Mizon King George מזנון Address: King George Street 30, Tel Aviv-Yafo, Israel Tel Aviv-Yafo

I could eat at this place every night! The Eyal Shani inspired eatery keeps it very simple – meat in pita. Costs about 50 NIS for a sandwich, and get as much free pitot, labneh, and tehina while you are waiting. The sides are also delicious – check out the baked cauliflower.

Three locations in Israel: 30 King George (my favourite), Ibn Gvirol 21, and Ramat HaChayal in North Tel Aviv. Plus branches in Paris and Vienna!

The menu is created by Israeli celebrity-chef Eyal Shani, he is also the creator of Port Said, Abraxas North, Salon Romano, Pizza at TEDER.FM, and HaSalon.

Vitrina Liliי Address: Lilienblum St 40 Tel Aviv-Yafo Phone: 03-616-4118

“For this self-titled burger snob, I just gotta say: Vitrina truly does make the best burger in this town.

What’s in the meat? I don’t know. God knows. It could be horse. It could be turtle. It could be elephant – but whatever it is by god it’s delicious. It literally tastes like it’s been cooked by angels and then smothered in just the right amount of fattening, parmesan-y goodness. Drown your burger in the purple, beet ketchup (ooohh fancy) and the creamy, garlicy mayo and you’re living like a local on your way to the most satisfying bites of burger you may taste in this burger-wasteland of country.

With a side of sweet potato fries covered in yet more parmesan and an herbal blend that gives you the grossest, greenest smile that no amount of forcible toothpick stabbing can remove – you’d better believe a meal at the Vitrina is worth all of the dental havoc and bleeding you’ll inflict on your gums after eating a meal there.

Gordos Not kosher 222 Sderot Yerushalayim, Holon Tel: (03) 773-3366

The entertainment and retail complex adjacent to the Yamit Water Park in Holon is home to several popular restaurants, none more so than Gordos, a hamburger restaurant with the feel of an American diner, complete with oversized portions, loud music and noisy conversation. There is also a large al fresco seating area alongside the water park’s “river.”

What keeps the customers coming is the quality of the hamburgers, which are ground on the premises daily from premium cuts of beef, then cooked up and served in creative ways inspired by world cuisines.

The menu here proclaims: “Gordos productions proudly presents: The show must go on, an all-star collection of burgers and more.” I quote the entire heading because that is the last bit of English you will see on the food menu, apart from the occasional section heading; all the dishes are listed and described in Hebrew only. Fortunately, however, the large pictures on the colorful menu are helpful, while the hostess and several waitresses speak excellent English and give thorough explanations.

The full bar serves a few specialty cocktails – both hot and cold – although both our first choices were unavailable. We didn’t notice a wine list, although draft beers are available in half-liter glasses only.

The burgers – along with variations of meat sandwiches – are the stars at Gordos. Our waitress recommended two of their most popular: The Mac and Cheese burger and the Ooo La La (each NIS 75).

The former is the restaurant’s standard 220-gram burger topped with macaroni in a creamy cheddar and Parmesan sauce, nonetheless served in a bun, with lettuce, tomato and mayonnaise. Despite the carb overload, it also comes with a choice of even more: Belgian fries or baked potato. Fortunately, a third choice of side is a small Caesar salad, for balance. The cheesy pasta with excellent burger is comfort food at its finest.

The Croissantburger, meanwhile, is topped with goose breast and melted cheddar cheese, on a butter croissant with lettuce, tomato, mayonnaise, fried onion and egg salad. This time we did order the house fries: a mixture of Belgian-style potato fries and shoestring sweet potato fries, with adobo seasoning.

The dish as a whole is every bit as rich and tasty as one would expect from a cholesterol extravaganza.

Desserts come in two categories: milkshakes so thick they can be eaten with a spoon, and decadent lollapaloozas designed for entire families to share. As long as you don’t think about the calories, dig in for delicious fun.

Agadir Not kosher 51 Derech Ramataim, Hod Hasharon Tel: (09) 744-8441. Ten other branches nationwide

Agadir broke new ground in Israel when the hamburger chain opened in 1997 as the premium hamburger alternative to the better-known brands with the familiar English names. And it has certainly carved out a successful niche for itself, earning such accolades as Time Out Magazine’s Eating and Drinking award for best Israeli hamburger five years in a row; making American Express Departures’ list of 10 Best Burgers from Around the World; and most recently, coming out on top of Channel 10’s taste test comparing the country’s leading hamburger chains.

Not content to rest on its laurels, Agadir keeps upping its game. Last year, it introduced for a limited time a hamburger made from famous Wagyu beef imported from Japan, and now it is back by popular demand. The burger doesn’t appear on the menu, but the wait staff will explain it: 250 grams of freshly ground Wagyu beef cooked to your order (medium is recommended) and served on a brioche, with lettuce, tomato, dill pickle and red onion. The Wagyu burger meal (NIS 89) includes a generous side of French fries and beer.

