Restaurant Guide of Israel 2012

RESTAURANT GUIDE 2012/13

Dear Friends, I am pleased to present the anual edition of the Diplomatic Club Restaurants Guide as a service to the diplomatic corps.

The aim of the Guide is to assist foreigners who come often to Israel or are living in Israel without knowledge of Hebrew to have proven information in English, French and Russian.

We are greatly indebted to the restaurants that have agreed to be listed in the Diplomatic Club Restaurants Guide. :H WRR XQGHUVWDQG WKH GLIĂ€FXOWLHV RI OLYLQJ LQ D IRUHLJQ FRXQWU\ DQG KRSH WKDW WKLV VHUYLFH will prove helpful to diplomatic staff and their families.

Sincerely yours Julia Verdel General Manager IMPORTANT NOTE Any entry in the Diplomatic Club Restaurants Guide is a public information service only and is not intended to serve any other purpose.

Information in the directory will be updated and re-published once a year. While it is intended to be as accurate as possible, the publishers are not responsible for inevitable changes that occur with time.

CONTENTS: Tel Aviv and Jaffa ......................................................................................... 3 Jerusalem and Area ....................................................................................30 Herzliya & the Coastal Plain....................................................................36 Haifa and the North ....................................................................................40 Eilat and the South .....................................................................................44 Publisher:

The Diplomatic Club ltd 10 Karlibah St., Tel-Aviv P.O.Box 20344, Tel Aviv 61200, Israel

General Manager: Julia Verdel Special Project Coordinator: Zvi Goncharov Advertising:

Tel: 972-3-562.20.61/2 info@diplomacy-club.com

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Egor Kutikov Zohar Ron

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Restaurant Guide

Tel Aviv and Jaffa 3

WHEN YOU THINK ABOUT ISRAEL...

What isyou thethink first thing comes tois mind when When aboutthat Israel, food probably you hear the words “Israeli Dining?” not the first thing to come to mind. Amazing If youplaces, are like most of chick peas holy worldpeople, class images museums, beautiful and pita bread are probably the first – and last beaches...

– images that pop into your head. Beyond that, But food?

Aside from hummus and manythe people most people simply couldn’t tellfalafel, you what avdraw blank has whenfor it comes to Israeli What do erageaIsraeli breakfast, lunchfood. or dinner.

Israelis eat?over What the kindlast of foods cuisines areIsrael there However, ten and years or so, in Israel? has experienced that same revolution in conThe shorttastes answerthat is…in Israel, food place is global. sumer has taken in the U.S. andIsrael Europe. like andabout EuAt Food Just Guide, wetheir thinkAmerican that learning food of country is one of thethe bestIsraeli (and tastiest!) ways ropean contemporaries, public sees to country’stable culture and people, to theunderstand world as the its dinner and wants to and expeappreciate incredible rience all its dishes ourdiversity. planet has to offer.

Diverse Communities Delicious of Cuisines.

The food in Israel iswith a mélange east and west, of traditional nouveau, andofa the litThe majority of and Israelis hail fromof allhealthy four corners tle bit–of decadence! world and they brought their countries’ food traditions We would likeintoa help youroughly find the reswith them. So country the perfect size of New Jersey, findnext a wide rangeWhether of cuisines, including: taurantyou forcan your meal. it is taking staffEastern out fordishes a well-deserved break •the Middle from Iraq, Iran, Egyptfrom and the office, entertaining dignitaries from home or simLebanon exploring the country, thereand is Libya a restaurant •ply North African foods from Morocco that will meet your needs. We hope you find this • Mediterranean fare from Greece and Turkey guide useful and of course, bon appétit!

• Balkan dishes from Bulgaria and Romania

• European cooking from Germany, Russia, Poland One Nation, Many Palates and Hungary Israelis Indian, have aEthiopian, parent or Druze, a grandparent who and origi•Most Yemenite, Arab Israeli, nally hailed from somewhere else – practically all four Bedouin foods corners of the world – making Israel a gastronomic melt•ingAsian andinAmerican can in pot. So a countrydishes roughly thealso sizebeofenjoyed New Jersey, Israel! you can find a wide range of cuisines, including: • Middle Eastern:Guide a cuisine is often used cover The Restaurant is athat labor of love to to share a everything from Morocco to Persia, but in and Israelbellies: you’ll part of this country that warms both hearts there are differences both small and large in itslearn greatthat food! the cuisine that originates from across the Middle East.

POPULAR ISRAELI FOODfrom any of • Mediterranean: a cooking style originating the countries border the Mediterranean Sea,food but While there is a that tremendous variety of cuisines and is most strongly associated with Israeli, Lebanese and eaten in Israel, certain dishes are considered typical Greekfood. cooking in itstraditional use of olive oil, fresh and can pickled Israeli These foods of Israel be vegetables and fish. found throughout the country...

• Eastern European: a cuisine that typically refers to tra...in restaurants cafés... ditional dishes and served in Jewish communities from Poland, stands...

Russia, Hungary and Romania. ...food • Asian: as the world’s largest continent this category cov...and of course, in many Israeli homes. ers a lot of ground (both literally and figuratively). For IsInraelis, big cities and small typically towns, Israelis all walks of life Asian cuisine meansfrom Chinese, Japanese enjoy thesecooking, popularwith Israeli foods. or Indian many chefs “fusing” the traditional with Middle European It’s easiest to Eastern try themorduring a tripingredients. to Israel, but you can This guide is our to dishes you! We hope findorit Middle useful. also find many of gift these at a localyou Israeli Check latest edition of Diplomatic for reviews Easternthe restaurant, a specialty market,Club or make them of in new your restaurants own kitchen!opening around the country.

Israeli cuisine ISRAELI BREAKFAST FOODS

While there is a tremendous variety of cuisines and food These dishes are universally popular in Israel. We often available in Israel, certain dishes are considered standard eat them home because they’re easy to everywhere make and Israeli fare.at These dishes are served practically very filling. A chopped Israeli salad is often served – restaurants, cafes, pubs, street corner vendors and on of the side.in the home. course, No matter if–they are pastries tenth generation or new Borekas these can beJerusalemites filled with cheese, immigrants Addis Ababa, a common bond that Israelis potatoes, orfrom vegetables share is the food they eat every day. Debating who has the Israeli breakfast – features fresh vegetables, eggs, and best hummus or the best shakshouka can be a livelier discheesesthan you might expect! cussion Breakfast Israeli salad – a popular way to enjoy vegetables Every country has basic staples that are served at home Jachnun – a filling dish made from dough and cooked and in restaurants. Here are the standards that you will find overnight across Israel: Labane – a tangy yogurt features spread to be vegetable enjoyed at any Israeli breakfast – typically fresh salad, meal hardboiled eggs, a variety of both hard and soft cheeses and bread.

Shakshooka – an easy way to enjoy eggs in the morning Borekas – these flaky pastries are typically filled with either (or anytime!) cheese, potatoes, spinach, mushrooms or even spicy tuna!

Israeli salad – fresh vegetables are so plentiful in Israel that this salad accompanies practically every meal. Finely diced ISRAELI LUNCH / DINNER FOODS tomatoes and cucumbers with a light olive oil dressing may Popular Israeli but foodisis characteristically simple.

A restautypical sound ordinary, delicious, healthy and in many lunchserved in Israel is shnitzel with different side salads, rants gratis! including –hummus and tahini, and served with rice or Jachnun a filling, pastry like dish brought to Israel by the mashed potatoes, vegetables.

Yemenite Jews. It isand made from dough and cooked overnight For a quick meal on the go, it’s easy to grab a falafel or Labneh a strained yogurt, usually served oil, shwarma–on the street, usually stuffed in pitawith witholive French herbs and freshand bread. fries (“chips”) salad.

Shakshouka – originating in North Africa, this is a hearty Baba Ganoush a tangy eggplant spread dish consisting of – eggs poached in a chili tomato sauce with onions, and spiced with cumin and/or paprika.

Falafel – deep fried chickpea balls, often served in pita bread

Lunch or Dinner Hummus – a mashed chickpea spread, hummus can be Ifserved you are the ways go, running next meeting or ferrying in on many and istoa your staple in Israeli households the kids from one activity to the next, a falafel is cheap, nutriMalawach – thisThey flakycan round can anywhere. be enjoyedIf with tious and filling. alsopastry be found you sweet are notor in savory hurry, it toppings is worthwhile to find a small bistro, café or restaurant sample the fare at a of more leisurely pace.

Pita breadand – the “national bread” Israel Baba Ganoush –flavorful eggplant salad with olive oil that Sabih – a“homemade,” sandwich of that friedis,eggplant, boiled egg, is typically the recipehard is unique to each tahini in pita establishment.

Falafel – ground chickpeas herbs that arefried, formed into Shnitzel – chicken cutletsand breaded and Israeli balls and deep fried. in pita (pocket with a supermarkets also Served offer many varietiesbread) of frozen variety of salads and spreads. “shnitzelim” to be enjoyed easily at home Hummus – ground chickpeas in a form of a smooth spread Shwarma – grilled lamb or other meat that is then sliced with various toppings. The debates regarding “the best or “shaved”, often enjoyed in pita or laffa bread hummus” are very common in Israel.

Tahina – a–delicious spread made ground Malawach flaky bread the size of afrom dinner plate,sesame usually served seeds with tomato sauce. Yet another dish that the Jews of Yemen brought with them to Israel.

FOODS PitaISRAELI bread – or SNACK “pocket” bread, which is/ DESSERTS served almost everywhere, andjust is “home” many of thetreats other gastronomic These are some for of the sweet available in delicacies listed here.

Israel. Disclaimer - they’re not exactly dietetic!

4 Tel Aviv and Jaffa

Sabih – a dish made of eggplant – a versatile vegetable that Baklava - a sweet pastry enjoyed throughout the Israelis love to grill,layered deep fry, pan fry and bake.

By adding Mediterranean Eastget Sabih, which is served hardboiled eggsand andMiddle tahini, you in baguettes, pitamalls or onand a plate withstreets, a side salad.

Crêpes - In the on the food stands sell Schnitzel – seems that everywith culture has some version freshly madeit crêpes, available different fillings. of this. Schnitzel is a breaded chicken cutlet that made it to Ice Cream - Israelis, like people all over the world, love Israel from Eastern Europe. However, you will see it being their ice cream. served in restaurants that advertise themselves as “Middle Knafeh –and this“Mediterranean” dessert is made of shredded pastry, soft Eastern” as well as European.

4 Tel Aviv Jaffa cheese and–and sweet Shawarma grilledsyrup lamb, turkey or other meat that is typiMalabi – a pudding flavored with then rose served water and cally grilled on a vertical spit and in atopped pita or with nuts lafa-bread.

Tahini ––a atasty pastesweet of ground sesame seeds.

Sahlab rich,salty creamy, hot drink or pudding

Snacks Desserts Baklava - a sweet layered&pastry enjoyed throughout the ISRAELI DRINKS Sometimes, youand just have toEast treat yourself. Whether you Mediterranean Middle Idesire have something to admit, living in you Israel hastoconverted mesweet from salty or want indulge your Crêpes - In the malls and streets, foodThe stands sell a die-hard drinker to on a– the coffee drinker. coffee tooth, when tea that craving hits just go for it! freshly made crêpes, available with different fillings. served is ofdelicious!

Fruitfilled shakes and Baklava in – a cafés layeredhere pastry Turkish origin, with finely Ice Cream - Israelis, like people all over love lemonades are especially refreshing and the tasty because chopped nuts and often dripping with honey orworld, sweet syrtheirproduce ice cream. the is grown locally. up.

Knafeh this dessert is soft Crêpes –– can typically bemade foundof inshredded cafes andpastry, ice cream Café Afuch – an “upside-down” cappuccino cheese and sweet syrup parlors.

Most Israelis prefer crêpes filled with chocolate Fruit Shake – in Israel these shakes are always fresh spread, but will also find them with fresh fruit Malabi – a you pudding flavored with prepared rose water and topped and flavorful and sweet cheese. with nuts Mint Lemonade – called “lemonana”, served Sahlab – a sweet hot milk-based drink ofsometimes Turkish origin.

It reSahlaband – ablended rich, creamy, sweet hot drink or pudding frozen sembles a pudding, seasoned with cinnamon, nutmeg and Mint Tea enjoyed withnuts or without a teabag! coconut. topped off -with chopped and/or shredded Kenafeh – a traditional Arab cheese pastry soaked in sweet As you can see from this list, most of the popular food ISRAELI DRINKS syrup. in Israeltoisadmit, also “everyday food”has – tasty, unpretentious I have living in Israel converted me from Malabi – abemilk-based pudding with rose water flavor and dishes to enjoyed often, in and out ofThe the home. a die-hard tea drinker to aboth coffee drinker. coffee nuts topping.

The restaurant is a thriving and exciting served in cafésscene hereinisIsrael delicious!

Fruit shakes and Ice Cream –are inculture. the supermarket you willand recognize part of Israeli Israeli restaurants cover ainternabroad lemonades especially refreshing tasty because tional brands immediately, but side-by-side you will also find spectrum of cuisines, reflecting… the produce is grown locally. their Israeli competitors. There is also a variety of ice cream … theAfuch diverse origins of many Israelis…

Café – an cappuccino parlors available in“upside-down” every city. … theShake local food Fruit – intraditions…

Israel these shakes are always fresh and flavorful …and the increasingly sophisticated and global tastes Beverages of theLemonade Israeli in public as travel abroad for Mint – called “lemonana”, sometimes served Temperatures Israel canmore rise topeople 40°C (104°F) in the sumbusiness and pleasure. frozen blended mer.

In and winter, temperatures can fall to the freezing mark.

Summer winter, quenching your a thirst or taking off the Mint Teaor - enjoyed with or without teabag! chill, there are plenty of choices.

As you can see from this list, most of the popular food NEW ISRAELI CUISINE Coffees – is Israelis a caféfood” afooch– (an “upside-down cofin Israel also order “everyday tasty, unpretentious There is some argument over whether such a thing fee”) which is enjoyed the sameoften, as cappuccino: espresso, hot milk dishes to be both in and out of the home. as cuisine exists. you We’llshould leave try thata debate the andIsraeli milk foam.

However, Turkish to coffee The restaurant scene in Israel we is a thriving you andtry exciting experts, and in the meantime, “new often flavored with cardamom.

Teas suggest from around the world part ofcuisine” Israeli culture. restaurants cover a broad Israeli at one ofIsraeli Israel’s gourmet restaurants. are also widely available. spectrum of cuisines,known reflecting…

These restaurants, ashealthy. “chef restaurants”, offer Fruit Juices – fast food that is Many small restau…new theserve diverse of many Israelis… a stylejuices of origins Israeli food.

Many of these chefs rants squeezed from freshly-picked fruit trained or vegin restaurants abroad, then brought their talents etables.

Often in malls, more elaborate fruit shakes made … top the local food traditions… back tothe Israel where they fuse what they learnedtastes with with yogurt or milk are available. …and increasingly sophisticated and global local flavors and ingredients, creating something new Mint lemonade – called “lemonana”, is served chilled or as of the Israeli public as more people travel abroad for altogether. abusiness frozen slush. and pleasure.

Wine – wine is mentioned dozens of times in the Bible, and there are dozens of large and small wineries across the WHERE EAT ISRAELI country. FinerNEW restaurants willTO alsoCUISINE have imported vintages Whether you’re for aover casual meal or andomestic elegant on their is wine list. looking Other alcoholic beverages, both There some argument whether such a thing dining experience, you available. can it that all indebate Israel.toThe and imported, and widely as Israeli cuisine exists.

We’llfind leave the question of course, where to we go eat! experts, and in the is meantime, suggest you try “new Israeli cuisine” at one of Israel’s gourmet restaurants.

These restaurants, known as “chef restaurants”, offer a new style of Israeli food. Many of these chefs trained

Restaurant Guide

Nouveau cuisine

Theredishes are many good restaurants to beof found throughout With arriving from all four corners the world, some the country, top restaurants located would argue but that most there of is the no such thing as a are uniquely Isin Tel Avivofand Jerusalem. center also hasfinits raeli style food.

However, The Israeli chefsregion trained in the share of high-caliber offerings. est académies culinaires in Europe have been establishing unique restaurants Israel for over twenty You can also find in fine restaurants in theyears.

HaifaNext area,time as you whether it’s business pleasure, haute cuiwell go asout, in the northern area oforthe country,tryacross the sine at one Israel’s gourmet Galilee andofthe Golanleading Heights.

Thererestaurants. are several quality dining options in the south, and Eilat has some excellent Restaurant Guide restaurants as well. Kashrut A word or two regarding kosher restaurants is in order. KoNO DRESS CODE sher restaurants serve food that is raised and prepared in Generally speaking, casual.with When accordance with JewishIsraeli dietaryculture laws. Iniskeeping this, dining out, you may choose dress up as a matter of kosher restaurants serve eithertodairy-based meals or meatpersonal preference... based butgood not both.

In addition, There meals, are many restaurants to bekosher found restaurants throughout ...but you won’t be turned from top restaurants will closed during the (check localif the be country, but most ofJewish theaway topSabbath restaurants arethe located you show inJerusalem. casual There’s no also suchhas thing newspaper for and clothes. during Jewish holidays. in Tel Aviv up andtimes) The all center region its as “jacket and tie required” or “no jeans and sneakers share of high-caliber offerings. allowed” in IsraeliWhere restaurants. to eat?

You can also find fine restaurants in the Haifa area, as When you are traveling you can easwell as in the northernthrough area ofthe thecountry country, across the ily find aand bistro, café orHeights. restaurant to suit tastes and Galilee the Golan There areyour several quality SMOKING PERMITTED budget.

Of course, restaurant scene liveliest in the dining options in thethe south, andare Eilat hasissome excellent While most establishments smoke-free, country’s twoas largest cities, Jerusalem and Tel Aviv. some Howrestaurants well. restaurants and cafes have inseparate smoking ever, finer restaurants can do be found Haifa (Israel’s largsections.

Many Israelis smoke, andHeights. smoking is south allowed NOand DRESS CODE est port), the Galilee the Golan The of in places with outdoor seating.

Generally speaking, Israeli casual.also When the country (HaShefela, Negev culture or Aravaisregions) has dining out, may choose to dress up as aquality matterdinof its share of you better establishments.

In addition, personal ing optionspreference... exist in Eilat, which is host to over one million tourists annually! ...but you won’t be turned away from top restaurants if Though many areclothes. inveterate smokers, conyou show up Israelis in casual There’s no public such thing sciousness regarding the dangers of tobacco usesneakers is on the as “jacket and tie required” or “no jeans and increase.

Recently enacted laws require restaurants and allowed” in Israeli restaurants. pubs to provide their patrons with a smoke-free environment. However, some establishments still have separate SMOKING PERMITTED smoking sections.

If you prefer one or the other, check with your hostess the time you are seated.

While mostat establishments are smoke-free, some While Israelis and eat breakfast, andseparate dinner at smoking approxirestaurants cafes dolunch have mately theMany sameIsraelis times assmoke, peopleand elsewhere in is theallowed world, sections. smoking individual vary widely based on location, in places restaurants’ with outdoorhours seating. day of the week and season. So we recommend you call ahead to confirm hours of operation, and to make reservations if necessary.

So, now you’ve learned the basics. And I bet by now you are a little bit hungry. You don’t need to get dressed up, as dining in Israel is very informal, i.e., no dress code. So let’s find somewhere to eat!

Restaurant Guide

Tel Aviv and Jaffa 5

MUL-YAM

EN Mul-Yam is located in the Tel-Aviv Seaport. The restaurant was founded in 1995 and specializes in fish and seafood. Over the years, Mul-Yam has dramatically changed the gastronomical domain in Israel.

Mul-Yam is essentially the materialization of a dream conceived by Shalom Maharovsky, a man of great discernment and a connoisseur of the world’s finest culinary institutions. His collaboration with Chef Yoram Nitzan, a meticulous perfectionist, has kindled a spark of excellence, welcoming their guests to an extraordinary experience that has no equivalent in Israel.

Lobsters from Canada, oysters from Bretagne, fresh fish from New Zealand, black rice from China and fresh ingredients from Rungis market in Paris are regularly combined in the haute cuisine of Mul-Yam. In 2003, Mul-Yam joined Les Grandes Tables du Monde restaurant guide, known for its strictness and high standards. The guide rated Mul-Yam among the best 120 restaurants in the world.

FR Mul-Yam est situĂŠ dans le port maritime de Tel-Aviv. Le restaurant a ĂŠtĂŠ fondĂŠ en 1995 et se spĂŠcialise dans les poissons et fruits de mer. Au fil des annĂŠes, Mul-Yam a radicalement changĂŠ le monde gastronomique en IsraĂŤl.

Mul-Yam est essentiellement la concrÊtisation du rêve du restaurateur Shalom Maharovsky, un homme de grand discernement et un connaisseur des plus belles institutions culinaires du monde. Sa collaboration avec le Chef Yoram Nitzan, un perfectionniste minutieux, a rÊvÊlÊ une Êtincelle d'excellence, procurant à leur clientèle une expÊrience extraordinaire sans Êquivalent en IsraÍl.

Les homards du Canada, les huÎtres de Bretagne, les poissons frais de Nouvelle-ZÊlande, le riz noir de Chine et les produits frais du marchÊ de Rungis sont rÊgulièrement utilisÊs dans la Grande Cuisine de MulYam. En 2003, Mul-Yam a rejoint la fameuse liste du guide gastronomique Les Grandes Tables du Monde, connu pour sa rigueur et ses normes Smoking ÊlevÊes. Le guide a classÊ Mul-Yam parmi les 120 meilleures tables du monde.

Smoking

Address: Tel Aviv Port, Hangar 24 Port de Tel Aviv, Hangar 24 Đ˘ĐľĐťŃŒ Đ?Đ˛Đ¸Đ˛Ń ĐşĐ¸Đš пОрт, Đ?нгар 24 Tel.: 03-5469920, www.mulyam.com

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6 Tel Aviv and Jaffa

Restaurant Guide

TEL AVIV, JAFFA AND NEARBY SUBURBS One can easily argue that Tel Aviv is the gastronomic center of Israel.

In addition to a bustling outdoor market (Carmel shuk), cooking schools, several natural food stores, and cafés and eateries too numerous to count, Tel Aviv boasts the most top-ranked restaurants in Israel.

(Sometimes Israeli restaurants change their hours (or close!) in tough economic times, so we recommend you call ahead to confirm hours of operation, and to make reservations if necessary.)

Note that kosher restaurants are not open during the Jewish Sabbath (Friday evening and Saturday until after sundown).

