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Messa restaurant and bar is one of the most legendary and award winning Chef Restaurants in Tel Aviv. Chef Aviv Moshe’s style of cuisine is based on French and Italian classic techniques and incorporates flavours and textures from the Middle East and Far East.
Messa restaurant and bar is located near Tel Aviv’s’ Cinematheque. The interior setting and contemporary design is elegant and inviting. The main dining area consists of two large communal tables creating a more open and sharing (family style) atmosphere as well several more intimate seating areas. The well-designed wine menu lists the world’s main wine regions with some great vintages.
The menu highlights some “classics” with a modern twist and interpretation. Starting with the interesting pan seared foie gras (Goose liver) served with a white "Valrhona" chocolate lemon sauce and a shot of "Sassy Chocolate". Other appetizers include the veal sweetbread with sweet potato tortellini, sunchocke (Jerusalem artichoke) cream and pearl onions as well Tofu Shawarma and sea fish sashimi Mesa style. Main courses range from European classics to more Middle Eastern influenced dishes. The pan fried sea bass fillets served with shallot ravioli and porcini foam is well prepared with balanced flavours. The full flavoured seafood couscous is delicious. Other main courses include lamb chops with veal sweet bread and cheek strudel with lemon fondue and gnocchi as well the Tornado Rossini with truffle cream and merlot broth.
The PSST! Before or after dinner have a drink at Messa’s bar just next door, adjunct to the restaurant.
Affiliated with the legendary, tastefully decorated and perfectly maintained Norman hotel, Dinings offers refined Japanese cuisine in perfect harmony with its understated elegant setting. The fish sashimi is presented on four porcelain spoons, inviting you to savor the fish with just the right amount of sauce while putting all the elements in your mouth at once. It is incredibly fresh and the sauces made from yuzu and garlic, and yuzu and ginger soy are very balanced. The salmon tataki rolls are coated in miso sauce and wrapped in watercress, giving them a fresh, crispy edge, without being overwhelming. The nigiri are served in sets of 4: salmon zuke with a drop of onion and soy jam, raw salmon, seared salmon belly with jalapeno salsa, and sea bass. No overpowering or fussy sauces all of which added an interesting angle and taste to the fish complimenting it well with a very subtle rice. For dessert we had the deconstructed yuzu cheese cake, which is very pleasant, not overly sweet, and obviously freshly prepared. The entire meal is extremely refined while giving the appearance of simplicity. The ingredients are magnified without excessive preparation. The presentation is very graphic and elegant with incredibly accurate flavors. The main element is always in control. This is a very nice place.
You are warmly welcomed in this hotel restaurant in search of a personality. The light is soft while the overall atmosphere is discreet. The dishes however are very colorful including a cod brochette with wakame seaweed and shimeji mushrooms or the sea bass filet with still crisp vegetables. Meat choices include a slices of roast duck on a sesame dried fruit chutney for a classic sweet and savory combination and a delicious very tender lamb dish combining chops, ribs and shoulder with a tasty, slightly caramelized lentil cassoulet, the texture of which blends harmoniously with tiny cubes of tender carrots. This is a truly attractive, delicious dish with its olive oil tuiles! Nomi has a lot of potential waiting to be developed: a menu offering a wide selection of meat dishes and local, seasonal products, a brigade of efficient waiters, and attractively presented dishes on a selection of dishware. We are hoping that the setting will be modernized to give it a bit more sparkle. We would like to come here both for the good food and also for a distinctive atmosphere along with a modern, more dynamic environment.
A narrow establishment with several levels, Cafe Europa, ideally situated on boulevard Rothschild, is still one of the trendiest Tel Aviv restaurants. The cuisine is inspired transforming simple fish tartar into a richly flavored, delicately presented colorful palette. It is successfully paired with a cauliflower cream, roasted asparagus and egg Mollet. The fish dishes are perfectly cooked balancing crispy skin with tender flesh; And don’t miss the simple and delicious Pita bread and mixed fish that we greedily inhale right from the first bite in part thanks to the incredibly accurate seasoning and nearly astringent Tsakiki sauce with fresh onions.
Much appreciated for its atmosphere, Café Europa combines an elegant, relaxed setting with excellent, fresh, quality food. Tel-Aviv vibe at its best.
