RESTAURANT GUIDE 2012/13 Dear Friends

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.

:HWRRXQGHUVWDQGWKHGLIÀFXOWLHVRIOLYLQJLQDIRUHLJQFRXQWU\DQGKRSHWKDWWKLVVHUYLFH 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 [email protected] Layout: Egor Kutikov Photo: Zohar Ron Tel: 972-3-562.20.61/2 [email protected] Fax: 972-3-562.02.12 www.diplomacy-club.com Restaurant Guide Tel Aviv and Jaffa 3

WHEN YOU THINK ABOUT ISRAEL...

WhenWhat is you the think first aboutthing thatIsrael, comes food to is mindprobably when ISRAELIIsr BREAKFASTaeli cuisin eFOODS you hear the words “Israeli Dining?” While there is a tremendous variety of cuisines and food not the first thing to come to mind. Amazing These dishes are universally popular in Israel. We often available in Israel, certain dishes are considered standard holyIf you places,are like most world people, class images museums, of chick beautiful peas eat them at home because they’re easy to make and Israeli fare. These dishes are served practically everywhere beaches...and pita bread are probably the first – and last very filling. A chopped Israeli salad is often served on – images that pop into your head. Beyond that, – restaurants, cafes, pubs, street corner vendors and of course,the side. in the home. Butmost food? people Aside simply from hummus couldn’t and tell falafel, you what many the people av- draw a blank when it comes to Israeli food. What do NoBorekas matter if – they these are pastriestenth generation can be Jerusalemites filled with cheese, or new erage Israeli has for breakfast, lunch or dinner. Israelis eat? What kind of foods and cuisines are there immigrantspotatoes, or from vegetables Addis Ababa, a common bond that Israelis However, over the last ten years or so, Israel share is the food they eat every day. Debating who has the in Israel? Israeli breakfast – features fresh vegetables, eggs, and has experienced that same revolution in con- best hummus or the best shakshouka can be a livelier dis- cheeses Thesumer short tastes answer that is…in has Israel, taken food placeis global. in the U.S. cussion than you might expect! Atand Israel Europe. Food Just Guide, like we their think American that learning and about Eu- BreakfastIsraeli salad – a popular way to enjoy vegetables foodropean of country contemporaries, is one of the the best Israeli (and tastiest!)public sees ways EveryJachnun country – a hasfilling basic dish staplesmade fromthat aredough served and atcooked home tothe understand world as theits dinnercountry’s table culture and and wants people, to andexpe to- andovernight in restaurants. Here are the standards that you will find appreciate its incredible diversity. across Israel: rience all dishes our planet has to offer. IsraeliLabane breakfast – a tangy – typically yogurt featuresspread tofresh be vegetableenjoyed at salad, any Diverse Communities with Delicious Cuisines. The food in Israel is a mélange of east and west, hardboiledmeal eggs, a variety of both hard and soft cheeses Theof traditional majority of andIsraelis nouveau, hail from of all healthy four corners and of a thelit- andShakshooka bread. – an easy way to enjoy eggs in the morning worldtle bit – ofand decadence! they brought their countries’ food traditions Borekas(or anytime!) – these flaky pastries are typically filled with either withWe would them. So like in to a help country you roughly find thethe size perfect of New res- cheese, potatoes, spinach, mushrooms or even spicy tuna! Jersey,taurant you for can your find next a wide meal. range Whether of cuisines, it isincluding: taking Israeli salad – fresh vegetables are so plentiful in Israel that •the Middle staff Easternout for dishes a well-deserved from Iraq, Iran, break Egypt from and the this saladISRAELI accompanies LUNCH practically / DINNER every meal. FOODS Finely diced office,Lebanon entertaining dignitaries from home or sim- tomatoes and cucumbers with a light olive oil dressing may soundPopular ordinary, Israeli butfood is isdelicious, characteristically healthy and simple. in many A restautypical- •ply North exploring African foods the country, from Morocco there and is Libya a restaurant rantslunch served in Israel gratis! is shnitzel with different side salads, •that Mediterranean will meet your fare needs.from Greece We hopeand Turkey you find this Jachnunincluding – hummus a filling, andpastry tahini, like dish and brought served to withIsrael rice by the or guide useful and of course, bon appétit! Yemenitemashed potatoes, Jews. It isand made vegetables. from dough and cooked over- • Balkan dishes from Bulgaria and Romania nightFor a quick meal on the go, it’s easy to grab a falafel or • European cooking from Germany, Russia, Poland Lshwarmaabneh – ona strainedthe street, yogurt, usually usually stuffed served in pita with with olive French oil, and HungaryOne Nation, Many Palates herbsfries (“chips”) and fresh and bread. salad. Most Israelis have a parent or a grandparent who origi- Shakshouka – originating in North Africa, this is a hearty • Yemenite, Indian, Ethiopian, Druze, Arab Israeli, and Baba Ganoush – a tangy eggplant spread nallyBedouin hailed foods from somewhere else – practically all four dish consisting of eggs poached in a chili tomato sauce with corners of the world – making Israel a gastronomic melt- onions,Falafel and– deep spiced fried with chickpea cumin and/or balls, paprika.often served in pita •ing Asian pot. Soand in American a country dishes roughly can the also size be of enjoyed New Jersey, in bread Israel! you can find a wide range of cuisines, including: Hummus – a mashedLunc chickpeah or D spread,inner hummus can be The• Middle Restaurant Eastern: Guide a cuisine is a that labor is oftenof love used to toshare cover a Ifserved you are in onmany the waysgo, running and is to a yourstaple next in Israelimeeting households or ferrying parteverything of this country from Morocco that warms to Persia, both heartsbut in andIsrael bellies: you’ll the kids from one activity to the next, a falafel is cheap, nutri- itslearn great that food! there are differences both small and large in tiousMalawach and filling. – this flakyThey roundcan also pastry be found can beanywhere. enjoyed If with you the cuisine that originates from across the Middle East. sweet or savory toppings POPULAR ISRAELI FOOD are not in hurry, it is worthwhile to find a small bistro, café or • Mediterranean: a cooking style originating from any of restaurantPita bread and – the sample “national the fare bread” at a ofmore Israel leisurely pace. Whilethe countriesthere is a thattremendous border thevariety Mediterranean of cuisines and Sea, food but Baba Ganoush –flavorful eggplant salad with olive oil that Sabih – a sandwich of fried eggplant, hard boiled egg, eatenis most in strongly Israel, certain associated dishes with are Israeli, considered Lebanese typical and is typically “homemade,” that is, the recipe is unique to each tahini in pita IsraeliGreek food. cooking These in its traditional use of olive foods oil, fresh of Israel and canpickled be establishment. foundvegetables throughout and fish.the country... FalafelShnitzel – ground – chicken chickpeas cutlets and breaded herbs that and are fried, formed Israeli into • Eastern European: a cuisine that typically refers to tra- supermarkets also offer many varieties of frozen ...in restaurants and cafés... balls and deep fried. Served in pita (pocket bread) with a ditional dishes served in Jewish communities from Po- variety“shnitzelim” of salads to be and enjoyed spreads. easily at home ...foodland, stands...Russia, Hungary and Romania. HummusShwarma – – ground grilled chickpeaslamb or other in a formmeat of that a smooth is then spread sliced • Asian: as the world’s largest continent this category cov- ...and of course, in many Israeli homes. withor “shaved”, various often toppings. enjoyed The in debates pita or laffa regarding bread “the best ers a lot of ground (both literally and figuratively). For Is- hummus” are very common in Israel. In big cities and small towns, Israelis from all walks of life raelis, Asian cuisine typically means Chinese, Japanese MalawachTahina – a – delicious flaky bread spread the madesize of froma dinner ground plate, sesame usually enjoy these popular Israeli foods. or Indian cooking, with many chefs “fusing” the traditional servedseeds with tomato sauce. Yet another dish that the Jews of It’swith easiest Middle to Easterntry them or during European a trip ingredients. to Israel, but you can YemenISRAELI brought SNACKwith them toFOODS Israel. / DESSERTS Thisalso findguide many is our of giftthese to dishesyou! We at ahope local you Israeli find or it Middle useful. Pita bread – or “pocket” bread, which is served almost eve- CheckEastern the restaurant, latest edition a specialty of Diplomatic market, Club or makefor reviews them ofin rywhere,These are and just is “home” some for of themany sweet of the treats other gastronomic available in newyour restaurantsown kitchen! opening around the country. delicaciesIsrael. Disclaimer listed here. - they’re not exactly dietetic! 4 Tel Aviv and Jaffa Restaurant Guide

Sabih – a dish made of eggplant – a versatile vegetable that Nouveau cuisine BaklavaIsraelis love - a sweetto grill, layered deep fry, pastry pan fryenjoyed and bake. throughout By adding the WithThere dishes are many arriving good from restaurants all four corners to be offound the world, throughout some Mediterraneanhardboiled eggs and and Middle tahini, youEast get Sabih, which is served wouldthe country, argue butthat mostthere ofis theno suchtop restaurants thing as a areuniquely located Is- Crin baguettes,êpes - In the pita malls or on and a plate on the with streets, a side salad.food stands sell raeliin Tel style Aviv of and food. Jerusalem. However, TheIsraeli center chefs region trained also in thehas fin its- freshlySchnitzel made – it crseemsêpes, thatavailable every withculture different has some fillings. version estshare académies of high-caliber culinaires offerings. in Europe have been establishing Iceof this. Cream Schnitzel - Israelis, is a breaded like people chicken all overcutlet the that world, made love it to uniqueYou can restaurants also find infine Israel restaurants for over twenty in the years. Haifa Next area, time as theirIsrael ice from cream. Eastern Europe. However, you will see it being youwell goas out, in the whether northern it’s business area of or the pleasure, country, try across haute cuithe- served in restaurants that advertise themselves as “Middle sineGalilee at one and of the Israel’s Golan leading Heights. gourmet There restaurants. are several quality Knafeh – this dessert is made of shredded pastry, soft Eastern” and “Mediterranean” as well as European. dining options in the south, and Eilat has some excellent cheese4 Tel Aviv and andsweet Jaffa syrup Restaurant Guide Shawarma – grilled lamb, turkey or other meat that is typi- restaurants as well. Malabi – a pudding flavored with rose water and topped Kashrut cally grilled on a vertical spit and then served in a pita or A word or two regarding kosher restaurants is in order. Ko- with nuts NO DRESS CODE lafa-bread. sher restaurants serve food that is raised and prepared in Generally speaking, Israeli culture is casual. When SahlabTahini – –a atasty rich, salty creamy, paste sweet of ground hot drinksesame or puddingseeds. accordance with Jewish dietary laws. In keeping with this, dining out, you may choose to dress up as a matter of kosher restaurants serve either dairy-based meals or meat- personal preference... Baklava - a sweetSnISRAELIa layeredcks & pastry DDRINKSesse enjoyedrts throughout the basedThere meals,are many but good not both. restaurants In addition, to be kosher found restaurantsthroughout Sometimes,Mediterranean you and just Middle have to East treat yourself. Whether you will...butthe becountry, you closed won’t but during bemost turnedthe of Jewishthe away top Sabbath restaurantsfrom top (check restaurants are the located local if I have to admit, living in Israel has converted me from you show up in casual clothes. There’s no such thing desireCr pes something - In the malls salty and or youon thewant streets, to indulge food yourstands sweet sell newspaperin Tel Aviv forand times) Jerusalem. and during The allcenter Jewish region holidays. also has its a die-hardê tea drinker to a coffee drinker. The coffee as “jacket and tie required” or “no jeans and sneakers tooth,freshly when made that cr êcravingpes, available hits – just with go differentfor it! fillings. share of high-caliber offerings. servedBaklava in– a caflayeredés here pastry is of delicious! Turkish origin, Fruit filled shakes with finely and allowed” in Israeli restaurants. Ice Cream - Israelis, like people all over the world, love You can also findW finehe restaurantsre to eat in the? Haifa area, as lemonadeschopped nuts are and especially often dripping refreshing with honeyand tasty or sweet because syr- thetheir produce ice cream. is grown locally. Whenwell as you in theare traveling northern through area of the the country country, you across can eas the- up. ilyGalilee find anda bistro, the Golancafé or Heights. restaurant There to suitare severalyour tastes quality and Knafeh – this dessert is made of shredded pastry, soft SMOKING PERMITTED CafCrêpesé Afuch – can – an typically “upside-down” be found cappuccino in cafes and ice cream budget.dining options Of course, in the the south, restaurant and Eilat scene has is some liveliest excellent in the cheese and sweet syrup While most establishments are smoke-free, some Fruitparlors. Shake Most – Israelis in Israel prefer these crêpes shakes filled are always with chocolate fresh country’s two largest cities, Jerusalem and Tel Aviv. How- restaurantsrestaurants as and well. cafes do have separate smoking andspread,Malabi flavorful but– a youpudding will also flavored find themwith roseprepared water withand fresh topped fruit ever, finer restaurants can be found in Haifa (Israel’s larg- sections. Many IsraelisNO DRESS smoke, CODEand smoking is allowed andwith sweet nuts cheese. est port), the Galilee and the Golan Heights. The south of Mint Lemonade – called “lemonana”, sometimes served in places with outdoor seating. frozenSahlab and– – a asweet blended rich, hotcreamy, milk-based sweet drink hot drinkof Turkish or pudding origin. It re- theGenerally country speaking,(HaShefela, Israeli Negev cultureor Arava is regions) casual. also When has sembles a pudding, seasoned with cinnamon, nutmeg and dining out, you may choose to dress up as a matter of Mint Tea - enjoyed with or without a teabag! its share of better establishments. In addition, quality din- topped off with chopped nuts and/or shredded coconut. ingpersonal options preference... exist in Eilat, which is host to over one million AsKenafeh you can – a traditionalsee fromISRAELI Arabthis list,cheese DRINKS most pastry of the soaked popular in sweet food tourists...but you annually! won’t be turned away from top restaurants if insyrup.I have Israel to is admit, also “everydayliving in Israel food” has – tasty,converted unpretentious me from Thoughyou show many up Israelis in casual are clothes.inveterate There’s smokers, no public such thingcon- dishesMalabia die-hard to– abe milk-based tea enjoyed drinker often, pudding to aboth coffee with in and rose drinker. out water of The theflavor home. coffee and sciousnessas “jacket andregarding tie required” the dangers or “no of tobaccojeans and use sneakers is on the Thenutsserved topping.restaurant in café sscene here in isIsrael delicious! is a thriving Fruit shakesand exciting and increase.allowed” in Recently Israeli restaurants. enacted laws require restaurants and partIcelemonades C ofream Israeli – are in culture. the especially supermarket Israeli refreshing restaurants you will and recognize covertasty becausea interna broad- pubs to provide their patrons with a smoke-free environ- spectrumtionalthe produce brands of cuisines,immediately,is grown locally.reflecting… but side-by-side you will also find ment. However, some establishments still have separate their Israeli competitors. There is also a variety of ice cream SMOKING PERMITTED …Caf theé Afuch diverse – anorigins “upside-down” of many Israelis… cappuccino smoking sections. If you prefer one or the other, check with parlors available in every city. While most establishments are smoke-free, some …Fruit the Shakelocal food – in traditions… Israel these shakes are always fresh your hostess at the time you are seated. Whilerestaurants Israelis and eat breakfast, cafes do lunch have and separate dinner at smoking approxi- …andand flavorful the increasingly sophisticated and global tastes Beverages matelysections. the Many same Israelistimes as smoke, people and elsewhere smoking in isthe allowed world, of the Israeli public as more people travel abroad for TemperaturesMint Lemonade in Israel – called can “lemonana”,rise to 40°C (104°F)sometimes in the served sum- individualin places restaurants’with outdoor hours seating. vary widely based on location, business and pleasure. mer.frozen In andwinter, blended temperatures can fall to the freezing mark. day of the week and season. So we recommend you call SummerMint Tea or - enjoyedwinter, quenching with or without your athirst teabag! or taking off the ahead to confirm hours of operation, and to make reserva- chill,As you there can are seeNEW plenty from ISRAELIof thischoices. list, most CUISINE of the popular food tions if necessary. Coffees – Israelis order a café afooch (an “upside-down cof- So, now you’ve learned the basics. And I bet by now you Therein Israel is is some also argument “everyday over food” whether – tasty, suchunpretentious a thing fee”) which is the same as cappuccino: espresso, hot milk are a little bit hungry. You don’t need to get dressed up, as asdishes Israeli to be cuisine enjoyed exists. often, We’ll both leave in and that out debate of the home. to the and milk foam. However, you should try a Turkish coffee dining in Israel is very informal, i.e., no dress code. So let’s experts,The restaurant and in thescene meantime, in Israel weis asuggest thriving youand try exciting “new often flavored with cardamom. Teas from around the world find somewhere to eat! Israelipart of cuisine” Israeli culture.at one of Israeli Israel’s restaurants gourmet restaurants.cover a broad arespectrum also widely of cuisines, available. reflecting… TheseFruit Juices restaurants, – fast food known that is as healthy. “chef restaurants”,Many small restau offer- … the diverse origins of many Israelis… arants new serve style juices of Israeli squeezed food. fromMany freshly-picked of these chefs fruit trainedor veg- inetables.… topthe local restaurantsOften food in malls,traditions… abroad, more elaborate then brought fruit shakes their talents made backwith…and yogurt to the Israel or increasingly milk where are available. they sophisticated fuse what theyand global learned tastes with localMintof the lemonade flavors Israeli and public – called ingredients, as “lemonana”, more people creating is served travel something chilled abroad or new foras altogether.abusiness frozen slush. and pleasure. Wine – wine is mentioned dozens of times in the Bible, and there are dozens WHERE of large and TO small EAT wineries across the country. FinerNEW restaurants ISRAELI will also CUISINE have imported vintages WhetheronThere their iswine you’re some list. looking Other argument alcoholic for a over casual beverages, whether meal orboth such an domestic elegant a thing diningandas Israeliimported, experience, cuisine and widely exists. you available. canWe’ll find leave it that all in debate Israel. to The the questionexperts, andof course, in the ismeantime, where to wego eat!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 in top restaurants abroad, then brought their talents back to Israel where they fuse what they learned with local flavors and ingredients, creating something new altogether.