ASIAN TEL AVIV RESTAURANTS Giraffe’s Officers Club 21 Ha’arba’ah St. 03-685-1155. Open daily afternoonsevenings.

Sushi Samba 27 Habarzel St. Ramat HaChayal. 03-644-4345. Open daily afternoons-evenings.

Thailand House (Beit Thailandi) 8 Bograshov St. 03-517-8568. Open daily afternoonsevenings.

Zepra 96 Yigal Alon St. 03-624-0044. Open daily afternoonsevenings.

BISTRO TEL AVIV RESTAURANTS Adora 226 Ben Yehuda St. 03-605-0896. Open Mon-Sat, afternoons-evenings.

Asif 18 Lilinblum St. 03-516-5198. Open daily afternoonsevenings.

Bariba kosher Northern Tel Aviv Port. 03-602-5026. Open Sun-Thurs and Friday until Shabbat begins.

Benedict 171 Ben Yehuda St. corner of Zabotinsky St. 29 Rotshild St. corner of Alenbi St. Tel: 03-6868657 Open hours 24/7.

Benjamin Siegal 1 Allenby, Opera House building, Samuel Herbert promenade (“tayelet”). 03-516-6224. Open daily afternoons-evenings.

Brasserie M&R 70 Ibn Gvirol St.(opposite Rabin square-“kikar Rabin”) 03-696-7111. Open daily, 24 hours.

Café Noir 43 Ahad HaAm. 03-566-3018. Open daily.

Charcuterie 3 Rabbi Hanina St., Jaffa flea market. 03-682-8843.

Open Mon-Sat afternoon and eves.

Coffee Bar 13 Yad Harutzim. 03-688-9696. Open daily.

Dallal 10 Shavazi St. (next to the Suzanne Dallal Center), Neve Tzedek. 03-510-9292. Open daily 9am – 1am, kitchen closes at 11pm.

HaBasta 4 Hashomer, Carmel Shuk. 03-516-9234. Open Sun-Fri. Holds an oyster festival the first Friday of each month in the winter, 9 NIS per oyster.

Herbert Samuel 6 Kaufman St., Beit Gibor. 03-516-6516. Open daily afternoons-evenings.

Hotel Montefiore 36 Montefiore St. 03-564-6100. Open daily. Reservations must be ordered well in advance.

Joz V’Luz 51 Yehuda Halevi St. 03-560-6385. Open Sun – Thurs afternoon – night.

Orna and Ella 33 Sheinkin St. 03-620-4753. Open daily.

Segev Express 38 Habarzel St., Ramat HaChayal. 077-414-2025. Open daily afternoon-night.

Sergos 8 Hamelachah St. 03-561-5121. Open daily, 24 hours.

6 Tchernikovsky 5 Tchernikovsky St. (yes, that’s the correct address).

03-620-8729. Open Sun and Sat afternoons, Mon-Fri afternoons and evenings.

CHEF RESTAURANTS Carmela B’Nahala 46 Hatabor St, Nahalat Binyamin. 03-516-1417. Chef Daniel Zach. Open daily.

Catit 4 Heychal Hatalmud. 03-510-7001. Chef Meir Adoni.

Open Sun-Sat afternoons-evenings.

Messa 19 Ha’arba’a St. 03-685-6859. Chef Aviv Moshe. Open daily afternoons-evenings.

Mul Yam Hangar 24 in Namal Tel Aviv. 03-546-9920. Chef Yoram Nitzan. Open daily. This is probably Israel’s most expensive restaurant.

Rafael 87 Hayarkon St. 03-522-6464. Chef Rafi Cohen. Open daily afternoons-evenings.

Salon 8 Ma’avar Yabuk. 052-703-5888. Chef Eyal Shani. Open Wed and Thurs evenings.

Toto 4 Berkovich St. 03-693-5151. Chef Yaron Shelo. Open daily afternoons-evenings.

The 11th Floor kosher Azrieli Towers, Crown Plaza City Center Hotel.

03-777-4067. Chef Eitan Mizrahi. Open Sunday-Thurs, Friday morning and afternoon.

Fish and Seafood Restaurants

Restaurant Guide

Tel Aviv and Jaffa 7

4&"5"3"

&/ he restaurant is located in a high-class TelAviv SEA & SUN apartment building. The view at the Mediterranean together with the European style design create an unique and intimate feeling. Any moment that you wish you can come here, relax and enjoy this fascinating atmosphere. The menu is the result of great experience and lots of tastings. Great variety of ingredients of our dishes create works of art involving all the feelings: original visual decoration of each course, smells and flavours appeal to your imagination.

FR Le restaurant est situĂŠ Ă TelAviv, “Sea & Sunâ€?, '3 Le Tel Aviv, un immeuble d’appartements de grand standing. Sa vue sur la mer mĂŠditerranĂŠe MĂŠditerranĂŠe et son design intĂŠrieur de style europĂŠen donnent une impression unique et intime. A tous moments il est possible de venir vous relaxer pour pourapprĂŠcier apprĂŠciercette cetteatmosphère atmosphère fascinante. fascinante.

Le Le menu le rÊsultat de nombreuses expÊriences menu est est le rÊsultat de nombreuses expÊriences en en matière de goÝt. grande d’ingrÊdients matière de goÝt.

Une Une grande variÊtÊvariÊtÊ d’ingrÊdients dans dans nos crÊent plats crÊe un vÊritable art ladecuisine la cuisine nos plats un vÊritable art de qui qui fait fait intervenir les sensations: la dÊcoration intervenir toutestoutes les sensations: la dÊcoration originale originale de plat, chaque les senteurs et les saveurs qui de chaque les plat, senteurs et les saveurs qui sollicsollicitent imagination. itent votrevotre imagination.

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8 Tel Aviv and Jaffa

Daka kosher 10 Hatasiya St. 03-562-9900. Open Sun-Thurs afternoons-evenings.

Gucha 171 Dizengoff St. 057-222-3333. Open daily afternoonsevenings.

Manta Ray Alma Beach, near Dan Panorama hotel in Jaffa.

03-517-4773. Open daily.

Margaret Tayar 8 Retsif Haaliyah Hashniya St., Jaffa. 03-682-4741.

Open Mon-Sat. afternoons-evenings.

Sheila 182 Ben Yehuda St. 03-522-1224. Open Sun-Thurs evenings, Fri-Sat afternoon–evenings.

Turquoise 6 Herzl Rozenblum St. 03-699-6306. Open daily.

73 Rokach 73 Rokach St. 03-744-8844. Open daily.

MEAT TEL AVIV RESTAURANTS Angie 6 Ahad Ha’am St. 03-516-7888. Open Sun-Thurs evenings, Fri –Sat afternoons-evenings.

Hudson Brasserie 27 Habarzel St., Ramat Hachayal. 03-644-4733. Open Sun – Thurs, Sat afternoons-evenings, Fri all day.

Makom Shel Basar 64 Shavazi St., Neve Tzedek. 03-510-4020.

Open Mon-Sat afternoons-evenings.

Restaurant Guide

Meat Bar 52 Chen Blvd. 03-695-6276. Open daily afternoonsevenings.

FISH AND SEAFOOD RESTAURANTS Daka kosher 10 Hatasiya St. 03-562-9900. Open Sun-Thurs afternoons-evenings.

Gucha 171 Dizengoff St. 057-222-3333. Open daily afternoonsevenings.

Manta Ray Alma Beach, near Dan Panorama hotel in Jaffa.

03-517-4773. Open daily.

Margaret Tayar 8 Retsif Haaliyah Hashniya St., Jaffa. 03-682-4741.

Open Mon-Sat. afternoons-evenings.

Sheila 182 Ben Yehuda St. 03-522-1224. Open Sun-Thurs evenings, Fri-Sat afternoon–evenings.

Turquoise 6 Herzl Rozenblum St. 03-699-6306. Open daily.

73 Rokach 73 Rokach St. 03-744-8844. Open daily.

FRENCH TEL AVIV RESTAURANTS Chez Romy 10 Herzl St. 03-517-5474. Open Mon-Thurs 12pm12am, Fri from 6pm , Sat from 12:30pm.

SWISS CUISINE ZURICH RAGOUT Ingredients: 500 gr. of veal, sliced into strips 150 gr. of veal kidney sliced into strips 2 Tablespoon clarified butter or cooking oil 2 shallots, minced 2 cups sliced mushrooms 1 Tablespoon flour

1 cup dry, white wine 1 cup beef broth 1/4 cup cream (light cream or whipping cream) 1 teaspoon lemon zest Salt, to taste Ground pepper, to taste 2 Tablespoon chopped, fresh parsley Directions: Traditionally made from veal and veal kidney, you may also use pork loin or chicken with this sauce.

Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips in it until no longer pink.

Remove from pan and keep warm.

Add 1 more tablespoon of clarified butter, if necessary, to pan, stir in shallots and cook for 2 minutes, then add the thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir.

Cook for 1 minute. Slowly add the wine and broth to the mixture, stirring while you do so. Bring to a boil and cook until sauce is reduced by half. Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer. Serve with the parsley sprinkled on

Restaurant Guide

Tel Aviv and Jaffa 9

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&/ After huge success in New York, Chicago, DalODV DQG 0LDPL LQ ZH ODXQFKHG WKH ,VUDHOL EUDQFK of SUSHISAMBA. SUSHISAMBA TLV is the only eatery in Israel where you’ll find a unique combination of cuisine, music, and design from Japan, Brazil and Peru.

SUSHISAMBA was created with the energy and spirit of these three cultures, a combination rooted in the early twentieth century. That’s when thousands of Japanese immigrants emigrated to South America. that’s how the three cultures merged and thrived in the big cities of Peru and Brazil.

The result was a culinary revolution. Succulent moqueca and colorful ceviche dishes are at home on the table alongside a simple miso soup and juicy sashimi.

At SUSHISAMBA we serve all these traditional dishes, SOXV RULJLQDO RQHV z OLNH VDVKLPL FHYLFKH DQG WLUDGLWR

'3 Après FR Après un un succès phÊnomÊnal phÊnomÊnal aux Etats-Unis nous avons lancÊ SUSHISAMBA en IsraÍl.

SUSHISAMBA TLV est lele seul seul restaurant restaurant en IsraĂŤl, Ă proposer une combinaison unique de cuisine, musique et design inspirĂŠs du Japon, du BrĂŠsil et du du PĂŠrou.

PÊrou. ÊtÊ crÊÊ crÊÊdans dansl'esprit l'espritet et l'Ênergie SUSHISAMBA a ÊtÊ l'Ênergie de de ces cultures. dÊbut siècle milces troistrois cultures.

Au Au dÊbut du du XXeXXe siècle desdes milliers liers d'immigrants japonais ont ÊmigrÊ en AmÊrique du d'immigrants japonais ont ÊmigrÊ en AmÊrique du Sud. Sud. c'est les trois cultures ont fusionnÊ C'est ainsiainsi que que les trois cultures ont fusionnÊ dansdans les les grandes du PÊrou du BrÊsil. grandes villesvilles du PÊrou et duetBrÊsil. rÊsultataaÊtÊÊtÊune unerÊvolution rÊvolution culinaire.

De succuLe rĂŠsultat culinaire.

De succulents lents Moquecas et CevichĂŠs sont disposĂŠs Moquecas et CevichĂŠs colorĂŠscolorĂŠs sont disposĂŠs sur la sur la aux tablecĂ´tĂŠs aux cĂ´tĂŠs et d'un dĂŠlitable d'une d'une soupesoupe Miso Miso et d'un dĂŠlicieux cieux Sashimi.

Sashimi. toustous ces plats A SUSHISAMBA SUSHISAMBAnous nousservons servons ces tradiplats tionnels, ainsiainsi queque nos crĂŠations -comme des sashtraditionnels, nos crĂŠations -comme des imis, des cevichĂŠs, et deset Tiradito. sashimis, des cevichĂŠs, des Tiradito.

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10 Tel Aviv and Jaffa

Restaurant Guide

cooks in assembling the evening's menu. The Salon opens on Wednesdays and Thursdays at 19:00, offering a subtle classic and homey environment. However, don't let this casual appearance fool you; this restaurant is anything but casual. At approximately 21:30, the lights dim and the DJ takes the stage, as the restaurant shifts to a party dining ambiance. The combination of the simple, yet complex natural tastes of the dishes along with the atmosphere created by the music and friendly staff, offers a unique theatrical moving experience like no other. To experience the entire atmosphere of the Salon, be sure to order the 'Horrifying Hammer', one of the restaurant's specialties. The 'Horrifying Hammer' is the Chef's interpretation of the classic Carpaccio dish. Upon order, the Chef takes the 10 kilo entrecote resting on the bar and shreds paper thin slices, placing them in between two transparent sheets of cellophane. Once decorating the thin pieces of meat with herbs, olive oil and black pepper, the Chef arrives at the table with the sheets of meat, a tenderizer, olive oil and parmesan cheese. Using the tenderizer, the Chef pounds down on the cellophane sheets resting on the table, merging the entrecote with the fresh herbs. Once the meat is practically transparent, the cellophane sheets are separated and the olive oil and parmesan cheese are applied – Amazing! The Salon offers four seating arrangements to choose from; laidback sofas, traditional tables, two seat bars and a bar in front of the kitchen where all the magic happens. Be sure to make a reservation in advance.

The Salon is one of Israel's most talked about and widely reviewed dining experiences. Powered by Chef Eyal Shani's talent 'to transform a pile of tomatoes into an artistic statement' and 'outsize personality' as praised by The Washington Post, the Salon doors open twice a week to create an exquisite and unique fine dining experience. The evening's menu is composed each evening by the Chef himself, adorning it with dishes assembled of freshly picked herbs and vegetables from private growing fields located all over Israel, fresh fish and seafood which are delivered just hours before the first guest arrives and fine varieties of meat from private herds.

Walking into the Salon you are greeted by an open kitchen and a ravishing display of various species of tomatoes and vegetables, local fresh herbs and spices that assist a team of some half-dozen talented

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Restaurant Guide

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Tel Aviv and Jaffa 11

12 Tel Aviv and Jaffa

Kimmel 6 Hashachar St. 03-510-5204. Open daily afternoonsevenings.

Yoezer Wine Bar 2 Yoezer St. Clock Square, Jaffa. 03-683-9115. Open daily afternoons-evenings.

ITALIAN TEL AVIV RESTAURANTS Amore Mio 100 Ibn Gvirol St. 03-524-4040. Open daily afternoonsevenings.

Cantina 71 Rotschild Blvd. 03-620-5051. Open Mon-Sat all day, Sun evenings.

Cucina Tamar 10 Hatsfira St. 03-639-0407. Open Mon-Fri, evenings, Sat. afternoon–evening.

Mel and Michelle 155 Ben Yehuda St. 03-529-3232. Open Sun–Thurs, evenings, Friday afternoon and evenings.

Restaurant Guide Pronto 26 Nachmani St. 03-566-0915. Open daily afternoonsevenings.

Radio Rosco 97 Allenby St. (in the courtyard). 03-560-0334. Open daily afternoosn-evenings.

Ronimoti 24 Raul Wallenberg, Ramat HaChayal. 03-647-0247.

Open Sun-Fri.

JAPANESE TEL AVIV RESTAURANTS Sakura 79 King George St. 03-612-2900. Open daily afternoonsevenings.

Yakimono 19 Rothschild Blvd. 03-517-5171. Open daily afternoonsevenings.

SPANISH TEL AVIV RESTAURANTS Tapéo 16 Ha’arba’ah St. 03-624-0484. Open daily after 7pm.

MEXICAN CUISINE XOCO CHURROS WITH MEXICAN HOT CHOCOLATE Ingredients: For the cinnamon sugar: 1 cup sugar 1 teaspoon ground cinnamon For the Mexican hot chocolate: 5 cups milk or water 10 ounces Mexican chocolate, such as Ibarra, coarsely chopped For the churros: 2 tablespoons unsalted butter 2 tablespoons sugar 1 1/2 teaspoons kosher salt 1 cup plus 2 tablespoons all-purpose flour, sifted 2 large eggs 1 to 2 quarts vegetable oil, for frying Directions: Make the cinnamon sugar: In a small bowl, whisk together the sugar and cinnamon.

Make the hot chocolate: In a heavy 2-quart saucepan over moderate heat, combine the milk or water and the chocolate. Heat, stirring

occasionally, until the chocolate is almost completely dissolved (there will still be small pieces of chocolate) and the mixture is steaming. Transfer to a blender or use a handheld immersion blender and process until the mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot chocolate to the saucepan. When ready to serve, place over low heat, stirring occasionally, until warm.

Make the churro dough: In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid. Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.

Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.

Fry the churros: Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl. In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary.

Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch.

Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.

Restaurant Guide

Tel Aviv and Jaffa 13

/03." +&"/

&/ Norma Jean is an old-fashioned bistro bar, offering the country's largest whiskey collection of over 230 kinds, as well as excellent food that was created to accompany the drinking experience. We also offer 17 beers on tap and countless bottled beers (including rare and aged beers).

Our bistro bar has a cozy atmosphere, with a musical mix of blues, jazz, funk and soul at just the right volume.

Our menu is comprised of dishes that perfectly accompany alcoholic beverages – an authentic pub food that includes a variety of entrees, seafood and meat, aged by our chef. Our skilled and professional staff will be happy to recommend the right whiskey, an interesting beer and an appropriate dish.

Norma Jean is suitable for all types of leisure – from sitting down for a drink, a snack along with good whiskey, and a warm dinner in a fun atmosphere.

'3 FR Bistrot Bistrotà à l'ancienne, l'ancienne,offrant offrant un un choix choix unique unique de de bières bières de de haute haute qualitÊ, qualitÊ, une une collection collection de de whisky whisky sans sans prÊcÊdent prÊcÊdent et une carte de bistrot excellente.

Vous Vous trouverez trouverez chez chez nous nous 17 17 tireuses tireuses à à bière, bière, un un choix choix sans sans fin fin de de bières bières en en bouteilles, bouteilles, lala collection collection de de whisky whisky lala plus plus grande grande du du pays pays (plus (plus de de 230 230 sortes) sortes) etet notre notre excellente excellente carte carte variÊe variÊe proposant proposant des des viandes, viandes, des des fruits fruits de de mer mer etet autres autres accompagnera accompagnera votre votre boisson boisson parfaitement. chaleureuseetetconfortable confortparfaitement. L'atmosphère L'atmosphère chaleureuse able est ÊpicÊepar avecdedela lamusique musiqueblues, blues,Funk, Funk,Soul Soulet est rehaussÊe etJazz.

Jazz.Notre NotreÊquipe Êquipe professionnelle professionnelle et expÊrimentÊe expÊrimentÊe sera sera heureuse heureuse de de vous vous recommander recommander lele bon bon whisky, whisky, lala bière plataccompagnera qui les accompagnera bière adaptÊe à etvous le platetquile les le mieux. leNorma mieux.Jean est adaptÊ à tout type de soirÊes, d'un Norma Jeanamis est adaptÊ à toutentype de toujours soirÊes, dans d'un verre entre à un repas famille verre entre amis à un repaseten famille toujours dans une ambiance chaleureuse conviviale. une ambiance chaleureuse et conviviale.

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Restaurant Guide

14 Tel Aviv and Jaffa

YAVNE MONTEFIORE

EN In the very center of Tel Aviv, set in a warm and cozy atmosphere, the Bistro Yavne Montefiore offers a menu signed Yonathan Roshfeld imbued with Southern France and International culinary journeys.

On weekends, the Bistro serves a select brunch.

The menu features, to name a few, the bouillabaisse marselle style, the "Yavne Montefiore" steak, and the Caesar salad green beans and parmigiano reggiano.

Private and business events are available on our second floor gallery.

FR En plein centre de Tel-Aviv, dans une atmosphère chaleureuse et confortable, le Bistro Yavne Montefiore propose un menu signÊ Yonathan Roshfeld inspirÊ par la cuisine du Sud de la France et de voyages culinaires à travers le monde.

Pendant le week-end, le Bistro sert le brunch.

Voici quelques plats du menu, pour n’en nommer que quelques-uns, la bouillabaisse de Marseille, le steak “Yavne Montefioreâ€? et la salade CĂŠsar aux haricots verts et au Parmesan Reggiano.

Des rÊceptions privÊes et d’affaires sont possibles sur notre mezzanine au deuxième Êtage.