The vibe is warm with a pretty personality, soft lighting and an elegant touch without being uptight, the service is courteous and welcoming. The skilled wine chef takes the time to explain the carefully designed excellent menu of Israeli wines, with lesser known vineyards and some lovely years. Angelica is the flagship of chef Marcus Gershowitz, with a thoughtful menu even if it does include a few American gimmicks. It blends, as is often the case in Israel, Mediterranean inspired cuisine with international trends. The seafood shawarma, black tehina, and radish vinaigrette has extra bite with a tasty homemade harissa, served in a charred onion skin. It is appetizing, very spicy and very refreshing. The beef tartar is made with excellent quality meat, and seasoned with fresh herbs. The charred eggplant gives it a slightly smoky flavor. Completed with a purée of black beans and a purée of Jerusalem artichokes, this starter has lots of personality and is fairly sophisticated. The perfectly cooked filet of beef is accompanied by a gratin dauphinois, while the lamb shoulder is stuffed with sweet potatoes and chard comes with cepe mushroom spaetzle. To end on a sweet note, don’t miss the very original, superbly presented lemon Eskimo, with a very good lemon cream, a tart raspberry coulis, and crumbled meringues.
Meir Adoni offers a subtle, creative take on Middle Eastern traditional classics. Local flavors are distinctly honored including pistachios, rose water, eggplant, Persian lemon, lemon confit, harissa, Kadaif, and cardamom, among others. The dishes are blunder-free with some truly lovely discoveries including the Marrakech pan, a couscous with confit of duck, or the filet of veal cooked in coffee and cardamom. The fish dishes are also celebrated such as the very successful bass fillet and its black rice and root vegetable ragout with a Jerusalem artichoke cream that brings depth, lightness and a variety of textures. The portions are generous and we appreciate the elegant, unostentatious presentation. This is a high quality gastronomic dining experience in an understated setting with a lively open kitchen.
Pronto has lots of character thanks to its high ceilings and large bay windows, attractive wood bar, visible kitchen, and apparent cellar. The service is relaxed but very efficient. It is pleasant to be able to taste the wine before choosing. The classic Italian menu is designed around excellent quality, skillfully handled ingredients and the dishes are very attractively presented. The pepper flavor of the arugula salad seasoned with an excellent olive oil gives character to the tasty, thinly sliced beef carpaccio. The Taglioni al tartuffo are cooked al dente, and the truffle pasta is perfectly dosed so that the taste of the truffle is delicate and not in the least overpowering. The Valrhona chocolate brownie served with a scoop of white chocolate ice cream and ricotta mousse is a great success. It is unexpectedly refreshing, delicate and lightly sweetened. Thumbs up for the coffee worthy of a barista!
With its elegant setting, ideal situation adjacent to the new wing of the Tel Aviv museum of Art, and pretty terrace protected from the hustle and bustle of the city, Pastel has many assets. The Chef offers creative Mediterranean style cuisine with Italian influences (risotto, gnocchis, ravioli…) and local flavors showcasing vegetables which in turn become the star of the dish (a stew of lentils, Turkish spinach, and Jerusalem artichokes with a fish filet, kale…). The broccoli soup is unctuous, with a subtle smoky flavor, a few pieces of crunchy broccoli and mushrooms, and a light parmesan mousse. It is a very interesting way to handle this vegetable. The menu also does justice to meat, fish and seafood, in all their forms. And from Italy, we tried a fragrant dish of melt-in-your-mouth gnocchi with a creamy sage and butter sauce. The dessert menu has something for everyone. The pastry chef, Yotam Turgeman makes well-constructed, not too sweet desserts including a very creamy cheesecake generously garnished with raspberry, and a delicate caramel flavor. Or the delicious Crème Catalan, an original layering of textures with a mousse like cream of mascarpone brulée (made like a crème brulée) to create a delicate film of caramelized sugar and on the bottom pistachio ice cream: 3 levels, 3 textures, 3 temperatures. It is very successful, and extremely pleasure when the spoon dips down to the bottom of the bowl to scoop up each layer. Pastel is a pleasant stop after visiting the museum next door, or to enjoy dinner in a calm, pleasant environment. We would appreciate a bit more effort in terms of service.
