Bar 51 is located in a boutique hotel, where it also serves as the breakfast room in the morning. In the evening, it is transformed into a dark bar with no tables,excellent music and a strange nearly shady atmosphere. While you come here to eat, you also have the additional impression of slipping into a very carefully designed décor. The attentive staff offers good advice on wine and the waiters are ultra-skilled. The menu focuses on fish, while the chef adds his personal touch to very familiar dishes such as the very good sea fish sashimi orKrudo fish. The kohlrabi goes well with Persian lemon, and the zucchini papardelle are very sophisticated thanks to the thin, transparent ribbons of zucchini instead of pasta prepared with a bit of crab meat and a butter lemon sauce. More exciting is the Spinach asado of which the meat is the object of lots of TLC. One of the best dishes in our meal, it is very accurately prepared in spite of its seeming simplicity. To finish we had the Bruschetta Beef tartar made with the same care as in the Chef’s other restaurant, Mona, in Jerusalem. His Tel Aviv version is also excellent. If you are a chocolate lover, try ending the meal with the simple, comforting chocolate cream. Bar 51 is the most exciting place to open in Tel Aviv in 2019. And while you may be expecting a strictly fish restaurant, the meat dishes are a pleasant surprise that showcase the talented Chef.