WHERE TO EAT Whether you’re looking for a casual meal or an elegant dining experience, you can find it all in Israel. The question of course, is where to go eat! Restaurant Guide Tel Aviv and Jaffa 5

MUL-YAM

EN Mul-Yam is located in the Tel-Aviv Seaport. The FR Mul-Yam est situé dans le port maritime de RU Ɋɟɫɬɨɪɚɧ Ɇɭɥɶəɦ ɨɫɧɨɜɚɧɧɵɣɜ restaurant was founded in 1995 and specializes in fish Tel-Aviv. Le restaurant a été fondé en 1995 et se ɝɨɞɭ ɪɚɫɩɨɥɨɝɚɟɬɫɹ ɜɌɟɥɶȺɜɢɜɫɤɨɦ and seafood. Over the years, Mul-Yam has dramati- spécialise dans les poissons et fruits de mer. Au fil des ɩɨɪɬɭ ɢ ɫɩɟɰɢɚɥɢɡɢɪɭɟɬɫɹ ɧɚɪɵɛɧɵɯ cally changed the gastronomical domain in Israel. années, Mul-Yam a radicalement changé le monde ɛɥɸɞɚɯ ɢ ɦɨɪɟɩɪɨɞɭɤɬɚɯɁɚ ɜɪɟɦɹ ɫɜɨɟɝɨ Mul-Yam is essentially the materialization of a dream gastronomique en Israël. ɫɭɳɟɫɬɜɨɜɚɧɢɹ Ɇɭɥɶəɦ ɤɚɪɞɢɧɚɥɶɧɨɢɡɦɟɧ conceived by Shalom Maharovsky, a man of great Mul-Yam est essentiellement la concrétisation du rêve ɢɥɝɚɫɬɪɨɧɨɦɢɱɟɫɤɭɸɩɚɥɢɬɪɭ ɂɡɪɚɢɥɹ Ɇɭɥɶ discernment and a connoisseur of the world’s finest du restaurateur Shalom Maharovsky, un homme de əɦ ɷɬɨ ɫɜɨɟɨɛɪɚɡɧɚɹ ɦɚɬɟɪɢɚɥɢɡɚɰɢɹɦɟɱɬɵ culinary institutions. His collaboration with Chef Yoram grand discernement et un connaisseur des plus belles ɡɚɞɭɦɚɧɧɨɣɒɚɥɨɦɨɦ Ɇɚɯɚɪɨɜɫɤɢ ± ɱɟɥɨɜɟɤɨɦ Nitzan, a meticulous perfectionist, has kindled a spark institutions culinaires du monde. Sa collaboration avec ɛɨɥɶɲɨɣɩɪɨɧɢɰɚɬɟɥɶɧɨɫɬɢ ɢɡɧɚɬɨɤɨɦ ɥɭɱɲɢɯ of excellence, welcoming their guests to an extraordi- le Chef Yoram Nitzan, un perfectionniste minutieux, ɤɭɥɢɧɚɪɧɵɯɩɪɟɞɩɪɢɹɬɢɣɦɢɪɚȿɝɨɫɨɬɪɭɞɧɢɱɟɫɬɜɨ nary experience that has no equivalent in Israel. a révélé une étincelle d'excellence, procurant à leur ɫɲɟɮɩɨɜɚɪɨɦɃɨɪɚɦɨɦɇɢɰɚɧɨɦ±ɫɤɪɭɩɭɥɺɡɧɵɦ Lobsters from Canada, oysters from Bretagne, fresh clientèle une expérience extraordinaire sans équivalent ɩɟɞɚɧɬɨɦ ± ɡɚɠɝɥɨ ɢɫɤɪɭ ɫɨɜɟɪɲɟɧɫɬɜɚ fish from New Zealand, black rice from China and fresh en Israël. ɩɨɪɚɠɚɹɫɜɨɢɯ ɝɨɫɬɟɣ ɷɤɫɬɪɚɨɪɞɢɧɚɪɧɵɦ ɨɩɵɬɨɦ ingredients from Rungis market in Paris are regularly Les homards du Canada, les huîtres de Bretagne, ɧɟ ɢɦɟɸɳɢɦ ɚɧɚɥɨɝɨɜɜ ɂɡɪɚɢɥɟ Ɉɦɚɪɵɢɡ combined in the haute cuisine of Mul-Yam. les poissons frais de Nouvelle-Zélande, le riz noir de Ʉɚɧɚɞɵɭɫɬɪɢɰɵ ɢɡȻɪɟɬɚɧɢ ɫɜɟɠɚɹ ɪɵɛɚɢɡ In 2003, Mul-Yam joined Les Grandes Tables du Chine et les produits frais du marché de Rungis sont ɇɨɜɨɣ Ɂɟɥɚɧɞɢɢɱɟɪɧɵɣ ɪɢɫ ɢɡ Ʉɢɬɚɹ ɢɫɜɟɠɢɟ Monde restaurant guide, known for its strictness and régulièrement utilisés dans la Grande Cuisine de Mul- ɢɧɝɪɟɞɢɟɧɬɵɫɦɟɠɞɭɧɚɪɨɞɧɨɝɨ ɪɵɧɤɚɊɸɧɠɢɫɜ high standards. The guide rated Mul-Yam among the Yam. En 2003, Mul-Yam a rejoint la fameuse liste du ɉɚɪɢɠɟ ɪɟɝɭɥɹɪɧɨ ɢɫɩɨɥɶɡɭɸɬɫɹɜɢɡɵɫɤɚɧɧɨɣ best 120 restaurants in the world. guide gastronomique Les Grandes Tables du Monde, ɤɭɯɧɟɆɭɥɶ əɦ ȼ ɝɨɞɭ ɪɟɫɬɨɪɚɧ Ɇɭɥɶ connu pour sa rigueur et ses normes əɦ ɜɨɲɟɥ ɜ ɫɩɢɫɨɤ ɡɧɚɦɟɧɢɬɨɝɨ ɪɟɫɬɨɪɚɧɧɨɝɨ Smoking élevées. Le guide a classé Mul-Yam ɮɪɚɧɰɭɡɫɤɨɝɨ ɝɢɞɚ /HV *UDQGHV 7DEOHV GX 0RQGH parmi les 120 meilleures tables du monde. ɢɡɜɟɫɬɧɨɝɨ ɫɜɨɢɦɢɫɬɪɨɝɢɦɢ ɨɰɟɧɤɚɦɢ ɢɜɵɫɨɤɢɦɢ ɫɬɚɧɞɚɪɬɚɦɢ Ƚɢɞ ɜɤɥɸɱɢɥ Ɇɭɥɶ əɦ ɜ ɱɢɫɥɨ Smoking ɥɭɱɲɢɯɪɟɫɬɨɪɚɧɨɜɦɢɪɚ

Address: Tel Aviv Port, Hangar 24 Port de Tel Aviv, Hangar 24 Тель Авивский порт, Ангар 24 Tel.: 03-5469920, www.mulyam.com 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 Herbert Samuel 6 Kaufman St., Beit Gibor. 03-516-6516. Open daily Giraffe’s Officers Club afternoons-evenings. 21 Ha’arba’ah St. 03-685-1155. Open daily afternoons- Hotel Montefiore evenings. 36 Montefiore St. 03-564-6100. Open daily. Reservations Sushi Samba must be ordered well in advance. 27 Habarzel St. Ramat HaChayal. 03-644-4345. Open Joz V’Luz daily afternoons-evenings. 51 Yehuda Halevi St. 03-560-6385. Open Sun – Thurs Thailand House (Beit Thailandi) afternoon – night. 8 Bograshov St. 03-517-8568. Open daily afternoons- Orna and Ella evenings. 33 Sheinkin St. 03-620-4753. Open daily. Zepra Segev Express 96 Yigal Alon St. 03-624-0044. Open daily afternoons- 38 Habarzel St., Ramat HaChayal. 077-414-2025. Open evenings. daily afternoon-night. Sergos BISTRO TEL AVIV RESTAURANTS 8 Hamelachah St. 03-561-5121. Open daily, 24 hours. 6 Tchernikovsky Adora 5 Tchernikovsky St. (yes, that’s the correct address). 226 Ben Yehuda St. 03-605-0896. Open Mon-Sat, 03-620-8729. Open Sun and Sat afternoons, Mon-Fri afternoons-evenings. afternoons and evenings. Asif 18 Lilinblum St. 03-516-5198. Open daily afternoons- CHEF RESTAURANTS evenings. Bariba kosher Carmela B’Nahala Northern Tel Aviv Port. 03-602-5026. Open Sun-Thurs 46 Hatabor St, Nahalat Binyamin. 03-516-1417. Chef and Friday until Shabbat begins. Daniel Zach. Open daily. Benedict Catit 171 Ben Yehuda St. corner of Zabotinsky St. 4 Heychal Hatalmud. 03-510-7001. Chef Meir Adoni. 29 Rotshild St. corner of Alenbi St. Tel: 03-6868657 Open Sun-Sat afternoons-evenings. Open hours 24/7. Messa Benjamin Siegal 19 Ha’arba’a St. 03-685-6859. Chef Aviv Moshe. Open 1 Allenby, Opera House building, Samuel Herbert promenade daily afternoons-evenings. (“tayelet”). 03-516-6224. Open daily afternoons-evenings. Mul Yam Brasserie M&R Hangar 24 in Namal Tel Aviv. 03-546-9920. Chef Yoram 70 Ibn Gvirol St.(opposite Rabin square-“kikar Rabin”) Nitzan. Open daily. This is probably Israel’s most 03-696-7111. Open daily, 24 hours. expensive restaurant. Café Noir Rafael 43 Ahad HaAm. 03-566-3018. Open daily. 87 Hayarkon St. 03-522-6464. Chef Rafi Cohen. Open Charcuterie daily afternoons-evenings. 3 Rabbi Hanina St., Jaffa flea market. 03-682-8843. Salon Open Mon-Sat afternoon and eves. 8 Ma’avar Yabuk. 052-703-5888. Chef Eyal Shani. Open Coffee Bar Wed and Thurs evenings. 13 Yad Harutzim. 03-688-9696. Open daily. Toto Dallal 4 Berkovich St. 03-693-5151. Chef Yaron Shelo. Open 10 Shavazi St. (next to the Suzanne Dallal Center), Neve daily afternoons-evenings. Tzedek. 03-510-9292. Open daily 9am – 1am, kitchen The 11th Floor kosher closes at 11pm. Azrieli Towers, Crown Plaza City Center Hotel. HaBasta 03-777-4067. Chef Eitan Mizrahi. Open Sunday-Thurs, 4 Hashomer, Carmel Shuk. 03-516-9234. Open Sun-Fri. Friday morning and afternoon. Holds an oyster festival the first Friday of each month in Fish and Seafood Restaurants the winter, 9 NIS per oyster. Restaurant Guide Tel Aviv and Jaffa 7