The Wagyu burger also comes with homemade tartar sauce, fortunately served on the side, because the thick, juicy burger really needs no condiment. It definitely lives up to its billing as one of the best burgers available in an Israeli chain restaurant. If you do want a condiment to moisten the brioche, there are plenty to choose from: ketchup, mustard, mayonnaise, barbecue sauce, Tabasco sauce and Thousand Island dressing.

Of course, neither is the beer de rigueur. Agadir has a full bar, serving both specialty and classic cocktails. The house red sangria served hot is a good choice on a cold winter’s evening.

Besides the Wagyu, Agadir has a full complement of burgers in a variety of sizes, as well as a standard restaurant menu offering starters, salads and sandwiches, including vegetarian and vegan options and a kid’s menu. There are also several tempting desserts (NIS 33).

The chain offers discounted meals every weekday (business lunches from noon to 5 p.m.) and again late at night (after 11:30 p.m.). Delivery service is also available.

Rachel's Favourite Food at Home Paperbackby Rachel Allen (HarperCollins) (#IBRCookBooks)

If you've ever prayed for kitchen inspiration, Rachel's Favourite Food at Home serves up the answers.Brand new in paperback and including new recipes, this beautifully illustrated cookbook offers the delicious, inspiring and easy-to-follow recipes for which Rachel Allen has become famous.Rachel's Favourite Food at Home draws on international influences, classic regional fare and good old family favourites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner for the entire clan, squeezing in a sneaky romantic meal for two, heading out for a glorious picnic, chilling out on the sofa with your favourite comfort food, or spending time baking muffins with the kids.Chapters include:Easy Family FoodSweet CelebrationsPicnics and Days OutFood for ChildrenExtended Family MealsDining Al FrescoHome CinemaBig CelebrationsEdible GiftsJust Like Mum Used to Make

This beautifully illustrated cookbook offers the delicious, inspiring, and easy-to-follow recipes for which Rachel Allen has become famous. Drawing on international influences, classic regional fare, and good old family favorites, this essential guide provides creative options for every occasion, whether you’re planning a simple family meal, hosting a festive dinner for the entire clan, squeezing in a sneaky romantic meal for two, heading out for a picnic, or chilling out on the sofa with your favorite comfort food

Ritz-Carlton Hotel Kosher 4 Hashunit St., Herzliya Pituah Tel: (09) 373-5555

Breakfast at Ritz-Carlton Hotel. (photo credit:PR)

‘We are aiming to be the best hotel in Israel,” says Ned Copeleris, the general manager of the Ritz-Carlton Hotel in Herzliya, which opened for business three years ago.

If the breakfast is anything to go by, the hotel is well on its way to achieving that dream. Israeli breakfasts have long been recognized as the country’s unique contribution to culinary excellence, and this was even better than most.

Breakfast is served every day at the hotel from 7 a.m. to 10:30 a.m., and on Friday and Shabbat from 7 a.m.until noon. The buffet offers such a huge variety of dishes that one doesn’t quite know where to start.

When the hotel first opened, famed chef Jonathan Roshfeld was called in for consultation to advise on what should be on the buffet. Today, head chef Eli Pinsler presides over the vast number of dishes aesthetically laid out on the buffet and the only problem is choosing, as it is impossible to taste everything.

“The basis for the buffet is healthy food made from the freshest local ingredients, but it is still Israeli/ Mediterranean food,” explains the restaurant manager.

Seated by a window looking out at the picturesque marina, with yachts of all shapes and sizes bobbing around in their moorings, we started our breakfast with two perfect cups of cappuccino – hot and strong, just as requested.

Venturing over to the buffet, we found an entire section devoted to smoked fish of one sort or another – salmon, mackerel, all kinds of herring, anchovies, pilchards, sprats – and another entire section of every cheese imaginable.

The choices of bread were equally lavish, but it was in the array of salads that the chef let his imagination soar: roasted vegetables, sweet potatoes, mixed crudités, quinoa, pasta, hummus with tehina and every possible variation on tomato, cucumber and peppers.

Fresh salmon, tuna and egg dishes were laid out for the taking and, of course, any kind of omelet could be made to order.

One can also order from the special breakfast menu. We chose two different options – shakshuka and a dish of Eggs Benedict.

The shakshuka came in its own iron frying pan and was wonderfully spicy, with perfectly poached eggs nestling in the tomato/pepper sauce.

As for the Eggs Benedict, in which in its kosher incarnation the unmentionable is replaced with smoked salmon, this was very good, served on a buttery slice of whole wheat muffin topped with a smooth Hollandaise sauce, with sautéed mushrooms on the side.

There were several sweet choices as well, including a luscious chocolate cake, croissants of all kinds, yeast rolls and some very appetizing-looking fruit. The hotel has its own patisserie, and cakes are baked on the premises every day.

