Messa was one of the most sought after restaurants in Tel Aviv when it first opened in 2004. At that time, the chef, Aviv Moshe demonstrated the full range of his talent, skillfully blending Middle Eastern, Far Eastern and European cuisines. Some years later, the restaurant still promises an innovative gastronomic experience. It is worth taking your time to choose from the extremely dense wine menu with advice from the very knowledgeable, helpful sommelier. Elegantly presented and generous, the dishes are flavorful although perhaps a bit less precise than in its early days. The combinations are subtle and somewhat sophisticated such as the crumble with watercress which livens up the rich, creamy polenta, the lemon sauce with truffle ravioli, or the coriander which energizes a new version of shukshuka, nicoise salad style. Messa is still a good restaurant, which nevertheless could be a bit more daring to surprise us again.