4&"5"3"

&/ he restaurant is located in a high-class Tel- FR'3 LeLe restaurantrestaurant est situé à Tel-Tel Aviv,Aviv, “Sea & Sun”, 36 ÈÔÕÑÓÃÐÓÃÔÒÑÎÑÉÈÐÅÒÓÈÔÕËÉÐÑÏÊÇÃ- Aviv SEA & SUN apartment building. The view at the un immeuble d’appartements de grand standing. Sa ÐËË 6($ 681 Å ÈÎßÅËÅÈ ÕÍÓÞÅÃáÜËÈÔÂ Mediterranean together with the European style design vue sur la mer mMéditerranée et son design intérieur ÅÊÆÎÂÇÖ ÒÓÑÔÕÑÓÞ ÓÈÇËÊÈÏÐÑÆÑ ÏÑÓÂ Å ÔÑÚÈÕÃ- create an unique and intimate feeling. Any moment de style européen donnent une impression unique et ÐËËÔÈÅÓÑÒÈÌÔÍËÏÇËÊÃÌÐÑÏÔÑÊÇÃáÕÖÐËÍÃÎßÐÑÈ that you wish you can come here, relax and enjoy this intime. A tous moments il est possible de venir vous ÑÜÖÜÈÐËÈ ÖáÕÃ ÎáÄÑÌ ÏÑÏÈÐÕ ÍÑÆÇÃ ÅÃÏ ÊÃ- fascinating atmosphere. The menu is the result of great relaxer pour pour appr apprécierécier cette cette atmosph atmosphèreè refascinante. fascinante. Le ÄÎÃÆÑÓÃÔÔÖÇËÕÔÂÅÞÏÑÉÈÕÈÒÓËÌÕËÔáÇÃÚÕÑÄÞ experience and lots of tastings. Great variety of ingre- Lemenu menu est est le ré lesultat résultat de nombreusesde nombreuses exp expériencesériences en ÓÃÔÔÎÃÄËÕßÔÂËÐÃÔÎÃÇËÕßÔÂàÕÑÌÚÖÇÈÔÐÑÌÃÕÏÑÔ- dients of our dishes create works of art involving all enmati matière èdere go deû t. go Uneût. Unegrande grande varié t varié d’ingrété éd’ingrdientsédients dans ×ÈÓÑÌ ÈÐá ÓÈÔÕÑÓÃÐÃ { ÓÈÊÖÎßÕÃÕ ÄÑÎßÛÑÆÑ the feelings: original visual decoration of each course, dansnos plats nos crplatséent cr unée vunéritable véritable art deart lade cuisine la cuisine qui quifait ÒÓÃÍÕËÚÈÔÍÑÆÑ ÑÒÞÕÃ Ë ÏÐÑÉÈÔÕÅÃ ÇÈÆÖÔÕÃÙËÌ smells and flavours appeal to your imagination. faitintervenir intervenir toutes toutes les sensations: les sensations: la décoration la d éoriginalecoration ÃÊÐÑÑÄÓÃÊËÈ ËÐÆÓÈÇËÈÐÕÑÅ ÅØÑÇÂÜËØ Å ÔÑÔÕÃÅ originalede chaque de plat,chaque les plat,senteurs les senteurs et les saveurs et les saveurs qui sollic qui- ÄÎáÇ ÔÑÈÇËÐÂÈÕÔÂ Å ÒÓÑËÊÅÈÇÈÐËÂØ ËÔÍÖÔÔÕÅÃ sollicitentitent votre votre imagination. imagination. ÊÃÇÈÌÔÕÅÖáÜËØ ÅÔÈ ÑÓÆÃÐÞ ÚÖÅÔÕÅ ÅËÊÖÃÎßÐÑÈ Ñ×ÑÓÏÎÈÐËÈ ÍÃÉÇÑÆÑ ÄÎáÇÃ ÊÃÒÃØË Ë ÑÕÕÈÐÍË ÅÍÖÔÃÒÑÓÃÉÃáÕÅÑÑÄÓÃÉÈÐËÈ

5OQMKPI

1RGPKPIJQWTU5WPu(TKu5CVu #FFTGUU4QUGPDNWO*GTV\GN5V5GC5WP6GN#XKX 6GN(CZ 8 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 9

464)*4".#"5-7 Daka kosher Meat Bar 10 Hatasiya St. 03-562-9900. Open Sun-Thurs 52 Chen Blvd. 03-695-6276. Open daily afternoons- afternoons-evenings. evenings. Gucha 171 Dizengoff St. 057-222-3333. Open daily afternoons- evenings. FISH AND SEAFOOD RESTAURANTS Manta Ray Daka kosher Alma Beach, near Dan Panorama hotel in Jaffa. 10 Hatasiya St. 03-562-9900. Open Sun-Thurs 03-517-4773. Open daily. afternoons-evenings. Margaret Tayar Gucha 8 Retsif Haaliyah Hashniya St., Jaffa. 03-682-4741. 171 Dizengoff St. 057-222-3333. Open daily afternoons- Open Mon-Sat. afternoons-evenings. evenings. Sheila Manta Ray 182 Ben Yehuda St. 03-522-1224. Open Sun-Thurs Alma Beach, near Dan Panorama hotel in Jaffa. evenings, Fri-Sat afternoon–evenings. 03-517-4773. Open daily. Turquoise Margaret Tayar 6 Herzl Rozenblum St. 03-699-6306. Open daily. 8 Retsif Haaliyah Hashniya St., Jaffa. 03-682-4741. 73 Rokach Open Mon-Sat. afternoons-evenings. 73 Rokach St. 03-744-8844. Open daily. Sheila 182 Ben Yehuda St. 03-522-1224. Open Sun-Thurs MEAT TEL AVIV RESTAURANTS evenings, Fri-Sat afternoon–evenings. Turquoise Angie 6 Herzl Rozenblum St. 03-699-6306. Open daily. 6 Ahad Ha’am St. 03-516-7888. Open Sun-Thurs 73 Rokach evenings, Fri –Sat afternoons-evenings. 73 Rokach St. 03-744-8844. Open daily. Hudson Brasserie 27 Habarzel St., Ramat Hachayal. 03-644-4733. Open Sun – Thurs, Sat afternoons-evenings, Fri all day. FRENCH TEL AVIV RESTAURANTS Makom Shel Basar Chez Romy 64 Shavazi St., Neve Tzedek. 03-510-4020. 10 Herzl St. 03-517-5474. Open Mon-Thurs 12pm- Open Mon-Sat afternoons-evenings. 12am, Fri from 6pm , Sat from 12:30pm.

SWISS CUISINE

&/ FR'3 AprApr ss unun succsucc s phph nomnom nalnal aux Etats-Unis 36 ÑÔÎÈ ÑÆÎÖÛËÕÈÎßÐÑÆÑ ÖÔÒÈØÃ Å ßá 1 cup dry, white wine After huge success in New York, Chicago, Dal- èè è éé éé ODVDQG0LDPLLQZHODXQFKHGWKH,VUDHOLEUDQFK nous avons lancé SUSHISAMBA en Israël.l. ÑÓÍÈËÍÃÆÑÃÎÎÃÔÈËÃÌÃÏËÅÆÑÇÖÄÞÎ ZURICH RAGOUT 1 cup beef broth é ë of SUSHISAMBA. SUSHISAMBA TLV est lele seulseul restaurantrestaurant en Israël,l, à ÑÕÍÓÞÕËÊÓÃËÎßÔÍËÌ×ËÎËÃÎ686+,6$0%$ 1/4 cup cream (light cream or whipping cream) SUSHISAMBA TLV is the only eatery in Israel where proposer une combinaison unique de cuisine, musique ÖÛËÃÏÄÃ7/9ÂÅÎÂÈÕÔÂÈÇËÐÔÕÅÈÐÐÞÏÓÈÔÕÑÓÃ- Ingredients: 1 teaspoon lemon zest Salt, to taste Ground pepper, to you’ll find a unique combination of cuisine, music, and et design inspirés du Japon, dudu BrBrésilsil etet dudu PPérou.rou. ÐÑÏÅÊÓÃËÎÈÆÇÈÅÞÐÃÌÇÈÕÈÖÐËÍÃÎßÐÑÈÔÑÚÈÕÃ- 500 gr. of veal, sliced into strips é é é taste design from Japan, Brazil and Peru. SUSHISAMBA a ééttéé crcréééé dans dans l'esprit l'esprit et etl'é nergie l'énergie de ÐËÈÍÖØÐËÏÖÊÞÍËËÇËÊÃÌÐÃËÊ¢ÒÑÐËËÓÃÊËÎËË 150 gr. of veal kidney sliced into strips 2 Tablespoon chopped, fresh parsley SUSHISAMBA was created with the energy and spirit cesde ces trois trois cultures. cultures. Au Audé butdé butdu duXXe XXe siè clesiè cledes des milliers mil- ËÈÓÖ 2 Tablespoon clarified butter or cooking oil of these three cultures, a combination rooted in the d'immigrantsliers d'immigrants japonais japonais ont é migront éémigr en Amé ené riqueAmé riquedu Sud. du ÖÛËÃÏÄÃ ÔÑÊÇÃÐ ÐÃ ÑÔÐÑÅÈ àÐÈÓÆÈÕËÍË Ë ÇÖØÃ 2 shallots, minced Directions: early twentieth century. That’s when thousands of C'estSud. c'estainsi ainsique queles trois les troiscultures cultures ont fusionnont fusionné dansé dans les àÕËØÕÓÈØÍÖÎßÕÖÓÔÎËÂÐËÈÍÑÕÑÓÞØÔÕÃÎÑÒÓÑËÔ- 2 cups sliced mushrooms Traditionally made from veal and veal kidney, you may Japanese immigrants emigrated to South America. grandesles grandes villes villes du Pduérou Pé rouet du et Br dué sil.Brésil. ØÑÇËÕßÅÐÃÚÃÎÈÇÅÃÇÙÃÕÑÆÑÅÈÍÃÍÑÆÇÃÕÞÔÂÚË Le r sultat a t une r volution culinaire. De succu- ÂÒÑÐÔÍËØ ËÏÏËÆÓÃÐÕÑÅ ØÎÞÐÖÎË Å ¡ÉÐÖá ÏÈ- 1 Tablespoon flour also use pork loin or chicken with this sauce. that’s how the three cultures merged and thrived in the Le réésultat a été uneé révolutioné culinaire. De succulents big cities of Peru and Brazil. Moquecaslents Moquecas et Cevich et Cevichs colorés s color sonté s dispos sont disposs sur é las ÓËÍÖ ÃÍËÏ ÑÄÓÃÊÑÏ ÕÓË ÓÃÊÎËÚÐÞÈ ÍÖÎßÕÖÓÞ Melt 1 tablespoon clarified butter over high heat and é é é The result was a culinary revolution. Succulent moque- tablesur la aux table c auxôtés c d'uneôtés d'une soupe soupe Miso Miso et d'un et d'un délicieux déli- ÑÄÝÈÇËÐËÎËÔßÅvÍÑÐÆÎÑÏÈÓÃÕwÒÓÑÙÅÈÕÃáÜËÌ quickly brown meat strips in it until no longer pink. ca and colorful ceviche dishes are at home on the table Sashimi.cieux Sashimi. ÅÍÓÖÒÐÞØÆÑÓÑÇÃØÈÓÖËÓÃÊËÎËËÒÑÔÈÌÇÈÐß Remove from pan and keep warm. alongside a simple miso soup and juicy sashimi. A SUSHISAMBA SUSHISAMBA nous nous servons servons tous tousces plats ces tradiplats- ÓÈÊÖÎßÕÃÕÈÕÃÍÑÆÑÔÑÚÈÕÃÐËÂÒÓÑËÊÑÛÎÃÙÈÎÃÂ Add 1 more tablespoon of clarified butter, if necessary, At SUSHISAMBA we serve all these traditional dishes, traditionnels,tionnels, ainsi ainsi que quenos cr noséations créations -comme -comme des sash des- ÍÖÎËÐÃÓÐÃÂÓÈÅÑÎáÙËÂzÃÓÑÏÃÕÐÃÂÏÑÍÈÍÃËÍÓÃ- to pan, stir in shallots and cook for 2 minutes, then add SOXVRULJLQDORQHVzOLNHVDVKLPLFHYLFKHDQGWLUDGLWR sashimis,imis, des cevichdes cevichés, eté s,des et Tiradito.des Tiradito. ÔÑÚÐÞÈÔÈÅËÚÈÔÑÔÈÇÔÕÅÖáÕÐÃÑÇÐÑÏÔÕÑÎÈÔÒÓÑ- the thinly sliced (or even shaved) mushrooms to pan and ÔÕÞÏÔÖÒÑÏÏËÔÑËÔÑÚÐÞÏËÔÃÛËÏË cook until soft and brown. Sprinkle mushrooms with flour ÖÛËÃÏÄÃÏÞÒÓÈÇÎÃÆÃÈÏÅÔÈÍÃÍÕÓÃÇËÙËÑÐ- ÐÞÈÄÎáÇÃÕÃÍËÑÓËÆËÐÃÎßÐÞÈÐÃÒÓËÏÈÓÔÃÛË- and stir. 5OQMKPI ÏËÔÈÅËÚÈËÔÃÛËÏËÕËÓÃÇËÕÑ 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, 1RGPKPIJQWTU5WPFC[ VQ(TKFC[u cream and salt and pepper to taste. Add the browned #FFTGUU*CDCT\GN5VTGGV6GN#XKX meat back to the pan and warm, but do not cook the 6GN(CZ sauce any longer. Serve with the parsley sprinkled on