A pile of freshly made pancakes with maple syrup appeared at our table and proved to be very light, without a trace of oil.

The cup of coffee was bottomless and was so good that we probably imbibed far too large a dose of caffeine. Glasses of freshly squeezed juice and juice cocktails were also available.

For a great breakfast, taken at a leisurely pace, with super-friendly staff who really seem to go out of their way to be helpful, the Ritz-Carlton is definitely the place to be.

For hotel guests, the breakfast is included in the price of the room. For anyone coming in just for the breakfast, the cost is NIS 125.

Breaking the Ramadam Fast: Babour Umm el-Fahm, Wadi Ara, (04) 611-4141 El Babour Yokne’am, Kokhav Center, (04) 989-1619 El Babour Express, Kibbutz Mizra, (04) 642-9214

Breaking the Ramaan Fast.

Ramadan, the ninth month of the Islamic lunar year, begins this year on July 20. Every day during the month, Muslims around the world spend the daylight hours fasting and praying. But despite fasting all day long (or maybe because of it), Arab kitchens do not cease working.

Quite the opposite. Cooks are busy all day long preparing for the evening meal, the iftar, which is shared with family and friends, an opportunity to show off their skills and present traditional delicacies. The meal, rich with seasonal produce, ends with many sweet dishes and strong coffee.

Chefs Hussam and Nashahat Abas of the El Babour restaurants in the Galilee have decided to share the traditions of the iftar with Jews and Arabs alike in their restaurants.

“Ramadan is traditionally a month of sharing, hosting friends and family and opening one’s heart to others,” says Abas..

“This is an opportunity to build a bridge between peoples and learn about our rich culinary traditions, since the iftar showcases the Arab cuisine at its best.”

Although Arab cooking prides itself on many meat dishes, we asked chef Abas for some vegetarian recipes and, of course, the recipe for his famous knafeh, a delectable semi-sweet dessert.

STUFFED VINE LEAVES

✔About 60 vine leaves, preferably fresh young leaves. If unavailable, use ones from a jar

✔ 3 cups uncooked rice

✔ 1⁄2 tsp. black pepper

✔ 1 tsp. salt

✔ 1⁄4 tsp. ground nutmeg

✔ 1⁄4 cup olive oil for the stuffing

✔ 1⁄4 cup olive oil for the cooking

✔ 1 liter water

✔ Juice of 1⁄4 lemon (optional)


Soak rice in cold water. Blanch the vine leaves. Remove the stems from the leaves, place in a large bowl and cover with boiling water. Soak the leaves 10-15 minutes and drain. (If using leaves from a jar, skip the blanching but rinse the leaves in water and drain.) Drain the rice and dry it using a clean kitchen towel. In a separate bowl, mix rice, nutmeg, pepper, salt and oil.

Place a vine leaf, smooth side down, on a clean surface and place a heaping teaspoon of filling on the bottom. Fold the sides over the filling and roll the leaf a tight cigar shape. Continue until all leaves are stuffed.

Tightly pack and layer the rolls in a wide nonstick heavy-based pot, seam side down.

When all the leaves are placed in the pan, douse with oil and lemon juice, and cover with water. Season with salt and pepper.

Bring to a boil, then immediately lower the heat, cover and cook about half an hour over very low heat.

Note: Try using Baharat spice mix in place of the nutmeg.


EGGPLANT AND YOGURT

✔ 2 eggplants, seedless if possible, preferably baladi variety

✔ 3 garlic cloves, minced

✔ 2 cups yogurt

✔ Salt and freshly ground pepper

✔ Dry mint

To roast the eggplant: Wash and pat dry.

Using an oven grill, a barbecue or a gas range, char the eggplant on all sides until tender. Or place over an open flame on the stove and turn until charred on all sides.

To help keep the stove clean, line it with aluminum foil. The roasting takes a few minutes, and the flavor is much better than an oven-baked eggplant.

1. Cool and peel the eggplant, leaving the flesh attached to the stem. Place on a plate.
2. Mix together yogurt, garlic and mint.
3. Season with salt and pepper.
4. Pour yogurt mixture on the eggplant and serve.
5. Garnish with roasted pine nuts and fresh mint leaves.

KNAFE EL BABOUR

Makes 4

Knafe, an Arabic dessert made of fine vermicelli- like noodles and goat cheese, is a favorite in Israel. The noodles can be purchased at specialty stores and some supermarkets, as it is also used in other desserts.


✔ Butter (for greasing)

✔ 100 gr. knafe noodles

✔ 100 gr. fresh white goat cheese or crumbled fresh mozzarella

✔ 1 cup sugar syrup (boil together equal amounts of sugar and water until a thick syrup is formed)

✔ 50 gr. peeled pistachio, ground


You will need a round frying pan and a serving plate of the same size or larger.
Butter the frying pan well, including the sides. Cover the bottom with noodles and sprinkle with cheese. Cook over low heat, shaking the frying pan gently as you cook to avoid sticking. Using a spatula, check the bottom of the noodles from time to time and continue cooking until bottom is golden.