The luminous space decorated with garlands of sausages overlooking bottles of wine is tasteful without being over the top. The cuisine is coherent and attractive featuring vegetables from the restaurant’s organic garden. The menu includes pasta dishes such as papardelle verde, fettuccini with funghi, paparalle ragu with slow cooked beef, risotto, meat and fish dishes, and salads. The generous serving of creamy polenta with truffle oil is a nice way to start off the meal: you can taste the texture of the cornmeal, the good quality parmesan shavings, and the flavors pleasantly combined with that of the truffle. The pumpkin and goat cheese ravioli with thyme are subtly flavored with the fresh, light cheese perfectly balancing the sweetness of the pumpkin. The rich fresh tomato sauce with shrimp and tagliatelli has a distinctive delicate licorice flavor thanks to the Pernod. This place has the family style atmosphere of small restaurants in Italy. The ingredients are excellent quality and the portion sizes are generous.
The cuisine is visible as soon as you enter this beautiful restaurant with a pleasant covered terrace in winter. It is difficult to say why this place has such incredible atmosphere but it does. Every aspect of the decoration is simple, yet the attention to each detail and especially to the lighting is exceptional. The service is attentive; the wine menu is well designed andwell managed by the waitress. The chef’s signature starter, Sea fish tartar in avocado, is lovely to look at with thin slices of avocado enclosing a perfectly seasoned tartar topped with a few grilled almonds. It is accompanied by an astonishing, refreshing, and very good aioli with mint and beet cream providing depth along with a slightly sweet, earthy flavor. The octopus and calamari which look deceptively simple are very accurately cooked and seasoned with green chili that is strongly flavored without being overpowering. The creamy goat milk yogurt enhances the hot calamari served with a small aromatic herb salad and lima beans. The grouper and lobster ravioli is very generous. And for meat lovers, the Sirloin with gnocchis is made with powerfully flavored, probably aged meat, well-cooked shitake, a wine sauce that highlights the tannin without any bitterness, very delicate gnocchis and crunchy raw corn. The textures and flavors in this dish all work well together. Shila is a beautiful restaurant serving fine, inspired cuisine without any arrogance and lots of generosity.
In the middle of the Hertzliya business neighborhood, SEGEV is not very visible from outside. You come here for the food but also for the presentation of the dishes which are like works of art. Hence, the deliciously flavored Spicy Salmon becomes a precious object, delicately contained in a box covered with perfectly cooked rice and served with crispy dried seaweed. The goat cheese gnocchi and truffle cream are presented in a pretty bowl which covers a second bowl filled with tomato and avocado salad. The colorful six flavor cheesecake has been designed with a painter’s eye for color while the chocolate dessert is served on a sumptuous African plate. Trompe l’oeil dishes, optical illusions and a play on mirrors, along with the delicacy of the dishes combine to make a very original dinner.
SALVA VIDA offers creative mediteranean cuisine with an oriental influence, served on a terrace facing the sea. The menu features a balanced choice of fish, seafood, vegetables and meat dishes, efficiently presented and described by your waiter. Try the original beef tenderloin and its coffee marinade or a T bone lamb with homemade labane and pistachios. The delicious salmon sashimi is perfectly cut and artistically presented with thin slivers of cucumber and a lovely horseradish cream or an accurately cooked drum fish, crispy outside and tender inside, with a ginger pea sauce for an exotic touch. Try the Pici pasta, an authentic dish which will make you feel as if you are eating in a family run bistrot in Tuscany: long bucatini, blended with a lovely assortment of slightly roasted vegetables and large fresh spinach leaves with aglio olio and a large spoonful of fresh labane. The crème brulé is nearly frozen , semifredo style. Not very sweet, in the shape of a calisson, they are two of them served in a pretty plate sprinkled with caramelized pop corn and a few watercress leaves which provide a welcome spicy note. This place is a wonderful discovery where the accent is on high quality products, daring taste combinations and dishes that are both delicious and visually satisfying.