Tel Aviv Phone: 5OQMKPI Fax: 03-6445343 Activity Hours:

ÖÛËÃÏÄÃ7/9

ÖÛËÃÏÄÃ ÃÃÓÊÈÎßÈÎßÅËÅ ÈÎÈ×ÑÐ ÃÍÔ ÅÑÔÍÓÈÔÈÐßÂÒÑÒÂÕÐËÙÖzÔÇÑ SUSHISAMBA TLV

Rue Habarzel Tel Aviv Téléphone: Fax: 03-6445343 Du dimanche au vendredi - 8 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 9

SWISS CUISINE

Tel Aviv Phone: 5OQMKPI Fax: 03-6445343 Activity Hours:

ÖÛËÃÏÄÃ7/9

ÖÛËÃÏÄÃ ÃÃÓÊÈÎßÈÎßÅËÅ ÈÎÈ×ÑÐ ÃÍÔ ÅÑÔÍÓÈÔÈÐßÂÒÑÒÂÕÐËÙÖzÔÇÑ SUSHISAMBA TLV

Rue Habarzel Tel Aviv Téléphone: Fax: 03-6445343 Du dimanche au vendredi - 10 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 11

cooks in assembling the evening's menu. The cooks in assembling the evening's menu. The 4"-0/108&3&%#:$)&'&:"-4)"/* Salon opens on Wednesdays and Thursdays at 4"-0/108&3&%#:$)&'&:"-4)"/* Salon opens on Wednesdays and Thursdays at 19:00, offering a subtle classic and homey envi- 19:00, offering a subtle classic and homey envi- ronment. However, don't let this casual appear- ronment. However, don't let this casual appear- ance fool you; this restaurant is anything but cas- ance fool you; this restaurant is anything but casual. At approximately 21:30, the lights dim and ual. At approximately 21:30, the lights dim and the DJ takes the stage, as the restaurant shifts to the DJ takes the stage, as the restaurant shifts to a party dining ambiance. The combination of the a party dining ambiance. The combination of the simple, yet complex natural tastes of the dishes simple, yet complex natural tastes of the dishes along with the atmosphere created by the music along with the atmosphere created by the music and friendly staff, offers a unique theatrical mov- and friendly staff, offers a unique theatrical mov- ing experience like no other. To experience the ing experience like no other. To experience the entire atmosphere of the Salon, be sure to order entire atmosphere of the Salon, be sure to order the 'Horrifying Hammer', one of the restaurant's the 'Horrifying Hammer', one of the restaurant's specialties. The 'Horrifying Hammer' is the Chef's specialties. The 'Horrifying Hammer' is the Chef's interpretation of the classic Carpaccio dish. Upon interpretation of the classic Carpaccio dish. Upon order, the Chef takes the 10 kilo entrecote resting order, the Chef takes the 10 kilo entrecote resting on the bar and shreds paper thin slices, placing on the bar and shreds paper thin slices, placing them in between two transparent sheets of cel- them in between two transparent sheets of cellophane. Once decorating the thin pieces of meat lophane. Once decorating the thin pieces of meat with herbs, olive oil and black pepper, the Chef with herbs, olive oil and black pepper, the Chef arrives at the table with the sheets of meat, a arrives at the table with the sheets of meat, a tenderizer, olive oil and parmesan cheese. Using tenderizer, olive oil and parmesan cheese. Using the tenderizer, the Chef pounds down on the cel- the tenderizer, the Chef pounds down on the cellophane sheets resting on the table, merging the lophane sheets resting on the table, merging the entrecote with the fresh herbs. Once the meat entrecote with the fresh herbs. Once the meat is practically transparent, the cellophane sheets is practically transparent, the cellophane sheets are separated and the olive oil and parmesan are separated and the olive oil and parmesan cheese are applied – Amazing! The Salon of- cheese are applied – Amazing! The Salon offers four seating arrangements to choose from; fers four seating arrangements to choose from; laidback sofas, traditional tables, two seat bars laidback sofas, traditional tables, two seat bars and a bar in front of the kitchen where all the and a bar in front of the kitchen where all the magic happens. Be sure to make a reservation magic happens. Be sure to make a reservation in advance. in advance.

The Salon is one of Israel's most talked about and widely reviewed dining experiences. Pow- The Salon is one of Israel's most talked about and widely reviewed dining experiences. Pow- ered by Chef Eyal Shani's talent 'to transform a pile of tomatoes into an artistic statement' and ered 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 '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 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 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 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. 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 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 tomatoes and vegetables, local fresh herbs and spices that assist a team of some half-dozen talented

1RGPKPIJQWTU9GFPGUFC[UCPF6JWTUFC[UHTQO 1RGPKPIJQWTU9GFPGUFC[UCPF6JWTUFC[UHTQO #FFTGUU/C CXCT;CXQM6GN#XKX #FFTGUU/C CXCT;CXQM6GN#XKX (QT4GUGTXCVKQPU (QT4GUGTXCVKQPU CJQUVKUCXCKNCDNGVQVCMG[QWTQTFGTFC[UCYGGMDGVYGGPCPF CJQUVKUCXCKNCDNGVQVCMG[QWTQTFGTFC[UCYGGMDGVYGGPCPF 10 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 11 cooks in assembling the evening's menu. The cooks in assembling the evening's menu. The 4"-0/108&3&%#:$)&'&:"-4)"/* Salon opens on Wednesdays and Thursdays at 4"-0/108&3&%#:$)&'&:"-4)"/* Salon opens on Wednesdays and Thursdays at 19:00, offering a subtle classic and homey envi- 19:00, offering a subtle classic and homey envi- ronment. However, don't let this casual appear- ronment. However, don't let this casual appear- ance fool you; this restaurant is anything but cas- ance fool you; this restaurant is anything but casual. At approximately 21:30, the lights dim and ual. At approximately 21:30, the lights dim and the DJ takes the stage, as the restaurant shifts to the DJ takes the stage, as the restaurant shifts to a party dining ambiance. The combination of the a party dining ambiance. The combination of the simple, yet complex natural tastes of the dishes simple, yet complex natural tastes of the dishes along with the atmosphere created by the music along with the atmosphere created by the music and friendly staff, offers a unique theatrical mov- and friendly staff, offers a unique theatrical mov- ing experience like no other. To experience the ing experience like no other. To experience the entire atmosphere of the Salon, be sure to order entire atmosphere of the Salon, be sure to order the 'Horrifying Hammer', one of the restaurant's the 'Horrifying Hammer', one of the restaurant's specialties. The 'Horrifying Hammer' is the Chef's specialties. The 'Horrifying Hammer' is the Chef's interpretation of the classic Carpaccio dish. Upon interpretation of the classic Carpaccio dish. Upon order, the Chef takes the 10 kilo entrecote resting order, the Chef takes the 10 kilo entrecote resting on the bar and shreds paper thin slices, placing on the bar and shreds paper thin slices, placing them in between two transparent sheets of cel- them in between two transparent sheets of cellophane. Once decorating the thin pieces of meat lophane. Once decorating the thin pieces of meat with herbs, olive oil and black pepper, the Chef with herbs, olive oil and black pepper, the Chef arrives at the table with the sheets of meat, a arrives at the table with the sheets of meat, a tenderizer, olive oil and parmesan cheese. Using tenderizer, olive oil and parmesan cheese. Using the tenderizer, the Chef pounds down on the cel- the tenderizer, the Chef pounds down on the cellophane sheets resting on the table, merging the lophane sheets resting on the table, merging the entrecote with the fresh herbs. Once the meat entrecote with the fresh herbs. Once the meat is practically transparent, the cellophane sheets is practically transparent, the cellophane sheets are separated and the olive oil and parmesan are separated and the olive oil and parmesan cheese are applied – Amazing! The Salon of- cheese are applied – Amazing! The Salon offers four seating arrangements to choose from; fers four seating arrangements to choose from; laidback sofas, traditional tables, two seat bars laidback sofas, traditional tables, two seat bars and a bar in front of the kitchen where all the and a bar in front of the kitchen where all the magic happens. Be sure to make a reservation magic happens. Be sure to make a reservation in advance. in advance.

Kimmel Pronto 6 Hashachar St. 03-510-5204. Open daily afternoons- 26 Nachmani St. 03-566-0915. Open daily afternoons- /03."+&"/ evenings. evenings. Yoezer Wine Bar Radio Rosco 2 Yoezer St. Clock Square, Jaffa. 03-683-9115. Open 97 Allenby St. (in the courtyard). 03-560-0334. Open daily afternoons-evenings. daily afternoosn-evenings. Ronimoti ITALIAN TEL AVIV RESTAURANTS 24 Raul Wallenberg, Ramat HaChayal. 03-647-0247. Open Sun-Fri. Amore Mio 100 Ibn Gvirol St. 03-524-4040. Open daily afternoons- JAPANESE TEL AVIV RESTAURANTS evenings. Cantina Sakura 71 Rotschild Blvd. 03-620-5051. Open Mon-Sat all day, 79 King George St. 03-612-2900. Open daily afternoons- Sun evenings. evenings. Cucina Tamar Yakimono 10 Hatsfira St. 03-639-0407. Open Mon-Fri, evenings, 19 Rothschild Blvd. 03-517-5171. Open daily afternoons- Sat. afternoon–evening. evenings. Mel and Michelle 155 Ben Yehuda St. 03-529-3232. Open Sun–Thurs, SPANISH TEL AVIV RESTAURANTS evenings, Friday afternoon and evenings. Tapéo 16 Ha’arba’ah St. 03-624-0484. Open daily after 7pm. MEXICAN CUISINE