Turn the knafe onto a plate and drizzle the syrup on it while still hot. Do not drown it in syrup; the knafeh should not be too sweet, and too much syrup will make it soggy rather than crisp. Sprinkle with pistachio and serve.

Recipes courtesy  El Babour restaurant.

Burgerim Kosher Mega Or Complex Galgalei Plada St., Kfar Saba 57 other locations nationwide Tel: *4999

Burgerim restaurant. (photo credit:PR)

In a recent survey by Channel 10 about Israel’s leading hamburger chains, Burgerim came in as the highest rated all-kosher hamburger chain and number four overall. In the past two years, under its new ownership, Burgerim has expanded from 39 to 58 outlets, rebranded its niche as “fast casual” and upgraded its menu.

The chain’s revamped menu now resembles a full restaurant menu, with chicken dishes, sandwiches and salads available in addition to hamburgers.

And there are now eight types of burgers, with five highly touted Chef’s Recommendations. Among them we discovered two reasons Burgerim scored so high in the TV ratings.

The Yankee burger is made from 100% ground entrecôte, a prime cut of beef that elevates this particular burger. Tip: The Yankee comes with a topping of coleslaw on the patty, but if you order it with the slaw on the side, you get to taste the unadulterated burger.

Another noteworthy Chef’s burger is the Rustic burger, made from ground lamb, with a thin layer of onion jam. The quality and flavor of this burger was our second pleasant surprise of the evening.

Since the burgers at Burgerim are so small – just 80 grams, and that is before the shrinkage of being cooked – they are listed as coming in packages of two, three, eight or 16, ranging in price from NIS 35 to NIS 219. There are also Deal Meals – burgers with fries and a drink, starting at NIS 45 for a deal with two burgers.

The only way to order just one burger is to order a kid’s meal (NIS 33).

Plain burgers can be ordered with a choice of nine different toppings, and there are nine side dishes as well. The French fries are rippled discs with fluffy interiors, resembling what in the US would be called home fries, while the home fries are actually cubes of fried potato drizzled with a sweet and spicy chili sauce. The sweet potato fries are of the same quality as those at Memphis.

Tables at Burgerim are set with huge condiment trays containing ketchup, mayonnaise, garlic sauce, sriracha, barbecue sauce and spicy mayonnaise.

Interestingly, there are more than a few healthful options. Vegan dishes feature a burger made of lentils and tofu, and a lentil and tabouli salad (NIS 35). Whole grain and gluten-free rolls are also available.

There are only two desserts (NIS 15), and they are geared towards the younger set. In particular, the chewy chocolate balls – covered with coconut and colorful sprinkles – will appeal mostly to juvenile palates.

Memphis Kosher 20 Karlibach St., Tel Aviv Tel: (03) 901-7896

Newly observant restaurateur Ori Melamed was having trouble finding a premium kosher hamburger.


“I know what an excellent hamburger tastes like,” says the ba’al teshuva, “and my search for a kosher one was unsuccessful. I knew the market was there, so I decided to make one myself.”

Melamed got to work on a recipe, found a location near the Tel Aviv Cinematheque and set up shop a few months ago. The hamburger meat is ground on the premises from four different prime cuts of beef, plus a little bit of fat for the flavor. The meat is glatt kosher, while the overall kashrut supervision of Memphis is overseen by the Rabbinate.

There is really only one burger on the menu, available in four sizes, with a choice of three toppings and two sides. For that reason, there is no printed menu but a blackboard with weights and prices. For the time being, the board is only in Hebrew; but Melamed, who has lived in the US, is happy to explain things in English.

The burgers come in patties that weigh either 180 or 250 grams (NIS 45 and NIS 55, respectively). There is also the option to double either size.

Meals consisting of a burger, fries and a drink start at NIS 55.

The Memphis burger lives up to the adjective “premium.” The thick burger has a slightly crusty exterior, while the inside is juicy and flavorful. It is served on a toasted hamburger bun with tomato, lettuce and red onion (if desired) but no pickle. The bun is moistened with a “secret sauce” devised by Melamed, using nine ingredients. No other condiments are necessary, but ketchup, mayonnaise, mustard and hot sauce are available.

After tasting an unadorned burger, we ordered one with a topping of entrecôte (+NIS 16), a razor-thin slice of the finest beef, which added even more delicious complexity to the basic burger.

Melamed has tested and chosen his toppings with care, so Memphis offers only two others: goose breast or a fried egg. It is not recommended to double up on any of them.

Similarly, there are only three side dishes: French fries, sweet potato fries and coleslaw. The rippled sweet potato fries are quite nice, and the coleslaw – in a zesty dressing spiked with wasabi – is excellent.

Memphis will not deliver because, according to Melamed, the burger won’t taste the same after 30 minutes.