Smoking

YAVNE MONTEFIORE Ăˆ ÂŻ Ă‚ Ăˆ Ă™ Ăˆ Ă‹  Ă‚Ă“ ‰  ÂˇĂˆ

Address: 31 Montefiori st., Tel-Aviv 31 Rue Montefiori Tel-Aviv ĐŁĐť. ĐœĐžĐ˝Ń‚ĐľŃ„Đ¸ĐžŃ€Đ¸ 31 Đ˘ĐľĐťŃŒ- Đ?вив Tel.: 03-5666189

RU ȝɢɍɏɪɨ ŠəɜɧÉ&#x; ɆɨɧɏÉ&#x;Ɏɢɨɪɢª ÉŞÉšÉŤÉŠÉ¨ÉĽÉ¨É É&#x;ɧ ɧɨÉ&#x; Éœ ɍɚɌɨɌ É°É&#x;ɧɏɪÉ&#x; ÉŒÉ&#x;ÉĽÉś ČşÉœÉ˘ÉœÉš ɊɪɢÉ?ɼɚɲɚÉ&#x;ÉŹ ÉœÉšÉŤ ɨɏɞɨɯɧɭɏɜ Éœ ÉŹÉ&#x;Ɋɼɨɣ ɭɸɏɧɨɣ É¨É›ÉŤÉŹÉšÉ§É¨ÉœÉ¤É&#x; ɢ É¨ÉŹÉœÉ&#x;ɞɚɏɜ ɨɪɢÉ?ɢɧɚɼɜɧɾÉ&#x; ɛɼɸɞɚ ɢɥ ÉŚÉ&#x;ɧɸ ÉŤÉ¨ÉŤÉŹÉšÉœÉĽÉ&#x;ɧɧɨÉ?ɨ ÉƒÉ¨É§ÉšÉŹÉšÉ§É¨ÉŚ ɊɨɏɲɢɼɜɞɨɌ ɉɪÉ&#x;ɞɼɚÉ?ÉšÉ&#x;ÉŚÉľÉ&#x; ÉœÉšÉŚ ɛɼɸ ɞɚ ÉŠÉŞÉ˘ÉŠÉŞÉšÉœÉĽÉ&#x;ɧɾ ɢɥɸɌɢɧɤɨɣ É¸É É§É¨ÉŽÉŞÉšÉ§É°É­ÉĄÉŤÉ¤É¨ÉŁ ɤɭɯɧɢ ɢ ɊɪɨɊɢɏɚɧɾ ɚɏɌɨɍɎÉ&#x;ɪɨɣ ɤɪɭÉ?É¨ÉŤÉœÉ&#x;ɏɧɾɯ ɤɭɼɢ ɧɚɪɧɾɯ ÉŠÉ­ÉŹÉ&#x;ɲÉ&#x;ÉŤÉŹÉœÉ˘ÉŁ Čź ÉœÉľÉŻÉ¨ÉžÉ§ÉľÉ&#x; ɞɧɢ ɛɢɍɏɪɨ ÉŠÉŞÉ&#x;ɞɼɚÉ?ÉšÉ&#x;ÉŹ ɪɚɥɼɢɹɧɾÉ&#x; ɛɪɚɧɹɢ ɋɏɢɼɢɍɏɢɤɚ ÉŚÉ&#x;ɧɸ ɨɹÉ&#x;ɧɜ ɪɚɥɧɨɨɛɪɚɥɧɚ Âą É­ ɧɚɍ ÉœÉľ ɧɚɣɞɺɏÉ&#x; ɢ ɌɚɪɍÉ&#x;ɼɜɍɤɢɣ ɪɾɛɧɾɣ ÉŤÉ­ÉŠ ȝɭɣɚɛÉ&#x;ÉŤ ɢ ÉŤÉŹÉ&#x;ɣɤ ŠəɜɧÉ&#x; ɆɨɧɏÉ&#x;Ɏɢɨɪɢª ɢ ɍɚɼɚɏ ŠÉ?É&#x;ɥɚɪɜª ÉŤ ÉĄÉ&#x;ɼɺɧɾɌɢ ɛɨɛɚɌɢ ɢ ɊɚɪɌÉ&#x;ɥɚɧɨɌ ȟɏɨɪɨɣ ÉˇÉŹÉšÉ É?ɚɼÉ&#x;ÉŞÉ&#x;ɢ ÉŠÉŞÉ&#x;ɞɧɚɥɧɚɹɚÉ&#x;ÉŹÉŤÉš ɞɼɚ ɹɚɍɏɧɾɯ ɢ ÉžÉ&#x;ÉĽÉ¨ÉœÉľÉŻ ÉŚÉ&#x;ɪɨɊɪɢɚɏɢɣ

Restaurant Guide

Tel Aviv and Jaffa 15

)&3#&35 4".6&)&3#&35 4".6&-

&/ Herbert Samuel, located in the Gaon House &/ Samuel, in the Gaon House &/ Herbert Herbertpromenade Samuel, located located in the the sea, Gaonfeatures House on Tel Aviv's opposite on Tel Aviv's promenade opposite the sea, features on Tel Aviv's promenade opposite the sea, features creative and contemporary cuisine prepared by Chef creative and contemporary creative contemporary cuisine cuisine prepared prepared by

by Chef Chef Yonatan and Roshfeld.

Yonatan Roshfeld.

Yonatan The menu menuRoshfeld. includes aa colorful colorful array array of of appetizers, appetizers, some some The includes The menucan includes a colorful array of appetizers, some of which which be ordered ordered as half half tapas portions, thereby thereby of be as tapas portions, of which can can be ordered tapas portions, enabling patrons to enjoy enjoyasaahalf meal made up of of thereby diverse enabling patrons to meal made up diverse enabling patrons toingredients. enjoy a meal up ofthe diverse and unparalleled unparalleled Themade view from from resand ingredients.

The view and unparalleled ingredients.

The the viewMediterranean from the the resrestaurant's windows complements taurant's windows complements the Mediterranean taurant's windows complements the Mediterranean ambience. ambience. ambience.

Here, at Herbert Samuel we also host Nuevo Latino Here, at Herbert Samuel we host Nuevo Latino Here, atduring Herbert Samuel weanalso also host Nuevo dishes Latino Nights, which we offer array of special Nights, during which we offer an array of special dishes Nights, during whichforwethisoffer an array of special dishes uniquely designed festive evening –inspired uniquely designed for festive evening –inspired by by uniquely for this this festive and evening by the colors colorsdesigned and cultures cultures of Central Central South–inspired Americas. the and of and South Americas. the colors and cultures of Central and South Americas.

To complete complete our our special special concept concept we we offer offer aa wide wide range range To To completeandourmargaritas. special concept we offer a wide range of tequilas tequilas of of tequilas and and margaritas. margaritas.

'3 Herbert Samuel, situĂŠ dans la Maison Gaon sur '3 Herbert Samuel, situĂŠ dans la Maison Gaon sur '3 Samuel, situĂŠ dans lalamer, Maison Gaonune sur FR Herbert Herbertde Samuel, situĂŠ dans Maison la promenade Tel Aviv face Ă Ă la propose la promenade de Tel Aviv face la mer, propose une la promenade de Tel Aviv face Ă la mer, propose une Ă prĂŠparĂŠe par le cuisine crĂŠative et contemporaine cuisine crĂŠative crĂŠative etet etcontemporaine contemporaine prĂŠparĂŠe le cuisine contemporaine prĂŠparĂŠe parChef le prĂŠparĂŠe par lepar Chef Yonatan Roshfeld.

Chef Yonatan Roshfeld.

Chef Yonatan Roshfeld.une gamme variĂŠe de horsYonatan Roshfeld.

Le menu comprend Le menu comprend comprend une gamme de horsLe comprend gamme variĂŠe menu une gammeĂŞtrevariĂŠe hors d'Ĺ“uvre, dont certainsune pouvant servisde horssous d'Ĺ“uvre, dont certains pouvant ĂŞtre servis sous d'Ĺ“uvre, dont certains pouvant ĂŞtre servis sous certains peuvent ĂŞtre servis sous forme de de portions portions de de demis demis tapas tapas ce ce qui qui permet permetforme aux forme aux forme de profiter portions detapas demis ce qui permet aux de portions de demis qui permet hĂ´tes de hĂ´tes de d'un repascetapas composĂŠ etaux divers sans hĂ´tes de profiter d'un repas composĂŠ et divers sans hĂ´tes de profiter d'un repas composĂŠ et divers sans profiter d'un repas composĂŠ et divers sans prĂŠcĂŠdent. prĂŠcĂŠdent. La La vue vue depuis depuis la la baie baie vitrĂŠe vitrĂŠe du du restaurestauprĂŠcĂŠdent. prĂŠcĂŠdent.

La parfaitement vue depuis la du baie vitrÊe ducomplète restauLa vue depuis la baie vitrÊe restaurant rant complète l'ambiance mÊditerrant complète parfaitement l'ambiance rant complètel'ambiance parfaitement l'ambiance mÊditermÊditerparfaitement mÊditerranÊenne. ranÊenne. ranÊenne. ranÊenne.

Egalement, à à Herbert Herbert Samuel, Samuel, nous nous accueillons accueillons lele Egalement, Egalement, à à Herbert Samuel, nous accueillons le Egalement, Herbert Samuel, nous accueillons le Nuevo Latino Nights: nous offrons uneune variÊtÊ de plats Nuevo Latino Nights: nous offrons variÊtÊ de Nuevo Latino Nights: nous offrons une variÊtÊ de Nuevo Latinoconçus Nights: nous une variÊtÊ de spÊcialement pour uneoffrons soirÊe unique inspirÊe plats spÊcialement conçus cette soirÊe unique inspirÊe plats spÊcialement conçus cette soirÊe unique plats spÊcialement conçus cettedede soirÊe uniqueduinspirÊe inspirÊe par les couleurs l'AmÊrique et par les couleursetet etles lescultures cultures l'AmÊrique duSud Sud par les couleurs les cultures de l'AmÊrique du Sud par les couleurs et les cultures de l'AmÊrique du Sud Centrale.

Pour complĂŠter notre concept, nousnous offrons et Cantrale.

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Margaritas. frons frons une une large gamme gamme de de Tequilas et et Margaritas.

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Restaurant Guide

16 Tel Aviv and Jaffa

Киото Kyoto is the pioneer of Sushi in Israel Sushi experience with fresh raw materials in reasonable price. Every visit to Kyoto is always joyful and pleasuring, It has been for years a familiar site for tourists as well as for local Sushi lovwelcomed by our charming terrace where you can have a smoke or enjoy a great meal out doors. are invited to step into a great space, lightly dimmed with the perfect atmosphere. Our bar is impressively beautiful and holds a wide range of local & imported wines, we also specialize in original Cocktails with a Japanese twist. Kyoto invites you to be our guest in celebration of the ultimate Sushi dining. Once you have experienced Kyoto you already think about your next time.

Классический японский ресторан, предлагающий множество видов суши великолепного качества по вполне приемлемым ценам. Перед началом летнего сезона в ресторане открылась просторная веранда. Но большинство посетителей п р е д п оч и та ют в ну тр е н н е е пространство из-за уютного интерьера в красных тонах и мягкого освещения. У знаменитого кулинарного бренда "Киото" есть два филиала.

Kyoto - 10 ans de plaisirs de poissons.

Kyoto est le pionnier de Sushi en Israël et propose une expérience abordable et authentique de sushis à base de produits frais et excellents. Chaque visite à Kyoto est plaisante et délicieuse, lieu connu des touristes et des amateurs de sushi israéliens depuis de nombreuses années. Le restaurant dispose d'un balcon charmant très spacieux avec une ambiance tamisée parfaite pour un diner agréable. Le bar somptueux propose une grande variété de vins et spiritueux et est spécialisé dans la concoction de cocktails aux touches japonaises. Kyoto vous invite, fins gourmets, à célébrer le bon sushi en Israël. Kyoto fait partie de ces restaurants auxquels on pense à la prochaine fois avant même d'avoir quitté le restaurant.

7 Shenkar st. Herzeliya-Pituah Теl. 09-9587770

www.kyoto.co.il

Restaurant Guide

Tel Aviv and Jaffa 17

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&/ La Shuk is not just another restaurant. It is a place born of a vision: to bring the authenticity of 1960s-70s Jaffa into the heart of the modern Tel Aviv center. This idea is reflected in every aspect of the restaurant, from the meticulous design to the culinary concept that provides a contemporary interpretation to the food and ingredients common at the Jaffa market.

The open kitchen allows customers to catch a glimpse of the color, freshness, lightness and the cooking process of the Mediterranean dishes. The menu is based on seasonal produce, root vegetables, various kinds of beans, prominent spice flavors and meat. La Shuk also offers various kinds of salads, sea fish tartare and seafood dishes.

FR "La LaShuk" Shukn'est n'estpas pasununsimple simplerestaurant. restaurant.C'est C'est '3 un endroit endroit nÊ nÊ dans dans l'optique l'optique d'importer d'importer l'authenticitÊ l'authenticitÊ de de un Jaffa des des annÊes annÊes 60 60 etet 70 70 au au cœur cœur du du centre centre ville ville de de Jaffa Tel-Aviv.

Aviv.Cette CetteidÊe idÊesesereflète reflètedans danstous tout lele restaurant, restaurant, Tel depuis leledesign designsoignÊ soignÊjusqu'au jusqu'au concept culinaire depuis concept culinaire qui qui donnent une interprÊtation contemporaine à la donnent une interprÊtation contemporaine à la nourrinourriture aux produits du marchÊ de Jaffa. ture et auxetproduits du marchÊ de Jaffa.

La cuisine cuisine ouverte ouverte permet permet aux aux clients clients d'obtenir d'obtenir un un La aperçu de de lala prÊparation prÊparation de de plats plats mÊditerranÊens mÊditerranÊens aperçu colorÊs, frais et lÊgers. colorÊs, Au rythme rythme des des saisons, saisons, lele menu menu est est basÊ basÊ sur sur des des Au produits reprÊsentant reprÊsentant les les saisons saisons comme comme lala salade salade produits d'artichauts avec avec 33 tomates, tomates, gombo, gombo, feta, feta, coriandre, coriandre, d'artichauts amandes etet oignons oignons rouges; rouges; lele tartare tartare de de poisson poisson de de amandes mer à l'aubergine grillÊe sur crème fraiche mer fraicheetetencre encrede de seiche. seiche.

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36 ÂŽĂƒ ›ÖĂ? z Ă Ă•Ă‘ Ă?Ăˆ ÒÓÑÔÕÑ Ă‘ĂšĂˆĂ“ĂˆĂ‡Ă?Ă‘ĂŒ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ?  ÕÑ Ă?ĂˆĂ”Ă•Ă‘ Ă“Ă‘Ă‰Ă‡ĂˆĂ?Ă?Ă‘Ăˆ Ă‹ĂŠ Ă‹Ă‡ĂˆĂ‹ Ă’Ă“Ă‹Ă…Ă?ĂˆĂ”Ă•Ă‹ ÒÑÇÎËĂ?Ă?ÑÔÕĂ&#x; ¢××Ñ Ă˜ Ă‹ Ă˜ ÆÑÇÑÅ ÒÓÑÛÎÑÆÑ Ă…ĂˆĂ?Ăƒ Ă… Ă”Ă‘Ă…Ă“ĂˆĂ?ĂˆĂ?Ă?ĂžĂŒ ÆÑÓÑÇÔĂ?Ă‘ĂŒ Ă™ĂˆĂ?Ă•Ă“ Â•ĂˆĂŽĂ&#x; ÂƒĂ…Ă‹Ă…Ăƒ Â Ă•Ăƒ Ă‹Ă‡ĂˆĂ‚ Ă?ĂƒĂ˜Ă‘Ă‡Ă‹Ă• Ă”Ă…Ă‘Ăˆ Ă‘Ă•Ă“ĂƒĂ‰ĂˆĂ?Ă‹Ăˆ Ă…Ă‘ Ă…Ă”ĂˆĂ˜ Ă ĂŽĂˆĂ?ĂˆĂ?Ă•ĂƒĂ˜ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ?Ăƒ Ă‘Ă• Ă•ĂœĂƒĂ•ĂˆĂŽĂ&#x;Ă?Ă‘ ËÊÞÔĂ?ĂƒĂ?Ă?ÑÆÑ Ă‘Ă—Ă‘Ă“Ă?ĂŽĂˆĂ?Ă‹Ă‚ ÇÑ Ă?Ă–ĂŽĂ‹Ă?ĂƒĂ“Ă?Ă‘ĂŒ Ă?Ă‘Ă?Ă™ĂˆĂ’Ă™Ă‹Ă‹ Ă’Ă“ĂˆĂ‡ĂŽĂƒĂ†ĂƒĂĄĂœĂˆĂŒ Ă”Ă‘Ă…Ă“ĂˆĂ?ĂˆĂ?Ă?Ă–ĂĄ Ă‹Ă?Ă•ĂˆĂ“Ă’Ă“ĂˆĂ•ĂƒĂ™Ă‹ĂĄ ÄÎåÇ Ă‹ Ă‹Ă?Ă†Ă“ĂˆĂ‡Ă‹ĂˆĂ?Ă•Ă‘Ă… Ă” Ă“ĂžĂ?Ă?Ăƒ ¢××Ñ ‘ÕĂ?Ă“ĂžĂ•ĂƒĂ‚ Ă?Ă–Ă˜Ă?Ă‚ Ă’Ă‘ĂŠĂ…Ă‘ĂŽĂ‚ĂˆĂ• Ă’Ă‘Ă”ĂˆĂ•Ă‹Ă•ĂˆĂŽĂ‚Ă? Ă’Ă‘Ă?ĂƒĂ„ĂŽĂĄĂ‡ĂƒĂ•Ă&#x; ĂŠĂƒ Ă™Ă…ĂˆĂ•Ă‘Ă? Ă”Ă…ĂˆĂ‰ĂˆĂ”Ă•Ă&#x;ĂĄ Ă‹ ĂŽĂˆĂ†Ă?ÑÔÕĂ&#x;ĂĄ ÄÎåÇ Ă”Ă“ĂˆĂ‡Ă‹ĂŠĂˆĂ?Ă?Ă‘Ă?Ă‘Ă“Ă”Ă?Ă‘ĂŒ Ă?Ă–Ă˜Ă?Ă‹ Ă‹ Ă’Ă“Ă‘Ă™ĂˆĂ”Ă”Ă‘Ă? Ă‹Ă˜ Ă’Ă“Ă‹Ă†Ă‘Ă•Ă‘Ă…ĂŽĂˆĂ?Ă‹Ă‚ Â?ĂˆĂ?ĂĄ Ă‘Ă”Ă?Ă‘Ă…ĂƒĂ?Ă‘ Ă?Ăƒ Ă”ĂˆĂŠĂ‘Ă?Ă?ĂžĂ˜ ÒÓÑÇÖĂ?Ă•ĂƒĂ˜ Ă?Ă‘Ă“Ă?ĂˆĂ’ĂŽĂ‘Ă‡ĂƒĂ˜ Ă”Ă’ĂˆĂ™Ă‹Ă‚Ă˜ Ă‹ Ă?Ă‚Ă”Ăˆ ÂŽĂƒ ›ÖĂ? Ă•ĂƒĂ?Ă‰Ăˆ Ă’Ă“ĂˆĂ‡ĂŽĂƒĂ†ĂƒĂˆĂ• Ă“ĂƒĂŠĂŽĂ‹ĂšĂ?ĂžĂˆ ÅËÇÞ Ă”ĂƒĂŽĂƒĂ•Ă‘Ă… Ă•ĂƒĂ“Ă•ĂƒĂ“ Ă‹ĂŠ Ă?Ă‘Ă“Ă”Ă?Ă‘ĂŒ ÓÞÄÞ Ă‹ Ă?Ă‘Ă“ĂˆĂ’Ă“Ă‘Ă‡Ă–Ă?Ă•Ăž

Restaurant Guide

18 Tel Aviv and Jaffa

(*3"''&ÂŻ4 0''*$&34ÂŻ $-6#

&/ The officer's club – a fantasy about an officers’ mess in the Southeast Asia.

The place is designated for those who seek pan Asian food of the highest level, in the most indulgent atmosphere and service.

The design is a beautiful modern interpretation of western colonialism. The restaurant has a beautiful deck for outside dinig.

Private dining – there is a private room, completely separated from the main dining room, which can host up to 22 guests which we will take care of all your special needs.

'3 Le Club des Officiers est un phantasme inventÊ par Girafe, c’est comme le hall d’un messe pour officiers Anglais ou Français dans le sud-est de l’Asie. Cet endroit est le joyau des restaurants Girafe. Le dÊcor a gardÊ les influences de nos autres restaurants, nous y avons ajoutÊ une touche plus raffinÊe, plus Êlitiste. Le design et le menu osent ce que personne n’avait jamais osÊ et nous sommes très fier du rÊsultat — une interprÊtation occidentale, contemporaine et sans compromis, pour une cuisine Asiatique de qualitÊ, une expÊrience inoubliable.

36 vÂ‘Ă—Ă‹Ă™ĂˆĂ“Ă”Ă?Ă‹ĂŒ Ă?ĂŽĂ–Ă„w ĂŠĂƒĂ‡Ă–Ă?ĂƒĂ?Ă?ĂžĂŒ Ă… Ă‡Ă–Ă˜Ăˆ Ă‘Ă—Ă‹Ă™ĂˆĂ“Ă”Ă?ÑÆÑ Ă”ĂƒĂŽĂ‘Ă?Ăƒ Ă„Ă“Ă‹Ă•ĂƒĂ?Ă”Ă?Ă‹Ă˜ Ă‹ĂŽĂ‹ Ă—Ă“ĂƒĂ?ÙÖÊÔĂ?Ă‹Ă˜ Ă?Ă‘ĂŽĂ‘Ă?Ă‹ĂƒĂŽĂ&#x;Ă?ĂžĂ˜ Ă…Ă‘ĂŒĂ”Ă? Ă… ¥ÆÑ …ÑÔÕÑÚĂ?Ă‘ĂŒ ÂƒĂŠĂ‹Ă‹ { Ă?ĂƒĂ”Ă•Ă‘Ă‚ĂœĂƒĂ‚ Ă‰ĂˆĂ?ÚÖÉËĂ?Ăƒ Ă… Ă…ĂˆĂ?Ă™Ăˆ Ă”ĂˆĂ•Ă‹ vÂ‰Ă‹Ă“ĂƒĂ—w Â…ĂžĂ‡ĂˆĂ“Ă‰ĂƒĂ?Ă?ĂžĂŒ Ă… Ă‘Ă„ĂœĂˆĂ? ÇÎÂ Ă…Ă”ĂˆĂ˜ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ?Ă‘Ă… Ă”ĂˆĂ•Ă‹ Ă”Ă•Ă‹ĂŽĂˆ vÂ‘Ă—Ă‹Ă™ĂˆĂ“Ă”Ă?Ă‹ĂŒ Ă?ĂŽĂ–Ă„w Ă‘Ă•ĂŽĂ‹ĂšĂƒĂˆĂ•Ă”Ă‚ ĂˆĂœĂˆ Ă„Ă‘ĂŽĂ&#x;Ă›ĂˆĂŒ ËÊÞÔĂ?ĂƒĂ?Ă?ÑÔÕĂ&#x;ĂĄ Ă‹ Ă–Ă•Ă‘Ă?ĂšĂˆĂ?Ă?ĂžĂ? Ă?ĂƒĂšĂˆĂ”Ă•Ă…Ă‘Ă? Ăƒ Ă… Ă“ĂƒĂŠĂ“ĂƒĂ„Ă‘Ă•Ă?Ăˆ Ă‡Ă‹ĂŠĂƒĂŒĂ?Ăƒ Ă‹ Ă?ĂˆĂ?ĂĄ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ?Ăƒ Ă?Ăž ÒÑÛÎË ĂˆĂœĂˆ Ă‡ĂƒĂŽĂ&#x;Ă›Ăˆ Ă‹ Ă…ĂˆĂ”Ă&#x;Ă?Ăƒ ÆÑÓÇÞ Ă’Ă‘ĂŽĂ–ĂšĂˆĂ?Ă?ĂžĂ? Ă“ĂˆĂŠĂ–ĂŽĂ&#x;Ă•ĂƒĂ•Ă‘Ă? { Ă”Ă‘Ă…Ă“ĂˆĂ?ĂˆĂ?Ă?Ă‘ĂŒ ĂŠĂƒĂ’ĂƒĂ‡Ă?Ă‘ĂŒ Ă‹Ă?Ă•ĂˆĂ“Ă’Ă“ĂˆĂ•ĂƒĂ™Ă‹ĂˆĂŒ ĂƒĂŠĂ‹ĂƒĂ•Ă”Ă?Ă‹Ă˜ Ă?Ă–ĂŽĂ‹Ă?ĂƒĂ“Ă?ĂžĂ˜ Ă•Ă“ĂƒĂ‡Ă‹Ă™Ă‹ĂŒ Ă?Ă‘Ă•Ă‘Ă“ĂžĂˆ Ă–Ă?ĂˆĂ”Ă–Ă• Ă…ĂƒĂ›Ăˆ Ă…Ă‘Ă‘Ă„Ă“ĂƒĂ‰ĂˆĂ?Ă‹Ăˆ Ă… Ă‡ĂƒĂŽĂˆĂ?Ă‹Ăˆ ĂŠĂƒĂ?Ă‘Ă“Ă”Ă?Ă‹Ăˆ Ă”Ă•Ă“ĂƒĂ?Ăž

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Restaurant Guide

Tel Aviv and Jaffa 19

.&44"

&/ Designed by red-hot local architect Alex Meitlis, it's impressive and innovative white-on-white dining room and black-on-black bar evoke the style of New York and London, while its menu, consisting of luxeLevantine dishes made by chef Aviv Moshe, is rich in the flavors of the middle East with fancy continental taste. Messa holds a world class wine cellar counting over 200 labels. Messa is a true Tel Aviv's landmark, favored by locals.

