We reserved at OCD four weeks ahead of time to meet the prodigy of Tel-Aviv gastronomy. We are warmly welcomed in a setting perfectly matched to the concept: 20 comfortable chairs seated around a U-shaped bar, with a panoramic view of the kitchen in which the chef, Raz Rahav, and his assistants are busily at work. This is not the chance to observe the spectacle of a star chef but a young, modest highly focused chef whom it is quite easy to confuse with his assistants. The service is remarkable thanks to the attentive but discreet maitre D and the waiter who carefully explains each composition, technique and seasoning. The service is perfectly timed, making us feel a part of the process. Very quickly, a close feeling is established between the staff and the diners. The mood is so intimate that we can’t help sharing our impressions with our neighbors. The mise en bouche sets the tone: a subtly refined mini-donut with labné. The series of dishes that follow are truly delightful. Some of the combinations are extremely innovative and the products are of the highest quality. They include wakame algues, sesame crumble, dried, fried mochi, whisky cream, smoked potatoes, parsnips, pecans, black garlic cream, sage, hilbe (a Yemenite condiment), to name just a few. This is inventive, visually graphic cuisine that delivers an intensely pleasurable tasting experience. The unique concept of the tasting menu takes into account your dietary restrictions, about which you are asked about when you reserve. The chef is discreet, hardworking, and in no way imbued with his own star status. The cuisine is extremely refined and made with utterly fresh, meticulously worked products for an unrivalled quality to price ratio. Raz RAHAV has been elected the Chef of the year Gault&Millau 2018.