Even if you ask for take-away, he will ask how far you’re going.

Lilyot Kosher Asia House Complex 2 Dafna Street, Tel Aviv Tel: (03) 609-1331

Lilyot offers a flavorful summer lunch menu



A break from the heat . (photo credit:PR)


Lilyot, in the heart of Tel Aviv, can always be relied on for its pleasant environment and somewhat genteel atmosphere. An invitation to sample the twocourse summer lunch (NIS 69) provided a reminder of how attractive the place is.

Together with my vegan companion who was able to find plenty of choices on the menu, we settled down to a table for two in the popular eatery – a welcome respite from the blazing heat outside.

The usual bread and balsamic arrived swiftly – a basket of several different breads, which included slices of fresh ciabatta and raisinstudded sweet whole meal bread.

Nibbling on these, I was able to take in the décor – weathered oak parquet floor, simple black tables at which sat a variety of Tel Aviv types – hi-techies in suits and ties, tourists in flip-flops, and ladies who lunch.

For the first course, I chose potato and fish croquettes with salsa. They were hot, crispy and fresh. The fish, though unidentifiable, was definitely there.

The salsa proved to be chopped tomatoes with an herb – possibly tarragon. It was rather lacking in the piquancy usually associated with salsa.

My companion chose the Israeli salad – tiny diced tomato, cucumber and pepper, red onion and vinaigrette. It looked quite boring, but for a vegan it was probably a delicacy.

He did better with the main course, which was a huge spinach and lentil burger with sweet potato chunks and salad. I tasted it and was pleasantly surprised, as it was quite delicious and full of flavor. For one very fleeting moment I thought about becoming a vegan, but the urge passed quickly.

The grilled chicken breast I had chosen was tender and juicy with a great charcoal flavor. This was a very generous portion, which came with a selection of vegetables, all cooked al dente. It included okra, runner beans, broccoli, snow peas and pumpkin.

Altogether a very satisfying and low-calorie main course.

When it came to dessert, the menu was decidedly not veganfriendly, offering only sorbet of various flavors. For non-vegans, however, there was quite a choice.

I plumped for my usual dessert – anything with lemon, in this case a lemon tart in almond pastry. It tasted as good as it looked: piped dollops of meringue over a tangy lemon filling in a crispy almond pastry. I was pleased to see that the garnish was chopped almonds and chocolate – not a peanut in sight.

We ended our meal with a glass of mint tea before taking our leave, making for the nearby parking lot without lingering too long in the blistering heat, and making a mental note to return when the weather changes.

One of the most pleasurable new beers I’ve had recently is called TropicAle, which is brewed by Yuval Katz at the facilities of the Beer Bazaar Brewery (Mivshelet Ha’aretz) in Kiryat Gat. His beer label is named Ketta, a Hebrew word meaning “portion” or “section” or “paragraph.” It’s a word widely used in Israel, and Katz says “it just seems to fit.”

Katz is from Herzliya and has been home-brewing since 2010.

In fact, in 2012 an early version of TropicAle won Best-in-Show in the prestigious Samuel Adams LongShot home-brewing competition. A few months ago, Katz girded his loins and began to brew commercially.

“It seemed the next logical step,” he says, “sharing my passion for beer with the world.”

Katz isn’t jumping in with two feet, however. He’s keeping his day job as content editor at HT Zone, an online consumer club in Kfar Saba for hi-tech employees. He calls TropicAle a “New England pale ale,” which is not exactly a recognized beer style, but the name is widely used among brewers. It signifies a pale ale that is full of fresh fruit flavors, hoppy but not overly bitter, and unfiltered. This suits TropicAle to a T.

TropicAle pours out a hazy, bright orange color, with a strong hop aroma, redolent with citrus, tropical fruits and grass. But it’s the taste you’re really waiting for. In addition to the citrus, I detected passion fruit, mango, pineapple and banana. Not everybody will find these exact flavors, of course, but I don’t think anyone would miss the powerful “fruit shake” character of this beer.

The finish is long and bitter, which has you wanting to take another gulp.

Katz says that he was aiming to achieve a hoppy and fruity beer “that doesn’t compromise on taste.” I would say that he definitely succeeded. And so, it seems, does the beer drinking public.

“I was blown away by the sales in Jerusalem stores,” Katz marvels. “To me, it shows that Jerusalem beer drinkers are more open to trying something different. In Tel Aviv, everybody chases the latest trend. In Jerusalem, if they like it, they drink it!” Katz plans to bring additional beers to market under the Ketta brand. These include an English porter, a saison and a Belgian quadrupel. If he can maintain the quality standard of TropicAle, these are beers you should be looking out for.