XOCO CHURROS WITH MEXICAN HOT CHOCOLATE

Ingredients: occasionally, until the chocolate is almost completely For the cinnamon sugar: dissolved (there will still be small pieces of chocolate) 1 cup sugar and the mixture is steaming. Transfer to a blender or 1 teaspoon ground cinnamon use a handheld immersion blender and process until the For the Mexican hot chocolate: mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot 5 cups milk or water chocolate to the saucepan. When ready to serve, place 10 ounces Mexican chocolate, such as Ibarra, coarsely over low heat, stirring occasionally, until warm. chopped Make the churro dough: For the churros: In a medium pot over moderate heat, whisk together the 2 tablespoons unsalted butter butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, 2 tablespoons sugar stirring to melt the butter. Remove the pot from the heat 1 1/2 teaspoons kosher salt and add the flour, stirring vigorously to fully incorporate it &/ Norma Jean is an old-fashioned bistro bar, 'FR3 Bistrot Bistrot à à l'ancienne, l'ancienne, offrant offrant unun choixchoix uniqueunique dede 36 ÑÓÏÃ ÉËÐ z àÕÑ ÔÕÃÓËÐÐÞÌ ÄËÔÕÓÑ 1 cup plus 2 tablespoons all-purpose flour, sifted into the liquid. Return the pot to moderate heat and cook offering the country's largest whiskey collection of bibièèresres dede hautehaute qualitqualitéé,, uneune collectioncollection dede whiskywhisky sanssans ÄÃÓ ÒÓÈÇÎÃÆÃáÜËÌÍÓÖÒÐÈÌÛÖáÅÔÕÓÃÐÈÍÑÎÎÈÍ- 2 large eggs the mixture, stirring constantly, until the dough is smooth over 230 kinds, as well as excellent food that was cre- prprééccéédentdent etet uneune carte de bistrot excellente. ÙËáÅËÔÍË ÐÃÔÚËÕÞÅÃáÜÖá ÔÑÓÕÑÅÃÕÃÍÉÈ 1 to 2 quarts vegetable oil, for frying and sticky, about 1 minute. Turn off the heat and remove ated to accompany the drinking experience. We also VousVous trouvereztrouverez chezchez nousnous 1717 tireusestireuses àà bibièère,re, unun choixchoix ÅÍÖÔÐÖá ÈÇÖ ÔÒÈÙËÃÎßÐÑ ÒÑÇÑÄÓÃÐÐÖá Í ÐÃÒËÕ- the pot from the burner; cover with a lid or plastic wrap, and offer 17 beers on tap and countless bottled beers (in- sanssans finfin dede bibièèresres enen bouteilles,bouteilles, lala collectioncollection dede whiskywhisky ÍÃÏ ÓÑÏÈÕÑÆÑÖÐÃÔÅÞÐÃÌÇÈÕÈ 17 ÔÑÓÕÑÅ ÄÑÚ- la plus grande du pays (plus de 230 sortes) et notre ÍÑÅÑÆÑÒËÅÃËÑÆÓÑÏÐÑÈÍÑÎËÚÈÔÕÅÑÄÖÕÞÎÑÚÐÑÆÑ Directions: let rest for 15 minutes. cluding rare and aged beers). la plus grande du pays (plus de 230 sortes) et notre excellenteexcellente carte carte vari vari ee proposant proposant des des viandes, viandes, des des ÒËÅÃ ÅÕÑÏÚËÔÎÈÓÈÇÍËÈËÅÞÇÈÓÉÃÐÐÞÈÔÑÓÕÃ Make the cinnamon sugar: Following the 15-minute resting period, add the eggs, 1 Our bistro bar has a cozy atmosphere, with a musical éé mix of blues, jazz, funk and soul at just the right volume. fruitsfruits de de mer mer et et autres autres accompagnera accompagnera votre votre boisson boisson ÐÃÛÈÏ ÄËÔÕÓÑÄÃÓÈ ÑÚÈÐß ÖáÕÐÃÂ ÃÕÏÑÔ×ÈÓÃ In a small bowl, whisk together the sugar and cinnamon. at a time, stirring with a wooden spoon until completely Our menu is comprised of dishes that perfectly accom- parfaitement.parfaitement. L'atmosphL'atmosphèrere chaleureuse chaleureuse et etconfortable confort- ÇÑÒÑÎÐÈÐÐÃÂ ÏÖÊÞÍÃÎßÐÞÏ ÍÑÍÕÈÌÎÈÏ ËÊ ÄÎá- Make the hot chocolate: incorporated after each addition. Spoon the dough into a è pany alcoholic beverages – an authentic pub food that ableest rehauss est épicéee paravec de de la lamusique musique blues, blues, Funk, Funk, Soul Soul et ÊÃ ÇÉÃÊÃ ÔÑÖÎ Ë ×ÃÐÍÃ ÃÛÈ ÏÈÐá ÒÑÔÕÓÑÈÐÑ In a heavy 2-quart saucepan over moderate heat, pastry bag fitted with a 1/2-inch star tip. é includes a variety of entrees, seafood and meat, aged etJazz. Jazz. Notre Notre é équipequipe professionnelleprofessionnelle et exp expéérimentrimentééee ÐÃ ËÇÈÃÎßÐÑÏ ÔÑÚÈÕÃÐËË ÄÎáÇ Ô ÃÎÍÑÆÑÎßÐÞÏË combine the milk or water and the chocolate. Heat, stirring Fry the churros: by our chef. Our skilled and professional staff will be serasera heureuseheureuse dede vousvous recommanderrecommander lele bonbon whisky,whisky, lala ÐÃÒËÕÍÃÏË z ÐÃÚËÐÃÂ Ô ÑÓËÆËÐÃÎßÐÞØ ÊÃÍÖÔÑÍ Ë Line a large baking sheet with several layers of paper happy to recommend the right whiskey, an interest- bibièèrere adaptée àet vous le plat et qui le lesplat accompagnera qui les accompagnera le mieux. ÊÃÍÃÐÚËÅÃÂÄÎáÇÃÏËËÊÏÑÓÈÒÓÑÇÖÍÕÑÅËÅÞÇÈÓ- towels and place the cinnamon sugar in a small shallow ing beer and an appropriate dish. leNorma mieux. Jean est adapté à tout type de soirées, d'un ÉÃÐÐÑÆÑ ÏÂÔÃ ÃÛ ÅÞÔÑÍÑÍÅÃÎË×ËÙËÓÑÅÃÐÐÞÌ bowl. In a heavy large pot, heat 3 inches of oil until a Norma Jean is suitable for all types of leisure – from sit- Normaverre entre Jean amis est adaptà un érepas à tout en typefamille de toujours soirées, dans d'un Ë ÒÓÑ×ÈÔÔËÑÐÃÎßÐÞÌ ÍÑÎÎÈÍÕËÅ ÄÖÇÈÕ ÓÃÇ ÒÑÓÈ- deep-fat thermometer registers 375°F. Working in batches ting down for a drink, a snack along with good whiskey, verreune ambiance entre amis chaleureuse à un repas et en conviviale. famille toujours dans ÍÑÏÈÐÇÑÅÃÕßÅÃÏÒÑÇØÑÇÂÜÈÈÇÎÂÅÃÔÅËÔÍËËÎË (about 6 churros per batch), hold the pastry bag just above and a warm dinner in a fun atmosphere. une ambiance chaleureuse et conviviale. ÑÓËÆËÐÃÎßÐÑÈÒËÅÑÔÔÑÑÕÅÈÕÔÕÅÖáÜÈÌÊÃÍÖÔÍÑÌ the surface of the hot oil and carefully and gently pipe ÐÃÔÅÑÓÏÈÉËÐÅÞÏÑÉÈÕÈÒÓÑÔÕÑÒÓËÂÕÐÑÒÓÑ- 4-inch ribbons of dough directly into the oil, using a paring ÅÈÔÕËÅÓÈÏÂËÔÒÓÑÄÑÅÃÅÓÃÊÎËÚÐÞÈÐÃÒËÕÍËËÊÃ- knife to cut the batter at the end of the star tip if necessary. ÍÖÔÍËËÎËÐÃÔÎÃÇËÕßÔÂÑÕÎËÚÐÞÏÅËÔÍËËÅÍÖÔÐÞÏ Fry the churros, turning occasionally, until golden brown ÖÉËÐÑÏÅÕÁÒÎÑÌÖáÕÐÑÌËÅÈÔÁÎÑÌÃÕÏÑÔ×ÈÓÈ and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and 1RGPKPIJQWTUGXGT[FC[HTQOVQNCUVEWUVQOGT return the oil to 375°F between batches. Toss the churros #FFTGUU'NKHGNGVUV6GN#XKX 6GN in cinnamon sugar and serve warm with the Mexican hot YYYPQTOCLGCPEQKN chocolate.

5OQMKPI 12 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 13

XOCO CHURROS WITH MEXICAN HOT CHOCOLATE

5OQMKPI 14 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 15

YAVNE MONTEFIORE )&3#&354".6&-

&/ Herbert Samuel, located in the Gaon House '3 Herbert Samuel, situé dans la Maison Gaon sur 36 ÈÔÕÑÓÃÐ ÈÓÄÈÓÕ ÃÏÖàÎß ÓÃÔÒÑÎÑÉÈÐ- &/ Herbert Samuel, located in the Gaon House '3 Herbert Samuel, situé dans la Maison Gaon sur 36 ÈÔÕÑÓÃÐ ÈÓÄÈÓÕ ÃÏÖàÎß ÓÃÔÒÑÎÑÉÈÐ- on Tel Aviv'sHerbert promenade Samuel, located opposite in the sea, Gaon features House la FRpromenade Herbert de Samuel, Tel Aviv situ faceéé dans la la mer, Maison propose Gaon une sur ÐÞÌÖÔÃÏÑÆÑÄÈÓÈÆÃÏÑÓÂÅÊÇÃÐËËÃÑÐÐÃÐÃ- on Tel Aviv's promenade opposite the sea, features la promenade de Tel Aviv face à la mer, propose une ÐÞÌÖÔÃÏÑÆÑÄÈÓÈÆÃÏÑÓÂÅÊÇÃÐËËÃÑÐÐÃÐÃ- creativeon Tel Aviv'sand contemporary promenade oppositecuisine prepared the sea, featuresby Chef cuisinela promenade cr ative de etTel contemporaine Aviv face àà la mer,pr par proposee par une le ÄÈÓÈÉÐÑÌ ÈÎßÅËÅÃ ÔÎÃÅËÕÔÂ ÔÑÅÓÈÏÈÐÐÑÌ creative and contemporary cuisine prepared by Chef cuisine créative et contemporaine préparée par le ÄÈÓÈÉÐÑÌ ÈÎßÅËÅÃ ÔÎÃÅËÕÔÂ ÔÑÅÓÈÏÈÐÐÑÌ Yonatancreative andRoshfeld. contemporary cuisine prepared by Chef Chefcuisine Yonatan créative Roshfeld. et contemporaine préparé ée épar le Chef ÕÅÑÓÚÈÔÍÑÌ ÍÖØÐÈÌ ÑÕ ÛÈ×ÒÑÅÃÓÃ ÑÐÃÕÃÐÃ Yonatan Roshfeld. Chef Yonatan Roshfeld. ÕÅÑÓÚÈÔÍÑÌ ÍÖØÐÈÌ ÑÕ ÛÈ×ÒÑÅÃÓÃ ÑÐÃÕÃÐÃ The menu includes a colorful array of appetizers, some LeYonatan menu Roshfeld. comprend une gamme variée de hors- ÑÛ×ÈÎßÇÃ The menu includes a colorful array of appetizers, some Le menu comprend une gamme variée de hors- ÑÛ×ÈÎßÇÃ of which can be ordered as half tapas portions, thereby d'Leœ uvre, menu dont comprend certains une pouvant gamme être vari servisée de sous hors ÈÐáÅÍÎáÚÃÈÕÅÔÈÄÂÓÃÔÐÑÑÄÓÃÊÐÞÈËÍÓÃÔÑÚ- EN FR En plein centre de Tel-Aviv, dans une atmos- RU of which can be ordered as half tapas portions, thereby d'œuvre, dont certains pouvant être servis sous ÈÐáÅÍÎáÚÃÈÕÅÔÈÄÂÓÃÔÐÑÑÄÓÃÊÐÞÈËÍÓÃÔÑÚ- In the very center of Tel Aviv, set in a warm and Ȼɢɫɬɪɨ ©əɜɧɟɆɨɧɬɟɮɢɨɪɢª ɪɚɫɩɨɥɨɠɟɧ enablingof which canpatrons be ordered to enjoy as a half meal tapas made portions, up of therebydiverse formed'œuvre, de dontportions certains de demis peuvent tapas être êce servis qui permetsous forme aux ÐÞÈÊÃÍÖÔÍËÐÈÍÑÕÑÓÞÈËÊÍÑÕÑÓÞØÏÑÉÐÑÊÃÍÃ- ph re chaleureuse et confortable, le Bistro Yavne enabling patrons to enjoy a meal made up of diverse forme de portions de demis tapas ce qui permet aux ÐÞÈÊÃÍÖÔÍËÐÈÍÑÕÑÓÞÈËÊÍÑÕÑÓÞØÏÑÉÐÑÊÃÍÃ- cozy atmosphere, the Bistro Yavne Montefiore offers è ɧɨɟ ɜ ɫɚɦɨɦ ɰɟɧɬɪɟ ɌɟɥɶȺɜɢɜɚ ɩɪɢɝɥɚɲɚɟɬ ɜɚɫ and unparalleled ingredients. The view from the res- hdeô tesportions de profiter de demis d'un tapas repas ce compos qui permeté et aux divers hôtes sans de ÊÃÕßÒÑÒÑÎÑÅËÐÈÒÑÓÙËËÕÈÏÔÃÏÞÏÒÑÊÅÑÎÂÂÒÑ- Montefiore propose un menu sign Yonathan Roshfeld and unparalleled ingredients. The view from the res- hôtes de profiter d'un repas composé et divers sans ÊÃÕßÒÑÒÑÎÑÅËÐÈÒÑÓÙËËÕÈÏÔÃÏÞÏÒÑÊÅÑÎÂÂÒÑ- a menu signed Yonathan Roshfeld imbued with South- é ɨɬɞɨɯɧɭɬɶɜɬɟɩɥɨɣɭɸɬɧɨɣɨɛɫɬɚɧɨɜɤɟɢɨɬɜɟɞɚɬɶ taurant's windows complements the Mediterranean prprofiterôécédent. d'un La repas vue compos depuis éla et baiedivers vitré sans ée dupr éc restauédent.- ÔÈÕËÕÈÎÂÏÐÃÔÎÃÇËÕßÔÂÈÇÑÌËÊÓÃÊÐÑÑÄÓÃÊÐÞØË inspir par la cuisine du Sud de la France et de voy- taurant's windows complements the Mediterranean précédent. La vue depuis la baie vitrée du restau- ÔÈÕËÕÈÎÂÏÐÃÔÎÃÇËÕßÔÂÈÇÑÌËÊÓÃÊÐÑÑÄÓÃÊÐÞØË ern France and International culinary journeys. é ɨɪɢɝɢɧɚɥɶɧɵɟɛɥɸɞɚɢɡɦɟɧɸɫɨɫɬɚɜɥɟɧɧɨɝɨ ambience. rantLaé vue écompl depuisète parfaitement la baie vitr ée du l'ambiance restauranté compl méditerète- ÅÍÖÔÐÈÌÛËØËÐÆÓÈÇËÈÐÕÑÅ ËÇËÊÑÍÑÐÓÈÔÕÑÓÃÐÃ ages culinaires travers le monde. ambience. rant complète parfaitement l'ambiance méditer- ÅÍÖÔÐÈÌÛËØËÐÆÓÈÇËÈÐÕÑÅ ËÇËÊÑÍÑÐÓÈÔÕÑÓÃÐÃ On weekends, the Bistro serves a select brunch. à ɃɨɧɚɬɚɧɨɦɊɨɬɲɢɥɶɞɨɦɉɪɟɞɥɚɝɚɟɦɵɟɜɚɦɛɥɸ Here, at Herbert Samuel we also host Nuevo Latino ranparfaitementéenne. è l'ambiance méditerranéenne. é ÇÑÒÑÎÐÂÈÕÔÓÈÇËÊÈÏÐÑÏÑÓÔÍÖáÃÕÏÑÔ×ÈÓÖ Pendant le week-end, le Bistro sert le brunch. Here, at Herbert Samuel we also host Nuevo Latino ranéenne. ÇÑÒÑÎÐÂÈÕÔÓÈÇËÊÈÏÐÑÏÑÓÔÍÖáÃÕÏÑÔ×ÈÓÖ The menu features, to name a few, the bouillabaisse ɞɚ ɩɪɢɩɪɚɜɥɟɧɵ ɢɡɸɦɢɧɤɨɣ ɸɠɧɨɮɪɚɧɰɭɡɫɤɨɣ Nights, during which we offer an array of special dishes Egalement,é àà Herbert Samuel, Samuel, nous accueillons accueillons le ÇÈÔß Å ÈÓÄÈÓÕ ÃÏÖàÎß ÏÞ ÕÃÍÉÈ ÒÓÑÅÑÇËÏ Voici quelques plats du menu, pour n’en nommer que Nights, during which we offer an array of special dishes Egalement, à Herbert Samuel, nous accueillons le ÇÈÔß Å ÈÓÄÈÓÕ ÃÏÖàÎß ÏÞ ÕÃÍÉÈ ÒÓÑÅÑÇËÏ marselle style, the "Yavne Montefiore" steak, and the ɤɭɯɧɢɢɩɪɨɩɢɬɚɧɵɚɬɦɨɫɮɟɪɨɣɤɪɭɝɨɫɜɟɬɧɵɯɤɭɥɢ uniquely designed for this festive evening –inspired by Nuevo Latino Latino àNights: Nights: nous nous offrons offrons une une vari é varité deété plats de 1XHYR/DWLQRzÅÈÚÈÓÃÅÔÕËÎÈvÃÕËÐÑwÏÞÒÓÈÇ- uniquely designed for this festive evening –inspired by Nuevo Latino Nights: nous offrons une variété de 1XHYR/DWLQRzÅÈÚÈÓÃÅÔÕËÎÈvÃÕËÐÑwÏÞÒÓÈÇ- Caesar salad green beans and parmigiano reggiano. quelques-uns, la bouillabaisse de Marseille, le steak ɧɚɪɧɵɯɩɭɬɟɲɟɫɬɜɢɣ the colors and cultures of Central and South Americas. platsspécialement spécialement conç uscon pourçus cetteune soirsoirééee unique inspiré é ée ÎÃÆÃÈÏ ÙÈÎÞÌ ÓÂÇ ÔÒÈÙËÃÎßÐÞØ ÄÎáÇ Ô ÖÐËÍÃÎß- the colors and cultures of Central and South Americas. plats spécialement conçus cette soirée unique inspirée ÎÃÆÃÈÏ ÙÈÎÞÌ ÓÂÇ ÔÒÈÙËÃÎßÐÞØ ÄÎáÇ Ô ÖÐËÍÃÎß- Private and business events are available on our sec- “Yavne Montefiore” et la salade César aux haricots ȼ ɜɵɯɨɞɧɵɟ ɞɧɢ ɛɢɫɬɪɨ ɩɪɟɞɥɚɝɚɟɬ ɪɚɡɥɢɱɧɵɟ To complete our special concept we offer a wide range par les couleursécouleurs et et les les cultures çcultures de de l'Am l'Amé ériqueérique du du Sud Sudé et ÐÞÏ ÇËÊÃÌÐÑÏ ÇÎÂ àÕÑÆÑ ÒÓÃÊÇÐËÚÐÑÆÑ ÅÈÚÈÓÃ To complete our special concept we offer a wide range par les couleurs et les cultures de l'Amérique du Sud ÐÞÏ ÇËÊÃÌÐÑÏ ÇÎÂ àÕÑÆÑ ÒÓÃÊÇÐËÚÐÑÆÑ ÅÈÚÈÓÃ ond floor gallery. verts et au Parmesan Reggiano. ɛɪɚɧɱɢ of tequilas and margaritas. etCentrale. Cantrale. Pour Pour compl compléteré ternotre notre concept, concept,é nous nous offrons of- ÒÓÑÐËÍÐÖÕÑÆÑÍÖÎßÕÖÓÑÌËÍÓÃÔÍÃÏËÈÐÕÓÃÎßÐÑÌË Des r ceptions priv es et d’affaires sont possibles sur of tequilas and margaritas. et Cantrale. Pour compléter notre concept, nous of- ÒÓÑÐËÍÐÖÕÑÆÑÍÖÎßÕÖÓÑÌËÍÓÃÔÍÃÏËÈÐÕÓÃÎßÐÑÌË é é ɋɬɢɥɢɫɬɢɤɚɦɟɧɸɨɱɟɧɶɪɚɡɧɨɨɛɪɚɡɧɚ±ɭɧɚɫɜɵ fronsune large une largegamme gamme de Tequilas de Tequilas et Margaritas. et Margaritas. ¡ÉÐÑÌÏÈÓËÍË ÇÑÒÑÎÐÈÐËÈÍàÕÑÌÖÇËÅËÕÈÎß- notre mezzanine au deuxième étage. ɧɚɣɞɺɬɟ ɢ ɦɚɪɫɟɥɶɫɤɢɣ ɪɵɛɧɵɣ ɫɭɩȻɭɣɚɛɟɫɢ frons une large gamme de Tequilas et Margaritas. ÐÑÌÍÑÐÙÈÒÙËËÏÞÒÓÈÇÎÃÆÃÈÏÛËÓÑÍËÌÃÔÔÑÓÕË¡ÉÐÑÌÏÈÓËÍË ÇÑÒÑÎÐÈÐËÈÍàÕÑÌÖÇËÅËÕÈÎß- ÐÑÌÍÑÐÙÈÒÙËËÏÞÒÓÈÇÎÃÆÃÈÏÛËÓÑÍËÌÃÔÔÑÓÕË- ɫɬɟɣɤ ©əɜɧɟɆɨɧɬɟɮɢɨɪɢª ɢ ɫɚɥɚɬ ©ɐɟɡɚɪɶª ɫ ÏÈÐÕÕÈÍËÎÞËÃÓÆÃÓËÕÞ ɡɟɥɺɧɵɦɢɛɨɛɚɦɢɢɩɚɪɦɟɡɚɧɨɦ ÏÈÐÕÕÈÍËÎÞËÃÓÆÃÓËÕÞ ȼɬɨɪɨɣɷɬɚɠɝɚɥɟɪɟɢɩɪɟɞɧɚɡɧɚɱɚɟɬɫɹɞɥɹɱɚɫɬɧɵɯ Smoking ɢɞɟɥɨɜɵɯɦɟɪɨɩɪɢɹɬɢɣ

