Fridays), though not mandatory.
At Taizu both the decoration and the menu are based on 5 elements of Chinese philosophy: water, earth, fire, metal and wood. Several carefully decorated spaces have been designed including the inside areas, the bar, and the patio. The host keeps a close watch on all the tables, while ensuring that the service runs smoothly. The wine rich is extensive and detailed with a few excellent bottles of Premier cru such as a Pétrus at 15600 ILS or a Château Lafitte at 6400 ILS.
The mise-en-bouche introduces the voyage: mini sesame steamed buns, and a tomato eggplant labneh sauce, where Asia meets the Middle East. The white fish sashimi is subtly seasoned, with a blend of jasmine rice and citronella that is astonishingly delicate, and truly lovely to look at. The tandoori bass, with its buffalo yogurt sauce, mustard seeds and pumpkin is perfectly spicy and extremely enjoyable thanks to its many textures ranging from the crunchy seeds to the creamy yogurt.
The black forest cake is revisited in a gorgeous, intensely pleasurable dark chocolate cannelloni in a coconut cream sauce with red fruit and a very fine matcha tea powder. The menu is inspired, drawing from different Asian traditions with here and there a Mediterranean touch. This restaurant has our unreserved admiration.
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.
While the design of Topolopomo is very modern, the mood is warm and nearly cozy. Its reputation, excellent since it opened, promises a gastronomic experience. The very pleasant waiter knows the unusually long menu which includes a number of mysteriously named dishes down to the last detail. You can give him an idea of your tastes and your budget and he’ll help you create a coherent meal. If you allow yourself to be guided, you will enjoy a festival of lovely surprises: superb, flavorful salmon marinated in beet juice with four different seasonings. The presentation is handsomely structured. Deliciously seasoned chicken nem, a light and tasty roasted cauliflower with leaves of coriander, fried basil and edible flowers presented as a spring table center piece which we have no qualms about devouring. The main courses are no less enjoyable: a perfectly cooked magnificent whole lamb shoulder, a very fragrant, moist sea bass with soy and ginger, which nevertheless is slightly salty. Our desserts include refreshing fruit granite and an addictive, richly flavored, multi-textured caramel coconut dish composed of a crispy crêpe dentelle, chocolate cream, crumble, crème glacée and macaron. The extensive wine menu includes a wide selection of wines, beer and sakes to accompany an exceptionally satisfying meal.
Toto is a beautiful place, located at the bottom of an office building. The host welcomes us discreetly and efficiently, the background music is soft, the tables are spacious and the chairs comfortable. Clearly, at TOTO they understand how to welcome guests elegantly. The service is very efficient without being excessively formal, the sommelier is involved and extremely helpful in guiding us through the exceptional wine menu including a wide choice of renowned Burgundies, and other wines from Europe and Israel. Wine prices are high. Classical eggplant is reinterpreted and revived with its tasty smoky flavor, the black sesame tahina which adds character, the cheese and cream for smoothness and richness, and the delicate fresh tomato sauce. The blinis, served with smoked salmon, are delicious potato pancakes: the potato gratin is moist, perfectly balanced, and not overly fatty. The shrimp brochettes are quite large and impressive, and the gnocchis with chestnuts and truffle melt in your mouth, creating the perfect balance of flavors. For dessert, the apple crumble is genuinely original with maple syrup whipped cream, and the millefeuille with caramel is positively irresistible.
We love the very special soothing vibe of Toto, the feeling of being a bit “outside the city”, and the sense that people know each other here (which however does not feel snobbish). And of course, we love the delicate creations, surprising pairings, and new flavors.
This is a lovely establishment where the tranquility of the already seated customers is respected by separating the reception area from the dining room. Our table is attractively presented and the waitress is friendly and available. The wine list is short but interesting with French, Israeli and Italian wines. However, the focus is clearly more on sakes and cocktails, served around an imposing bar. In terms of the cuisine, the chef takes us on an intriguing voyage to Japan with, to start, an astonishing grouper tataki, in terms of the quality of the fish and the unexpected hot sesame oil, making this simple dish something altogether more interesting. The filet of salmon, a lovely piece of fish, served with karashi lemon butter and sweet potato mash is classically executed without any surprises. Finally, we find our way back to the Middle East to enjoy a typically Israeli, popular dessert. It’s daring, but here it is par for the course to merge cultures and the malabi and very conventional Kadaif , are in their element. The cuisine shifts between Japanese interpretations of classic dishes , the essentials of Japanese gastronomy, and a few pleasantly surprising innovative touches.