Mel & Michelle Not kosher 155 Ben-Yehuda St., Tel Aviv Tel: (03) 529-3232

If you’re looking for romance, you might want to try Mel & Michelle, a small, smart Italian restaurant on Ben-Yehuda Street in Tel Aviv. The dim lights, candles, lovely decor and music all contribute to the special atmosphere of the place. The restaurant’s interior design – wooden floor, old-fashioned wallpaper and a few Renaissance-style oil paintings – adds to the appearance of a family-owned eatery in Florence or Rome.


Run by chef Nir Wayman, Mel & Michelle is one of the finest options in town for an Italian dinner with a Mediterranean twist. The menu offers homemade pasta, meat and seafood.

As no Italian meal is complete without a good bottle of wine, Mel & Michelle has an impressive wine list that includes some of the best reds and whites that Israel and Italy have to offer.

When we arrived at the restaurant, we sat at the bar and received the barman’s full attention. It was nice to be able to peek into the kitchen from where we sat and see the chef and sous-chefs at work.

We had a chance to sample a wide array of dishes from the enticing menu. Upon sitting down at our table, we were served the house bread (NIS 24). This crisp rendition of a divine dough was accompanied by local olive oil touched with a reduced balsamic vinegar that was sweet and tasty.

We began our meal with a special of watermelon ravioli filled with cheese. This is where Mel & Michelle’s exquisite presentation becomes evident. I was so mesmerized by the colors and the beauty of the dish, that I almost didn’t want to spoil it by digging in.

We were then presented with the pumpkin carpaccio, topped with Gorgonzola cheese, mostarda and walnut oil (NIS 56). This was a change from the popular beet carpaccio with an interesting, earthy range of flavors.

Next up was the homemade bresaola – air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple, color – served with arugula, Parmesan and balsamic pearls (NIS 62). As we took delicate bites of the perfectly cured beef mixed with everything, I watched my companion’s eyes light up as he realized how delicious bresaola could be.

This was followed by the soft polenta with seared artichokes and Sicilian breadcrumbs (NIS 68). Slightly charred and smoky, the tender artichoke leaves and stems were delicious. The polenta was rich,creamy and comforting.

Our main courses consisted of two specials that the chefs are considering adding to the regular menu. First up was pici pasta served with artichoke, breadcrumbs and shaving of truffle.

Pici are thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany. The texture was perfectly al dente, and I could taste the quality ingredients.

The truffle flavor was just enough to boost the flavor of every part of the dish but not overwhelm it.

Last was the corvina fillet a la plancha, served with tomato salsa, grilled cherry tomatoes. The fish was cooked perfectly, with crispy skin, and I could really taste the meatiness and freshness of the corvina.

For dessert, we were presented with a sample platter consisting of tiramisu; a wonderfully creamy dark chocolate cake served with cream and amaretto cherries; and a mascarpone crepe. All were especially good.

Mel & Michelle has started offering a business lunch, which includes an appetizer and a main course (NIS 88).

Chef Wayman keeps the lunch menu very similar to the evening menu so that diners can enjoy the same culinary experience at a lower price.

In addition, a glass of house wine will cost NIS 15 and an Aperol Spritz NIS 20.

Tel Aviv: Best Breakfasts and Brunches

Simple and succulent breakfast at Montefiore Hotel | Courtesy of Shiran Carmel
Hotel Montefiore

A breakfast without a freshly squeezed orange juice and delicious crunchy buttered toast is simply not a good one. Hotel Montefiore offers a variety of food such as poached egg, smoked salmon, mini pastries and fresh fruit salads. Located in one of the best areas of Tel Aviv, this fine breakfast served in an interior beautifully decorated will get you going for the entire day. This place also offers morning cocktails, the Bloody Mary is highly recommended, both refreshing and simply a classic. This boutique hotel gem is not cheap, but it is definitely worth it. Everything you order will be delicious, as well as the atmosphere and dining experience to match. What else can you ask for?

Montefiore St. 36. Tel Aviv, Israel +972 3-564-6100



Hotel Montefiore | ©Yaniv Yaakubovich/Flickr
Benedict’s

Hungry for succulent pancakes at 3 am after going out with your friends? Benedict‘s doors will always be open to you, since this place never closes. The line at this American style breakfast place might be long on weekends, but it is totally worth the wait; you wouldn’t want to miss out on the fluffiest pancakes in the country! Everything is perfectly cooked and well presented; you won’t be deceived eating at this restaurant. Some of the brunch choices include smoked salmon served with carpers and red onion, french toast marinated in milk and cinnamon and more, but you should read the mouthwatering menu for yourself.

Rothschild Blvd 29, Tel Aviv-Yafo, Israel, +972 3-686-8657


DaDa&Da Indulgent Breakfast | Courtesy Ruthie Berber
Da Da & Da

Located on one of the busiest streets of Tel Aviv, Da Da & Da is a chic brasserie serving both brunch and breakfast. Round tables are aligned on the outdoor terrace so people can enjoy the view of Tel Aviv’s lively and iconic Rothschild Boulevard while eating. The menu varies from delicious pancakes with strawberries, powdered sugar and jam toppings, to toasts with eggs, spinach, bacon and herbs. If you are in a hurry or running late at work, you can quickly pass by and choose a tasty pastry or fresh sandwiches on the go.