Located in the middle of Katamon, Hansen House, a former leprosy hospital, is light-filled and tastefully decorated by the students of the school of art and design which is also housed here. The place is young, cheerful and simple with an atmosphere typical of Jerusalem. It is very popular for Friday brunch which features a quite successful rustic menu. Everything is based on OFFAIM organic or sustainable farmed seasonal products. The salads are fresh and crisp, the traditional bowls of labaneh, cottage, homemade herb pesto, and zaatar are served with fried eggs and cheese. Here the boure-croissant is a hybrid between borekas and croissant, a salty savory pastry stuffed with a tasty mechouia salad (made from grilled peppers and tomatos). It comes with a poached egg and goat cheese, cucumber sticks and labaneh. The flaky pastry is pleasant and the overall dish is tasty. You might also like the traditional chakchouka or the very good creamy cheese cake made with fresh farm-produced cheese or the nearly too large raspberry and almond pudding. This establishment is full of charm featuring the very fashionable farm-to-table concept with an ambitious menu that fulfils its promise of very pleasant dishes thanks to the quality of the products.
The setting is low-key and extremely tasteful including several welcoming seating areas that are very comfortable and soothing.
The menu is crafted around five elements for a gastronomic experience rooted in Southern Asian cuisine. Each dish is made with only fresh ingredients, exotic tastes and surprising flavor combinations, colours and textures. The menu is tailored to the guests’ tastes either à la carte or with a tasting menu. The waiters are very helpful and efficient and each dish is a genuine surprise. Choices include an original shrimp salad, nems made with tapioca pearls instead of vermicelli, shrimp dumplings with fennel and lime, a filet of sea bass tandoori style with mustard and squash seeds, a brochette of lamb with herbs and spices served on a thick crepe, a kind of hybrid between lafa, mofleta and nan. The desserts are also unexpected including black forest cannelloni or pineapple tart and mascarpone to finish on a delicately sweet note. The meal takes you on an interesting, tasty trip into the refined, delicate universe of Chef Ben Neriah.
Located in the very elegant Norman Hotel, Alena offers a Mediterranean menu with a few Italian influences. The service is remarkable, and includes a car park assistant, which is very rare for Tel Aviv. The grilled but still slightly crisp asparagus with a lovely pureed broccoli and smooth almond cream is perfect. The broccoli is just right without killing the flavor of the asparagus. The leek tarte tatin is original with thyme, sage and slightly grilled goat cheese. We expected a rustic, classical dish and instead it is a very interesting combination of flavors and textures. The tortellini are stuffed with a delicious charred eggplant giving them a subtle smoky flavor that goes perfectly with the zaatar and parmesan sauce. The chef also does honor to the desserts: a superb Nemesis made with excellent chocolate, or panna cotta made from goat cheese and refreshingly served with a few strawberries. This is an excellent restaurant with a refined setting. The cocktails are excellent and the wine list is extensive.
Award 2020 for the restaurant of the year
In spite of being very large, TOTO is welcoming with its tastefully elegant decor featuring a few works of art on the walls. The service is faultless thanks to the waiters who know the menu perfectly and readily answer any questions. The starters are very fresh such as the calamari salad with chick peas and sweet onions, a lovely colorful composition of flavors and an interesting combination of textures, or the sashimi fish served with a crisp herb salad, yogurt and fragrant olive oil. The cheese tortellini and salted butter are made with delicate fresh pasta, while the filet of sea bass with oyster mushrooms and porcini served with a creamy white vermouth sauce is a good comforting dish. The renowned TOTO millefeuille lives up to its reputation and is impossible to resist: the pastry is incredible, with an airy mascarpone cream and a caramel sauce.
Located in a historic building in the center of Tel-Aviv, TYO has clearly put a lot of care into their setting and the result is refined and elegant. The menu is classic and complete including an extensive range of Japanese cuisine, from miso soup to the very wide sushi menu. Or try one of the more original dishes such as carpaccio roll, asparagus wrapped in beef carpaccio and parmesan or be inspired by the opulent Hamachi ceviche which combines seriola, beluga caviar, and truffle oil. More simply, you can opt for the different sorts of tempura including vegetables, shrimp, and fish or fried tofu served in a broth of shitake mushrooms. The exceptionally fresh, delicate tuna sashimi is a good option. The beef tataki is another. It’s quite spicy and the thin meat is delicious. As for the sushi, the combinations are often quite daring: seared foie gras with tuna nigiri, salmon mozzarella, or the inevitable sweet potato, which is very popular here. We like this place for the quality of the food, the wonderful flavors, the perfectly cooked vinegar rice, and the special added touch, such as a bit of crunch here, or a pleasantly spicy note there, which makes the difference.
