That's just the way it is in Italkia Bapishpeshim – there's something casual and free about it, an atmosphere created by the combination of the Jaffa street and the Italian Trattoria
If special patience award would exist, Italkia Bapishpeshim's waiters have earned it for sure. At the table behind us one of them is trying to get a little girl to talk, as she refuses everything her parents offer. On the other side, a diner interrogates another waiter about every kind of cheese served on the pizza ("what is ricotta? And mozzarella?") only to order a vegetarian, cheese less one. And then there's us – we're not making our waitress' life any easier. It starts with our choice of wine, during which we taste several. Then we give her trouble with our first courses – we're not into the soup of the day – gazpacho – we don't feel like having salad and won't eat seafood. What's left then? An original herring Carpaccio, a twist on the usual herring taste, with refreshing crème fraiche that balances its saltiness. For him – a great mushroom risotto, in which the rice is cooked to near softness in rich mushroom sauce.
We take advantage of the break before our main course for a shot of limoncello, served on the house, and for a profound reading of the menu. In Italkia Bapishpeshim you can have just pizza and beer, or a 3-course-meal. The regular menu is added by daily specials, and business deals are also available, in which for the price of pasta or pizza you get an entire meal including first course, bread and butter and fresh juice.
A diner just finishing up his meal solves my indecision – mushroom gnocchi – his two thumbs up tell me this one is a winner. That's just the way it is in Italkia Bapishpeshim – there's something casual and free about it, an atmosphere created by the combination of the Jaffa street and the Italian Trattoria. Indeed, the gnocchi is a huge success: a little larger that usual, with a texture that is just between el-dente and soft, but what really upgrades this dish is the unconventional sauce that successfully combines sweetish balsamic syrup with strong flavors of garlic and forest mushrooms. My partner, on the other hand, finds an interest in one of the specials – macaroni with 3-color-peppers and Salchicha – sausages made of veal and mutton with fennel seeds.
As desserts don't come in a wide variety, our choice here is easier. We get one an ice cream sandwich made of 2 moist chocolate cookies and frozen Crème brûlée and one tiramisu. Both get an A and we get to go home happy.
-
-
-
-