This duo is comprised of Vicky, a tapas restaurant, and Christina, a wine bar, which together share a large, exceptional garden terrace under the trees. Note that the wine bar is open only in the evening. The place is chic with a menu featuring a few good ideas such as local takes on specialties from further afield including fried cauliflower with aioli. The sauce is generous, light and prepared instantly. It’s also a nice break from the ubiquitous tehina. The meat plate, pork spare ribs in citrus, chipotle and date sauce, is appetizing. The meat is perfectly grilled and tender, while the sweet date sauce is nice and tangy with preserved lemon and Mexican pimento peppers, putting a new spin on barbecue sauce. It’s a shame that the fries are not inspiring: they’re lackluster and not crispy enough. The concept, inspired from the Woody Allen film, is well thought out. The service is a bit casual.
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.
Uri Buri, located in the magnificent ancient city of Akko, in front of the sea and the ramparts, is a traditional place and genuine institution in Israel. It is overseen by a colorful character, Uri Jeremias, a former fisherman and self-taught chef who only puts things he likes to eat on the menu and clearly has no interest in being trendy.
The place is pleasant but very simple including white walls and a terrace that really has not been fully taken advantage of. The decor needs a little something to liven it up. The master of the house takes the time to make the rounds of the tables and have a word with all the guests.
As the meal unfolds, we enter the universe of the Chef: excellent products, lovely flavor combinations, and perfect balances without any concession to lightness or simplicity . The octopus is served with fakus, or Armenian cucumber and is flavored with arak, the mackerel is paired with wild spinach and delicious saffron rice.
For dessert, the kiwi soup with Pernod, basil and pink grapefruit sorbet is fragrant, tart, and ideal to finish on a light, delicate note while discovering the homemade ice cream.
You come to Uri Buri for the quality of the products, which are never falsified or over-prepared, and because you can count on a certain consistency. This is a reassuring, comforting, timeless restaurant offering simple, instinctive cuisine, fragrant of the Mediterranean and focused first and foremost on taste.
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 .
Urbano Lab offers an exciting concept: “laboratory” cuisine and a single table in a loft perched at the top of a classic building with a lovely view of the city. The idea is to test recipes out on clients, who pay a fairly high price for their meal. The surprise is that there is no wine menu but you can bring your own bottle and you are served a welcome cocktail and a trou normand in the middle of the meal. To start: a delicious, extremely clever mise-en-bouche of melon and watermelon sushi. The other dishes are equally audacious and skillfully prepared. A sorbet wasabi to liven up marinated salmon, a tangy mandarin sauce with the bass tartare, vacuum cooked eggplant and beef cheek, polenta with truffle oil, white chocolate soup….Urbano Lab offers simple, perfectly cooked products, excellent, balanced aromas and clever combinations.
This chef has genuine talent, bringing his subtle, highly personal, original touch to classic dishes. In addition, one has the very pleasant feeling of being a guest at the home of friends.
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.
Yaffo Tel-Aviv is located in a beautiful, modern, warm space in a charmless business district. Choose from a table at the bar to observe the spectacle in the kitchen, or a cozier table. Haïm Cohen, star of Israeli Masterchef, is a renowned chef trained in Israel and in France. From Europe he has brought back the codes of flawless, attentive yet relaxed service. His assets are many, including an exceptional wine list with many white and red Burgundies, very rare here, and an excellent selection of wines by the glass. His cuisine is authentic and flavorful. He skillfully uses spices, combining them to delight your palate without overdoing it such as in the tuna with eggplant. He also risks more rustic classics such as lamb neck, a Middle-eastern stuffed lamb stew that he skillfully reinterprets, giving it a Mediterranean touch: pici (spaghetti) and ratatouille. The result is a warm, comforting dish. Another new take on a classic traditional French dessert is the light, Mediterranean style fig millefeuille with vanilla cream. The pastry is delicate and deliciously crispy while the figs are extremely tasty. Yaffo is one of the best restaurants in Tel Aviv offering skillful cuisine without being excessively sophisticated. The Chef is a true alchemist of flavors. He is a generous personality, discreetly keeping an eye on everything both in the kitchen and in the dining room.
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.