TOURO is located in a magical spot with a magnificent panorama on the walls of the old city and the Gehinom valley which it overlooks. Getting there is an easy short walk up and the reward is a gourmet experience in a warm, rustic environment. The menu is a good balance between meat and fish dishes, inspired from local traditions and much further afield (their Asian salad is very good with just the right amount of mint, sesame and soy). The meat is excellent quality whether prepared in a simple carpaccio or a grilled steak. The vegetables are cooked just right, never overcooked, still a touch crisp, and sometimes slightly caramelized. Don't hesitate to end the meal on a sweet note. Chocolate reigns fairly successfully on the short dessert menu.
West Side is affiliated with the Royal Beach Hotel, the pleasant terrace of which is separated from the sea only by the road. The restaurant resembles an airport lounge. It is comfortable and welcoming but without a distinctive personality. The menu is fairly limited. To start we had the goose foie gras. It was a very generous dish and would have been perfect with the sophistication one would expect from such a delicacy however the portion was a bit too large. No matter, the important thing is to be prepared for the feast to follow: the real reason you come here, the dish that absolutely must not be missed, is the 600 gram beef rib, served on an immense metal platter, escorted by a truffle potato purée, green vegetables, potatoes, and both eggplant and garlic sauces. The meat is naturally the star of the show: it is perfectly cooked and salted, juicy, tender, and excellent quality, aged and very skillfully prepared. This is the highpoint of the meal and in fact it is so tasty and so generous you don’t really need a starter or a dessert.
Yafo-Tel Aviv is a popular and renowned culinary establishment in the city of Tel Aviv, overseen by the highly acclaimed Master Chef Haim Cohen, known by any food lover in Israel. The restaurant’s design reflects the menu and general line – on the one hand, a rough, urban up-to-date vibe; and on the other, nostalgic elements reminiscent of good old Tel Aviv. In addition, a big stone oven stands out at the center of the restaurant, indicating the culinary experience that awaits the diner. Indeed, it is a holistic experience featuring excellent service, an exceptional wine menu and dishes influenced by different phases of Cohen’s life – like his mother’s Middle Eastern kitchen, or his studies in France – made with fresh local ingredients. Kick off your meal with a hot focaccia fragrant of rosemary and glazed with olive oil, served with Har Bracha tahini. For a starter, order the Shoshbrak filled with labaneh cheese and hot yogurt sauce, with fresh hyssop Zaatar on the top; or ask for the nostalgic herring, served with sweet and soft challah bread, sour cream, tomatoes and green onions. For the main course, share the famous gnocchi with spinach and Hameiri cheese, or order one of the fish dishes, like the Labrax fillet, which is served with tomato sauce, vegetables and potato cream. Finish with something from the spectacular dessert menu offering the likes of vanilla and pear profiteroles in a variety of flavors and textures, Kanafeh for two and Pink Ballerina – raspberry crémeux, raspberry jelly, raspberry Chantilly and red fruits.
Award 2020 for the pastry chef (Shahar Peleg) of the year
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.
Brasserie is full up at lunch and much of the day with hungry diners who love classic French gastronomy. It features everything that good French bistros or brasseries have to offer right down to the authentic wood and mirrored interior. From salad nicoise to beef tartar, paté en croute or herring with potatoes and a full oyster bar, the menu is nearly exhaustive. And because rituals are important, every day of the week has its own speciality: Sunday is poulet à la moutarde or chicken with mustard, Monday is pot au feu, followed by choucroute, coq au vin, beef bourguignon, bouillabaisse or cassoulet. All of the regions of France are represented. In addition the fries are excellent, served in a paper cone in a pretty glass, while the dessert menu features classics such as crêpes Suzette, Millefeuille, tarte tatin, or riz au lait. BRASSERIE is remarkable in that it manages to recreate a little corner of France through its gastronomy, while respecting all of the traditions. It is a pity that all of the French wine growing regions are not as clearly represented. For lunch you mustn’t be in a hurry as they don’t take reservations and you must patiently wait your turn. However, they do take dinner reservations.