$WUKPGUUOGPW5WP9GFPGU6JWTU(TK Address: 31 Montefiori st., Tel-Aviv $WUKPGUUOGPW5WP9GFPGU6JWTU(TK 6JGTGUVCWTCPVKUENQUGF5WP9GFPGU 31 Rue Montefiori Tel-Aviv 6JGTGUVCWTCPVKUENQUGF5WP9GFPGU #FFTGUU-QKHOCP5V )CQP*QWUG 6GN#XKX YAVNE MONTEFIORE Ул. Монтефиори 31 Тель- Авив #FFTGUU-QKHOCP5V )CQP*QWUG 6GN#XKX È¯ÂÈÙÈËÂÓ ‰·È 6GN Tel.: 03-5666189 6GN 14 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 15

YAVNE MONTEFIORE )&3#&354".6&-

$WUKPGUUOGPW5WP9GFPGU6JWTU(TK Address: 31 Montefiori st., Tel-Aviv $WUKPGUUOGPW5WP9GFPGU6JWTU(TK 6JGTGUVCWTCPVKUENQUGF5WP9GFPGU 31 Rue Montefiori Tel-Aviv 6JGTGUVCWTCPVKUENQUGF5WP9GFPGU #FFTGUU-QKHOCP5V )CQP*QWUG 6GN#XKX YAVNE MONTEFIORE Ул. Монтефиори 31 Тель- Авив #FFTGUU-QKHOCP5V )CQP*QWUG 6GN#XKX È¯ÂÈÙÈËÂÓ ‰·È 6GN Tel.: 03-5666189 6GN 16 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 17

-"4)6,

Киото Kyoto - 10 ans de plaisirs de poissons. Kyoto is the pioneer of Sushi in Israel Классический японский ресторан, Kyoto est le pionnier de Sushi en предлагающий множество видов Israël et propose une expérience Sushi experience with fresh raw mate- суши великолепного качества по abordable et authentique de sushis rials in reasonable price. Every visit to вполне приемлемым ценам. à base de produits frais et Kyoto is always joyful and pleasuring, Перед началом летнего сезона в excellents. Chaque visite à Kyoto est It has been for years a familiar site for ресторане открылась просторная plaisante et délicieuse, lieu connu des touristes et des amateurs de tourists as well as for local Sushi lov- веранда. sushi israéliens depuis de Но большинство посетителей nombreuses années. Le restaurant welcomed by our charming terrace предпочитают вну треннее dispose d'un balcon charmant très where you can have a smoke or enjoy пространство из-за уютного spacieux avec une ambiance a great meal out doors. интерьера в красных тонах и tamisée parfaite pour un diner &/ La Shuk is not just another restaurant. It is '3FR "La «La Shuk" Shuk» n'est n'est pas pas un un simple simple restaurant. restaurant. C'estC'est 36 ÃÖÍzàÕÑÐÈÒÓÑÔÕÑÑÚÈÓÈÇÐÑÌÓÈÔÕÑÓÃÐ мягкого освещения. agréable. Le bar somptueux propose a place born of a vision: to bring the authenticity of unun endroitendroit nnéé dansdans l'optiquel'optique d'importerd'importer l'authenticitl'authenticitéé dede ÕÑ ÏÈÔÕÑ ÓÑÉÇÈÐÐÑÈ ËÊ ËÇÈË ÒÓËÅÐÈÔÕË une grande variété de vins et 1960s-70s Jaffa into the heart of the modern Tel Aviv JaffaJaffa desdes annannééeses 6060 etet 7070 auau ccœœurur dudu centrecentre villeville dede ÒÑÇÎËÐÐÑÔÕß ¢××Ñ Ø Ë Ø ÆÑÇÑÅ ÒÓÑÛÎÑÆÑ У знаменитого кулинарного бренда TelTel- Aviv. Aviv. Cette Cette id idee se se refl refltete dans dans tous tout lele restaurant,restaurant, ÅÈÍÃ Å ÔÑÅÓÈÏÈÐÐÞÌ ÆÑÓÑÇÔÍÑÌ ÙÈÐÕÓ ÈÎß are invited to step into a great space, spiritueux et est spécialisé dans la center. This idea is reflected in every aspect of the res- éé èè lightly dimmed with the perfect at- "Киото" есть два филиала. taurant, from the meticulous design to the culinary con- depuisdepuis le le design design soign soigné jusqu'aué jusqu'au concept concept culinaire culinaire qui ÅËÅÃ ÕÃËÇÈÂ ÐÃØÑÇËÕÔÅÑÈÑÕÓÃÉÈÐËÈ ÅÑÅÔÈØ concoction de cocktails aux touches donnentqui donnent une interpr une interprtation tationcontemporaine contemporaine la nourri la- àÎÈÏÈÐÕÃØ ÓÈÔÕÑÓÃÐÃ ÑÕ ÕÜÃÕÈÎßÐÑËÊÞÔÍÃÐÐÑÆÑ mosphere. Our bar is impressively cept that provides a contemporary interpretation to the é é à à japonaises. Kyoto vous invite, ﬁns food and ingredients common at the Jaffa market. turenourriture et aux et produits aux produits du march du marché de Jaffa.é de Jaffa. Ñ×ÑÓÏÎÈÐËÂ ÇÑ ÍÖÎËÐÃÓÐÑÌ ÍÑÐÙÈÒÙËË beautiful and holds a wide range gourmets, à célébrer le bon sushi en The open kitchen allows customers to catch a LaLa cuisine cuisine ouverte ouverte permet permet aux aux clients clients d'obtenir d'obtenir un un ÒÓÈÇÎÃÆÃáÜÈÌ ÔÑÅÓÈÏÈÐÐÖá ËÐÕÈÓÒÓÈÕÃÙËá of local & imported wines, we also Israël. Kyoto fait partie de ces glimpse of the color, freshness, lightness and the cook- aperaperççuu de de la la pr prééparationparation de de plats plats m mééditerranditerranééensens ÄÎáÇËËÐÆÓÈÇËÈÐÕÑÅÔÓÞÐÍÃ¢××Ñ specialize in original Cocktails with restaurants auxquels on pense à la ing process of the Mediterranean dishes. The menu is colorcoloréés,s, fraisfrais etet lléégers. ÕÍÓÞÕÃÂ ÍÖØÐÂ ÒÑÊÅÑÎÂÈÕ ÒÑÔÈÕËÕÈÎÂÏ AuAu rythme rythme des des saisons, saisons, le le menu menu est est bas bas sursur des des ÒÑÐÃÄÎáÇÃÕßÊÃÙÅÈÕÑÏÔÅÈÉÈÔÕßáËÎÈÆÍÑÔÕßá a Japanese twist. Kyoto invites you prochaine fois avant même d'avoir based on seasonal produce, root vegetables, various éé quitté le restaurant. kinds of beans, prominent spice flavors and meat. La produitsproduits repr repréésentantsentant les les saisons saisons comme comme la la salade salade ÄÎáÇ ÔÓÈÇËÊÈÏÐÑÏÑÓÔÍÑÌ ÍÖØÐË Ë ÒÓÑÙÈÔÔÑÏ to be our guest in celebration of the Shuk also offers various kinds of salads, sea fish tar- d'artichautsd'artichauts avec avec 3 3 tomates, tomates, gombo, gombo, feta, feta, coriandre, coriandre, ËØ ÒÓËÆÑÕÑÅÎÈÐËÂ ÈÐá ÑÔÐÑÅÃÐÑ ÐÃ ÔÈÊÑÐÐÞØ ultimate Sushi dining. Once you have tare and seafood dishes. amandesamandes etet oignonsoignons rouges;rouges; lele tartaretartare dede poissonpoisson dede ÒÓÑÇÖÍÕÃØÍÑÓÐÈÒÎÑÇÃØÔÒÈÙËÂØËÏÂÔÈÃÖÍ experienced Kyoto you already think mermer àà l'auberginel'aubergine grillée sur crcrèème fraichefraiche etet encreencre de de ÕÃÍÉÈ ÒÓÈÇÎÃÆÃÈÕ ÓÃÊÎËÚÐÞÈ ÅËÇÞ ÔÃÎÃÕÑÅ seiche.seiche. ÕÃÓÕÃÓËÊÏÑÓÔÍÑÌÓÞÄÞËÏÑÓÈÒÓÑÇÖÍÕÞ about your next time.