Zepra is a very pretty, very glamorous restaurant, which offers lovely, surprises, complex achievements, and clever pairings : the Tiger shrimp pop-corn are prepared with a torarashi cream (a Japanese blend of no less than 7 spices). We regretted having to share the dish which offers crispy, tender, sweet and savory sensations for a succulent result, enhanced by excellent quality ingredients. The tuna taco bite is very good and at once simple and original: the fish is of the highest quality and the harmony of flavors is perfect. The Bo Lu Lac (filet of beef in cubes, with a citrus sauce) is a must for those who like sweet and savory dishes. The meal comes to a crescendo with a dessert that will make you come back for more: pineapple sashimi, with a palm honey that inspires a state of bliss. It is a really irresistible concoction combining pineapple, coconut sorbet, palm honey and crème brûlée.
Zepra offers excellent food, very sophisticated presentation, unquestionable quality and creativity, and a bill that reflects all this.
A genuine institution in Tel-Aviv, BRASSERIE is deliberately modeled after the great Parisian brasseries thanks to its elegant décor, featuring excellent quality materials, attentive, efficient service, and very “French” menu including simple but perfectly done specialties such as the potato salad, endive salad with Roquefort, or fries, known as the “best fries in the city”, and delicate, tasty millefeuille. The food here is very classical, without any pretentions to being innovative. The dishes are strictly in the French brasserie tradition but they are very well conceived and elegant.
If BRASSERIE has been around a long time it is because of the quality and freshness of its food, the first-rate service, and French spirit, which in this case results in some very genuine achievements.
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 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.
Manta Ray’s pretty panoramic view undeniably adds to the eating experience. Overlooking the waves, Manta Ray navigates between Mediterranean dishes and, as one would expect, seafood. The waiter immediately suggests a mezze platter, to keep you busy while waiting for the next course. It’s fresh and fun to share. The fish dishes are perfectly prepared and cooked, the sauces are skillful, and the side dishes work well including rich, creamy gnocchi, and lovely Asian flavored red rice with pineapple.
This establishment is a pleasant surprise, with its soothing sea environment and perfectly cooked fish dishes, intelligently served with multi textured sides, to our great pleasure.
A very popular Japanese restaurant located in a hip neighborhood, Moon is tastefully decorated and has pleasant background music. The ingredients are fresh and classically prepared. The Yakitori comes with crunchy, marinated vegetables and the teryaki salmon brochette is a classic. The maki chili lemon is an especially good combination including tuna, bass, avocado, lemon and chili. The inspired dessert, a mille-feuille brulé is interesting. The service is slightly slow.
Montefiore is a very pretty place, evoking a trendy, Parisian brasserie, with the musical atmosphere and waiters to match, and an extensive wine list.
The starters are original with a touch of fantasy befitting the place: hence, kohlrabi adds a bit of crunch to the tuna carpaccio, while Jerusalem artichokes liven up the gnocchi. The sea bass goes rustic with Brussel sprouts, while the lamb teams up with a mofleta.
The desserts oscillate from classical to original including a face-off between lemon pie and panacota with matcha tea and black sesame.
Featuring simple but very well executed dishes, this lovely place would gain from limiting the Italian dishes in its repertory in favor of focusing on its Asian side, which it does very well.
The warm lighting, tables arranged in a half moon layout, and a glass of cava to compensate for the wait get the evening off to a very promising start. There are a few very pleasant taste sensations such as the interesting crispy fish rolls or the originally presented bass curry with an unexpected but quite successful combination of lime and coconut, or the crème caramel with creamy sesame balanced by crunchy caramel.
Nithan Thai has a lot to offer including pretty decoration, delicate dishware, a few lovely ideas, and original, thoughtfully prepared dishes. In terms of taste, the tone is classical Thai.
Extremely welcoming and friendly, Milgo and Milbar is a new place with a pretty dining area and a bustling open kitchen.
The mise en bouche is original with homemade bread and a very interesting squash cream. The appetizing looking dishes keep their promises with some lovely texture combinations including an unexpected, deliciously creamy turnip cream served with a lovely tender steak and crispy vegetables, or the daring lemon tart with grapefruit sorbet. The combinations are original and surprising.
Keep your eye on this restaurant, which is on the expensive side. It should grow quickly given the impressive team working here under the command of two chefs!
A really lovely place on the banks of the Tiberiade river with a splendid view of the lake, Magdalena is everything but fast-paced. The maitre d’hotel, also the sommelier, is knowledgeable and generous with his advice and time. In particular he offers accurate, thoughtful information on regional wines. In terms of the food, the pleasure is intense right from the very first bite: Israeli classics are delicately interpreted with an original slant, such as fried cauliflower served with tanguy amba, a Middle Eastern mango-based spice.