Chef Aviv Moshe’s flagship dishes: Seared foie gras with white "Valrhona" lemon sauce, served with a shot of "Naughty Chocolate" Veal sweetbreads served with sweet potato tortellini, sunchoke cream and pearl onions Seared red tuna with eggplant roll, stuffed with mushrooms and chevre cheese with Pomegranate broth Caramelized salmon served with coconut risotto and Asian eggplant cream "Wallpaper" magazine included "Messa" in its list of the 50 most beautiful restaurants in the world. "Messa" is the only Israeli restaurant to be featured on the Hot List of 80 Great New Restaurants in the world by "CondÊ Nast Traveler's".

'3 Conçue par l’enthousiaste architecte local Alex Meitlis, son impressionnante et innovante salle à manger au ton blanc-sur-blanc et son bar au ton noirsur-noir Êvoquent le style de New York ou de Londres, alors que son menu, comprenant des plats de luxe levantin crÊÊs pas le chef Aviv Moshe, sont riches en saveurs du Moyen-Orient avec une touche de fantaisie continentale. Le restaurant Messa possède une cave à vins de classe mondiale avec plus de 200 Êtiquettes.

Le restaurant Messa est un vÊritable repère à Tel Aviv, favorisÊ par la population locale.

Les plats phares du chef Aviv Moshe sont : Foie gras poêlÊ à la sauce blanche au citron  Valrhona , servi avec un doigt de  Naughty Chocolate  Ris de veau servi avec des tortellinis de patates douces, de la crème de topinambour et des perles d’oignons Thon rouge poêlÊ avec des rouleaux d’aubergines farcis aux champignons et au fromage de chèvre dans un bouillon de grenade Saumon caramÊlisÊ servi avec un risotto à la noix de coco et de la crème d’aubergines d’Asie Le magazine Wallpaper a placÊ le restaurant Messa parmi les 50 plus beaux restaurants du monde et il est le seul restaurant IsraÍlien à entrer dans la liste des 80 meilleurs restaurants dans le monde par CondÊ Nast Traveler’s.

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36 Â?ĂˆĂ”Ă”Ăƒ Ă„ĂžĂŽĂƒ Ă‘Ă—Ă‘Ă“Ă?ĂŽĂˆĂ?Ăƒ Ă?Ă‘Ă…ĂžĂ? Ă?ĂˆĂ”Ă•Ă?ĂžĂ? ĂƒĂ“Ă˜Ă‹Ă•ĂˆĂ?Ă•Ă‘Ă“Ă‘Ă? ÂƒĂŽĂˆĂ?ÔÑĂ? Â?ĂˆĂŒĂ•ĂŽĂ‹Ă™Ă‘Ă? Â…Ă’ĂˆĂšĂƒĂ•ĂŽĂ‚ĂĄĂœĂˆĂˆ Ă‹ Ă”Ă…ĂˆĂ‰ĂˆĂˆ Ă‘Ă—Ă‘Ă“Ă?ĂŽĂˆĂ?Ă‹Ăˆ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ?Ă?ÑÆÑ Ă’Ă‘Ă?ĂˆĂœĂˆĂ?Ă‹Ă‚ Ă… Ă„ĂˆĂŽĂžĂ˜ Ă‹ Ă„ĂƒĂ“Ăƒ Ă… ĂšĂˆĂ“Ă?ĂžĂ˜ Ă•Ă‘Ă?ĂƒĂ˜ Ă?ĂƒĂ’Ă‘Ă?Ă‹Ă?ĂƒĂĄĂ• Ă?Ă&#x;ĂĄ ĂŒĂ‘Ă“Ă?Ă”Ă?Ă‹ĂŒ Ă‹ ĂŽĂ‘Ă?ÇÑĂ?Ă”Ă?Ă‹ĂŒ ÔÕËÎĂ&#x; Ăƒ ĂˆĂ†Ă‘ Ă?ĂˆĂ?ĂĄ Ă”Ă‘Ă”Ă•Ă‘Ă‚ĂœĂˆĂˆ Ă‹ĂŠ ÄÎåÇ Ă… Ă“Ă‘Ă”Ă?Ă‘Ă›Ă?Ă‘Ă? ĂŽĂˆĂ…ĂƒĂ?Ă•Ă‹Ă?Ă”Ă?Ă‘Ă? Ă”Ă•Ă‹ĂŽĂˆ Ă‘Ă• Ă›ĂˆĂ— Ă’Ă‘Ă…ĂƒĂ“Ăƒ ÂƒĂ…Ă‹Ă… Â?Ă‘Ă›Ăˆ Ă„Ă‘Ă†ĂƒĂ•Ă‘ ĂƒĂ“Ă‘Ă?ĂƒĂ•ĂƒĂ?Ă‹ ÄÎËÉĂ?ĂˆĂ†Ă‘ ÅÑÔÕÑĂ?Ăƒ Ă” Ă?Ă‘Ă•ĂƒĂ?Ă‹ Ă’Ă“Ă‹Ă˜Ă‘Ă•ĂŽĂ‹Ă…Ă‘Ă†Ă‘ Ă?Ă‘Ă?Ă•Ă‹Ă?ĂˆĂ?Ă•ĂƒĂŽĂ&#x;Ă?ÑÆÑ Ă…Ă?Ă–Ă”Ăƒ Â… Â?ĂˆĂ”Ă”Ăˆ Ă…Ă‹Ă?Ă?ĂžĂŒ Ă’Ă‘Ă†Ă“ĂˆĂ„ Ă?ËÓÑÅÑÆÑ Ă?ĂŽĂƒĂ”Ă”Ăƒ Ă?ĂƒĂ”ĂšĂ‹Ă•ĂžĂ…ĂƒĂĄĂœĂ‹ĂŒ Ă„Ă‘ĂŽĂˆĂˆ Ă?ĂƒĂ‹Ă?ĂˆĂ?Ă‘Ă…ĂƒĂ?Ă‹ĂŒ Ă…Ă‹Ă? Â?ĂˆĂ”Ă”Ăƒ Ă‹ĂŠĂŽĂĄĂ„ĂŽĂˆĂ?Ă?Ă‘Ăˆ Ă?ĂˆĂ”Ă•Ă‘ ÇΠĂ?ĂˆĂ”Ă•Ă?ĂžĂ˜ Ă‰Ă‹Ă•ĂˆĂŽĂˆĂŒ Ă‹ Ă‚Ă…ĂŽĂ‚ĂˆĂ•Ă”Ă‚ Ă?ĂƒĂ”Ă•Ă‘Ă‚ĂœĂˆĂŒ Â•ĂˆĂŽĂ&#x; ÂƒĂ…Ă‹Ă…Ă”Ă?Ă‘ĂŒ ÇÑÔÕÑÒÓËĂ?ĂˆĂšĂƒĂ•ĂˆĂŽĂ&#x;Ă?ÑÔÕĂ&#x;ĂĄ —ËÓĂ?ĂˆĂ?Ă?ĂžĂˆ Ă„ĂŽĂĄĂ‡Ăƒ Ă›ĂˆĂ— Ă’Ă‘Ă…ĂƒĂ“Ăƒ ÂƒĂ…Ă‹Ă…Ăƒ Â?Ă‘Ă›Ăˆ Â‘Ă„Ă‰ĂƒĂ“ĂˆĂ?Ă?ĂƒĂ‚ ÆÖÔËĂ?ĂƒĂ‚ Ă’ĂˆĂšĂˆĂ?Ă&#x; Ă… Ă„ĂˆĂŽĂ‘Ă? ĂŽĂ‹Ă?Ă‘Ă?Ă?Ă‘Ă? Ă”Ă‘Ă–Ă”Ăˆ vÂ…ĂƒĂŽĂ“Ă‘Ă?Ăƒw Ă’Ă‘Ă‡ĂƒĂ…ĂƒĂˆĂ?ĂƒĂ‚ ÔÑ Ă”Ă•ĂƒĂ?ĂƒĂ?ÚËĂ?Ă‘Ă? ÛÑĂ?Ă‘ĂŽĂƒĂ‡Ă?ÑÆÑ Ă?ĂƒĂ’Ă‹Ă•Ă?Ăƒ 1DXJKW\ &KRFRODWH Â•ĂˆĂŽĂ‚ĂšĂ‹ĂŒ ĂŠĂ‘Ă„ Ă” Ă’ĂĄĂ“Ăˆ Ă‹ĂŠ Ă‹ĂˆĂ“Ă–Ă”ĂƒĂŽĂ‹Ă?Ă”Ă?ÑÆÑ ĂƒĂ“Ă•Ă‹Ă›Ă‘Ă?Ăƒ Ă‹ Ă‰ĂˆĂ?ÚÖÉĂ?ĂžĂ? ĂŽĂ–Ă?Ă‘Ă? Ă”ĂˆĂ“Ă…Ă‹Ă“Ă‘Ă…ĂƒĂ? Ă” Ă•Ă‘Ă“Ă•ĂˆĂŽĂŽĂ‹Ă?Ă‹ Ă” Ă?ĂƒĂšĂ‹Ă?Ă?Ă‘ĂŒ Ă‹ĂŠ Ă”ĂŽĂƒĂ‡Ă?ÑÆÑ Ă?ĂƒĂ“Ă•Ă‘Ă—ĂˆĂŽĂ‚ Â‘Ă„Ă‰ĂƒĂ“ĂˆĂ?Ă?ĂžĂŒ Ă?Ă“ĂƒĂ”Ă?ĂžĂŒ Ă•Ă–Ă?ĂˆĂ™ Ă” Ă„ĂƒĂ?ĂŽĂƒĂ‰ĂƒĂ?Ă‘Ă…ĂžĂ?Ă‹ Ă“Ă–ĂŽĂˆĂ•Ă‹Ă?ĂƒĂ?Ă‹ Ă?ĂƒĂšĂ‹Ă?ĂˆĂ?Ă?ĂžĂ?Ă‹ Ă†Ă“Ă‹Ă„ĂƒĂ?Ă‹ Ă‹ Ă?Ă‘ĂŠĂ&#x;Ă‹Ă? ÔÞÓÑĂ? ÒÑÇ ÔÑÖÔÑĂ? Ă‹ĂŠ Ă†Ă“ĂƒĂ?ĂƒĂ•Ă‘Ă… Â?ĂƒĂ“ĂƒĂ?ĂˆĂŽĂ‹ĂŠĂ‘Ă…ĂƒĂ?Ă?ĂžĂŒ ÎÑÔÑÔĂ&#x; Ă’Ă‘Ă‡ĂƒĂˆĂ•Ă”Ă‚ Ă” Ă?Ă‘Ă?ÑÔÑÅÞĂ? Ă“Ă‹ĂŠĂ‘Ă•Ă•Ă‘ Ă‹ Ă„ĂƒĂ?ĂŽĂƒĂ‰ĂƒĂ?Ă?ĂžĂ? ÔÑÖÔÑĂ? Ă… ĂƒĂŠĂ‹ĂƒĂ•Ă”Ă?Ă‘Ă? Ă”Ă•Ă‹ĂŽĂˆ ‰ÖÓĂ?ĂƒĂŽ :DOOSDSHU Ă…Ă?ÎåÚËÎ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ? vÂ?ĂˆĂ”Ă”Ăƒw Ă… ÔÒËÔÑĂ? Ă?Ă“ĂƒĂ”Ă‹Ă…ĂˆĂŒĂ›Ă‹Ă˜ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ?Ă‘Ă… Ă?Ă‹Ă“Ăƒ vÂ?ĂˆĂ”Ă”Ăƒw { ĂˆĂ‡Ă‹Ă?Ă”Ă•Ă…ĂˆĂ?Ă?ĂžĂŒ Ă‹ĂŠĂ“ĂƒĂ‹ĂŽĂ&#x;Ă”Ă?Ă‹ĂŒ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ? Ă—Ă‹Ă†Ă–Ă“Ă‹Ă“Ă–ĂĄĂœĂ‹ĂŒ Ă… Ă†Ă‘Ă“Ă‚ĂšĂˆĂ? ÔÒËÔĂ?Ăˆ ĂŽĂ–ĂšĂ›Ă‹Ă˜ Ă?Ă‘Ă…ĂžĂ˜ Ă“ĂˆĂ”Ă•Ă‘Ă“ĂƒĂ?Ă‘Ă… *UHDW 1HZ 5HVWDXUDQWV Ă… Ă?Ă‹Ă“Ăˆ Ă”Ă‘Ă”Ă•ĂƒĂ…ĂŽĂˆĂ?Ă?Ă‘Ă? ÉÖÓĂ?ĂƒĂŽĂ‘Ă? &RQGĂŠ Nast Traveler's.

20 Tel Aviv and Jaffa

Restaurant Guide

1035&3 40/4

Porter & Sons is to Tel Aviv beer lovers what Barcelona's Camp Nou Stadium is to soccer enthusiasts. Fifty distinctive beers on tap and another eighty bottled varieties--from around the world and from local micro-breweries. Great comfort food to match, including some serious meat dishes. A lively atmosphere. And traditional English decor. It's like stepping out of the Mediterranean air into the mellow ambience of a cozy London pub.

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Restaurant Guide

Tel Aviv and Jaffa 21

BAGNOLET #"(/0-&5

EN &/ Bagnolet Kitchen & Bar offers a high quality entertainment experience in an intimate atmosphere.

Our kitchen is all about meticulous and sophisticated cuisine.

The menu created by Chef Kobi Katz, a Le Cordon Bleu graduate, was meant to honor the French kitchen.

Katz drew inspiration from the French cuisine and combined classical cooking techniques with touches of Mediterranean and Asian cuisines to create an interesting gourmet experience, with an emphasis on quality and freshness.

At Bagnolet we believe that it is our duty to care for the entire restaurant experience, including private parking for customers, a well-stocked bar with selected wines and other alcoholic beverages and a menu offering fine and sophisticated dining using the best ingredients.

FR '3 Le  Kitchen&Bar Bagnolet , qui vient de s’ouvrir à à Tel Tel Aviv, Aviv,propose proposeà à sasaclientèle clientèle de de vivrevivre un un moment dÊlicieusement dans un intime. cadre moment dÊlicieusement uniqueunique dans un cadre intime.

L’Êclairage et la disposition du intÊrieur volume intÊrieur L’Êclairage et la disposition du volume permetde restaurant permettent à  Bagnolet  de servir de de restaurant tent à  Bagnolet  de servir charme de charme bistronomique le jour, de bar bistronomique le jour, et, en plus, et,deenbarplus, branchÊ la branchÊ la nuit.concoctÊe La carte, par concoctÊe le Chef nuit. La carte, le Chefpar Kobi Katz, Kobi allie harmonieusement gastronomie gastronomie française traditionnelle, Katz, allie harmonieusement française traditionnelle, techniques modernes, et touches mÊditechniques modernes, et touches mÊditerranÊennes et terranÊennes asiatiques toutcuisine donnantd’une une grande cuisine asiatiques – leettout donnant– leune d’une grande fraÎcheuretded’une produits et d’une grande fraÎcheur de produits grande crÊativitÊ.

Un crĂŠativitĂŠ.

Un parmi hors-d’œuvre de hors-d’œuvre d’autresparmi : les rizd’autres de veau: à lesla riz moelveau la moelleetencrème rÊduction et crème de topinambours le en à rÊduction de topinambours (67 ILS) ; et (67 ILS)plat ; et principal, comme plat principal, le risottocrystal de crevette comme le risotto de crevette et ancrystal anguille la crème de yuzu, parmesan et guille à laet crème de à yuzu, parmesan et sÊsame grillÊ (88 ILS). Quant bar,ILS). impressionnant et ‌ engageant, il sÊsame grillÊau(88 Quant au bar, impressionnant et engageant, riche ensÊlectionnÊes. vins et en boissons est‌ riche en vins etilenestboissons sÊlectionnÊes.

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Opening hours: Sunday - Saturday, 12:00 to 02:00 1RGPKPI JQWTU 5WPFC[ 5CVWTFC[ VQ Address: 14 Ha-Sharon st., Tel - Aviv #FFTGUU *C 5JCTQP UV 6GN #XKX Tel.: 03-6022813 6GN

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Restaurant Guide

22 Tel Aviv and Jaffa

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NG is a small, romantic and almost magical place. The restaurant is located in the heart of Neve-Tzedek – the oldest and most picturesque neighborhood of Tel Aviv.

One of the main features of this amazing place is the so-called “barbarian feasts� – where enormous quantities of the best meats are consumed with bare hands and washed down with gallons of excellent wine – just like in the Middle Ages!

The restaurant was founded in 2003

by Giyora Ashkenazi, his wife Tut, and their friend Nir Yosef. The idea to open a restaurant belongs to Giyora, who wanted to have a place where he could get a good steak. Giyora has always been interested in food. He liked to experiment with different ingredients and tried to make the food interesting and exciting. As a boy, he used to carefully prepare school sandwiches for himself. When he grew up, restaurants became his favorite pastime. Whenever a new and interesting place would open he was always one of the first to check it out.

When Giyora‘s uncle called from New York and offered him a management position in his restaurant in Manhattan, Giyora jumped at the opportunity.

After work, he used to visit New York’s best restaurants, one of which was the legendary Peter Luger Steak House.

There, for the first time in his life, he tasted the amazing Porterhouse steak that has been served in this restaurant for more than a century. Giyora was thrilled by the meal and the experience lodged in his mind.

After he came back to Israel, Giyora searched everywhere, but found neither a restaurant that served Porterhouse steak, nor a butcher who could supply the appropriate cut. Finally, he went to the Golan Heights and managed to find a meat supplier that met his standards. Since then, he has been preparing the fillets that are

Restaurant Guide

aged in the restaurant, in a special cooling room.

NG's concept is very crisp and clear.

The menu emphasizes meat portions of special weights that are intended for one or more guests. Among the dishes are: local escargot in compound butter, sirloin (Heifer) steak, lamb double T-bone, spare ribs with chilly coffee confiture, and, of course, the flagship dish of NG – the fingerlicking good Porterhouse steak!

Giyora's wish to allow a vast number of diners to experience the special cuts of meat, turned into the “sharing meals� concept, in which large portions of food are placed in the middle of a table and each diner can taste them and enjoy a large variety of flavors in one meal. On the sharing menu you can find: grilled rabbit in white wine and herbs de-provanse, a whole piglet in calvados and apples, raw beef fillet on the bone, lamb shank in maple and smoked rosemary, Porterhouse steak and roasted duck in Spanish paprika and mint.

NG is considered by critics as one of the best meat restaurants in the country, and was voted as Best meat restaurant three years running by "Time Out Magazine" in their "Eating & Drinking Award". The consistent winning of such a respectable title has reinforced the notion that NG is a culinary institution and a temple for meat enthusiasts.

Each year NG has celebrated its birthday, and in the sixth year Giyora proposed an idea that was received with

Tel Aviv and Jaffa 23

mixed feelings. He wanted to make a medieval style feast around a large table, an Arthurian “Knights of the Round Table� meal, with guests eating huge pieces of meat with their hands, with no knives and forks. During the feast, unlimited quantities of wine and beer would be poured into earthenware cups, in order to enhance the experience even further. The idea sounded revolutionary; there was great apprehension that diners accustomed to proper table manners would not be thrilled about acting like "barbarians" and get dirty during the meal.

Eventually the meal did take place and it was a great success! Through word of mouth people began to call and ask to join the merry “barbarian meals�. Thus a tradition was established – every Sunday, at the beginning of each month a “barbarian meal “for 20 diners that don’t know one another, takes place. Like knights, they sit around a table and enjoy a unique meal with wine and beer that contribute to the friendly and warm ambiance.

The restaurant has been around for eight and a half years and its goal is to place itself at the top of the culinary charts of Israel. With wine from local boutique wineries, quality aged meat, fresh beer from the private breweries of Haifa and Tel Aviv, excellent and meticulous service, pleasant music and romantic setting, NG’s provides guests with a perfect dining experience, leaving them with a taste for more‌

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Restaurant Guide

24 Tel Aviv and Jaffa

BENEDICT

EN Benedict’s ground-breaking concept is all about breakfast, all the time. This stylish - yet - intimate restaurant serves the best meal of the day, in all its glorious varieties and from the freshest ingredients, 24 - hours a day, in surroundings that combine classic European style, contemporary New York chic and laidback Israeli cool. It’s a genius of an idea that encapsulates upscale comfort food, leisure and the best of Tel Aviv’s lifestyle in one package. Benedict’s breakfasts range from the English sausage-and-beans style to the lighter Mediterranean variety, but there is one constant: everything is delicious, and made from impeccably high - quality ingredients.

Even the bread is baked on the premises, emitting a primordial smell that will bring smiles to the faces of both early morning risers and late-night revelers.

FR Le concept rÊvolutionnaire de Benedict est dans le petit dÊjeuner à toute heure. Ce restaurant sert le meilleur repas du jour dans toutes ses glorieuses interprÊtations et à partir des ingrÊdients les plus frais, 24 h. L’ambiance est un mÊlange de style classique europÊen, de chic contemporain new-yorkais et de l’attitude dÊcontractÊe israÊlienne. Cette idÊe de gÊnie rÊussit avec brio à combiner une nourriture haut de gamme et le meilleur du mode de vie à Tel-Aviv. La gamme de petits dÊjeuners de Benedict s’Êtale de la saucisse avec fayots à la Britannique aux formules mÊditerranÊennes plus lÊgères, avec une constante de taille : tout est dÊlicieux et les ingrÊdients sont de grande qualitÊ. Le pain est cuit sur place, propageant des senteurs qui feront sourire d’aise les lève-tôt aussi bien que les couche-tard.

