Log in with Facebook
No account ?
I forgot my password
I did not receive account confirmation instructions
To grasp just how much Tel Aviv has embraced vegetarian and vegan cuisine, you should take a look at this restaurant which serves all day-long, and which in the evening celebrates alcohol and good food. Of course it is a hipster hangout, but one that offers excellent vegan food including a great selection of pasta, delicious Asian salads, and classics made from cereal grains and mushrooms. The desserts are no less important here and we still remember the taste of the heavenly chocolate mousse, served in a small glass, which is alternately delicately bitter and subtly sweet. A la Rampa is in the middle of the industrial area in Southern Tel Aviv, which allows it to stay open and party to the early morning hours without bothering anyone.
The place is charming. The interior looks like a modern canteen with its carefully aligned tables, white color theme, and a few cheerful touches of pop color: pink for the window ledges, yellow lemons, and green shelves and hanging plants, to liven up the very simple decor. Here, there is no effort to recreate flavors, either of meat or of cheese. Fruit and vegetables are the stars of the cuisine with a menu that changes with the seasons and techniques that change with the product (smoking, charring, grilling…). Nuts enhance the dishes, while herbs and spices add freshness and flavor. Start with a delicious ultra-smooth orange cherry tomato gazpacho. It’s creamy and refreshing with a welcome touch of caramelized onions, and a min-brochette of gombos. Try the very generous portion of roasted potatoes and wild onions with preserved garlic or tender slices of eggplant in a tomato compote with tehina and pumkin seeds. And for dessert, try the new take on Panna Cotta with subtle, summer flavors including verbena, served with peach jam and a handful of peanuts. The daring menu features ingredients rarely used elsewhere (wild mushrooms, Lima beans…) and unusual flavor combinations such as radish aioli, or watermelon with celery, to name a few.
If you come here for breakfast or for lunch you will probably wait at least ten minutes for a table. This might be because this place was one of the first to offer a vegan, raw and gluten-free menu, in the city that never sleeps. We had the cooked tomato shakshuka with garlic, spinach, polenta balls and bread. We came back for lunch and tried the pappardelle which was as always, very fresh and healthy. If you were to come here only for the excellent smoothies, I would recommend you go for the extreme ones- yes, I'm referring to the green specials! This place is indeed full of tourists due to its prime location, and you seldom hear Hebrew around the tables. Anastasia is very good and rather expensive, but as vegans I assume you've already guessed as much.
To define this restaurant founded and directed by Chef Shirel Berger as vegan would be very simplistic and would fail to do justice to either the Chef or the concept. OPA is an excellent Chef's restaurant in more ways than one and it's no surprise that it has become one of the most fashionable places to eat in the Israeli foodie landscape, attracting not only locals but tourists from all over the world. While Tel-Aviv has become the Mecca for vegans, OPA has its own very distinctive position in this area : it offers an aesthetic and gustatory experience through creatively working with vegetables. To enjoy a really unique experience we recommend the tasting menu. Each dish is named after its main ingredient, (vegetable of course) with choices including artichoke, fennel, asparagus, and melon, among others. And all dishes are prepared and presented in a way that you have never tasted or seen before. The portions are small and if you are wondering if the meal will satisfy you, the answer is that you won't leave hungry but you will want more.
Award 2020 for the best vegan/vegetarian restaurant
Café Levinsky has reinvented « Gazoz », an Israeli favorite and originally a sweet bubbly drink. The different ingredients are mixed on the spot using concoctions Benny has prepared and stored in lots of glass jars. Using his own secret recipes, he creates clever mixes with watermelon, apples, Nashi pears, limes, apricots, guava, grapes and lots of other ingredients that he flavors with sage, lavender, zaatar or some other aromatic herb. The very healthy result is a glass of Gazoz with fresh-cut fruit, and an enormous bunch of herbs, which varies depending on Benny’s mood. There is also a limited choice of home-made cookies or chocolate cake to accompany it. Café Levinsky is the first stop on many gastronomic tours and there are always crowds of tourists waiting to get in.
On one of the main streets in Tel Aviv filled with coffee shops, there is only one place that specializes in vegan cuisine like Alegria. While the owners know this sector very well thanks to their many vegan establishments and their long experience in the field, they remain curious and continue to try to make ever-more creative dishes. In this small, inexpensive place, you can try some very personal interpretations of classic Israeli dishes such as the croissant fricassee filled with salad, pickles, potatoes, tomatoes and onions or the famous Fattuch salad deliciously seasoned with olive oil, lemon, zaatar and sumac, and filled with cheese with roasted almonds and cashew nuts. For dessert, we brought our box of chocolate truffles with us to enjoy them on a bench nearby on the boulevard. Alegra is one of the most pleasant surprises on the vegan scene. It also offers a choice of takeaway dishes.