Our party unanimously loves the Chef’s signature dishes. He adds his own very personal touch to every creation: a marvelous, very aromatic, astringent olive oil to balance the creaminess of the goat cheese sauce, smoked wheat to add originality to lamb chops, a green risotto to contrast with truffle flavored shrimps..
This is a delicious meal, concocted by the very talented, meticulous chef who clearly aims to delight his guests.
Magdalena has been elected the best traditional restaurant.
The clientele of Anastasia is eclectic, the decoration is simple and the space is full of light with a large open terrace on sunny days. The service is fairly informal but efficient, perfectly reflecting the spirit of the place. Don’t miss the Soba, which is excellent, refreshing, and tasty. It delivers the flavors that one would expect from a vegan dish without being overly complex or sophisticated. We are sure to order it again during our next visit. The chocolate pistachio, which seems to be the emblematic dessert here, could be livened up with an additional flavor or texture. It is skillfully made and tasty but it could be taken to the next level. Anastasia, which will please even non-vegans, is probably one of the most attractive, popular restaurants of this type in Tel-Aviv.
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.
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.
The atmosphere is pleasant with discreet background music. But let’s get straight to the point: the food, which promises some lovely discoveries and exciting combinations such as cherries to sweeten a delicious feta salad, a leaf of fried cabbage to add a twist to chopped salmon with matcha tea, violet jam and roasted nectarines to enhance duck breast, or bergamot to subtly flavor strawberry sorbet. The meal is concocted by Rima Olvera, a gastronomic globetrotter who risks daring but very successful associations of exquisitely fresh products. The dishes, characterized by skillful contrasts, are surprising and utterly satisfying.
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.
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.
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.
While the atmosphere here is a bit cold with very modern décor, the staff is very attentive, offering friendly advice on how to eat the sushi. The wine menu could be more sophisticated. It is better to focus on the good choice of sake. The dishes are very elegantly presented including the extremely delicate whole fish thinly sliced and served on a bed of ice. Asian classics such as Shiromi Zakana Basil, a very fresh fish in a subtly spicy coconut sauce, are impeccably prepared with a perfect blend of spices and very harmonious flavors. Yakimono is one of the best sushi restaurants in Tel Aviv. The slightly austere vibe is largely made up for by the remarkable quality and freshness of the products, and flavorful creations. Yakimono Rothschild offers everything you expect from a top-of-the-range Japanese restaurant.
Talpiot is a market restaurant with an eclectic decor joyfully blending the old and the new and a very warm atmosphere. The team is very professional, offering knowledgeable advice on wines and giving us the opportunity to discover a pleasant German white wine. As one would expect, the products are very fresh with lots of delicately prepared vegetables, subtly seasoned with spices or aromatic herbs for an often original, always tasty result. The eggplant stuffed with walnuts, sweet potatoes, and cranberries is sprinkled with cumin that brings together all the flavors and works very well. The pomelo sashimi is livened up with ginger, coriander, black radish, and a few grains of coffee, adding a bit of crunch and unexpected flavor. Other tasty, attractive dishes include shrimps with artichokes and thai pesto or mussels in beer soup. At Talpiot, each dish seems to have been prepared at length, and each ingredient seems to fit in. The menu changes on a regular basis depending on what’s available at the market.
NAMMOS seems to be perched on the water, with a pretty view of the marina, the boats and the sea, a fairly traditional decor, designed to please everyone, and efficient, prompt, courteous service.
The wine menu features local wines and offers only a very limited choice of sakés without any Japanese beers.
Here everything is perfectly executed including the perfectly cut sea bass sashimi with truffle, with a very distinct truffle flavor, the salmon rolls discreetly flavored with miso and crispy wasabi peas, the salmon nigiri, prepared just as it should be, and the very interesting spicy tuna crispy rice with its multiple textures and flavors, the mushroom ravioli, and the irresistible crème brûlée.
This restaurant is a kind of a hybrid restaurant combining sushi, fish, and fusion cuisine.
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.
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.