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Breakfast

Opening hours: 24/7 Address: 171 Ben Yehuda St. corner of Zabotinsky St. 29 Rotshild St. corner of Alenbi St. Tel: 03-6868657

Restaurant Guide

Tel Aviv and Jaffa 25

VICKY CRISTINA

7*$,: $3*45*/"

EN In the heart of one of Tel Aviv's most beautiful FR Vicky Cristina, bar Ă vins et tapas situĂŠ au cĹ“ur RU ȟɢɤɢ Ʉɪɢɍɏɢɧɚ Âą ɡɏɨ ÉœÉ˘É§É§ÉľÉŁ ɏɚɊɚɍ ɛɚɪ ɪɚɍ de la station HaTachana, bĂŠnĂŠficie d’une atmosphère ÉŠÉ¨ÉĽÉ¨É É&#x;ɧɧɾɣ Éœ É°É&#x;ɧɏɪÉ&#x; ɤɭɼɜɏɭɪɧɨ ÉŞÉšÉĄÉœÉĽÉ&#x;ɤɚɏÉ&#x;ɼɜɧɨÉ?ɨ areas, in a magic patio under the oldest Ficus tree in espagnole de brises estivales et de tapas raffinĂŠs. É°É&#x;ɧɏɪɚ É?ÉšÉŒÉšÉŻÉšÉ§Éš Éœ ɇÉ&#x;ÉœÉ&#x; É?É&#x;ÉžÉ&#x;ɤ Čź ɛɚɪÉ&#x; ɰɚɪɢɏ ɢɍ the city, with Spanish music, pitchers of sangria and A l’ombre du figuier le plus ancien de la ville, dans la Ɋɚɧɍɤɚɚ ɚɏɌɨɍɎÉ&#x;ÉŞÉš ÉĽÉ&#x;ɏɧɢɣ ÉœÉ&#x;ÉŹÉ&#x;ɪɨɤ ɢ ÉœÉ¤É­ÉŤÉ§É&#x;ɣɲɢÉ&#x; plates full of tapas,Vicky's food complements the wines cour d’un des plus beaux sites de Tel Aviv s’est ouvert ɥɚɤɭɍɤɢ served to Cristina's guests. le Vicky Cristina. Un divertissement combinant des TaČź É É˘ÉœÉ¨ÉŠÉ˘ÉŤÉ§É¨ÉŚ ÉœÉ§É­ÉŹÉŞÉ&#x;ɧɧÉ&#x;ÉŚ ÉžÉœÉ¨ÉŞÉ&#x; Ɋɨɞ ÉŹÉ&#x;ɧɜɸ ɨÉ?ɪɨɌ Vicky Cristina, the tapas and wine bar, located in HaTa&/ In the heart of one of Tel Aviv's most beautiful '3 Vicky Cristina, bar Ă vins et tapas situĂŠ au 36 Â…Ă‹Ă?Ă‹ Â?ÓËÔÕËĂ?Ăƒ z Ă Ă•Ă‘ Ă…Ă‹Ă?Ă?ĂžĂŒ Ă•ĂƒĂ’ĂƒĂ” Ă„ĂƒĂ“ Ă“ĂƒĂ”et un barbĂŠnĂŠficie Ă vin animĂŠ. ɧɨÉ?ɨ ɞɪÉ&#x;ɜɧÉ&#x;É?ɨ ÉžÉ&#x;ÉŞÉ&#x;ɜɚ ÉŤÉŞÉ&#x;ɞɢ É¤É­ÉœÉ˛É˘É§É¨Éœ ÉŤ ÉŠÉ&#x;ɧɚɳÉ&#x;ÉŁ hana of Neveh cĹ“ur de la stationpas HaTachana, d'une atĂ’Ă‘ĂŽĂ‘Ă‰ĂˆĂ?Ă?ĂžĂŒ Ă… Ă™ĂˆĂ?Ă•Ă“Ăˆ Ă?Ă–ĂŽĂ&#x;Ă•Ă–Ă“Ă?Ă‘ Ă“ĂƒĂŠĂ…ĂŽĂˆĂ?ĂƒĂ•ĂˆĂŽĂ&#x;Ă?ÑÆÑ areas,Complex in a magic patio under theTzedek. oldest rubber tree in Le de Vicky –Tapas, gauche de la cour, ÉŤÉš ɍɚɧÉ?ɪɢÉ&#x;ÉŁ ɢ É°ÉœÉ&#x;ɏɧɾɯ ɏɚɪÉ&#x;ɼɨɹÉ&#x;ɤ ÉŤ ɏɚɊɚɍ ɧɚɯɨɞɚɏ Vicky is the tapasmusic, restaurant, the right of theespagnole mosphère brises estivalessituĂŠ et de sur ta- le cĂ´tĂŠ Ă™ĂˆĂ?Ă•Ă“Ăƒ Â˜ĂƒÂ•ĂƒĂ˜ĂƒĂ?Ăƒ Ă… Â?ĂˆĂ…Ăˆ Â™ĂˆĂ‡ĂˆĂ? Â… Ă„ĂƒĂ“Ăˆ Ă™ĂƒĂ“Ă‹Ă• Ă‹Ă”the city,– with Spanish pitchers ofon sangria and side pas raffinĂŠs. Ă’ĂƒĂ?Ă”Ă?ĂƒĂ‚ ĂƒĂ•Ă?Ă‘Ă”Ă—ĂˆĂ“Ăƒ ĂŽĂˆĂ•Ă?Ă‹ĂŒ Ă…ĂˆĂ•ĂˆĂ“Ă‘Ă? Ă‹ Ă…Ă?Ă–Ă”Ă?ĂˆĂŒĂ›Ă‹Ăˆ plates full of tapas, Vicky's food complements the dirigĂŠ par le chef Doudi Ben David, est caractĂŠrisĂŠ par ÉŤÉš ȟɢɤɢ ɢ Ʉɪɢɍɏɢɧɚ SDWLR XQGHU WKH GLUHFWLRQ RI &KHI 'XGL %HQ DYLG ,W A l'ombre du figuierdes le plus ancienintimes de la ville, ĂŠĂƒĂ?Ă–Ă”Ă?Ă‹ served to Cristina's guests. tables et dans de lala musique tranquille (Ă partir ȟɢɤɢ Âą ɏɚɊɚɍ ɤɭɯɧɚ Ɋɨɞ ÉŞÉ­É¤É¨ÉœÉ¨ÉžÉŤÉŹÉœÉ¨ÉŚ ɲÉ&#x;ÉŽ iswines characterized by its intimate seating, soft music anddes plus beaux cour d'un sites de Tel Aviv a ouvert le Â… ÉËÅÑÒËÔĂ?Ă‘Ă? Ă…Ă?Ă–Ă•Ă“ĂˆĂ?Ă?ĂˆĂ? Ă‡Ă…Ă‘Ă“Ăˆ ÒÑÇ Ă•ĂˆĂ?Ă&#x;ĂĄ Vicky Cristina, the new tapas and wine bar, located in ÉŠÉ¨ÉœÉšÉŞÉš Ȟɭɞɢ opening beginning in earlyVicky afternoon.

Vicky Cristina. de midi). ÑÆÓÑĂ?Ă?ÑÆÑ Ă‡Ă“ĂˆĂ…Ă?ĂˆĂ†Ă‘ Ă‡ĂˆĂ“ĂˆĂ…Ăƒ Ă”Ă“ĂˆĂ‡Ă‹ Ă?ÖÅÛËĂ?Ă‘Ă… Ă” ČťÉ&#x;ɧ ČžÉšÉœÉ˘ÉžÉš Ʉɭɯɧɚ É¨ÉŹÉ¤ÉŞÉľÉœÉšÉ&#x;ÉŹÉŤÉš Éœ HaTahanahours Complex of Neveh Tzedek. – is the UnofDivertissement Tapas et unsituĂŠ bar Ă de l’autre Ă’ĂˆĂ?Ă‚ĂœĂˆĂŒĂ”Ă‚ Ă”ĂƒĂ?Ă†Ă“Ă‹ĂˆĂŒ Ă‹ Ă™Ă…ĂˆĂ•Ă?ĂžĂ˜ Ă•ĂƒĂ“ĂˆĂŽĂ‘ĂšĂˆĂ? Ă” Ă•ĂƒĂ’ĂƒĂ” Lecombinant Cristinades- bar Ă vin, cĂ´tĂŠ de la cour se ɞɧÉ&#x;ÉœÉ§ÉľÉ&#x; ɹɚɍɾ É ÉžÉ&#x;ÉŤÉś ɍɢɞɚ ÉĄÉš ɭɸɏɧɾɌɢ ɍɏɨɼɢɤɚɌɢ tapas restaurant, on thebar, right located side of theonpatio, Cristina – the wine theunder other side the vin animĂŠ. Ă?ĂƒĂ˜Ă‘Ă‡Ă‚Ă•Ă”Ă‚ Â…Ă‹Ă?Ă‹ Ă‹ Â?ÓËÔÕËĂ?Ăƒ WKH GLUHFWLRQ RI &KHI 'XGL %HQ Â…DYLG ,W LV FKDUDFWHUL]HG caractĂŠrise par des bars ĂŠlevĂŠs autour du jardin ornĂŠ de ÉœÉľ ÉŚÉ¨É É&#x;ÉŹÉ&#x; ɧɚɍɼɚɞɢɏɜɍɚ ɹɭɞÉ&#x;ɍɧɾɌɢ ɛɼɸɞɚɌɢ Ɋɨɞ patio, opens at 19:00 every day. Seating is on high bar Le Vicky –Tapas, situĂŠ sur le cĂ´tĂŠ gauche de la cour, Â…Ă‹Ă?Ă‹ z Ă•ĂƒĂ’ĂƒĂ” Ă?Ă–Ă˜Ă?Ă‚ ÒÑÇ Ă“Ă–Ă?ÑÅÑÇÔÕÅÑĂ? Ă›ĂˆĂ— by its intimate seating, soft music and opening hours sculptures inspirĂŠes du Parc (Ă partir 19:00). Â?Ă–Ă˜Ă?Ă‚ Ă‘Ă•Ă?Ă“ĂžĂ…ĂƒĂˆĂ•Ă”Ă‚ ɪɚɍɍɼɚɛɼɚɸɳɭɸ Ɍɭɥɾɤɭ stools around garden of mosaic covered sculptures, dirigĂŠ par le chef Doudi Ben David, est caractĂŠrisĂŠ par Guell Ă’Ă‘Ă…ĂƒĂ“Ăƒ ‡ÖÇË de Â„ĂˆĂ? Â‡ĂƒĂ…Ă‹Ă‡Ăƒ Ă… beginning in early aafternoon.

SantĂŠ! (Ă partir ÇĂ?ĂˆĂ…Ă?ĂžĂˆ ĂšĂƒĂ”Ăž ÂŠĂ‡ĂˆĂ”Ă&#x; ÔËÇÂ ĂŠĂƒ Ă–ĂĄĂ•Ă?ĂžĂ?Ă‹ ÔÕÑÎËĂ?ĂƒĂ?Ă‹ ɉɪɚɌɨ É§ÉšÉŠÉŞÉ¨ÉŹÉ˘Éœ ÉŤÉŞÉ&#x;ɞɢ Ɍɨɥɚɢɹɧɾɯ ɍɤɭɼɜɊɏɭɪ ɧɚ et de appĂŠtit la musiqueettranquille inspired bywine Barcelona's Parkof theGoel des andtables it's intimes Bon Cristina –the bar, located onfamous the other side de midi). Ă…Ăž Ă?Ă‘Ă‰ĂˆĂ•Ăˆ Ă?ĂƒĂ”ĂŽĂƒĂ‡Ă‹Ă•Ă&#x;ÔÂ ĂšĂ–Ă‡ĂˆĂ”Ă?ĂžĂ?Ă‹ Ă„ĂŽĂĄĂ‡ĂƒĂ?Ă‹ ÒÑÇ patio, opens at 19:00 every day.

Seating is on high bar ɊɨɌɢɧɚɸɳɢɯ ɥɧɚɌÉ&#x;ɧɢɏɾɣ Ɋɚɪɤ Ƚɭɡɼɜ Éœ ȝɚɪɍÉ&#x;ɼɨɧÉ&#x; characterized by its rhythmic music, its Spanish atmosLe Cristina - bar Ă vin, situĂŠ de l'autre cĂ´tĂŠ de la Ă“ĂƒĂ”Ă”ĂŽĂƒĂ„ĂŽĂ‚ĂĄĂœĂ–ĂĄ Ă?Ă–ĂŠĂžĂ?Ă– Â’Ă“Ă‚Ă?Ă‘ Ă?ĂƒĂ’Ă“Ă‘Ă•Ă‹Ă… Ă”Ă“ĂˆĂ‡Ă‹ stools around a garden of mosaic covered sculptures, ɧɚɯɨɞɢɏɍɚ Ʉɪɢɍɏɢɧɚ Âą ÉœÉ˘É§É§ÉľÉŁ ɛɚɪ ÉŤ ÉœÉľÉŤÉ¨É¤É˘ÉŚÉ˘ phere its varietyfamous of more thanand120 differentcour wines. se caractĂŠrise par des bars ĂŠlevĂŠs autour du jarĂ?Ă‘ĂŠĂƒĂ‹ĂšĂ?ĂžĂ˜ Ă”Ă?Ă–ĂŽĂ&#x;Ă’Ă•Ă–Ă“ Ă?ĂƒĂ’Ă‘Ă?Ă‹Ă?ĂƒĂĄĂœĂ‹Ă˜ ĂŠĂ?ĂƒĂ?ĂˆĂ?Ă‹Ă•ĂžĂŒ inspiredand

by Barcelona's Park Goel it's charɛɚɪɧɾɌɢ ɍɏɨɼɢɤɚɌɢ ÉĄÉšÉ É˘É?ɚɏÉ&#x;ɼɜɧɨɣ ɢɍɊɚɧɍɤɨɣ ÉŚÉ­ ÂĄBuen provecho! din ornĂŠ de sculptures inspirĂŠes du Parc Guell (Ă partir Ă’ĂƒĂ“Ă? †Öà ÎĂ&#x; Ă… Â„ĂƒĂ“Ă”ĂˆĂŽĂ‘Ă?Ăˆ Ă?ĂƒĂ˜Ă‘Ă‡Ă‹Ă•Ă”Ă‚ Â?ÓËÔÕËĂ?Ăƒ – acterized by its rhythmic music, its Spanish atmosphere de 19:00). Ă…Ă‹Ă?Ă?ĂžĂŒ Ă„ĂƒĂ“ Ă” ÅÞÔÑĂ?Ă‹Ă?Ă‹ Ă„ĂƒĂ“Ă?ĂžĂ?Ă‹ ÔÕÑÎËĂ?ĂƒĂ?Ă‹ ĂŠĂƒĂ‰Ă‹and its variety of more than 120 different wines ɥɾɤɨɣ ɢ ÉœÉľÉ›É¨ÉŞÉ¨ÉŚ ɢɥ ɛɨɼÉ&#x;É&#x; ÉąÉ&#x;ÉŚ ɧɚɢɌÉ&#x;É§É¨ÉœÉšÉ§É˘ÉŁ Ă†ĂƒĂ•ĂˆĂŽĂ&#x;Ă?Ă‘ĂŒ Ă‹Ă”Ă’ĂƒĂ?Ă”Ă?Ă‘ĂŒ Ă?Ă–ĂŠĂžĂ?Ă‘ĂŒ Ă‹ ÅÞÄÑÓÑĂ? Ă‹ĂŠ Ă„Ă‘ĂŽĂˆĂˆ ÉœÉ˘É§ ȝɚɪ ɨɏɤɪɾɏ É¤ÉšÉ ÉžÉľÉŁ ÉœÉ&#x;ÉąÉ&#x;ÉŞ ÉŤ ĂšĂˆĂ? Ă?ĂƒĂ‹Ă?ĂˆĂ?Ă‘Ă…ĂƒĂ?Ă‹ĂŒ Ă…Ă‹Ă? Â„ĂƒĂ“ Ă‘Ă•Ă?ÓÞÕ Ă?ĂƒĂ‰Ă‡ĂžĂŒ ɉɪɢɚɏɧɨÉ?ɨ ɚɊɊÉ&#x;ɏɢɏɚ Ă…ĂˆĂšĂˆĂ“ Ă”

Address: HaTachana Complex Station Hatachana, Neve Tzedek Đ?ово-Ќодок Tel.: 03-7367272

#FFTGUU 5VCVKQP *CVCEJCPC 0GXG 6\GFGM ĐšĐžĐźĐżĐťĐľĐşŃ ĐĽĐ°Đ˘Đ°Ń…Đ°Đ˝Đ°, 6GN

Restaurant Guide

26 Tel Aviv and Jaffa

PAR DERRIĂˆRE

EN Par Derriere is a small romantic wine bar, it is located in the heart of Tel Aviv in a hidden garden.

The jazz, lounge and bossa nova music, together with the warm design are a great set for a lovely and easy going evening.

From the kitchen we serve tapas and amazing cheese and meat plates, our menu is based on fresh products from the Carmel market.

Our Wine list changes often, it is based on wines from all over the world and Israel, the main criteria is value for money. We have many wines by the glass and by 500 ml decanters. Par Derriere also features a wide range of spirits, beers and perfect cocktails.

Our private room offers a variety of options for private and business events up to 50 people We are also hosting live jazz performances every Tuesday.

FR Par Derrière est un bar à vin romantique situÊ en plein cœur de Tel-Aviv dans un jardin cachÊ.

La musique jazz, lounge et bossa nova accompagnÊe par le design chaleureux crÊent l’ensemble idÊal pour une soirÊe agrÊable et dÊtendue.

La cuisine sert des tapas, des fromages variĂŠs et des plats de viande. Notre menu varie selon les produits frais du marchĂŠ Carmel situĂŠ juste Ă cĂ´tĂŠ de nous.

Notre carte de vins est composÊe de vins israÊliens et internationaux. Nous proposons de nombreux vins au verre et en carafe de 500 ml. Par Derrière dispose Êgalement d’un large Êventail de spiritueux, bières et cocktails.

Notre salle privÊe offre une grande variÊtÊ de possibilitÊs pour des ÊvÊnements privÊs ou d’affaires accueillant jusqu’à 60 personnes.

Chaque mardi il y a des concerts de jazz.

Smoking

Address: 4 King George, Tel Aviv 4 Rue King George, Tel-Aviv ĐŁĐť. Кинг ДМОрдМ 4, Đ˘ĐľĐťŃŒ-Đ?вив Tel.: 03-6292111

RU ɉɚɪ ČžÉ&#x;ÉŞÉśÉ&#x;ÉŞ Âą ɡɏɨ ɧÉ&#x;ɛɨɼɜɲɨɣ ɪɨɌɚɧɏɢɹÉ&#x; ɍɤɢɣ ÉœÉ˘É§É§ÉľÉŁ ɛɚɪ ÉŞÉšÉŤÉŠÉ¨ÉĽÉ¨É É&#x;ɧɧɾɣ Éœ ɍɤɪɾɏɨɌ ɍɚɞɭ Éœ ɍɚɌɨɌ ÉŤÉ&#x;ɪɞɰÉ&#x; ÉŒÉ&#x;ÉĽÉś ČşÉœÉ˘ÉœÉš ČžÉ ÉšÉĄ ÉĽÉšÉ­É§É É˘ ɛɨɍɍɚ ɧɨɜɚ ÉœÉŚÉ&#x;ÉŤÉŹÉ&#x; ÉŤ ɭɸɏɧɾɌ ɞɢɥɚɣ ɧɨɌ ɍɨɥɞɚɸɏ ɢɞÉ&#x;ɚɼɜɧɭɸ ɚɏɌɨɍɎÉ&#x;ÉŞÉ­ ɞɼɚ Ɋɪɢɚɏɧɨ É?ɨ ɢ ɍɊɨɤɨɣɧɨÉ?ɨ ÉœÉ&#x;ÉąÉ&#x;ÉŞÉš Ɇɾ ÉŠÉŞÉ&#x;ɞɼɚÉ?ÉšÉ&#x;ÉŚ ɏɚɊɚɍ ɢ ɲɢɪɨɤɢɣ ɚɍɍɨɪɏɢɌÉ&#x;ɧɏ ÉŤÉľ ÉŞÉ¨Éœ ɢ Ɍɚɍɧɾɯ ɢɥɞÉ&#x;ɼɢɣ ȝɼɸɞɚ ɧɚɲÉ&#x;É?ɨ ÉŚÉ&#x;ɧɸ É?ɨɏɨ ÉœÉšÉŹÉŤÉš ɢɥ ÉŤÉœÉ&#x;É É˘ÉŻ ÉŠÉŞÉ¨ÉžÉ­É¤ÉŹÉ¨Éœ ÉžÉ¨ÉŤÉŹÉšÉœÉĽÉšÉ&#x;Ɍɾɯ ÉŤ ɪɾɧɤɚ ɄɚɪɌÉ&#x;ÉĽÉś ɧɚɯɨɞɚɳÉ&#x;É?ɨɍɚ ɧÉ&#x;ɊɨɞɚɼÉ&#x;ɤɭ ɨɏ ɧɚɍ ɇɚɲɚ ÉœÉ˘É§É§ÉšÉš ɤɚɪɏɚ ÉœÉ¤ÉĽÉ¸ÉąÉšÉ&#x;ÉŹ ɂɥɪɚɢɼɜɍɤɢÉ&#x; ɢ ÉĄÉš ÉŞÉ­É›É&#x;É É§ÉľÉ&#x; ÉœÉ˘É§Éš ɢ É¨ÉŤÉ§É¨ÉœÉ§ÉľÉŚ É&#x;Éş ɤɪɢɏÉ&#x;ɪɢÉ&#x;ÉŚ ÉšÉœÉĽÉšÉ&#x;ÉŹ ÉŤÉš ɍɨɨɏɧɨɲÉ&#x;ɧɢÉ&#x; É°É&#x;ɧ ɢ ɤɚɹÉ&#x;ÉŤÉŹÉœÉš ɆɧɨÉ?ɢÉ&#x; ɍɨɪɏɚ ÉœÉ˘É§ ÉŚÉ¨É É§É¨ ɥɚɤɚɥɚɏɜ Éœ ɛɨɤɚɼɚɯ Éš ÉŹÉšÉ¤É É&#x; Éœ É?ɪɚɎɢɧɚɯ Ɋɨ ÉŚÉĽ ɄɪɨɌÉ&#x; ɏɨÉ?ɨ ɉɚɪ ČžÉ&#x;ÉŞÉśÉ&#x;ÉŞ ÉŠÉŞÉ&#x;ɞɼɚÉ?ÉšÉ&#x;ÉŹ ɛɨɼɜ ɲɨɣ ÉœÉľÉ›É¨ÉŞ ɚɼɤɨÉ?ɨɼɜɧɾɯ É§ÉšÉŠÉ˘ÉŹÉ¤É¨Éœ ÉŠÉ˘ÉœÉš ɢ ɥɚɌÉ&#x;ɹɚ ÉŹÉ&#x;ɼɜɧɾɯ ɤɨɤɏÉ&#x;ÉŁÉĽÉ&#x;ÉŁ ɇɚɲ 9,3 ɥɚɼ ÉŠÉŞÉ&#x;ɤɪɚɍɧɨ Ɋɨɞɯɨɞɢɏ ɞɼɚ ɹɚɍɏɧɾɯ ɢ ÉžÉ&#x; ÉĽÉ¨ÉœÉľÉŻ ÉŚÉ&#x;ɪɨɊɪɢɚɏɢɣ ɞɨ ÉąÉ&#x;ÉĽÉ¨ÉœÉ&#x;ɤ É„ÉšÉ ÉžÉľÉŁ ÉœÉŹÉ¨ÉŞÉ§É˘É¤ ÉŚÉľ ÉŠÉŞÉ¨ÉœÉ¨ÉžÉ˘ÉŚ ɤɨɧɰÉ&#x;ÉŞÉŹÉľ ÉžÉ ÉšÉĄÉ¨ÉœÉ¨ÉŁ Ɍɭɥɾɤɢ

Restaurant Guide

Tel Aviv and Jaffa 27

36#&/

&/ At first glance, it appears as a pretty simple sandwich that combines fresh bread, lots of meat and sauce.