5OQMKPI

1RGPKPIJQWTU5WPFC[5CVWTFC[NCUVEWUVQOGT 7 Shenkar st. Herzeliya-Pituah Теl. 09-9587770 #FFTGUU&K\GPIQHH5V6GN#XKX 6GN www.kyoto.co.il 16 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 17

-"4)6,

5OQMKPI

1RGPKPIJQWTU5WPFC[5CVWTFC[NCUVEWUVQOGT 7 Shenkar st. Herzeliya-Pituah Теl. 09-9587770 #FFTGUU&K\GPIQHH5V6GN#XKX 6GN www.kyoto.co.il 18 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 19

(*3"''&¯40''*$&34¯$-6# .&44"

&/ Designed by red-hot local architect Alex Meitlis, '3 Conçue par l’enthousiaste architecte local 36 ÈÔÔÃ ÄÞÎÃ Ñ×ÑÓÏÎÈÐÃ ÐÑÅÞÏ ÏÈÔÕÐÞÏ it's impressive and innovative white-on-white dining Alex Meitlis, son impressionnante et innovante salle à ÃÓØËÕÈÍÕÑÓÑÏ ÎÈÍÔÑÏ ÈÌÕÎËÙÑÏ ÒÈÚÃÕÎÂá- room and black-on-black bar evoke the style of New manger au ton blanc-sur-blanc et son bar au ton noir- ÜÈÈËÔÅÈÉÈÈÑ×ÑÓÏÎÈÐËÈÓÈÔÕÑÓÃÐÐÑÆÑÒÑÏÈÜÈ- York and London, while its menu, consisting of luxe- sur-noir évoquent le style de New York ou de Londres, ÐËÂÅÄÈÎÞØËÄÃÓÃÅÚÈÓÐÞØÕÑÐÃØÐÃÒÑÏËÐÃáÕ Levantine dishes made by chef Aviv Moshe, is rich in alors que son menu, comprenant des plats de luxe ÐßáÌÑÓÍÔÍËÌ Ë ÎÑÐÇÑÐÔÍËÌ ÔÕËÎß Ã ÈÆÑ ÏÈÐá the flavors of the middle East with fancy continental levantin créés pas le chef Aviv Moshe, sont riches en ÔÑÔÕÑÂÜÈÈ ËÊ ÄÎáÇ Å ÓÑÔÍÑÛÐÑÏ ÎÈÅÃÐÕËÐÔÍÑÏ taste. Messa holds a world class wine cellar counting saveurs du Moyen-Orient avec une touche de fantaisie ÔÕËÎÈÑÕÛÈ×ÒÑÅÃÓÃÅËÅÑÛÈÄÑÆÃÕÑÃÓÑÏÃ- over 200 labels. Messa is a true Tel Aviv's landmark, continentale. Le restaurant Messa possède une cave à ÕÃÏË ÄÎËÉÐÈÆÑ ÅÑÔÕÑÍÃ Ô ÐÑÕÃÏË ÒÓËØÑÕÎËÅÑÆÑ favored by locals. vins de classe mondiale avec plus de 200 étiquettes. ÍÑÐÕËÐÈÐÕÃÎßÐÑÆÑÅÍÖÔÃ ÈÔÔÈÅËÐÐÞÌÒÑÆÓÈÄ Chef Aviv Moshe’s flagship dishes: Le restaurant Messa est un véritable repère à Tel Aviv, ÏËÓÑÅÑÆÑÍÎÃÔÔÃÐÃÔÚËÕÞÅÃáÜËÌÄÑÎÈÈÐÃË- Seared foie gras with white "Valrhona" lemon sauce, favorisé par la population locale. ÏÈÐÑÅÃÐËÌ ÅËÐ ÈÔÔÃ ËÊÎáÄÎÈÐÐÑÈ ÏÈÔÕÑ ÇÎÂ served with a shot of "Naughty Chocolate" Les plats phares du chef Aviv Moshe sont : ÏÈÔÕÐÞØ ÉËÕÈÎÈÌ Ë ÂÅÎÂÈÕÔÂ ÐÃÔÕÑÂÜÈÌ ÈÎß Veal sweetbreads served with sweet potato tortellini, Foie gras poêlé à la sauce blanche au citron « Valrho- ÅËÅÔÍÑÌÇÑÔÕÑÒÓËÏÈÚÃÕÈÎßÐÑÔÕßá sunchoke cream and pearl onions na », servi avec un doigt de « Naughty Chocolate » ËÓÏÈÐÐÞÈÄÎáÇÃÛÈ×ÒÑÅÃÓÃÅËÅÃÑÛÈ Seared red tuna with eggplant roll, stuffed with mush- Ris de veau servi avec des tortellinis de patates douces, ÄÉÃÓÈÐÐÃÂ ÆÖÔËÐÃÂ ÒÈÚÈÐß Å ÄÈÎÑÏ ÎËÏÑÐÐÑÏ rooms and chevre cheese with Pomegranate broth de la crème de topinambour et des perles d’oignons ÔÑÖÔÈv ÃÎÓÑÐÃwÒÑÇÃÅÃÈÏÃÂÔÑÔÕÃÍÃÐÚËÍÑÏÛÑ- &/ The officer's club – a fantasy about an '3 Le Club des Officiers est un phantasme in- 36 v×ËÙÈÓÔÍËÌÍÎÖÄwÊÃÇÖÏÃÐÐÞÌÅÇÖØÈ Caramelized salmon served with coconut risotto and Thon rouge poêlé avec des rouleaux d’aubergines far- ÍÑÎÃÇÐÑÆÑÐÃÒËÕÍÃ1DXJKW\&KRFRODWH officers’ mess in the Southeast Asia. venté par Girafe, c’est comme le hall d’un messe Ñ×ËÙÈÓÔÍÑÆÑÔÃÎÑÐÃÄÓËÕÃÐÔÍËØËÎË×ÓÃÐÙÖÊ- Asian eggplant cream cis aux champignons et au fromage de chèvre dans un ÈÎÂÚËÌÊÑÄÔÒáÓÈËÊËÈÓÖÔÃÎËÏÔÍÑÆÑÃÓÕËÛÑÍÃ The place is designated for those who seek pan pour officiers Anglais ou Français dans le sud-est de ÔÍËØ ÍÑÎÑÐËÃÎßÐÞØ ÅÑÌÔÍ Å ¡ÆÑ ÑÔÕÑÚÐÑÌ "Wallpaper" magazine included "Messa" in its list of the bouillon de grenade ËÉÈÏÚÖÉÐÞÏÎÖÍÑÏÔÈÓÅËÓÑÅÃÐÔÕÑÓÕÈÎÎËÐËÔ Asian food of the highest level, in the most indul- l’Asie. Cet endroit est le joyau des restaurants Gi- ÊËË { ÐÃÔÕÑÂÜÃÂ ÉÈÏÚÖÉËÐÃ Å ÅÈÐÙÈ ÔÈÕË 50 most beautiful restaurants in the world. "Messa" is Saumon caramélisé servi avec un risotto à la noix de ÐÃÚËÐÍÑÌËÊÔÎÃÇÍÑÆÑÍÃÓÕÑ×ÈÎÂ gent atmosphere and service. rafe. Le décor a gardé les influences de nos autres vËÓÃ×w ÞÇÈÓÉÃÐÐÞÌ Å ÑÄÜÈÏ ÇÎÂ ÅÔÈØ the only Israeli restaurant to be featured on the Hot List coco et de la crème d’aubergines d’Asie ÄÉÃÓÈÐÐÞÌÍÓÃÔÐÞÌÕÖÐÈÙÔÄÃÍÎÃÉÃÐÑÅÞÏËÓÖ- The design is a beautiful modern interpretation of restaurants, nous y avons ajouté une touche plus ÓÈÔÕÑÓÃÐÑÅ ÔÈÕË ÔÕËÎÈ v×ËÙÈÓÔÍËÌ ÍÎÖÄw of 80 Great New Restaurants in the world by "Condé Le magazine «Wallpaper» a placé le restaurant Messa ÎÈÕËÍÃÏËÐÃÚËÐÈÐÐÞÏËÆÓËÄÃÏËËÍÑÊßËÏÔÞÓÑÏ western colonialism. The restaurant has a beautiful raffinée, plus élitiste. Le design et le menu osent ce ÑÕÎËÚÃÈÕÔÂ ÈÜÈ ÄÑÎßÛÈÌ ËÊÞÔÍÃÐÐÑÔÕßá Ë Nast Traveler's". parmi les 50 plus beaux restaurants du monde et il est ÒÑÇÔÑÖÔÑÏËÊÆÓÃÐÃÕÑÅ deck for outside dinig. que personne n’avait jamais osé et nous sommes ÖÕÑÐÚÈÐÐÞÏÍÃÚÈÔÕÅÑÏÃÅÓÃÊÓÃÄÑÕÍÈÇËÊÃÌ- le seul restaurant Israëlien à entrer dans la liste des 80 ÃÓÃÏÈÎËÊÑÅÃÐÐÞÌ ÎÑÔÑÔß ÒÑÇÃÈÕÔÂ Ô ÍÑÍÑÔÑ- Private dining – there is a private room, completely très fier du résultat — une interprétation occidentale, ÐÃËÏÈÐáÓÈÔÕÑÓÃÐÃÏÞÒÑÛÎËÈÜÈÇÃÎßÛÈË meilleurs restaurants dans le monde par «Condé Nast ÅÞÏÓËÊÑÕÕÑËÄÃÍÎÃÉÃÐÐÞÏÔÑÖÔÑÏÅÃÊËÃÕÔÍÑÏ separated from the main dining room, which can contemporaine et sans compromis, pour une cuisine ÅÈÔßÏÃÆÑÓÇÞÒÑÎÖÚÈÐÐÞÏÓÈÊÖÎßÕÃÕÑÏ{ÔÑ- Traveler’s». ÔÕËÎÈ host up to 22 guests which we will take care of all Asiatique de qualité, une expérience inoubliable. ÅÓÈÏÈÐÐÑÌÊÃÒÃÇÐÑÌËÐÕÈÓÒÓÈÕÃÙËÈÌÃÊËÃÕÔÍËØ ÖÓÐÃÎ :DOOSDSHU ÅÍÎáÚËÎ ÓÈÔÕÑÓÃÐ vÈÔÔÃw Å your special needs. ÍÖÎËÐÃÓÐÞØÕÓÃÇËÙËÌÍÑÕÑÓÞÈÖÐÈÔÖÕÅÃÛÈÅÑ- ÔÒËÔÑÍÍÓÃÔËÅÈÌÛËØÓÈÔÕÑÓÃÐÑÅÏËÓÃvÈÔÔÃw ÑÄÓÃÉÈÐËÈÅÇÃÎÈÍËÈÊÃÏÑÓÔÍËÈÔÕÓÃÐÞ { ÈÇËÐÔÕÅÈÐÐÞÌ ËÊÓÃËÎßÔÍËÌ ÓÈÔÕÑÓÃÐ ×ËÆÖÓË- ÓÖáÜËÌÅÆÑÓÂÚÈÏÔÒËÔÍÈÎÖÚÛËØÐÑÅÞØÓÈÔÕÑ- ÓÃÐÑÅ *UHDW1HZ5HVWDXUDQWV ÅÏËÓÈÔÑÔÕÃÅÎÈÐ- 5OQMKPI ÐÑÏÉÖÓÐÃÎÑÏ&RQGé Nast Traveler's.

1RGPKPIJQWTUFCKN[HTQOCOVKNNCO 1RGPKPIJQWTU#NNYGGM #FFTGUU*C CTDC CJ5V2NCVKPWO*QWUG6GN#XKX $WUKPGUU.WPEJ5WP(TK$CT 6GN #FFTGUU*CqCTDCqC5VTGGV*CVKEJQP6QYGT6GN#XKX YYYIKTCHHGEQKN 6GN 18 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 19

(*3"''&¯40''*$&34¯$-6# .&44"

1RGPKPIJQWTUFCKN[HTQOCOVKNNCO 1RGPKPIJQWTU#NNYGGM #FFTGUU*C CTDC CJ5V2NCVKPWO*QWUG6GN#XKX $WUKPGUU.WPEJ5WP(TK$CT 6GN #FFTGUU*CqCTDCqC5VTGGV*CVKEJQP6QYGT6GN#XKX YYYIKTCHHGEQKN 6GN 20 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 21

