After a tour in Europe and in the United States, where he studied, and not just anywhere (Robuchon, Jean-Georges), Orel Kimchi laid down his hat in the gorgeous Neve Tsedek neighborhood, rich in lessons from his teachers, and armed with his own creativity and the determination to express it. The well designed menu, divided into sections, each devoted to a method of cooking, reflects that the Chef is equally skilled in slow and steam cooking. He does justice to vegetables, and his superb root vegetable tartar is a reminder that you can eat both creatively and vegetarian. In terms of fish, try the perfectly cooked tender steamed sea bass, with delicious black rice and a very pleasant butter sauce with slightly tart cherry tomatoes. And try the Veal cheek Rottolo, veal cheek stuffing enclosed in a very thin layer of dough, with a few pieces of calf sweetbread and shimaji mushrooms. It’s tender, comforting, and a good fall dish. Don’t miss the desserts. If you want something light, go for the passion fruit mousse: it’s exotic but not too much, sweet but not excessively so, and original with a lovely blend of textures including ice cream, jelly, coulis and meringue….