With its elegant setting, ideal situation adjacent to the new wing of the Tel Aviv museum of Art, and pretty terrace protected from the hustle and bustle of the city, Pastel has many assets. The Chef offers creative Mediterranean style cuisine with Italian influences (risotto, gnocchis, ravioli…) and local flavors showcasing vegetables which in turn become the star of the dish (a stew of lentils, Turkish spinach, and Jerusalem artichokes with a fish filet, kale…). The broccoli soup is unctuous, with a subtle smoky flavor, a few pieces of crunchy broccoli and mushrooms, and a light parmesan mousse. It is a very interesting way to handle this vegetable. The menu also does justice to meat, fish and seafood, in all their forms. And from Italy, we tried a fragrant dish of melt-in-your-mouth gnocchi with a creamy sage and butter sauce. The dessert menu has something for everyone. The pastry chef, Yotam Turgeman makes well-constructed, not too sweet desserts including a very creamy cheesecake generously garnished with raspberry, and a delicate caramel flavor. Or the delicious Crème Catalan, an original layering of textures with a mousse like cream of mascarpone brulée (made like a crème brulée) to create a delicate film of caramelized sugar and on the bottom pistachio ice cream: 3 levels, 3 textures, 3 temperatures. It is very successful, and extremely pleasure when the spoon dips down to the bottom of the bowl to scoop up each layer. Pastel is a pleasant stop after visiting the museum next door, or to enjoy dinner in a calm, pleasant environment. We would appreciate a bit more effort in terms of service.