The restaurant has preserved its original setting including lots of vintage objects and a slightly dated country inn feel. The many pretty objects and musical instruments recall a bohemian vibe from the past. The service is pleasant but decidedly informal. As the restaurant fills up with tourists, they are showered with attention. The menu reflects the life experience, engagement and personality of Moshe Basson, one of Israel’s legendary chefs, and the country’s only slow food chef, who picks her own herbs and spices from the surrounding area and is a walking encyclopedia of the region’s cuisine. He offers three tasting menus. Try the Ridgeley, a local herb close to chard, with a slightly gelatinous, delicious texture or the famous Maklouba of Eucalyptus, a classic Palestinian dish served in a mini-cassolette, with a ritual consisting of making a wish before tasting the dish. The lamb cocotte, an earthy dish served with crusty pita dough, cut as it is served, reveals a tasty, melt-in-your mouth preparation, with potatoes, okra, and delicious meat. We would like Chef Basson, who has inspired so many Israeli chefs, to offer some new creations ; perhaps the service could be slightly more structured and the design updated. It would be lovely to once again experience the Eucalyptus that first enchanted the Israeli culinary scene.
In the heart of Tel-Aviv, on the premises of the hotel with the same name, Montefiore is a pleasant, elegant establishment without being overly formal. The extremely professional service perfectly balances a certain degree of formality and a relaxed attitude. The menu features brasserie-style « French Vietnamese influenced » cuisine. The wide-ranging options have multiple inspirations such as grilled asparagus and hot goat cheese, sea bream with citronnella cream, pork chops with bacon and Manchego, tournedos Rossini, and even the traditional Israeli eggplant served with a soy and honey sauce for a sweet and sour twist. The dishes are attractively presented, the products are fresh, the menu has something to please everyone, and the wine list includes a lovely selection of Israeli wines.
With its decor somewhere between an understated temple and a chic massage salon, largely dominated by gold, and featuring lots of bouddhas, Nithan Thai is an elegant place with lots of wood, making it very warm. The menu zigzags between Thailand, Japan, Vietnam, Indonesia, and India with a good dose of aromatic, spicy ingredients. Sako Kao Rol, or the perfectly fried, flavorful, crispy Vietnamese chicken spring rolls, is served with lovely crisp lettuce and coriander. Bandera Kai, or three small pieces of tandoori chicken on chapatti, with red onion and a slice of lemon seems very simple but the seasoning is full of flavor. The Piaroro rolls, rice leaves stuffed with asparagus, is the restaurant’s emblematic vegetarian dish. An Israeli favorite, papaya salad with mango, mint, kafir lemon, and cashew nuts, here is magnificently accurate, distinctively flavored and exceptional. To finish on a sweet note, try Chi Cake, a chocolate cake instead of chocolate mousse with a crunchy crust that crumbles easily with the first bite. The scoop of Indian chai ice cream makes it a very original dessert.
Located near the Habima theatre, at the end of boulevard Rothschild, Milgo Milbar focuses primarily on seafood such as the lovely white fish carpaccio with crispy fried ginger and a few chilli slices, a very tasty, balanced fish sashimi with pumpkin pickles, with its creamy amber passion fruit and pumpkin vinaigrette, white sweet potato Agnollotti served with richly flavored tiger shrimps, a filet of fish with cherry tomato butter crowned with a potato gratin dauphinois. And to finish, why not try the crack-pie with camomile and honey ice cream, a lovely dessert with just the right amount of sweetness and an ideally light ending to a large meal. The vibe is warm and friendly, with a low-key, elegant setting. The accomplished dishes are made with very fresh ingredients and some surprising combinations which never disappoint. This place has a lot to offer.
Magdalena is consistently excellent in terms of their cuisine, welcome, service and understated elegant decor. The interior setting is enchanting with a gorgeous view over lake Tiberiade. Settle in comfortably, enjoy a local wine, carefully selected by the wine chef, and let yourself be transported on the gastronomic journey offered by their tasting menu. The amchur tehina makes the very classic cauliflower into a modern, original starter. The fish carpaccio is stylishly presented with the croutons, endives, radish, and red onions forming a colored crown on the pink fish. The dumplings are stuffed with lamb and pine nuts and cooked in goat milk yogurt. All of the flavors are concentrated in each mouthful, to give a delicate, mild, creamy taste. The black sea risotto smells of the sea and the shrimps are excellent quality. The lamb with shallots is a good Mediterranean dish. The lovely meat is cooked perfectly, with good, concentrated, fragrant, tasty juice. If you feel like finishing on a sweet note we recommend the delicious pistachio malabi, imprisoned in two rolls of golden, crispy filo dough. Magdalena offers authentic Galilean cuisine, modernized by their talented chef without compromising on the essential.