However, when the smell of smoked meat reaches the nose and the flavor touches the tongue and rolls on the palate, you realize that this sandwich is much more than meets the eye.

Ruben's vintage interior design offers a nostalgic backdrop to its great sandwiches that are served in a warm and pleasant atmosphere. The meats are flavored and seasoned in a long process of smoking in special smoking chambers and evaporation boilers. The smoked meat sandwich is offered in various combinations of turkey and beef with a variety of sauces, the inevitable side dish of pickles and Austrian Gosser – a quality pale lager to complete the experience.

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'3 est un est sandwich à rÊputationà internationFR Ruben Ruben un sandwich rÊputation ale. À première vue ça parait être un sandwich assez internationale. simple.

Mais quand la viande fumÊe atteint À première vue çal'odeur paraitdeêtre un sandwich assez votre nez,Mais vousquand vous l'odeur rendez de compte que ce sandwich simple. la viande fumÊe atteint est beaucoup plusvous querendez ce qu'ilcompte parait. que ce sandwich votre nez, vous Dans une ambiance l'endroit propose de est beaucoup plus que vintage ce qu'il paraÎt. grands sandwiches et une atmosphère Dans une ambiance vintage l'endroitchaleureuse. propose de Lagrands viande est coupÊe en fines tranches chaudes et sandwiches et une atmosphère chaleureuse. disposÊe couches gr. par sandwich sur duet La viandeenest coupÊedeen200fines tranches chaudes pain blanc en ou couches de seigle.deLe200 sandwich est servi disposÊe gr. parfumÊ sandwich suraudu bœuf ou à laoudinde, accompagnÊ de sauces choixau pain blanc de seigle.

Le sandwich fumÊ estauservi etbœuf Êvidement cornichon, idÊalement servis ou à lad'un dinde, accompagnÊ de sauces au avec choix une bonne bièred'un autrichienne pour concrÊtiser et Êvidement cornichon,Gosser idÊalement servis avec l'expÊrience. une bonne bière autrichienne Gosser pour concrÊtiser Ruben a remportÊ grand nombre degrand rÊcompenses, 3 l'expÊrience.

Ruben a remportĂŠ nombre de annĂŠes d'affilĂŠ nommĂŠ "meilleur sandwich de Tel Aviv" rĂŠcompenses, 3 annĂŠes d'affilĂŠ nommĂŠ ÂŤmeilleur par le magasine sandwich de TelTimeOut AvivÂť par le magasine TimeOut.

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Restaurant Guide

28 Tel Aviv and Jaffa

DALLAL

EN The eclectic design is a result of years of collecting, from flea markets across Israel to the antiques markets of Europe, using the consideration of the little details as guideline: beautiful decor items, rounded and cozy lounge suites, soft lighting and a variety of sitting options, according to the mood and the partners to the experience.

The sunbathed outdoor terrace, the non-smoking area, the inner space or the inner patio in the open air – each area has its appropriate time of day: the mornings are most pleasant on the patio, where you can enjoy breakfast or brunch; business meals are served during the afternoon hours, on the borderline between comfort and seriousness. In the evenings you can choose between sitting in the spacious bar area for a night of alcohol and hors d'oeuvres, and meeting in one of the intimate corners to enjoy a leisurely meal.

FR Le dÊcor Êclectique du restaurant est le fruit d’annÊes de collectes, du marchÊ aux puces de Yafo aux marchÊs d’Europe, la ligne directive Êtant de focaliser sur les dÊtails: des articles de dÊcoration magnifiques, des zones assises en rond chaleureuses, un Êclairage doux et une variÊtÊ d’options d’ambiances selon l’humeur et les partenaires.

Une terrasse extÊrieure qui baigne dans le soleil, un espace non-fumeur, un espace intÊrieur ou un patio intÊrieur à ciel ouvert – Chaque heure a sa salle: dans la matinÊe le patio est la plus agrÊable pour y savourer un brunch ou un petit dÊjeuner; à midi sont servis des menus confortables et appropriÊs et le soir on peut choisir le bar pour une soirÊe alcoolisÊe accompagnÊe de dÊgustations ou une des zones assises intime avec un repas tranquille et très plaisant.

Opening hours: All week: 9:00 - 1:00 Address: 10 Shabazi street, Tel - Aviv Phone: 03-5109292 Fax: 03-5108181 www.dallal.co.il

RU ɗɤɼÉ&#x;ɤɏɢɹɧɾɣ ɞɢɥɚɣɧ ÉšÉœÉĽÉšÉ&#x;ÉŹÉŤÉš ÉŞÉ&#x;ɥɭɼɜɏɚɏɨɌ ɌɧɨÉ?ɨɼÉ&#x;ɏɧÉ&#x;É?ɨ ɤɨɼɼÉ&#x;É¤É°É˘É¨É§É˘ÉŞÉ¨ÉœÉšÉ§É˘Éš ɤɚɤ ÉŤ ɛɼɨ ɲɢɧɾɯ ÉŞÉľÉ§É¤É¨Éœ ɏɚɤ ɢ ɢɥ ÉšÉ§ÉŹÉ˘É¤ÉœÉšÉŞÉ§ÉľÉŻ ÉŚÉšÉ?ÉšÉĄÉ˘É§É¨Éœ ČżÉœÉŞÉ¨ÉŠÉľ ɋɨɥɞɚɏÉ&#x;ɼɢ ɢɧɏÉ&#x;ÉŞÉśÉ&#x;ÉŞÉš ÉŞÉ­É¤É¨ÉœÉ¨ÉžÉŤÉŹÉœÉ¨ÉœÉšÉĽÉ˘ÉŤÉś ɢɞÉ&#x;É&#x;ÉŁ É¨ÉŤÉ§É¨ÉœÉšÉ§É§É¨ÉŁ ɧɚ ÉŚÉ&#x;ɼɤɢɯ ÉžÉ&#x;ɏɚɼɚɯ ɏɚɤɢɯ ɤɚɤ É¤ÉŞÉšÉŤÉ˘ÉœÉľÉ&#x; ÉŠÉŞÉ&#x;ɞɌÉ&#x;ÉŹÉľ ÉžÉ&#x;ɤɨɪɚ ɭɸɏɧɾÉ&#x; É­É?ɨɼɤɢ ÉŚÉšÉ?ɤɨÉ&#x; É¨ÉŤÉœÉ&#x;ÉłÉ&#x;ɧɢÉ&#x; ɢ ɪɚɥɼɢɹɧɾÉ&#x; ÉœÉ¨ÉĄÉŚÉ¨É É§É¨ÉŤÉŹÉ˘ ɪɚɥɌÉ&#x;ÉłÉ&#x; ɧɢɚ Éœ ÉŤÉ¨É¨ÉŹÉœÉ&#x;ÉŹÉŤÉŹÉœÉ˘É˘ ÉŤ ɧɚɍɏɪɨÉ&#x;ɧɢÉ&#x;ÉŚ ɢ É É&#x;ɼɚɧɢÉ&#x;ÉŚ ɊɨɍÉ&#x;ɏɢɏÉ&#x;ÉĽÉ&#x;ÉŁ ÉˆÉŹÉ¤ÉŞÉľÉŹÉšÉš ÉŹÉ&#x;ɪɪɚɍɚ ɤɭɊɚɸɳɚɚɍɚ Éœ ɍɨɼɧÉ&#x;ɹɧɨɌ ÉŤÉœÉ&#x; ÉŹÉ&#x; ÉŠÉŞÉ¨ÉŤÉŹÉŞÉšÉ§ÉŤÉŹÉœÉ¨ ɞɼɚ ɧÉ&#x;ɤɭɪɚɳɢɯ ɢɼɢ ÉœÉ§É­ÉŹÉŞÉ&#x;ɧɧɢɣ ÉžÉœÉ¨ÉŞÉ˘É¤ Ɋɨɞ ɨɏɤɪɾɏɾɌ ɧÉ&#x;ɛɨɌ É„ÉšÉ ÉžÉ¨ÉŚÉ­ ÉœÉŞÉ&#x;ÉŚÉ&#x;ɧɢ Âą ÉŤÉœÉ¨É&#x; ɊɨɞɯɨɞɚɳÉ&#x;É&#x; ÉŚÉ&#x;ɍɏɨ É?ɏɪɨɌ ɧɚɢɛɨɼÉ&#x;É&#x; Ɋɪɢɚɏɧɨ ɊɨɍɢɞÉ&#x;ÉŹÉś ɧɚ ÉŹÉ&#x;ɪɪɚɍÉ&#x; ɢ ɧɚɍɼɚɞɢɏɜɍɚ ÉĄÉšÉœÉŹÉŞÉšÉ¤É¨ÉŚ ɢɼɢ Ɋɪɨɍɏɨ ÉŠÉ&#x;ÉŞÉ&#x;ɤɭɍɢɏɜ Čź ɞɧÉ&#x;ɜɧɨÉ&#x; ÉœÉŞÉ&#x;ÉŚÉš Éœ ÉŞÉ&#x;ɍɏɨɪɚɧÉ&#x; Ɋɨɞɚɸɏɍɚ ÉžÉ&#x;ÉĽÉ¨ÉœÉľÉ&#x; ɨɛÉ&#x;ɞɾ Éš ÉœÉ&#x;ÉąÉ&#x;ɪɨɌ ÉŚÉ¨É É§É¨ ÉœÉľ ɛɪɚɏɜ ÉŚÉ&#x;ɍɏɨ Éœ ɛɚɪÉ&#x; ɞɼɚ ÉœÉŤÉŹÉŞÉ&#x;ɹɢ ÉĄÉš ɛɨɤɚɼɨɌ ÉœÉ˘É§Éš ɢ ɧÉ&#x;ɛɨɼɜɲɨɣ ÉžÉ&#x;É?ɭɍɏɚɰɢɢ ɢɼɢ ɨɞɢɧ ɢɥ ɢɧɏɢɌɧɾɯ É­É?É¨ÉĽÉ¤É¨Éœ ÉŞÉ&#x;ɍɏɨɪɚɧɚ ɞɼɚ ɧÉ&#x;ÉŹÉ¨ÉŞÉ¨ÉŠÉĽÉ˘ÉœÉ¨É?ɨ É­É É˘É§Éš Éœ ɤɪɭÉ?É­ ɞɪɭɥÉ&#x;ÉŁ

Restaurant Guide

Tel Aviv and Jaffa 29

DALLAL – BAKERY SHOP

EN The Dallal bakery shop, supervised by the pastry-chef Aner Zalel and his team, is on the borderline between European classic and Israeli nostalgia. The bakery specializes in pasty and employs traditional techniques and first-class raw ingredients.

Along with croissants with a variety of fillings (almond, pistachio and chocolate), here you will find brioches and puff-pastries, real rugelach and sweet cheese pastries.

An exceptionally wide product range includes not only pastries, but also cakes and cookies, as well as classical desserts such as tiramisu and mousse cakes.

FR “Dallal – La Boulangerie Pâtisserieâ€?, dirigĂŠe par le chef pâtisserie Aner Zalel et son ĂŠquipe, est Ă la frontière entre le classique europĂŠen et la nostalgie israĂŠlienne. Boulangerie spĂŠcialisĂŠe faisant usage de matières premières de première classe et de techniques de travail traditionnelles.

Ainsi, vous trouverez – à cotÊ de toutes sortes de croissants (aux amandes, pistache ou chocolat) des brioches et des pâtisseries de pâte feuilletÊe – Êgalement des Rugelach, fromages et pâtisseries.

La variÊtÊ de produits est large et inclus des petites pâtisseries, des gâteaux et des biscuits à cotÊ de tiramisus et de mousses.

Opening hours: Sun - Thur: 7:00 - 22:00, Fri: 7:00 - 17:00 Address: Kol Israel haverim street Tel - Aviv Phone: 03-5109292 Fax: 03-5108181 www.dallal.co.il

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Restaurant Guide

30 Jerusalem and Area

JERUSALEM The Jerusalem section is “thin” largely because: • Many of the places there would be best categorized as cafe-restaurants and with only rare exceptions do those enter the guide.

• Many of the restaurants in Jerusalem do not meet my standards for the minimum one star of quality to be recommended.

• Well over 75% of the restaurants in the country are actually located within the greater Tel Aviv Metropolitan area.

BISTRO RESTAURANTS

Café Paradiso 36 Keren Hayasod St. 02-563-4805. Open Mon-Thurs, Sat 12pm-2am, Fri 10am-2pm.

Chakra 41 King George St. 02-625-2722. Open daily after 6pm.

Zuni 15 Yoel Solomon St. 02-625-7776. Open daily, 24 hours.

CHEF RESTAURANTS

Adom 31 Jaffa Rd. 02-624-6242. Chef Asaf Granit. Open Sun – Fri evenings, Sat afternoon and evening.

Angelica kosher 7 Shatz Rd. 02-623-0056. Chef Erez Margy. Open daily, evenings. Housed in the ground floor of the Montefiori hotel.

Shmil Bama’abada kosher 28 Derech Hebron St. 02-673-1629. Chef Shmil Hollend.

Open Sun. evening, Mon-Thurs morning – night, Friday morning until Shabbat, Saturday evenings (after Shabbat).

JAPANESE RESTAURANTS Sakura 31 Jaffa St., Finegold courtyard. 02-623-5464.

Open daily afternoons and evenings.

FRENCH RESTAURANTS Cavalier 1 Ben Sira St. 02-624-2945. Open all week in the afternoon and evenings.

Gavrielle kosher 7 Shimon ben Shetach Rd. 02-624-6444. Open Sun – Thurs afternoon and evening, Friday afternoon, Saturday after Shabbat ends.

La Guta kosher 18 Yosef Rivlin, Nahalat Sheva. 02-623-2322. Open Sun-Thurs afternoon and evening, Friday afternoon, Saturday motzei Shabbat (after Shabbat).

MEDITERRANEAN RESTAURANTS Rama’s Kitchen Near the Church of the Nativity, in the Old City’s Christian Quarter. Call for reservations and specific directions. 02570-0954. Open Thursday evenings, Fridays, and some Saturdays, from Passover (April) to Sukkot (October) only.

La Rôtisserie 3 Paratrooper’s Road, Jerusalem 91204, Israel Tel: 02 6279114. Opening hours: Daily 18:30-23:00; Friday and Saturday 12:30-16:00; 18:30 – 23:00

BELGIAN CUISINE CHICKEN WATERZOOI GHENT STYLE For 6-8 people Prepare the chicken ( a whole chicken +- 1kg) Directions: Cook in a pot with cold water, with 1 carrot, the green part of a leek, 1 onion, the green part of a celery, 1 bay leaf, 1 stick of thyme, some pepper, 1 clove of garlic et 1 coffee spoon of salt.

Bring to boil and cook on a small fire during 30 min.

In the meantime prepare a julienne with 1 carrot, the white part of the leek and the white part of the celery.

Thicken with 1 glass of white wine, 3 soup spoons of flour, 1 egg yolk , mix well so there are no lumps.

Filter the soup,add the thickening, add the julienne, carve the chicken and serve everything in a soup tureen after heating the soup during 10 minutes.

Restaurant Guide

Jerusalem and Area 31

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At La RĂ´tisserie, a gourmet restaurant situated within the Pontifical Institute Notre Dame Of Jerusalem Center and open seven days aaweek including holidays, youwithin can enjoy At La RĂ´tisserie, gourmet restaurant situated the Notre Dame Of Jerusalem Center and an Pontifical intimate Institute and exclusive dining experience, complete seven days a week including holidays, canOld enjoy withopen European-style service yet within sightyou of the City an intimate and exclusive dining experience, complete walls. with European-style service yet within sight of the Old City

walls. and Spanish-raised Chef Rodrigo GonzalezU.S-born Elias’s individual cooking style brings together European U.S-born and Spanish-raised Chef Rodrigo GonzalezElias’s individual cooking style brings together European

and Mediterranean cuisine with a distinctive Latin American touch, with each dish artfully-designed and in the with open akitchen.

Choose andindividually-plated Mediterranean cuisine distinctive Latinfrom the American touch,degustation with each or dishspecials artfully-designed and a-la-carte, menu, prepared with individually-plated in the open kitchen.

Choose from the the finest ingredients.

Tapas and cocktails are available at a-la-carte, degustation specials menu, prepared with the separate loungeor bar.

the finest ingredients. Tapas and cocktails are available at the Ideal separate lounge bar. for hosting guests and corporate events, La RĂ´tisserie

is the complete culinary experience.

Ideal for hosting guests and corporate events, La RĂ´tisserie is the complete culinary experience.

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Restaurant Guide

32 Jerusalem and Area

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rcadia restaurant opened in 1995 by Chef Ezra Kedem and has been considered one of Israel’s top restaurants since.

Set in the heart of the historical Even Israel neighbourhood a stone throw away from Machne Yuda market, an enclosed courtyard leads to a beautifully renovated old stone house. Arcadia’s cuisine offers a truly local dining experience featuring the finest locally sourced, organic seasonal ingredients from fresh herbs and vegetables grown at the restaurant’s organic farm, locally raised lamb meat, the freshest fish and seafood, exquisite caviar produced in the Galilee, local varieties of cold pressed olive oil and artisan goats cheese produced in near by dairies, from which Chef Kedem composes an ever-changing culinary expression of the local terroir in his own unique style and with meticulous attention to detail. Chef Kedem’s culinary curiosity has helped define the rapidly evolving new Israeli cuisine and it is this constant strive for culinary excellence and creativity that have gained Arcadia its rich reputation hosting world leaders, statesmen, diplomats and world-renowned chefs.

WHAT WE OFFER The restaurant is open daily for dinner service in a warm and intimate atmos-

Restaurant Guide

Jerusalem and Area 33

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phere. The restaurant is also available for private events throughout the day upon advance reservation.

Our wine cellar features a variety of carefully selected wines from the finest wineries in Israel, Bourgogne, Bordeaux, Italy and Spain.

ARCADIA PREMIUM – ‘GARDEN TO PLATE’ Set in the heart of the Judean hills on the outskirts of Jerusalem is Arcadia’s organic farm and garden, an exclusive and highly discrete setting. For a truly unique dining experience, our local and seasonal fine dining menu is served in an all-glass bespoke dining room set against a breathtaking panorama.

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CULINARY WORKSHOPS A unique and memorable hands-on seasonal cookery master class with Chef Ezra Kedem, incorporating the seasonal produce grown in the farm.

The workshop takes place at our organic farm and the adjacent purposely built studio kitchen.

Also available: culinary tours to the Judean hills led by Chef Kedem, including a visit to the restaurant’s organic farm and nearby local artisan producers. Upon request, the tour can be concluded with a lunch service served in a bespoke glass dining room set against a breathtaking panorama.

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Restaurant Guide

34 Jerusalem and Area

ARGENTINE CUISINE EMPANADAS Ingredients: Dough 1 cup water 3/4 cup lard (I used butter) 2 3/4 cups flour 2 tsp salt pinch paprika Filling 3 tbsp olive oil 1 small yellow onion, peeled and minced 1/2 small red bell pepper, cored, seeded, and finely diced (I omitted) 1/2 chicken bouillon cube (I used beef bouillon paste) 1/2 tsp paprika 1/2 tsp red pepper flakes 1/2 tsp ground white pepper 1/2 tsp ground cumin

3/4 lb. boneless beef shoulder, finely diced salt 1 small russet potato, peeled, finely diced, and boiled (2 yukon golds) 1/3 cup raisins (I omitted) 8 green Spanish olives, pitted and chopped 3 scallions, trimmed and chopped 1 hard-boiled egg, peeled and chopped Directions: For the dough: heat water and lard (butter) in a medium saucepan over medium heat until lard (butter) has melted.

Mix flour and salt in a large mixing bowl and make a well in the center and sprinkle a pinch of paprika in the well.

Pour a little of the warm liquid in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the flour into the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

For the filling: Heat oil in a large skillet over medium heat and cook the onions, bell peppers (omitted), bouillon, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft. Add beef, season to taste with salt, and cook until beef is browned. Place filling in a large bowl and when cooled, add potatoes, raisins (omitted), olives, scallions, and egg. Mix. Preheat oven to 400F. Tear off pieces of dough to roll about 12 (24) golf-sized balls. Using a rolling pin, roll out dough balls on lightly floured surface into 5” circles. Place 3 tbsp of filling in the center of each dough circle. Fold over and press edges firmly to seal. Rope pinch the edges tightly.

Place empanadas on cookie sheet and bake until golden brown, 15-20 minutes.

