“At first, the sense of sight recognizes the dishes getting close. Then the sense of smell takes over, and sweeps you into a vortex of imagination and lost fantasy. This is followed by the sense of hearing, when you can slightly discern your dining companion uttering “bon app?tit” – and then it happens. The sense of taste renders all else meaningless, as you instantly become addicted to these very special flavors. Al dishes were nothing less than wonderful…” Nadav Avidan got hooked on Georgian food at Deda (Georgian for ‘Mother’) restaurant in Givaataim.
“85% Syrah and 15% Cabernet Sauvignon, dark ruby towards purple this full bodied wine gives off aromas of ripe black plums, black pepper and red fruits. On the palate the wine is mouth filing and spiced all leading to a long finish.” Yonatan Sternberg was delighted to explore the new wines offered by Clos De Gat.
“Samichlaus is a beer which is brewed on only one day a year. It has a sweet yet potent aroma, but no make no mistake – after half a bottle, you will feel like you yourself are in a Belgian attic…” Nir Bar Lev was exposed to some new beers at Norma Jean bar in Tel Aviv.
“The tortellini – pockets of pasta, filled with goat’s cheese and basil, lightly fried in olive oil, garlic, and tomato – was a gentle and delicious dish…” Keren Vizner spent Tuesday, twice as good a day, in Papardella, a kosher restaurant in Rehovot.
“My healthy drink, the Ginger Mojito, was not on the official menu, but it can be ordered special. It was the best Mojito I have ever had - end of discussion…” A day after visiting the Smith bar in Tel Aviv, Nadav Avidan got over his flu. Is this the discovery of a new wonder drug?
“Our lace-clothed table was served an excellent tomato bruschetta. Italian bread, crispy on the bottom and laden with a wonderful mix of finely-chopped tomatoes, garlic, basil, and olive oil, over melted hard cheeses…” Adva Gan Stav discovered an Italian gem, small and authentic – Sissi Italian Flavor restaurant in Hod HaSharon.
“Complex and deep with plenty of fruity aromas including: ripe cherries, currants and young plums as well as notes of oak and vanilla. Full bodied and rich, the wine offers a long and pleasant finish.” Yonatan Sternberg greets His Majesty, the Cabernet Sauvignon…
“The focaccia melted in my mouth, as though it was made of butter, and the creamy tomato sauce left its mark, urging me to take another bite…” Ori Goshen still finds it hard to believe that the wonderful La Toscana restaurant is located in Ra’anana and not in Italy.
First courses: beef sirloin carpaccio made to perfection; richly-flavored liver p?t?, with a wonderful mousse texture; and a wonderful dish of hot and crispy meat sticks…” Michal Zamrany discovered a kosher pearl in the heart of the Ness Ziona ocean: Tokopaya, a kosher Israeli restaurant.
In our opinion, this wine is an excellent vino to serve at your next BBQ. It should go well with prime cuts of beef, particularly a juicy rib-eye steak or a classic Argentinean Asado meal.
“I am served the Crazy Ebi Maki, a sushi roll with shrimp and avocado, coated in panko crumbs. The dish looks like a small and meticulous bonsai creation: a celery garnish, ornamental like a tree, shadows the orange ginger …” Litchi restaurant, located in the heart of the Carmel, is the perfect place for making acquaintance with the Asian cuisine.
“We attacked the eggplant special, intoxicated by (my) excellent choice. In between bites, we sipped the Marquis de Castilla wine, red and sharp…” After years of promising it to himself, Daniel Rom finally went out to eat at Meatos restaurant and bar in Tel Aviv.
“Dulce de leche, a celebration of sweetness with milk-chocolate and caramel; chili which left the spiciness lingering on the tongue; cream and sourish passion fruit coated in white chocolate…” Michal Zamrany savored the pralines of Trinidad, a chocolate boutique in Tel Aviv.
“The mixed grill combines the fine delicacies of the Indian kitchen… We find it all quite delicious, and we soon stop trying to determine which bite belongs to which dish, and simply let the flavors speak for themselves…” Shifra Zach journeyed into the culinary culture of India at Curry Palace restaurant in Herzeliya.
“This full bodied merlot is showing plenty of character and suggests aromas of black fruits, cherries, spices and a hint of dark chocolate. On the palate, the wine offers rich flavors, all leading to a long and elegant finish.” Yonatan Sternberg tasted numerous wines and had some wonderful food in a Jerusalem wine forum.
“We started off our bar night with a litchi Mojito and a Pink cocktail. Both were excellent, and we understood that even such drinks require skillful mixing…” Nadav Avidan discovered Belgo Bar in Kfar Saba, a bar that puts the ‘neighborhood’ in ‘Neighborhood-Bar’ and a place well worth the trip from Tel Aviv.
“Chicken tagine with root vegetables, cumin, and seasoning is placed before Shay, while I am served lamb cutlets in a sage, chili, and sweet-soy sauce. The cutlets are ‘chewy,’ rich in flavor, and the sauce wonderfully soaks into the surrounding rice. The chicken tagine reminds Shay of an Ossobuco he once ate, and he peels the meat of the bone with enjoyment…” Michal Zamrany was surprised with a private birthday meal at “HaTovim Shel Shifra” restaurant in Merom Golan.
“Out of the 18 types of beer offered to us, we eventually chose Stella Artois and English bitter Ale. The beers were served English-style at room temperature, and were tasty and quenching…” Tamar Eitan found the Three Monkeys Pub in Eilat to be an experience of flavor, sight, and sound.
“In a move that was anything but calculated, Inbal and I filled our plates with everything in reach: Zucchini & Yam antipasti; plump and tender grape-leave dolma; mushroom and corn quiches…” Shiri Tov started off Friday with a buffet courtesy of “Hataim Metukim” coffee shop in Tel Aviv
“This elegant Merlot should go well with potent cheeses especially Gorgonzola or a quality piece of Cheddar. Another excellent option would be to serve the wine alongside prime cuts of beef particularly beef tenderloin or game meat.” Yonatan Sternberg found much to admire in the offerings of the Recanati Winery in Israel.
“We kicked things off with a peach Kriek for her and a beer for me. After a few sips, we were ready to chow down. Eight tortilla triangles were laid before us, and we enjoyed every bite…” Daniel Rom shook off the drowsy Bourgeois lifestyle at O’Connor Irish Pub in Rishon LeZion.
“The 2 fish were stripped lengthwise, deboned, fried to an appetizing golden color on both sides, and served with French fries. They were quite delicious…” Until Jerusalem purchases a sea, they can enjoy the next best thing at Ahavat HaYam restaurant. Shay Vaknin left there with no regrets.
“On the first attack, flowers, particularly violets. These are followed by aromas of Mediterranean herbs and black fruits, while in the background, a slight hint of vanilla and wood … this is a pleasant yet not overpowering wine…” Yonatan Sternberg takes Carmel’s regional Series for a ride on his palate.
“Itzik’s version of the Chef’s soup is a soup of tomatoes and roasted-peppers with basil, toasted bread, and whipped fish, combining refined-spiciness and sweetness into a cohesive whole which left us of one mind as to what was the banner dish of the meal…” The excellent and kosher Sofia restaurant, located in the Inbal Hotel in Jerusalem managed to refute whatever stereotypes Michal Veiss may have had regarding hotel restaurants.
“Within five minutes of sitting down, I was already facing a Belgian waffle in all its glory, with a scoop of ice cream, a large waffle, and four mounds of whipped cream. This is my breakfast. It will do no good to preach about health at this time…” Nadav Avidan began his day the fun way at Briza Kalderon, right on the beach of Rishon LeZion
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