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.