7 Rothschild Avenue, Tel Aviv, +972 3 551 1211


Sweet potato pancakes | Courtesy Orna and Ella
Orna and Ella

Delicious food, great location and brilliant service are the three things you want when going out to a restaurant. Luckily, Orna and Ella have it all. Want to sleep in? You can as their delectable breakfast menu is served until 1 pm, ideal for late sleepers. The highlight dish at this bistro is the famous sweet potatoes fritters, so don’t forget to have them as a side dish alongside their outstanding brunch. The atmosphere is welcoming, warm and you will probably be staying there longer than expected.

Sheinkin St 33, Tel Aviv-Yafo, Israel,+972 3-525-2085


A mixture of salads | Courtesy of Sharon Brand
Arcaffe

New on Arcaffe’s delicious menu is the famous affogato (Italian, drowned) which is a school of vanilla gelato topped with a shot of boiling hot espresso; don’t forget to order it along with your brunch. This place offers a range of different sandwiches which are fresh, tasty, and will leave you wanting for more. The salads come with plenty of different crunchy, sweet, sour and amazing toppings (have a bite of the quinoa or lentil one). You can sit outdoors or indoors but either way, both areas are clean with beautiful decor.

Rothschild Blvd 31, Tel Aviv, Israel +972 9-960-7130


Brunch at Dallal | Courtesy of Shira Feldman
Dallal

Located in the heart of a lovely neighborhood, this delightful place offers a mixture of coffees, sweet pastries and salty meals. It is the perfect place for brunch which is served on Friday and Saturday from noon to 6 pm. Dallal has some delicious choices on the menu, including poached eggs with bearnaise sauce, the famous shakshuka served with roasted eggplant and spinach with yogurt and the basket of bread and mini-pastries alongside butter and house jam. The decor is simply unique and charming: you are sitting inside but the roof is open, which makes you feel like you are having breakfast outside with an incredible sky view. Go, go, go!

Shabazi 10, Tel-Aviv, Israel, +972 539439499


Brunching on an Italian feast La Repubblica | Courtesy of La Repubblica
La Repubblica

In the mood to eat a freshly served traditional Italian breakfast on a beautiful day in Tel Aviv? La Repubblica‘s delicious breakfast menu will make you drool. The Italian breakfast includes a selection of bread, pastries, butter, confiture, frittata, panzanella salad and olives for an Italian touch. You wouldn’t want to miss out on that! The restaurant is located in the heart of Tel Aviv, and has a charming interior decor with jazz music setting the tone. The place additionally has its own local and seasonal garden, so even vegetables and fruits are freshly picked every morning. The brunch is served on Friday and Saturday morning, so be sure to get out of bed on those days. Beteavon!

3 Maze St. Tel Aviv, +972 3-647-0247

Alena (The Norman) Not kosher The Norman Hotel 25 Nahmani St., Tel Aviv Tel: (03) 543-5444

In the five years that it has been in existence, The Norman has garnered a reputation as one of Tel Aviv’s leading luxury boutique hotels. In addition, the property’s two restaurants – Dinings and The Norman – are fine dining establishments that have attracted loyal followings, the former in the category of Japanese cuisine, and the latter as a brasserie specializing in French-Italian Mediterranean cuisine.

Recently, executive chef Barak Aharoni updated The Norman’s menu, in anticipation of the restaurant’s rebranding – and renaming. In a few weeks, the ground-floor restaurant will bear the name Alena, after the wife of the legendary Norman for whom the hotel is named.

As befits the dining room of a five-star hotel, the restaurant’s tables are set with gleaming silverware and starched white tablecloths. If the weather is amenable, however, one can sit in the impressive al fresco area, set in the property’s beautifully manicured citrus garden.

The Norman offers five signature cocktails (NIS 48-69), several of which appealed on a warm summer’s eve. The Miss Ginger – gin, Lillet and freshly squeezed apple-ginger-lime juice, garnished with a slice of green apple – was indeed fruity and refreshing.

The El Capitan, meanwhile – dark and light rum with pineapple juice and lime – sounded even more like a frosty tropical drink one might sip while relaxing on a beach. However, it was served without ice in a martini glass and packed quite a punch.

The cocktails are listed in an alcohol menu that is part of a thick, leather-bound wine list curated by the hotel’s highly credentialed sommelier, Shira Tsiddon. Consisting exclusively of wines from Israel and Europe, it is as comprehensive and detailed a selection of fine wines as one is likely to find in an Israeli restaurant.

A meal at The Norman starts with a silver basket filled with soft and crusty bread. It is served with olive oil and balsamic vinegar, which is poured tableside by the waiter – an example of the impeccable service that enhanced our meal.