Mona has earned an excellent reputation with foodies from Israel and all over and taste adventurers. The clientele here are gourmet food lovers, many of whom are foreigners, generously directed here by the major hotels . The very short menu with no more than 15 dishes (starters and mains included) celebrates seasonal products and offers a good balance between vegetables, pasta, fish and meat. The pasta is homemade, thin and light. The stuffed pasta includes delicious ravioli with a lovely, thyme flavored creamy parmesan sauce. The vegetables are respectfully handled, generously presented, rustic style, in large still crisp slices. The shoulder of lamb is served as a stew or with green squash and zucchini. The dessert menu is also quite limited with no more than four offerings including a very simple, refreshing mascarpone mousse on fruit salad, an elaborate fruit coulis and pistachio dacquoise, and an excellent full bodied chocolate crémeux with just the right amount of sugar, and a refreshing, tasty peanut ice cream. This is an excellent restaurant with exceptionally good, fresh products, faultless service, and a magnificent setting in the turn of the 19th century building (home to the Betzalel School of Art and Design) housing it.
The name of this restaurant, Makom Shel Basar, or « The place of meat », says it all. It is the den of carnivores, the paradise of beef steak, rib steak, or filet, and the place to go for meat at all stages of aging. People come here to eat very rare, marbled, and grilled meat, which is tenderly pampered, carefully prepared and the highpoint of the meal. No matter how attractive the starters are including delicious grilled artichokes and fresh herb salad, what remains memorable is the delicate taste of the meat, cooked as requested and probably even better without the sauce. Meat and only meat! The side dishes will help satisfy the hungriest diners but they may very well prefer to double the portion of meat instead. The service is polite, the wine list is honorable and the place is charming, at the heart of the very romantic Neve Tsedek neighborhood.
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.
Thaï House is a pretty place to discover Thai cuisine: the atmosphere is friendly and inviting with soft lighting and very pleasant service. The waiter patiently explains how to eat the dishes such as sticky rice, meant to be eaten with your hands. The menu has some interesting choices such as Thai mini-eggplant in green curry which is both unexpectedly crispy and tender. The meat is excellent quality and well prepared: the Neua Yang, grilled beef served with a hot fish sauce is very tender, red inside and seared on the outside. The papaya salad is accurately cut although we would have liked it better with more herbs and spices. The fried sea bass is very promising with green onion, coriander, lemon zest, tamarind sauce and peanuts. Visually the dish is very attractive with a dominant tamarind flavor. The refreshing, simple green tea and coconut milk sorbet is prettily presented on a stick. The cuisine reflects a real effort to please, a focus on seasonal local products, and original Asian products, some of which are grown on their own farm.
Yapan, located in the heart of the ultra chic Nahmani neighborhood, has a sleek look and trendy, New York club feel in the evenings. Following his successful place in Taizu, the Chef decided to create a Japanese street food restaurant in Tel Aviv. Certain menu options are in the spirit of Izakaya cuisine, or small tapas dishes to be shared and accompanied by the many spirits on the menu. The menu also includes a new take on bistro dishes such as the popular hamburger, or the grilled salmon served with ponzu to counterbalance the classic green beans. There are also a few no less delicious non-Japanese offerings such as crème brûlée cheese cake, a tasty two in one dessert. More than a classic Japanese tapas bar and a bit far from street food, nevertheless a clear source of inspiration, Yapan exceeds the Chef’s ambition.
Located in the nothern outskirts of Tel-Aviv, Turkiz is a bit out of the way and hard to find. The main dining room has been recently decorated and the terrace has a lovely view of the sea. However, the place has a slightly dated feel. Here elite Israeli wines share the menu with a Cos d'Estournel 2005 for 1200 NIS! The Toro Tuna salad, made with very tasty, tender fat tuna and served with crispy attractively seasoned fresh vegetables, is excellent with a glass of Israeli sauvignon blanc. The 450 gram grilled rib steak is exceptionally good quality, perfectly cooked, with a slight touch of mustard, a good truffle purée, and a very original sauce. The dessert, an innovative version of pain perdu made with a croissant, sauce anglaise and vanilla ice cream, is a delicious surprise. Turkiz is a quality restaurant with fine products, excellent service and high prices.
Claro is located in the Sarona neighborhood in a beautiful building which houses three spaces: a cozy terrace, a small greenhouse and a large dining area. If you are a small party, the bar has a great view of the kitchen. It is a farm to table restaurant where local, seasonal products are very important. The bread is homemade as are the pasta. The cuisine is Mediterranean style with the Chef’s distinctive touch. Hence, the gnocchi have an incredible creamy texture, and are accompanied by a very interesting de-structured ratatouille: the zucchini, tomato and eggplant are cooked separately in different ways and then assembled in the plate. The millefeuille is very good with its intensely vanilla flavored pastry cream that has just the right amount of sweetness, and caramel ice cream with salted butter and slivers of crunchy caramel. Claro is welcoming with excellent locally sourced ingredients.