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.