The menu is divided into five categories: From the Garden; Pasta; Fish and Seafood; Chicken; and Beef. The first category, comprising both cooked vegetables and salads, contains the largest number of dishes.

We started with the baby gem lettuce salad, with goat cheese, dried blueberries and pecans (NIS 42). The crisp lettuce, savory cheese, sweet fruit and crunchy pecans tossed in a delicious basil oil vinaigrette added up to one of the most original and tastiest salads we have had in a long time.

For our pasta course, we chose the grouper spaghettini (NIS 96): thin strands of egg yolk pasta studded generously with morsels of white grouper in a white wine sauce seasoned with chili and herbs. There was a fine balance between pasta and fish, and the heat of the chili was just enough to leave a pleasant tingle in the mouth.

At this point in the meal, the restaurant manager came up with a surprise suggestion: to try the grilled chicken breast (NIS 78). He conceded that it sounded prosaic but insisted that the sous vide cooking process, resulting in poultry so tender you could cut it with a fork, would not disappoint.

Indeed, the chicken did pass the fork test; and the vacuum cooking method, coupled with the distinctive sauce of preserved lemon, Kalamata olives and rosemary, yielded a dish that was surprisingly good.

The Beef category features primarily steaks (NIS 145-195), including our ultimate choice, the special of the evening: sirloin on the bone. The sizable charbroiled steak, grilled to a perfect medium, was positively succulent.

There is a separate menu for desserts (NIS 36-48), from which our waitress had no trouble recommending two. The panna cotta made with goat’s milk, topped with fresh mango and meringue kisses, was light and sweet. An ideal summer dessert.

The bread and butter pudding, a signature Norman dessert, was at the other end of the spectrum: dense and heavy. Drenched in crême anglaise poured over the top by the waiter, the vanilla cream seeped through the golden-brown crust and into the thick pudding, making for a moist, rich dessert so decadent, it banished any guilt about carbs.

Tisbi Winery Kosher Tel: (04) 628-8195 Sunday to Thursday, 8 a.m. to 3:30 p.m. Friday, 8 a.m. to 2 p.m.

Fresh spinach, green beans and broccoli provided a low-calorie accompaniment, and the vegetable glaze was piquant.



Fish Dish at Tishbi Winery..

The long-established Tishbi Winery, on the road between Zichron Ya’acov and Binyamina, is known for its excellent wines. It is also a popular venue for breakfast all week long but especially on Friday mornings. Now the chef, Austrian Gunther Biederman, is offering a new lunch menu, which I and my dining companion were happy to sample recently.

The serving of lunch begins promptly at noon and not a moment before. There are several seating areas at the restaurant, such as outside under the vine-covered trellis with huge fans working overtime against the heat or in air-conditioned patios at large marble-topped counters.




Photo credit: Danny Golan

We chose the cooler of the two options and perused the menu while two superb cappuccinos were placed in front of us.

For an appetizer, I chose the eggplant salad with goat’s cheese (NIS 38). This turned out to be a hot dish (in terms of temperature, not spiciness). The warm aubergine salad was smoky and pungent, with melting blobs of salty goat’s cheese garnished with roasted plum tomatoes and pine nuts. Crusty whole-grain bread was served on the side, and the dish was very palatable.

My companion chose beer pastry with Camembert and jam. (NIS 40). Pieces of buttered toast, baked or fried, were topped with slices of Camembert cheese with a garnish of wine jelly. As he loves Camembert, the smellier the better, he found that the cheese was not ripe enough, so the dish was quite innocuous and bland.

We both chose fish dishes from the extensive main course menu, although there were plenty of pasta and pizza variations to choose from.

The first dish was described as “fish potpourri” and consisted of three different fish: stone-oven-baked denise fillet( sea-bream), grouper and smoked fresh salmon, served with black risotto, saffron cream and julienned vegetables (NIS 145).

It was a huge amount of food for a Friday lunch, but my companion was able to do justice to it. He pronounced the fish delicious and cooked to just the right level. The rice was flavorsome; and if the yellow tint of the cream sauce was not caused by real saffron, no matter – the cream was the real thing.

I chose fresh tuna with potato croquettes and garden greens (NIS 152). The fish was quite rare – a little too rare for my taste buds – but I understood the need to undercook fresh tuna, as it can easily become hard and inedible if even slightly overcooked. Fresh spinach, green beans and broccoli provided a low-calorie accompaniment, and the vegetable glaze was piquant. The potato croquettes were piping hot and crispy.

For dessert, we sampled the tiramisu and the lemon tart. Both were delicious, although the alcohol content of the former made me worry about driving home under the influence.

Looking around at the restaurant adorned with old sepia photographs of the family on the walls, primitive agricultural implements on display and even a fly-trap string stretched between two brass chandeliers, one appreciates the earthy atmosphere and the feeling of being in a place with historic beginnings.

For a good meal in unusual surroundings, Tishbi Winery is the place to go.