HAMOTZI

Chef Avi Levy, winner of Israeli Master Chef in 2012, opened his restaurant a few years ago near the Machane Yehudi market, in a very beautiful historic building with a few tables outside. The tastefully decorated interior evokes the Chef’s North African roots. The open kitchen allows you to watch this discreet highly focused chef at work while he keeps a constant close watch on the ovens. The cuisine is Moroccan Algerian-inspired with a modern twist and a close connection to Israeli cuisine: the Algerian maakoud is a very mild but textured vegan starter; the chicken pastille is served with a mild kiwi confit that gives a tangy flavor to the filo pastry cigar; the moufleta rib steak is a savory interpretation of this crepe traditionally served for mimouna, the last day of Passover, with its perfectly seasoned meat filling, and creamy mild caramelized onion. “Mother Miriam’s semolina cake” is simple and very well done, bringing back pleasant childhood memories. The distinctive menu includes an excellent selection of wines, a mezzanine category between a starter and a main, catered to different appetites, and generous dishes to be shared, all served by attentive staff.