“The meaty, soft contents of the fine Coquille St Jacque scallops was anointed with crab-butter and placed over excellent cream of pumpkin. All this amounts to a terrific dish that left quite an impression on me…” Adva Gan Stav drank her fill and had some divine food at Barcarola, the Israeli Bistro Bar in Kfar Saba.
“On the palate you can find flavors of red fruits, plums and berries followed by a long and pleasant finish...” Yonatan Sternberg offers some insight into Flam Winery and its full-bodied Merlot.
“The Tandoori Chicken is so soft and so succulent… Everything here is fresh and made from scratch – from the marinades, to the sauces and salads; nothing is from a bottle or a can. There are no shortcuts.” Michael Lazar didn’t have to travel far in order to get a taste of the legendary subcontinent. He found it at Maharani in Tel Aviv.
“A great way to start your meal is to serve a nice cool glass of Cava accompanied by an assortment of traditional Spanish Tapas.” Yonatan Sternberg is happy to familiarize you with Spain’s sparkling wine.
”Rafi warns us about eating too much bread. ‘I got a lot of food coming out, leave room…’ he says. He really cares, you know. You are guests in his kitchen. His kind of sincerity is impossible to fake.” A trip to Gueta, a kosher Israeli restaurant, left this writer savoring the tastes of Tripoli.
“For the first course: balls of risotto and wild rice with mozzarella and parmesan. An excellent dish, quite delicious, and one which fulfills the purpose of a first course…” Nadav Avidan wishes to thank his friends who recommended he go to Tazza D’Oro in Tel Aviv. Instead of flowers, he got coffee.
“Mallard meat is meat with character, less fattening but of a wilder taste than that of the common goose, and the honey sauce complements it and accentuates its flavors…” For her anniversary, Shifra Zach took no risks, and returned to a place she knows and loves – Le Relais Jaffa Restaurant in Jaffa (Yafo), Tel Aviv.
“The fillet was without a doubt the crown jewel of the evening. The cut was juicy and tender, prepared medium, seared with black grill marks, which gave it a wonderful smoky aroma…” Daniel Rom stretched out in the salon of restaurant and bar Colony, and truly felt that he had captured the essence of the Jerusalem experience.
After aging for 18 months in French oak barrels, deep and impenetrable purple in color, this medium-full bodied Port suggests aromas of berries and a hint of dark chocolate. Similar to the nose the wine comes on with a pleasant sweetness and a touch of dried fruits.
“For the entrees, we shared an entrecote steak and some kebab. At Agenda, they age the beef in a special room in the restaurant, and the result is choice meat, requiring only a minimum of seasoning … We also sampled some foie gras, which aside from some guilt, pleased us quite a bit…” Maya Bar discovered genuine Israeli grill at Agenda restaurant.
‘’White sashimi plamida is a creation in which every bite let’s one discover new flavors: tomato seeds, fennel, olives, and thin slices of chili…’’ Neta Gal went to Lilit restaurant in Tel Aviv with the purpose of helping out youth in danger. As it happened, she also had a great time. What can you do?
“The Jerusalem salad is a true mystery. I could never explain how such a simple salad, one in which the vegetables are chopped thin - with mint, parsley, pine-nuts, and spring onion - could be so precise in its flavor…” Amir Ben Naim discovered the essence of fusion in the coffee-house/restaurant “Lavan BaCinematheque” (“White at the Cinematheque”)
“On the palate similar to the nose, the wine comes on with a slight sweetness, accompanied by a taste of red fruits. At the finish, a spicy flavor of thyme and smoked black pepper. The wine will go well with sweet Moroccan tagines, potent blue cheese and quality bitter chocolate.”
“The calamari... brings out a tender simplicity that melts in the mouth... is out of this world, served in a rich cr?me fra?che based sauce.” After a meal at Boya restaurant, Maya Bar agrees with what Winnie the Pooh once said about the nicest moment of the day being the one of the meal.
Has your vacation in Eilat worn you out? Tired of the heat, the crowds, and the kids? Caf? Boulevard in Eilat is the right place in which to take a break from the vacation, enjoy the peace and quiet, the atmosphere, and the desserts.
“The salchicha is a sausage which is spicy by definition, an advanced-user’s version of the chorizo, with all of the latter’s advantages and with one added addition – a slight spiciness that spreads over the inside of the mouth. Well, truth be told, it isn’t so slight because my dinner companion was soon halfway to the cool waters of the duck pond…” There is nothing like a feast of meats when male bonding is called for.
Vitkin's mission is to produce wine from grape varieties that are not commonly used in Israel… It is safe to say that when buying one of Vitkin's wines you will get your money's worth.
“The leg meat was fatty, tender, and went well with the crispy beans and the seasoned croquettes…” Daniel Rom got into trouble with his girlfriend when an innocent visit to Barake restaurant reminded him of his first girlfriend and her mother’s cooking.
“The tahini, thick and somewhat sweet, was perfectly balanced, neither too sour nor too salty, and the seasoning with fresh herbs – possibly the coriander – left a craving for more…” Mika Poraz enjoyed the delicious and healthy snacks at Mezze, a charming vegetarian caf?.
“The entrecote was prepared just right, pink on the inside and slightly crisp on the outside, with each bite providing additional flavors…” Shai Vaknin enjoyed a romantic meal at El Gaucho restaurant in Haifa, complete with a great view, plentiful meats, and surprisingly good desserts.
“Last time we were in Arabeska, we chose our entr?e especially well when we ordered a clay dish with thick homemade fries, rice with meat, and the best part – Mujaddara…Over all of these, the juicy meats themselves were placed – tender yet meaty lamb chops, kebab skewered on cinnamon sticks…” Shifra Zach returns to Arabeska, and definitely NOT for the last time.
“As I listened to the crooning of the singer and to the sounds of the electric guitar, I enjoyed my favorite martini, with a touch of sour-mix that made it all the more fun…” Keren Vizner visited the Carson Bar in Jaffa (Yafo), took in the live shows and special atmosphere, and felt like she was in the Wild West.
Imagine for a moment that you could disconnect from the daily grind and hop over to Italy for a few hours – walk through picturesque towns, take in the view, sit in a small home-style restaurant for lunch, and enjoy the authentic country-kitchen tastes of the boot-shaped nation. Now stop imagining.
“The Entr?es arrived...This in when we knew for sure: god, whether a man or a woman, is most likely a Moroccan. Otherwise, why would he bestow upon them the best recipes? Nadav Avidan was a guest of Darna restaurant, owned by Ilan Siboni, formerly the chef of the King of Morocco, and felt himself to be a king for a day.”
This kosher Tel Aviv restaurant which is located on HaYarkon Street has a rich menu with a Mediterranean style and a French aroma, and focuses on lean-cooking, devoid of cream and butter. A business special which includes a first course and an entr?e, or an entr?e and a dessert, will cost 75 NIS and far less calories than what would be expected.
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