Its location in the superb Ticho House, a museum, gives Anna a very special atmosphere. The restaurant itself is immense, and when you go inside, you are overwhelmed by the delicious smells from the kitchen and impressed by the superb terrace. The menu is interesting, Italian inspired, and based on milk and fish products. Here they take pride in using only excellent quality products, which is reflected in the taste of the dishes. The focaccia is served with a tomato mousse, like a soup, in a soup plate, with a lovely chunk of goat cheese and a strong fried green pepper which gives the whole thing a delicious spicy flavor. The Straciatella Buffalo is a visually very beautiful dish, presented like a colorful garden floating in an abundant white soup the flavor of which is marked by crème fraiche that slightly masks that of the quarters of roasted peach, marinated onions, and slice of mozzarella with a few drops of olive oil. The Burro di Limoni, a delicious filet of perfectly cooked sea bass, with crispy skin outside and tender flesh inside, is served with tagliatelle and sage lemon butter for a very pronounced tart flavor. And to stay in Italy try the classic Tiramisu made according to the rules, it won’t disappoint you.
In downtown Tel-Aviv, on the popular boulevard Dizengoff, nestled between bars and crowded restaurants, Pankina manages to create a pleasant atmosphere on its terrace, which is isolated from the street by a hedge of small bushes. The menu features classic Italian cuisine such as burrata, Caprese salad, gnocchi, but also more daring recipes such as the Kosher version of Carbonara di mare with fish. The pasta putanesca is a lovely portion of al dente spaghetti in a slightly spicy sauce with small cubes of red tuna, cherry tomatoes and kalamata olives. This is an interesting dish that is perfectly seasoned and cooked with a great contrast of textures thanks to the pistachio powder. The fish carpaccio is simply presented with only a few leaves of arugula. The panzanella is very large with lots of mozzarella. We like the mains, whether simply cooked fish or the always perfectly prepared classical pasta dishes. A little more audacity in the starters would be nice.
Yakimono was one of the pioneers on the Israeli culinary scene, the masthead of a new wave of Japanese restaurants in Israel. The welcome is warm and while the wine list is not especially interesting, it encourages you to order from the great selection of sakes. The miso soup is rich and tasty, and without sodium glutamate which is unfortunately often used in these soups. Agedashi, one of their typical Italian Japanese dishes is generous and skillfully made. And for the rolls (Tokobestsu), we let the chef choose an assortment of very fresh fish for us. Then we understand why this place is one of the best in its category, not simply for the freshness and quality of the fish but also for the way that it is prepared. Yes the prices are high, and the decoration is a bit cold, but the food and especially the sushi is a small masterpiece in terms of the very talented use and transformation of fresh products such as fish and shellfish on view in their emblematic aquarium. The business lunch is a good value for the money.
Nammos, which has a very beautiful view over the marina, is known for its excellent quality food. The setting is low-key and elegant although without any Japanese decorative touches. Out of season, we recommend the warm indoor dining room rather than the terrace. The menu showcases excellent fish and seafood such as the very generous Batayaki Seafood Mix served with a light, tasty sauce or grouper and truffle dumplings served in their bamboo steam basket with soy sauce and a spicy miso sauce. The flavorful papaya salad comes with lots of fresh herbs, crispy fried onions, and a very spicy tamarind and yuzu sauce. Desserts include a delicious green tea and coconut mochi and a more regionally inspired very tasty Kadaif with strawberries and mascarpone.