AUSTRIAN CUISINE KAISERSCHMARRN Ingredients for 4 people: 6 eggs 200 gram flour 2 tablespoons sugar Some vanilla

½ a teaspoon salt 250 ml of milk 200 gram butter Raisins

Directions: Mix yolks, flour, sugar, vanilla, salt and milk to a liquid, but vicious dough. Beat the egg white until thoroughly stiff.

Gently fold the egg white in the dough. Once the butter has melted and is hot in the pan pour the dough in and fry it like an omelette at low heat. Sprinkle raisins over it and turn it after a while. Never mind if it breaks. Fry also the other side, tear it into small pieces and bake it properly. Serve it with icing sugar on top and ideally either apple puree or “Zwetschkenröster” ( kind of a plum chutney).

Restaurant Guide

Jerusalem and Area 35

GABRIEL

EN As the Old City walls stand in the east and a busy city life bustles in the west; here at Gabriel we seek for the perfect balance between the authentic and the modern, the gourmet and the homemade. Gabriel is a kosher gourmet restaurant with a French fusion cuisine that offers the best of authentic French cuisine with touches of a contemporary and modern kitchen. At Gabriel you will find a pleasurable experience in all its forms.

In recent years the relationship between kosher and gourmet got tighter. The French fusion restaurant "Gabriel" is located in the heart of the capital city and holds a strict kashrut certificate of Badatz Beit Yosef that proves beyond all doubt that you can enjoy high-quality kosher food.

During the day we offer business specials and in the evening you can choose from our delicious dinner menu.

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FR SituÊ entre les murailles de la Vieille Ville de JÊrusalem et le centre ville animÊ, le restaurant Gabriel cherche l’Êquilibre entre l’authenticitÊ, la tradition, la modernitÊ et la mÊticulositÊ. Gabriel est un restaurant gastronomique casher avec une cuisine fusion française qui sert le meilleur de la cuisine française authentique avec une touche de cuisine moderne et contemporaine. Au Gabriel, vous vivrez une expÊrience remarquable sous toutes ses formes.

Ces dernières annÊes, la relation entre le casher et la gastronomie se resserre. Gabriel porte un certificat de cacherout stricte de Beit Yossef Badats.

Dans la journĂŠe nous proposons des menus variĂŠs et le soir le menu est â€œĂ la carteâ€? offrant une grande variĂŠtĂŠ de plats gouteux comme un carpaccio de veau ou un tartare de poisson mais ĂŠgalement diffĂŠrentes versions de lĂŠgumes, de viandes et de poissons.

RU ɇɚ ÉœÉ¨ÉŤÉŹÉ¨É¤É&#x; ɏɚɧɭɏɍɚ ÉŤÉŹÉ&#x;ɧɾ ɋɏɚɪɨÉ?ɨ É?ɨɪɨɞɚ ɧɚ ɥɚɊɚɞÉ&#x; ɤɢɊɢɏ ɲɭɌɧɚɚ É?ɨɪɨɞɍɤɚɚ É É˘ÉĄÉ§Éś Éš ÉĄÉžÉ&#x;ÉŤÉś Éœ ÉŞÉ&#x;ɍɏɨɪɚɧÉ&#x; ÂŠČ˝ÉšÉœÉŞÉ˘ÉˇÉĽÉśÂŞ ÉŚÉľ ɊɾɏɚÉ&#x;ÉŚÉŤÉš ɧɚɣɏɢ ɢɞÉ&#x;ɚɼɜ ɧɾɣ ɛɚɼɚɧɍ ÉŚÉ&#x;É ÉžÉ­ ɏɪɚɞɢɰɢÉ&#x;ÉŁ ɢ ÉŤÉ¨ÉœÉŞÉ&#x;ÉŚÉ&#x;ɧɧɨɍɏɜɸ ÉŚÉ&#x;É ÉžÉ­ ÉžÉ&#x;ɼɢɤɚɏÉ&#x;ɍɚɌɢ ɢ ɞɨɌɚɲɧɢɌɢ ÉŞÉ&#x;É°É&#x;ɊɏɚɌɢ ÂŠČ˝ÉšÉœÉŞÉ˘ÉˇÉĽÉśÂŞ Âą ɡɏɨ ɤɨɲÉ&#x;ɪɧɾɣ ÉŞÉ&#x;ɍɏɨɪɚɧ É?ɭɪɌɡ ÉŤ ɤɭɯ ɧÉ&#x;ÉŁ Éœ ɍɏɢɼÉ&#x; Ɏɪɚɧɰɭɥɍɤɢɣ ÉŽÉśÉ¸É É§ ÉŠÉŞÉ&#x;ɞɼɚÉ?ɚɸɳÉ&#x;ÉŁ ɊɨɞɼɢɧɧɾÉ&#x; ɎɪɚɧɰɭɥɍɤɢÉ&#x; ɛɼɸɞɚ ɍɨ ɲɏɪɢɯɚɌɢ ɍɨ ÉœÉŞÉ&#x;ÉŚÉ&#x;ɧɧɨɣ ɤɭɯɧɢ Čź ɊɨɍɼÉ&#x;ɞɧɢÉ&#x; É?ɨɞɾ ɨɏɧɨɲÉ&#x;ɧɢɚ ÉŚÉ&#x;É ÉžÉ­ ɤɨɲÉ&#x;ɪɧɨɣ ɊɢɳÉ&#x;ÉŁ ɢ ɤɭɯɧÉ&#x;ÉŁ É?ɭɪɌɡ ɨɹÉ&#x;ɧɜ ɍɛɼɢ ɥɢɼɢɍɜ ÉŠÉ&#x;ɍɏɨɪɚɧ ÂŠČ˝ÉšÉœÉŞÉ˘ÉˇÉĽÉśÂŞ ÉŞÉšÉŤÉŠÉ¨ÉĽÉ¨É É&#x;ɧɧɾɣ Éœ ɍɚɌɨɌ ÉŤÉ&#x;ɪɞɰÉ&#x; ɍɏɨɼɢɰɾ ɨɛɼɚɞɚÉ&#x;ÉŹ ɍɏɪɨÉ?ɢɌ ÉŤÉ&#x;ɪɏɢ ɎɢɤɚɏɨɌ ɤɚɲɪɭɏɚ ɨɏ ȝɚɞɚɰ ČťÉ&#x;ÉŁÉŹ ÉƒÉ¨ÉŤÉ&#x;ÉŽ ɧɚɼɢɹɢÉ&#x; ɤɨɏɨɪɨÉ?ɨ ɜɧÉ&#x; ÉœÉŤÉšÉ¤É¨É?ɨ ɍɨɌɧÉ&#x;ɧɢɚ ÉžÉ¨É¤ÉšÉĄÉľÉœÉšÉ&#x;ÉŹ ɹɏɨ É­ ÉœÉšÉŤ É&#x;ÉŤÉŹÉś ÉœÉ¨ÉĄÉŚÉ¨É É§É¨ÉŤÉŹÉś ɧɚɍɼɚɞɢɏɜɍɚ ÉœÉľÉŤÉ¨É¤É˘ÉŚ ɤɚɹÉ&#x; ÉŤÉŹÉœÉ¨ÉŚ ɤɨɲÉ&#x;ɪɧɨɣ Ɋɢɳɢ Čź ɞɧÉ&#x;ɜɧɨÉ&#x; ÉœÉŞÉ&#x;ÉŚÉš ÉŚÉľ ÉŠÉŞÉ&#x;Éž ÉĽÉšÉ?ÉšÉ&#x;ÉŚ ÉžÉ&#x;ÉĽÉ¨ÉœÉľÉ&#x; ɨɛÉ&#x;ɞɾ Éš ÉœÉ&#x;ÉąÉ&#x;ɪɨɌ ÉœÉľ ÉŚÉ¨É É&#x;ÉŹÉ&#x; ÉĄÉš ɤɚɥɚɏɜ É­É É˘É§ ɢɥ ÉœÉ&#x;ÉąÉ&#x;ɪɧÉ&#x;É?ɨ ÉŚÉ&#x;ɧɸ É‹ÉŞÉ&#x;ɞɢ ɥɚɤɭɍɨɤ ÉœÉľ ɧɚɣɞɺɏÉ&#x; ɤɚɪɊɚɹɹɨ ɢɥ ÉŹÉ&#x;ɼɚɏɢɧɾ ɢ ɏɚɪɏɚɪ ɢɥ ɪɾɛɾ Éš ɧɚ ÉœÉŹÉ¨ÉŞÉ¨É&#x; ÉŚÉ¨É É§É¨ ɥɚɤɚɥɚɏɜ ɪɚɥɼɢɹɧɾÉ&#x; ɛɼɸɞɚ ɢɥ ɪɾɛɾ Ɍɚɍɚ ɢ Ɋɏɢɰɾ Ʉɍɏɚɏɢ É?ɚɪɧɢɪ ɤ ɡɏɢɌ ɛɼɸɞɨɌ ɥɚɹɚɍɏɭɸ ÉšÉœÉĽÉšÉ&#x;ÉŹÉŤÉš ɊɪɢɚɏɧɾɌ ɍɸɪɊɪɢɥɨɌ

Opening hours: Sun - Thurs, from 12:00 to 23:00. Business Lunch: Sun-Thurs 12:00-17:00 Address: Shimon Ben Shatah st. 7, Jerusalem Tel.: 02-6246444. Fax.: 02-6246456 www.gabriel-jerusalem.co.il

Restaurant Guide

36 Herzliya and the Coastal Plain

HERZLIYA AND THE THE CENTER (MERKAZ) RAMAT HASHARON RESTAURANTS

TEL MOND RESTAURANTS Porterhouse – Meat Beny Dror Way, Tel Mond industrial center. 09-796-9666.

Open daily afternoons-evenings.

HERZLIYA RESTAURANTS Al Ha’mayim – Fish and Seafood Hasharon beach. 09-950-1767.

Open daily afternoons-evenings.

Segev – Chef restaurant 16 Shenkar St. Herzilya Pituach. Chef Segev Moshe.

Open daily afternoons-evenings.

Benedict 1 Haezel St. corner of Ramat Yam, Herzilya Pituach.

Tel: 03-6868657. Open hours 24/7.

RAMAT GAN RESTAURANTS Chloelys – Chef restaurant 16 Aba Hillel Silver St. 03-575-9060. Chef Victor Gluger.

Open Sun-Fri afternoons-evenings, Sat afternoons.

Reviva and Celia – Bistro 1 Hamaysadim St. 03-540-0179. Open Sun-Thurs 7:30am-11:30pm, Fri 7:30am-4:30pm, Sat: 10am-11:30pm.

REHOVOT RESTAURANTS Moo v’Moo – Meat 177 Herzl St. 08-946-2690.

Open Mon-Fri afternoons-evenings.

Oro – Moroccan kosher Alon gas station, entrance to Moshav Galia. 08-931-6617.

Open Sun-Thurs afternoons-evenings, Fri afternoons until Shabbat, Sat. after Shabbat.

GREENFIELD

EN A winning combination of golf and gourmet – a high- quality chef restaurant in a prestigious location, exclusive ambiance and pastoral atmosphere, located next to Ga’ash golf course.

Greenfield is a resto-cafe that will suit you to a tee! It is an oasis away from the city, offering you a slice of the good life: an excellent dinner from the menu created by the Chef Assaf Tlumak, a cup of fine Italian coffee and lots of social gatherings with great meals at the club house.

The restaurant can host private as well as business events, such as cocktail parties, conferences, corporate events, birthdays etc.

Events can be held throughout the day and evening.

FR Une combinaison gagnante entre le golf et la gastronomie – restaurant gastronomique prestigieux de qualitÊ avec un emplacement exclusif, une ambiance pastorale au bord des terrains de golf Gaash.

Le resto-cafĂŠ Greenfield va comme un gant (blanc) aux personnes souhaitant prendre un instant de repos de la ville et profiter de ce que la Belle Vie peut nous offrir: un excellent repas dans un cafĂŠ italien raffinĂŠ dirigĂŠ par le chef Assaf Tlumak et des rencontres de qualitĂŠ autour d'un bon repas au club house.

Nous proposons nos lieux à des rÊceptions privÊes ou d'affaire – anniversaires, fêtes, Êvènements d'entreprise, cocktails, confÊrences etc.

Les rĂŠceptions peuvent avoir lieu Ă toute heure de la journĂŠe et du soir.

Smoking

RU ȟɾɢÉ?ɪɾɲɧɚɚ ɤɨɌɛɢɧɚɰɢɚ ɞɼɚ É?É­ÉŞÉŚÉšÉ§É¨Éœ ɢ ɼɸɛɢɏÉ&#x;ÉĽÉ&#x;ÉŁ ɢÉ?ÉŞÉľ Éœ É?ɨɼɜɎ Âą ÉœÉľÉŤÉ¨É¤É¨É¤ÉšÉąÉ&#x;ÉŤÉŹÉœÉ&#x;ɧɧɾɣ ÉŞÉ&#x;ɍɏɨɪɚɧ Éœ ÉŠÉŞÉ&#x;ÉŤÉŹÉ˘É É§É¨ÉŚ ÉŚÉ&#x;ÉŤÉŹÉ&#x; ÉŤ ÉˇÉ¤ÉŤÉ¤ÉĽÉ¸ÉĄÉ˘ÉœÉ§É¨ÉŁ ɚɏɌɨɍɎÉ&#x;ɪɨɣ ɢ ɊɚɍɏɨɪɚɼɜɧɾɌ ÉŠÉ&#x;ÉŁÉĄÉšÉ É&#x;ÉŚ ÉŞÉšÉŤÉŠÉ¨ÉĽÉ¨É É&#x;ɧɧɾɣ ɧÉ&#x;ɊɨɞɚɼÉ&#x;ɤɭ ɨɏ Ɋɨɼɚ ɞɼɚ É?ɨɼɜɎɚ Éœ ɤɢɛɛɭɰÉ&#x; Ƚɚɚɲ ȽɪɢɧɎɢɼɞ Âą ɡɏɨ ÉŞÉ&#x;ɍɏɨ ɤɚɎÉ&#x; ɊɨɞɯɨɞɚɳÉ&#x;É&#x; ɤɚɤ É›É&#x;ɼɚɚ ÉŠÉ&#x;ɪɹɚɏɤɚ ɼɸɞɚɌ É É&#x;ɼɚɸɳɢɌ ɯɨɏɜ ɧÉ&#x;ɍɤɨɼɜɤɨ ÉŚÉ?ɧɨɜÉ&#x;ɧɢɣ ɨɏɞɨɯɧɭɏɜ ɨɏ É?ɨɪɨɞɍɤɨɣ ÉŤÉ­É&#x;ÉŹÉľ ɢ ɧɚɍɼɚɞɢɏɜɍɚ ÉŹÉ&#x;ÉŚ ɹɏɨ ɯɨɪɨɲɚɚ É É˘ÉĄÉ§Éś ÉŚÉ¨É É&#x;ÉŹ ÉŠÉŞÉ&#x;ÉžÉĽÉ¨É É˘ÉŹÉś ɨɏɼɢɹɧɾɌ ɨɛÉ&#x;ɞɨɌ ɢɥ ÉŚÉ&#x;ɧɸ ÉŞÉ&#x;ɍɏɨɪɚɧɚ Ɋɨɞ ÉŞÉ­É¤É¨ÉœÉ¨ÉžÉŤÉŹÉœÉ¨ÉŚ ɲÉ&#x;ÉŽ ÉŠÉ¨ÉœÉšÉŞÉš ȺɍɍɚɎɚ ÉŒÉĽÉ­ÉŚÉšÉ¤Éš ɹɚɲɤɨɣ ÉŠÉŞÉ&#x;ɤɪɚɍɧɨÉ?ɨ ɢɏɚɼɜɚɧɍɤɨÉ?ɨ ɤɨɎÉ&#x; Éš ÉŹÉšÉ¤É É&#x; ÉŚÉ§É¨É É&#x;ÉŤÉŹÉœÉ¨ÉŚ ɨɛɳÉ&#x;ÉŤÉŹÉœÉ&#x;ɧɧɾɯ ÉŚÉ&#x;ɪɨɊɪɢɚɏɢɣ ÉŤ ɤɚɹÉ&#x;ÉŤÉŹÉœÉ&#x;ɧɧɨɣ ɢ ÉœÉ¤É­ÉŤÉ§É¨ÉŁ É&#x;ɞɨɣ Éœ ɤɼɭɛɧɨɌ ɞɨɌÉ&#x; Čź ÉŞÉ&#x;ɍɏɨɪɚɧÉ&#x; ÉŚÉ¨É É§É¨ ÉŠÉŞÉ¨ÉœÉ¨ÉžÉ˘ÉŹÉś ɹɚɍɏɧɾÉ&#x; ɢ ÉžÉ&#x;ÉĽÉ¨ÉœÉľÉ&#x; ÉŚÉ&#x;ɪɨɊɪɢɚɏɢɚ ɏɚɤɢÉ&#x; ɤɚɤ ɤɨɤɏÉ&#x;ɣɼɢ ɤɨɧɎÉ&#x;ÉŞÉ&#x;ɧɰɢɢ É¤É¨ÉŞÉŠÉ¨ÉŞÉšÉŹÉ˘ÉœÉ§ÉľÉ&#x; ÉœÉ&#x;ÉąÉ&#x;ÉŞÉš ɞɧɢ ÉŞÉ¨É ÉžÉ&#x;ɧɢɚ ÉœÉ&#x;ÉąÉ&#x;ɪɢɧɤɢ ɢ ÉŹ Éž ɆÉ&#x;ɪɨɊɪɢɚɏɢɚ ÉŚÉ¨É É§É¨ ÉŠÉŞÉ¨ÉœÉ¨ÉžÉ˘ÉŹÉś ɤɚɤ Éœ ɞɧÉ&#x;ɜɧɨÉ&#x; ɏɚɤ ɢ Éœ ÉœÉ&#x;ÉąÉ&#x;ɪɧÉ&#x;É&#x; ÉœÉŞÉ&#x;ÉŚÉš

The restaurant is open during the entire week from 7:00 to 20:00 The restaurant host private and business events, cocktail and dinner parties (for 30 and more people).

Address: Kibbutz Ga’ash Golf Club Tel.: 09-9510325 www.green-field.co.il

Restaurant Guide

Herzliya and the Coastal Plain 37

AL HAMAIM

EN The “Al HaMaim� restaurant on the water is located on the beach of the HaSharon of Herzliya Pituah.

The restaurant serves fresh fish, seafood, and gourmet Japanese sushi, in addition to a selection of quality Israeli and imported boutique wines. “Al HaMaim� has a private room for up to 16 diners. The dining room is perfect for business meetings, seminars, conferences etc.

The restaurant can host events up to 250 people.

Take away is also available.

Smoking

FR Le restaurant ÂŤAl HamaimÂť se situe en bord de mer d'Herzelya Pituah ÂŤplage HasharonÂť. Au menu poissons frais, fruits de mer, et des sushis japonais pour les fins gourmets. Une sĂŠlection de vins israĂŠliens et d'importation de haut niveau y est proposĂŠe.

Le restaurant met Ă votre disposition une salle privĂŠe pouvant accueillir jusqu'Ă 16 convives pour des rĂŠunions d'affaires, sĂŠminaires, formations.

Le restaurant peut accueillir jusqu'Ă 250 personnes.

Nous faisons ĂŠgalement des livraisons.

RU ÉŠÉ&#x;ɍɏɨɪɚɧ ŠȺɼɜ É?Éš ɆɚɢɌª Âą ɧɚɍɏɨɚɳɚɚ ɤɭɼɢɧɚɪɧɚɚ É É&#x;ÉŚÉąÉ­É É˘É§Éš É‹ÉŞÉ&#x;ɞɢɥÉ&#x;ɌɧɨÉ?ɨ Ɍɨɪɚ Âą ÉŞÉšÉŤÉŠÉ¨ÉĽÉ¨É É&#x;ɧ ɧɚ ÉŠÉĽÉšÉ É&#x; É?ɚɒɚɪɨɧ Éœ Č˝É&#x;ɪɰɼɢɢ ɉɢɏɭɚɯ É ÉžÉ&#x;ÉŤÉś ÉœÉľ ÉŚÉ¨É É&#x;ÉŹÉ&#x; É¨ÉŹÉœÉ&#x;ɞɚɏɜ ɪɚɥɼɢɹɧɾÉ&#x; ɛɼɸɞɚ ɢɥ ÉŤÉœÉ&#x;É É&#x;ÉŁ ɪɾɛɾ ɌɨɪÉ&#x;ÉŠÉŞÉ¨ÉžÉ­É¤ÉŹÉ¨Éœ Éš ÉŹÉšÉ¤É É&#x; ɢɥɾɍɤɚɧɧɾÉ&#x; ɚɊɨɧɍɤɢÉ&#x; ɍɭɲɢ ɄɪɨɌÉ&#x; ɏɨÉ?ɨ ÉœÉšÉŤ É ÉžÉşÉŹ ɨÉ?ɪɨɌɧɾɣ ÉœÉľÉ›É¨ÉŞ ɢɥɪɚɢɼɜɍɤɢɯ ɢ ɥɚɪɭɛÉ&#x;É É§ÉľÉŻ ÉœÉ˘É§ ɍɚɌɨÉ?ɨ ÉœÉľÉŤÉ¨É¤É¨É?ɨ É­ÉŞÉ¨ÉœÉ§Éš Ȟɼɚ ÉžÉ&#x;ÉĽÉ¨ÉœÉľÉŻ ÉœÉŤÉŹÉŞÉ&#x;Éą ÉŤÉ&#x;ÉŚÉ˘É§ÉšÉŞÉ¨Éœ ɢ ɤɨɧɎÉ&#x;ÉŞÉ&#x;ɧɰɢɣ ÉŠÉŞÉ&#x;ɞɼɚÉ?ÉšÉ&#x;ÉŹÉŤÉš ɨɏɞÉ&#x;ɼɜɧɾɣ ɥɚɼ ÉœÉŚÉ&#x;ɳɚɸɳɢɣ ɞɨ ɊɨɍÉ&#x;ɏɢɏÉ&#x;ÉĽÉ&#x;ÉŁ Čź ÉŞÉ&#x;ɍɏɨɪɚɧÉ&#x; ÉŹÉšÉ¤É É&#x; ÉŚÉ¨É É§É¨ ÉŠÉŞÉ¨ÉœÉ¨ÉžÉ˘ÉŹÉś ÉŚÉ&#x;ɪɨɊɪɢɚɏɢɚ ɞɼɚ ɛɨɼɜɲɨÉ?ɨ ɤɨɼɢɹÉ&#x;ÉŤÉŹÉœÉš É?ɨɍɏÉ&#x;ÉŁ ɞɨ ÉąÉ&#x;ÉĽÉ¨ÉœÉ&#x;ɤ

ɄɪɨɌÉ&#x; ɏɨÉ?ɨ ŠȺɼɜ É?Éš ɆɚɢɌª ÉŠÉŞÉ&#x;ɞɼɚÉ?ÉšÉ&#x;ÉŹ É­ÉŤÉĽÉ­É?É­ ŠWDNH DZD\ÂŞ

Opening hours: Sun-Sat 09:00-23:00 Sushi is available by take-away during the week.

