The Whiskey Bar is located in the heart of the Sarona neighborhood in a very high vaulted cellar used for wine in the 19th century and occupied by the Mossad till the nineties. The leather and wood décor, warm lighting and lit shelves lined with hundreds of amber colored bottles perfectly embody the spirit and vocation of the place. The music is ideal. The sommelier is extremely knowledgeable about whiskies and offers very thoughtful advice based on what you are looking for. You can also try a whisky tasting including four whiskies, served in the proper, optimal order. The experience is interesting and fun and will please both connoisseurs and amateurs. The menu is designed so that the dishes are harmoniously paired with the whisky. The mushroom cassolette served in a small pan is well flavored and generous in terms of the portion. Surprise, surprise: whisky brings out its flavors in an interesting way. The paté de foie and fig jam are served with grilled bread. The aged beef, 300 grams broiled over the fire, is of remarkable quality, tender and tasty, cooked just as requested. Their star dessert, the crembo bomb, recommended by the waiter, is magnificently presented, colorful, and attractive. It has a beautiful combination of volumes, flavors, textures and temperatures, ranging from chocolate to red fruit. This is a lovely place for whisky connoisseurs (and other people), the meat is probably among the best in Tel-Aviv, and the mood is friendly and warm.