Mona is a very elegant restaurant in an old stone building, “la maison des artistes” in the heart of Jerusalem. The tone is set with a fragrant, tasty refreshing fish soup served as an amuse-bouche. Then continue the tasting with “Chachat”, shortbread stuffed with goat cheese and smoked beets. It’s simple, but the combination is perfect with the strong, earthy taste of the beet balanced by the mild cheese, the smooth texture of which contrasts with the crunchy shortbread. The Hameiri cheese gnocchi are very attractive, with a lovely creamy sauce, tomato cubes, multi-colored cherry tomatoes, and PokChoi cabbage. The gnocchi are magnificent and anything but pasty, while the vegetables bring lightness and crunch to this delicious dish. The rumsteak is cooked just right, on a bed of different varieties of beans cooked al dente, which highlight the quality and flavor of the meat. For dessert, if you love chocolate, don’t miss the Cremo of Valrhona Chocolate », an incredible, creamy chocolate and olive oil quenelle, sprinkled with salt flower. Mona offers excellent quality products, and delicious, very original dishes. A meal here is a beautiful experience obviously orchestrated by a creative chef. We definitely will be back….
This year Chef David Biton offers us sublimely transformed local products: carefully sourced and modest regional ingredients, typical flavors of the terroir, herbs, and perfectly selected meat and fish. Try the tasting menu to discover his world: a consommé of smoked chicken which gradually releases its aromas throughout the tasting ; tomato “leather” with an exquisitely presented red tuna tartar, with yellow tomato espuma ; an incredibly talented, subtle lamb’s tongue with demi-glace sauce, with its earthy sweet flavored quenelle of Jerusalem artichokes and a very good cabbage and onion stew ; a breast of duck with an onion soup and ravioli filled with leek purée, a great surprise, modest, simple and yet full of flavors ; a filet of veal with garlic cream, or carrot cream and a leek fragrant with rosemary and laurel. The desserts are given the same level of attention: cake made with medjoul dates is both vegetal with its fresh leaves of lemon thyme and its Granny apple brunoise, and slightly musky thanks to the dates. With his flawless sense of balance and flavor combinations, perfectly controlled techniques, perfectionism that is close to obsessive, and impressive elegance , yes, this year David Biton delighted us : we love his earthy rooted cuisine, with its smoky and herbal notes. There is no flash here: only a great deal of technique, thought and talent.
Award 2020 for the chef of the year
The talented chef, Yuval Ben Neriah has put his skills into concocting Japanese street food. And the result includes some extremely lovely dishes served in a hybrid setting combining a western bistro feel and Izakaya style. The vibe is warm, the service is pleasant, and the excellent sake menu includes a good selection of wines to accompany the different moments in the meal. Here you will have the opportunity to explore the full repertory of Japanese cuisine. The light and refreshing lobster maki are an excellent mise en bouche. The grilled fish salad concentrates many delicate flavors with kombu noodles, grilled sesame, kanpyo and nori slices, which all harmoniously enhance each other. The nigiris are served in sets of five including salmon, tuna, white fish and shrimp. Each piece is flavored with quail or fish eggs, or dill, transforming this very classic dish into something very subtle. The shrimp tempura, made with excellent quality ingredients, are delicious and very accurately prepared. The Japanese mustard sauce and black pepper give an oriental touch and delicious flavor to a beautiful piece of scalloped meat. And to finish on an original note, try the Milk and Porcini chocolate cream, an unexpected combination of mushroom and chocolate, with a miso mousse. The taste is unique, with a harmonious blend of cream and mousse textures, and delicate but distinctive flavors. This is a very fine dessert.
Claro is located in the Sarona complex in a spacious industrial style space. The music has been carefully studied to enhance the pleasant atmosphere. The cuisine is inventive and Mediterranean inspired. Start out the meal lightly with the perfectly cooked white asparagus and goat cheese. Or try the Mediterranean raw fish, a lovely starter with thick, firm delicately flavored chunks of fish. The seasoning is an excellent balance between tart lemon, spicy pepper, and mild yogurt, while the green wheat tabouleh provides a toasted, crunchy texture for an excellent balance. Continue your meal with the skillfully cooked calf sweetbread, slightly crisp on the outside and tender inside. It comes with a new twist on classic polenta thanks to the flame grilled corn seeds for a surprising texture. The caramelized onions and green chili add the perfect note to this spicy dish. And don’t miss out on the short rib tortellini. The meat is tasty, the homemade pasta is perfectly cooked, and the very light sweet onion cream enveloping the dish is excellent. For dessert try the Claro Malabi, which is not too sweet thanks to the fragrant pomegranate coulis with a welcome touch of tartness.