4 Ramat Yam St. Herzliya Pituah, HaSharon beach (HaKshatot beach) Tel.: 09-9501767, 09-9511812 www.alhamaym.co.il

Restaurant Guide

38 Herzliya and the Coastal Plain

LA FAMILIA

EN La Familia is a premium and experienced dairy catering service that caters private and corporate events with creative solutions and quality products, accompanied by an elegant and meticulous service.

We have accumulated a vast experience in catering various embassies events and we would be glad to set up a menu for any of the following events: Cocktail parties – beautifully designed finger food platters, served to guests by waitresses and cooking stands.

General catering – stylish atmosphere and enchanting aromas. A rich fusion cuisine that provides a solution for a luxurious hosting suitable for any time of the day.

Stations – a designed catering that combines upscale serving style and old-fashioned food stalls. This option is best suited for events that do not require a full meal, and offer a pizza parlor, Mr. Potato, American bagels, authentic Turkish bureks and more.

Igloo – chef’s Italian ice cream, served from a classic pushcart. Create the ice cream cone of your dreams, by combining various ice cream flavors and toppings.

Happy hour – pamper the embassy employees on special occasions or just treat them in a middle of the day with shakes bar, yogurts, espresso and patisserie and more.

La Familia – your next event will stay in the family!

FR Traiteur de produits laitiers de première qualitÊ avec une grande expÊrience dans la restauration procurant une solution efficace, prÊcise et contemporaine pour des rÊceptions privÊes ou d'affaire et ce, avec un service ÊlÊgant et soignÊ.

Nous comptons dans nos archives un grand nombre de rĂŠceptions d'ambassades. Nous adapterons avec plaisir un menu pour vous selon le type de rĂŠception: Cocktail Party - Finger Food ĂŠlĂŠgant servi parmi les hĂ´tes par nos serveuses, combinant des postes de prĂŠparation frontale.

Catering – dans une atmosphère distinguÊe et des odeurs enchantÊes - cuisine fusion riche pour une rÊception luxueuse adaptÊe à toute heure de la journÊe.

Stations – rÊception excellente et ÊlÊgante combinant entre un service luxueux et la nostalgie des baraques de rue. Fournit une solution pour des rÊceptions avec un repas lÊger - pizzeria, Mr. Potato, Bagels amÊricains, Borekas turc authentique etc.

Igloo - Crème glacÊe italienne gourmet servi dans un charriot à glace classique, crÊez vos propres glaces à partir des diffÊrentes saveurs et garnitures proposÊes.

HAPPY HOUR – La gâterie pour les employÊs d'ambassade en vue de fêtes ou juste pour le plaisir – Shakes bar, yogourts, cafÊ et pâtisseries et plus ...

La Familia – votre prochain ÊvÊnement reste dans la famille!

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Sales: 054-2025277 www.lafamilia.co.il

KAZAKH CUISINE BESHBARMAK

Directions: The dish consists of boiled meat, usually lamb, noodles (in Kazakh kespe / shelpek / zhaima) in the form of large rectangles and broth.

2 - 2.5 kg of mutton (or more often horse meat), 0.5 kg of flour, 5 - 6 heads of onions, salt, spices.

Cut meat in large pieces and boil in large saucepan. 15 minutes before the end of cooking, add salt and spices. Put away half of boiled broth (sorpa) and wrath. While the meat is being cooked, prepare the fresh dough, roll out thinly and cut it into rectangles with a side of 4 - 5 cm. Remove meat from the boiling broth and drop the dough drop. Cook for 5 - 7 minutes. Then take a smaller pot pour strained broth and boil it. Add sliced onions. Cook onions for 3 - 4 minutes (just before the disappearance of bitterness). On a large platter, put the layers one on another: the dough, meat (cut into small pieces) and onions on top. Hot sorpa should be served separately in bowls. Beshbarmak is a very rich dish, so it does not any additional snacks.

Restaurant Guide

Herzliya and the Coastal Plain 39

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The Meat & Wine Co has redefined the meat lovers’ dining experience in Israel. Serving only the finest prime cut Kosher steaks, complemented by an impressive wine selection with international appeal, The Meat & Wine Co steakhouse has set new dining standards in Israel.

Located in the heart of the Herzilya Pituach business district, the trend-setting design and decor of this stunning restaurant and bar will impress. Attention to detail is visible in all of the intimate elements

– from the spacious layout to the textured finishes. And the warm colour palette is further complemented by the subtle lighting, creating an inviting ambience and the feeling that you are about to experience something special.

For exclusive dining, The Meat & Wine Co has two fully equipped private dining rooms, ideal for intimate dining or for any corporate entertaining, business meeting or private celebration.

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Restaurant Guide

40 Haifa and the North

HAIFA AND THE NORTH Like in any large city you will find in Haifa a wide variety of restaurants from local eateries to gourmet restaurants run

by Israel’s leading chefs. There are a large variety of restaurants in the northern area, from Eastern restaurants to fresh fish restaurants on the banks of a river to top quality gourmet restaurants.

Hanamal 24 – Chef restaurant Hanamal 24. 04-862-8899. Chef Ran Rosh. Open MonSat, afternoons-evenings.

Lolka – Chef restaurant 129A Hanasi St. 04-810-3343. Chef Amit Hadash. Open daily afternoons-evenings.

Vintage – Chef restaurant 24 Derech Yafo St. 077-550-2330. Chef Yaron Levy Azoulai. Open Mon-Sat afternoons-evenings.

CAESAREA RESTAURANTS Helena - Fish and Seafood Caesaria Port. 04-610-1018. Open daily afternoonsevenings.

NAZARETH RESTAURANTS Al Tanur – Middle Eastern Sonol gas station, Rayna Junction. 04-601-4664. Open daily.

Diana – Middle Eastern Grand New Hotel, Al Matroun neighborhood.

077-515-6168. Open daily afternoons-evenings.

Tashrin – Middle Eastern 56 Al B’sharah St., Old City. 04-608-4666. Open daily afternoons-evenings.

NAHALAL RESTAURANTS Octagon – Chef restaurant At the entrance to Ramat David base. 04-641-5333.

Chef Yossi Sharaf. Open daily 12pm-11pm.

RAMAT ISHAI RESTAURANTS Limozin – Meat Industrial area. 04-953-3173. Open Mon-Sat afternoonsevenings.

UM AL FAHUM RESTAURANTS Al Babur – Middle Eastern Wadi Ara Rd., Ein Ibrahim Junction. 04-611-0691. Open daily afternoons-evenings.

YOKNEAM RESTAURANTS Japro – Bistro The New High-Tech Park. 04-989-1988. Open daily afternoons-evenings Kedirat Hamachshafah v’haHelban – Rustic Nimrod. 04-687-0049. Open daily.

HM: Meat Shos – Meat Katzrin, Industrial area. 04-696-3334.

Hatachanah – Meat 1 Harishonim St. 04-694-4810. Open daily afternoonsevenings.

28 Harishonim St. 04-694-0767.

Focaccia Bar – Italian Gan Hatzafon, on the Kiryat Shemona – Kibbutzim road.

04-690-4474. Open daily afternoons-evenings.

Muskat – Chef restaurant, Mediterranean Mizpeh Hayamim Hotel. 04-699-4523. Chef Haim Tibi.

Open daily afternoons-evenings.

Shiri Bistro (Pina B’rosh) – Bistro 8 Hahalutzim St. 04-693-7028. Open daily afternoonsevenings.

HM: Macaroni and Grill – Meat, Bistro Galil Center. 04-680-1592.

Rotenberg – Chef Restaurant, Seafood Next to Kibbutz Gesher. 04-675-2237. Chef Ron Sagi.

Open Sun evenings, Mon-Sat afternoons-evenings.

HM: Betty v’ Nachi – Bistro Ramot. 04-673-2889.

HM: Decks – Meat, kosher Tiberias. Lido beach. 04-672-1538.

HM: Guy – Homestyle cooking, kosher Tiberias. Galil center, next to Hotel Panorama.

04-672-1973.

HM: Katzeh Hanachal – Lebanese Gas station at the entrance to Kibbutz Ginosar.

04-671-7776.

HM: Roberg – Chef Restaurant, kosher Livnim. 04-671-5656.

HM: Tzel Tamar – Meat, rustic Entrance to Kibbutz Ashdot Yaakov Eihud. 04-675-6688.

GOLAN HEIGHTS RESTAURANTS Kedirat Hamachshafah v’haHelban – Rustic Nimrod. 04-687-0049. Open daily.

HM: Meat Shos – Meat Katzrin, Industrial area. 04-696-3334.

UPPER GALILEE RESTAURANTS METULLA Hatachanah – Meat 1 Harishonim St. 04-694-4810. Open daily afternoonsevenings.

HM: Beit Shalom – Café/Restaurant 28 Harishonim St. 04-694-0767.

Kiryat Shemona Focaccia Bar – Italian Gan Hatzafon, on the Kiryat Shemona – Kibbutzim road.

04-690-4474. Open daily afternoons-evenings.

Rosh Pina Muskat – Chef restaurant, Mediterranean Mizpeh Hayamim Hotel. 04-699-4523. Chef Haim Tibi.

Open daily afternoons-evenings.

Shiri Bistro (Pina B’rosh) – Bistro 8 Hahalutzim St. 04-693-7028. Open daily afternoonsevenings.

HM: Macaroni and Grill – Meat, Bistro Galil Center. 04-680-1592.

Restaurant Guide

Haifa and the North 41

GERMAN RECIPE CHOPPED LIVER PATE Ingredients: 4 (20 ounce) chicken livers 3 sweet onions 6 hard-boiled eggs salt and black pepper 1 cup chicken fat 1/2 cup vegetable oil 1 sweet onion Directions: The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) schmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up

and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough schmaltz oil in the pan add a little vegetable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain.

After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more schmaltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done.

It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisineart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistency. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During Passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. Enjoy the liver after it is removed from the frig for 20 minute.

AUSTRALIAN CUISINE AUSTRALIAN PAVLOVA Ingredients: 4-6 egg whites pinch salt 8oz castor sugar/sugar (equal parts) 1 teaspoon White Vinegar 1/2 teaspoon Vanilla essence 2 level teaspoons Cornflour

Directions: In a medium pot over high heat, heat water, rice, and salt Preheat oven to 400F (200C).

Lightly grease oven tray, line with baking paper or use nonstick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).

Continue beating, gradually adding Sugar, vinegar and vanilla, until of thick consistency.

Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.

Cooking directions: Electric oven, turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.

Gas oven, bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.

Turn oven off, leave Pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.

42 Haifa and the North

Restaurant Guide

WEDNESDAY DINNER

MUSCAT IN THE MITZPE HAYAMIM SPA HOTEL – ROSH PINA If you dedicated to have a two full days to visiting wineries it seemed wise to spend the night in the Galilee and you may choice for overnight the Mitzpe Hayamim Spa Hotel in Rosh Pina. Okay – If you are not into the notion of having your body pounded, massaged and otherwise manipulated in the way of the spa treatments for which this hotel is famed, but that is no problem because this is one of the most exquisite hotels in the country.

The grounds serves as home to Chef Chaim Tibi's Muscat, the restaurant at which Tibi converts many of these free range and organic products into dishes that have given the restaurant its fine name since it first opened more than a decade ago. The physical setting of the restaurant is no less pleasing than that of the natural setting in which it finds itself. Spacious, with large wrought-iron framed windows offering up their magnificent view, and with pressed white tablecloths, fresh flowers, with a large central candelabra and smeller candles on every table, this is a restaurant whose decor proudly announces its sophisticated country-style cuisine with a distinctly French- Mediterranean touch. Certainly no less important, the service is efficient and genuinely warm.

If you had dined earlier on a generous lunch, here too my companions and I decided to restrict ourselves to opening and first courses. This too is country-style cuisine, but it is highly sophisticated country-style with a distinct nod to the classic French.

Among the first dishes to reach the table were beet raviolis, those made by laying a mixture of goat's cheese and a tartar of beet on a thin round of sliced beet, the cheese seasoned with crushed butternuts and then placing another beet slice to cover, and crimping the beet slices together to form raviolis. With flavors that burst forth in the mouth, this is a Tibi standard and one that I sincerely hope he never drops from his

Restaurant Guide

Haifa and the North 43

repertoire. This was followed by a crab polenta, the richness of the polenta and crab meat complemented nicely by a green salad that had been treated to aragon oil. From here it was on to a dish in which slices of lightly pickled red tuna, the fish topped with salmon eggs and served with an enchanting mustard enriched vinaigrette.

Now it was on to the "serious stuff", the first of those being of veal sweetbreads, those lightly grilled and served on a salad that contained among other things humous beans, the crisp beans an ideal foil for the just soft enough and sinfully rich sweetbreads. Nor would Tibi ignore the role of eggplant in his offerings and one offering included grilled baladi eggplants, those split open and spread with raw tchina before being sprinkled over with sesame oil. Up to now all was excellent but the last dish we tried was out-and-out superb – tortollinis with duck liver, those set on a bed of leeks and all sprinkled over with an artichoke cream.

Opening hours: Daily 13:30-24:00 Address: Mitzpe Hayamim Spa-Hotel, Rosh Pina Tel: 04 6994555

Restaurant Guide

44 Eilat and the South

SEA OF GALILEE RESTAURANTS Rotenberg – Chef Restaurant, Seafood Next to Kibbutz Gesher. 04-675-2237.

Chef Ron Sagi. Open Sun evenings, Mon-Sat afternoons-evenings.

HM: Betty v’ Nachi – Bistro Ramot. 04-673-2889.

HM: Decks – Meat, kosher Tiberias. Lido beach. 04-672-1538.

HM: Guy – Homestyle cooking, kosher Tiberias. Galil center, next to Hotel Panorama.

04-672-1973.

HM: Katzeh Hanachal – Lebanese Gas station at the entrance to Kibbutz Ginosar.

04-671-7776.

HM: Roberg – Chef Restaurant, kosher Livnim. 04-671-5656.

HM: Tzel Tamar – Meat, rustic Entrance to Kibbutz Ashdot Yaakov Eihud.

04-675-6688.

WESTERN GALILEE RESTAURANTS Adelina – Mediterranean Kibbutz Cabri, near Nahariya hospital. 04-952-3707.

Open Mon-Sat afternoons-evenings.

Aluma – Bistro Tarshiha-Kfar Vradim Rd., Ma’alot-Tarshiha.

04-957-4477. Open daily afternoons-evenings.

Ida’s Restaurant – Bistro 48 Haga’aton Blvd, Nahariya. 04-951-3444. Open daily afternoons-evenings.

Morganfeld Steakhouse - kosher Moshav Liman. 04-952-4333. Open Sun-Thurs afternoons-evenings, Fri afternoons, Sat. after Shabbat.

Uri Buri – Fish and Seafood Hahaganah St., Akko. 04-955-2212. Open daily afternoons-evenings.

HM: Ha’arazim– Lebanese 36 Harav Uziel St., Shlomi. 04-987-5392.

HM: La Crêpe Jacob Teva Ez – French Moshav Ben Ami. 04-952-0299. (The homemade bread served here is baked by my friend’s sister Noa. They grew up on this moshav.)

EILAT AND THE SOUTH It’s a known fact that the combination of sun and water gives you a big appetite and exactly for this reason you can find a decent variety of great restaurants in Eilat.

Idi – Fish and Seafood 6 Haboshim St. 08-853-2058 Balzac – French 11 Haeshel St. 08-853-6336 Arabica – Bar-restaurant 16 Haorgim St. 08-856-6079. Also in Beer Sheva.

Campaio – Bar-restaurant kosher 44 Habonim St. 08-852-0111

ASHKELON RESTAURANTS Nitzahon – Romanian 32 Herzl St. 08-675-1200

ARAD RESTAURANTS Muza – Pub Alon gas station, entrance to Arad. 08-997-5555.

ARAVA RESTAURANTS Muah – Café bar Ha’aravah Road, 129th km, in Tzofer. 08-995-6090.

BEERSHEVA RESTAURANTS Yakota – Moroccan kosher 27 Mordai Haghetta’ot St. 08-623-2689.

Saba Geppeto – sandwiches Rasko Ct. 08-627-2829.

Arabica – Bar-restaurant 16 Haorgim St. 08-856-6079. Also in Ashdod.

KIBBUTZ MAFSALIM RESTAURANTS Kuklah – Home cooking 08-680-4444

MOSHAV SEGULA RESTAURANTS Carmim – Chef Restaurant At the entrance to the moshav. 08-850-5859

EILAT RESTAURANTS Josephine – French 3 Eilot St. 08-632-3787.

The Last Refuge (Hamiflat Ha’aharon) – Fish and Seafood Almog Beach. 08-637-3627.

Santa Fe – Mexican Grill In front of Caesar Hotel. 08-633-8081.

These restaurants received “Honorable Mention” by the same magazine.

Olé – Tapas Bar 7 Tarshis St. 08-632-5566 Ginger – Asian Tourist center, opposite the IMAX theatre. 08-637-2517 Pago Pago – Fish and Seafood Holiday Inn Promenade, North beach. 08-637-6660.

Pedro – Meat 14 Yaelim St. 08-637-9504.

Yoshida – Japanese 2 Hatamarim Blvd, at the entrance of the Shalom Center.

08-637-1962.

Restaurant Guide

Eilat and the South 45

ENGLISH CUISINE ROAST BEEF AND YORKSHIRE PUDDING Ingredients: 2 pounds rump roast garlic powder to taste salt to taste freshly ground pepper, to taste 1/4 teaspoon salt 1 cup all-purpose flour 2 eggs, beaten 1 cup milk

Directions: Preheat oven to 375 degrees F (190 degrees C).

Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch any bone or fat.

Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness.

For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.

In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.

Preheat oven to 400 degrees F (200 degrees C).

Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

INDIAN CUISINE CHETTINAD CHICKEN FRY Ingredients: Chicken- 250 g Small onion- 4 Cinnamon- 1 stick Cloves-2 Fennel seeds- a pinch Cumin seeds- a pinch Curry leaves- few

Garlic- 2 Tomato- 1 Chili powder- 1/2 tsp Turmeric powder- 1/4 tsp Coriander powder- 2 tsp Pepper- 1/2 tsp Oil and Salt- as required To grind: Small onion- 7 Garlic- 3 Fennel seeds- 1/2 tsp Cumin seeds- 1/2tsp Directions: Grind Small onion, Garlic, Fennel seeds and Cumin seeds without using water.

Marinate the Chicken in ground items for 1/2 an hour.

Heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Cumin seeds, remaining Small onion, Curry leaves, Garlic and fry till Onion turns into light brown in color.

Add Tomato and fry till it becomes soft.

Then add Chili powder, Turmeric powder, Coriander powder and fry till the raw smell goes out.

Add marinated chicken, a cup of Water and cover the pan with lid.

Cook till the Chicken pieces are cooked.

Finally add Pepper and Salt, cook for another 2 minutes.

Restaurant Guide

46 Eilat and the South

CHINESE CUISINE FRIED SLICED-CUCUMBER WITH FISH BALLS Ingredients: 200 g. of Cucumber 100 g. of Minced Fish Seasoning Materials: 50 g. of Peanuts Oil 10 g. of Salt 8 g. of Gourmet Powder 3 g. of White Sugar 10 g. of Dry Cornstarch 5 g. of Shaoxin Wine Directions: Step One: Peel the cucumber, cut it into rings and remove the core of them; Mix the minced fish with salt, gourmet powder, white sugar and dry cornstarch thoroughly. Spread dry cornstarch inside of the rings of cucumber;Then fill the minced fish into the cucumber rings.

Step Two: Heat the pot, pour some oil into the pot, put the rings of cucumbers filled with minced fish and fry them till the rings turn into light yellow.

Step Three: Turn the rings up side down and fry the second side till the rings turn into light yellow. Put them onto the plate and decorate them with sliced red radish around the rings of cucumbers filled with minced fish.

CANADIAN CUISINE CANADIAN ONION SOUP Ingredients: 2 – 3 large onions, sliced thin 3 tablespoons margarine or butter 2 tablespoons flour 1 dash salt fresh ground pepper 2 cloves fresh garlic, minced 1 teaspoon sugar

2 tablespoons parsley flakes 1 teaspoon thyme 2 cups beef stock 1 cup chicken stock 1 cup dry white wine French bread Parmesan cheese mozzarella cheese 1 tablespoon cognac (optional) Directions: Saute onions in butter until limp.

Add flour, salt, pepper, garlic and sugar.

Cook over medium heat, stirring constantly, for about 5 minutes.

Add parsley flakes, thyme, beef stock, chicken stock and wine.

Simmer for 45 minutes.

Add cognac.

Toast french breadand place in the bottom of ovenproof soup bowls. Sprinkle generously with Parmesan cheese.

Ladle soup into bowls.

Top with mozzarella cheese (thin slice or grated).

Place under broiler until cheese melts and soup bubbles.

Restaurant Guide

Eilat and the South 47

PHILIPPINE CUISINE PHILIPPINE-STYLE CHICKEN ADOBO Ingredients: 1/2 cup cider vinegar 1/4 cup soy sauce 1 tablespoon minced garlic

Turkish bay leaves or 1 California 4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs Accompaniment: cooked rice Directions: Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air.

Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.

Let chicken stand at room temperature 45 minutes.

Preheat oven to 425째F. Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes.

Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.

Preheat broiler.

Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.

DOMINICAN CUISINE DOMINICAN CHIMICHURRI BURGERS Ingredients: 1 1/4 pound ground beef chuck 1 medium onion, finely chopped 1/2 large red bell pepper, diced 2 garlic cloves, minced 1/3 cup chopped cilantro 1 teaspoon dried oregano 2 teaspoons soy sauce

1 tablespoon Worcestershire sauce 4 hamburger buns, split 2 cups thinly sliced cabbage 1 carrot, coarsely grated 1 small red onion, cut into rings 1 tomato, sliced 1/4 inch thick 2 tablespoons ketchup 2 tablespoons mayonnaise 1 tablespoon yellow mustard Directions: Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties.

Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.

Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.

Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.

Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.

Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.

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