1035&340/4 BAGNOLET#"(/0-&5

EN&/ Bagnolet Bagnolet Kitchen Kitchen & & Bar Bar offers offers a a high high quality quality FR'3 Le Le « « Kitchen&Bar Bagnolet », qui vient de RU36 %DJQROHW.LWFKHQ %DUÒÓÈÇÎÃÆÃÈÕÅÞÔÑÍÑÈ%DJQROHW.LWFKHQ %DUɩɪɟɞɥɚɝɚɟɬɜɵɫɨɤɨɟ entertainment experience in an intimate atmosphere. s’ouvrir àà TelTel Aviv, Aviv, propose propose à àsa sa client clientèleleè ledede devivrevivre vivre unun ɤɚɱɟɫɬɜɨÍÃÚÈÔÕÅÑ ɬɪɚɩɟɡɵÕÓÃÒÈÊÞ ɜÅ ɢɧɬɢɦɧɨɣËÐÕËÏÐÑÌ ÑÄÔÕÃÐÑÅÍÈɨɛɫɬɚɧɨɜɤɟ ÃÛÃɇɚɲɚ Our kitchen is all about meticulous and sophisticated unmoment moment délicieusementlicieusement délicieusement uniqueunique unique dansdans unun dans cadrecadre un intime.intime. cadre ɤɭɯɧɹÍÖØÐÂ ɨɫɧɨɜɚɧɚÑÔÐÑÅÃÐÃ ÐÃɧɚ ÕÜÃÕÈÎßÐÑÏɬɳɚɬɟɥɶɧɨɦ Ëɢ ÔÎÑÉÐÑÏ ɫɥɨɠɧɨɦ cuisine. intime.L’éclairage L’éclairage et la disposition et la disposition du volume du intvolumeérieurrieur intpermetpermetérieur-- ɤɭɥɢɧɚɪɧɨɦɢɫɤɭɫɫɬɜɟÍÖÎËÐÃÓÐÑÏËÔÍÖÔÔÕÅÈ The menu created by Chef Kobi Katz, a Le Cordon permettenttenttent à « Bagnolet à « Bagnolet » de servir » dede restaurant servir de de restaurant charme ɆɟɧɸÈÐá ÔÑÊÇÃÐÐÑÈɫɨɡɞɚɧɧɨɟ ÛÈ×ÒÑÅÃÓÑÏɲɟɮɩɨɜɚɪɨɦ ÑÄËɄɨɛɢ ÃÙÈÏɄɚɰɟɦ Bleu graduate, was meant to honor the French kitchen. debistronomique charme bistronomique le jour, et, en le jour, plus, et, de en bar plus, branch de é bar lala ɜɵɩɭɫɤɧɢɤɨɦÅÞÒÖÔÍÐËÍÑÏ ɡɧɚɦɟɧɢɬɨɣ ÊÐÃÏÈÐËÕÑÌ ɲɤɨɥɵ ÛÍÑÎÞ /H &RUGRQ /H &RUGRQ %OHX Katz drew inspiration from the French cuisine and branchnuit. Laé carte,la nuit. concoct La carte,ée parconcoct le Chefée par Kobi le Chef Katz, Kobi allie ɩɨɱɢɬɚɟɬɮɪɚɧɰɭɡɫɤɭɸɤɭɯɧɸȽɧɄɚɰɱɟɪɩɚɟɬɫɜɨɟ%OHX ÒÑÚËÕÃÈÕ ×ÓÃÐÙÖÊÔÍÖá ÍÖØÐá Ð ÃÙ combined classical cooking techniques with touches of Katz,harmonieusement allie harmonieusement gastronomie gastronomiefrançaise traditionnelle, française ɜɞɨɯɧɨɜɟɧɢɟÚÈÓÒÃÈÕ ÔÅÑÈ ɢɡ ÅÇÑØÐÑÅÈÐËÈɮɪɚɧɰɭɡɫɤɢɯ ɪɟɰɟɩɬɨɜ ËÊ ×ÓÃÐÙÖÊÔÍËØ ɫɨɱɟɬɚɹ Mediterranean and Asian cuisines to create an interest-- traditionnelle,techniquestechniques modernes,modernes, techniques etet touchestouchesmodernes, mmé diterranet toucheséennes mé diet- ɢɯÓÈÙÈÒÕÑÅ ɫ ɤɥɚɫɫɢɱɟɫɤɢɦɢ ÔÑÚÈÕÃÂ ËØ Ô ɦɟɬɨɞɚɦɢ ÍÎÃÔÔËÚÈÔÍËÏË ɩɪɢɝɨɬɨɜɥɟɧɢɹ ÏÈÕÑÇÃÏË inging gourmetgourmet experience,experience, withwith anan emphasisemphasis onon qualityquality terranasiatiqueséennes – le et toutasiatiques donnant – leune tout cuisine donnant d’une une grandecuisine ɢÒÓËÆÑÕÑÅÎÈÐËÂËàÎÈÏÈÐÕÃÏËÔÓÈÇËÊÈÏÐÑÏÑÓÔÍÑÌ ɷɥɟɦɟɧɬɚɦɢ ɫɪɟɞɢɡɟɦɧɨɦɨɪɫɤɨɣ ɢ ɚɡɢɚɬɫɤɨɣ and freshness. d’unefrafraîîcheur grande de produits fraîcheur et de d’une produits grande et d’une créativit grandeé.. Un Un ɤɭɯɧɢɱɬɨɛɵɫɨɡɞɚɜɚɬɶɨɪɢɝɢɧɚɥɶɧɵɟɛɥɸɞɚɞɥɹËÃÊËÃÕÔÍÑÌÍÖØÐËÚÕÑÄÞÔÑÊÇÃÅÃÕßÑÓËÆËÐÃÎßÐÞÈ At Bagnolet we believe that it is our duty to care for the crhors-d’éativitœé.uvre Un parmi hors-d’ d’autresœuvre parmi :: lesles rizriz d’autres dede veauveau : à les lala rizmoelmoel de-- ɝɭɪɦɚɧɨɜɞɟɥɚɹɭɩɨɪɧɚɤɚɱɟɫɬɜɨɢɫɜɟɠɟɫɬɶÄÎáÇÃ ÇÎÂ ÆÖÓÏÃÐÑÅ ÇÈÎÃÂ ÖÒÑÓ ÐÃ ÍÃÚÈÔÕÅÑ Ë entire restaurant experience, including private parking veaulele enen àrré laduction moelle et en cr rèémeduction de topinambours et crème de topinambours (67 ILS) ;; etet ɆɵÔÅÈÉÈÔÕß ɫɱɢɬɚɟɦ ɱɬɨ ɜ ɧɚɲɢ ɨɛɹɡɚɧɧɨɫɬɢ ɜɯɨɞɢɬ forfor customers,customers, aa well-stockedwell-stocked bar with selected wines (67comme ILS) plat; et principal,comme plat le risotto principal, de crevette le risotto crystal de crevette et an-- ɡɚɛɨɬɚÞ ÔÚËÕÃÈÏ ɨɛɨ ɜɫɟɯ ÚÕÑ ɚɫɩɟɤɬɚɯÅ ÐÃÛË ÑÄÂÊÃÐÐÑÔÕË ɩɨɫɟɳɟɧɢɹ ɧɚɲɟɝɨÅØÑÇËÕ and other alcoholic beverages and a menu offering fine crystalguille à la etla crcr anguilleème de àyuzu, la cr parmesanème de yuzu,et sésame parmesan grillé (88(88 et ɪɟɫɬɨɪɚɧɚÊÃÄÑÕÃ ÑÄÑ ɱɬɨ ÅÔÈØ ɩɨɞɪɚɡɭɦɟɜɚɟɬ ÃÔÒÈÍÕÃØ ÒÑÔÈÜÈÐËÂ ɩɚɪɤɨɜɤɭ ÐÃÛÈÆÑ ɞɥɹ Porter & Sons is to Tel Aviv beer lovers what Barcelona's Camp Nou Stadium is to soccer and sophisticated dining using the best ingredients. sILS).ILS).ésame QuantQuant grill éauau (88 bar,bar, ILS). impressionnantimpressionnant Quant au bar, etet ……impressionnant engageant,engageant, ilil ɩɨɫɟɬɢɬɟɥɟɣÓÈÔÕÑÓÃÐÃ ÚÕÑ ɛɚɪ ÒÑÇÓÃÊÖÏÈÅÃÈÕ ɫ ɪɚɡɧɨɨɛɪɚɡɧɵɦɢ ÒÃÓÍÑÅÍÖ ɜɢɧɚɦɢ ÇÎÂ ɢ enthusiasts. Fifty distinctive beers on tap and another eighty bottled varieties--from around the etest …riche engageant, en vins et ilen est boissons riche en sé lectionnlectionn vins et é enes. boissons ɞɪɭɝɢɦɢɚɥɤɨɝɨɥɶɧɵɦɢɧɚɩɢɬɤɚɦɢɚɬɚɤɠɟɦɟɧɸÒÑÔÈÕËÕÈÎÈÌ ÄÃÓ Ô ÓÃÊÐÑÑÄÓÃÊÐÞÏË ÅËÐÃÏË Ë sélectionnées. ɩɪɟɞɥɚɝɚɸɳɟɟÇÓÖÆËÏËÃÎÍÑÆÑÎßÐÞÏËÐÃÒËÕÍÃÏËÃÕÃÍÉÈÏÈÐá ɬɨɧɤɢɟ ɢ ɢɡɵɫɤɚɧɧɵɟ ɛɥɸɞɚ world and from local micro-breweries. Great comfort food to match, including some serious ɩɪɢɝɨɬɨɜɥɟɧɧɵɟÒÓÈÇÎÃÆÃáÜÈÈ ÕÑÐÍËÈ ɫ ɢɫɩɨɥɶɡɨɜɚɧɢɟɦ Ë ËÊÞÔÍÃÐÐÞÈ ɥɭɱɲɢɯ ÄÎáÇÃ meat dishes. A lively atmosphere. And traditional English decor. It's like stepping out of the ɢɧɝɪɟɞɢɟɧɬɨɜÒÓËÆÑÕÑÅÎÈÐÐÞÈ Ô ËÔÒÑÎßÊÑÅÃÐËÈÏ ÎÖÚÛËØ Mediterranean air into the mellow ambience of a cozy London pub. Smoking5OQMKPI ËÐÆÓÈÇËÈÐÕÑÅ

1RGPKPIJQWTU5WPFC[5CVWTFC[HTQO$WUKPGUU.WPEJ5WPFC[6JWTUFC[ Opening1RGPKPIJQWTU hours: Sunday5WPFC[5CVWTFC[VQ - Saturday, 12:00 to 02:00 #FFTGUU*C#TDCCUV6GN#XKX Address:#FFTGUU 14*C5JCTQPUV6GN#XKX Ha-Sharon st., Tel - Aviv 6GN(CZ Tel.:6GN 03-6022813 20 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 21

1035&340/4 BAGNOLET#"(/0-&5

1RGPKPIJQWTU5WPFC[5CVWTFC[HTQO$WUKPGUU.WPEJ5WPFC[6JWTUFC[ Opening1RGPKPIJQWTU hours: Sunday5WPFC[5CVWTFC[VQ - Saturday, 12:00 to 02:00 #FFTGUU*C#TDCCUV6GN#XKX Address:#FFTGUU 14*C5JCTQPUV6GN#XKX Ha-Sharon st., Tel - Aviv 6GN(CZ Tel.:6GN 03-6022813 22 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 23

aged in the restaurant, in a special mixed feelings. He wanted to make a /(.&"5#"3*//&7&5;&%&, cooling room. medieval style feast around a large ta- NG's concept is very crisp and clear. ble, an Arthurian “Knights of the Round The menu emphasizes meat portions Table” meal, with guests eating huge of special weights that are intended pieces of meat with their hands, with for one or more guests. Among the no knives and forks. During the feast, dishes are: local escargot in com- unlimited quantities of wine and beer pound butter, sirloin (Heifer) steak, would be poured into earthenware lamb double T-bone, spare ribs with cups, in order to enhance the experi- chilly coffee confiture, and, of course, ence even further. The idea sounded the flagship dish of NG – the finger- revolutionary; there was great appre- licking good Porterhouse steak! hension that diners accustomed to Giyora's wish to allow a vast number proper table manners would not be of diners to experience the special thrilled about acting like "barbarians" cuts of meat, turned into the “sharing and get dirty during the meal. meals” concept, in which large por- Eventually the meal did take place tions of food are placed in the middle of and it was a great success! Through a table and each diner can taste them word of mouth people began to call and enjoy a large variety of flavors in and ask to join the merry “barbarian one meal. On the sharing menu you meals”. Thus a tradition was estab- can find: grilled rabbit in white wine lished – every Sunday, at the begin- and herbs de-provanse, a whole piglet ning of each month a “barbarian meal in calvados and apples, raw beef fillet “for 20 diners that don’t know one on the bone, lamb shank in maple and another, takes place. Like knights, smoked rosemary, Porterhouse steak they sit around a table and enjoy a and roasted duck in Spanish paprika unique meal with wine and beer that and mint. contribute to the friendly and warm NG is considered by critics as one ambiance. of the best meat restaurants in the The restaurant has been around for country, and was voted as Best meat eight and a half years and its goal restaurant three years running by is to place itself at the top of the "Time Out Magazine" in their "Eating culinary charts of Israel. With wine & Drinking Award". The consistent from local boutique wineries, quality winning of such a respectable title has aged meat, fresh beer from the pri- NG is a small, romantic and almost After work, he used to visit New York’s After he came back to Israel, Giyora reinforced the notion that NG is a culi- vate breweries of Haifa and Tel Aviv, magical place. The restaurant is locat- best restaurants, one of which was the searched everywhere, but found nei- nary institution and a temple for meat excellent and meticulous service, ed in the heart of Neve-Tzedek – the legendary Peter Luger Steak House. ther a restaurant that served Porter- enthusiasts. pleasant music and romantic setting, oldest and most picturesque neigh- There, for the first time in his life, he house steak, nor a butcher who could Each year NG has celebrated its birth- NG’s provides guests with a perfect borhood of Tel Aviv. tasted the amazing Porterhouse steak supply the appropriate cut. Finally, he day, and in the sixth year Giyora pro- dining experience, leaving them with One of the main features of this amaz- that has been served in this restaurant went to the Golan Heights and man- posed an idea that was received with a taste for more… ing place is the so-called “barbarian for more than a century. Giyora was aged to find a meat supplier that met feasts” – where enormous quantities thrilled by the meal and the experi- his standards. Since then, he has of the best meats are consumed with ence lodged in his mind. been preparing the fillets that are 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 pas- time. 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 1RGPKPIJQWTU5WP5WP(TK York and offered him a management #FFTGUU'JCF*C#OUV0GXG6\GFGM6GN#XKX position in his restaurant in Manhat- 6GN tan, Giyora jumped at the opportunity. YYYPITGUVCWTCPVEQKN 22 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 23

aged in the restaurant, in a special mixed feelings. He wanted to make a /(.&"5#"3*//&7&5;&%&, cooling room. medieval style feast around a large ta- NG's concept is very crisp and clear. ble, an Arthurian “Knights of the Round The menu emphasizes meat portions Table” meal, with guests eating huge of special weights that are intended pieces of meat with their hands, with for one or more guests. Among the no knives and forks. During the feast, dishes are: local escargot in com- unlimited quantities of wine and beer pound butter, sirloin (Heifer) steak, would be poured into earthenware lamb double T-bone, spare ribs with cups, in order to enhance the experi- chilly coffee confiture, and, of course, ence even further. The idea sounded the flagship dish of NG – the finger- revolutionary; there was great appre- licking good Porterhouse steak! hension that diners accustomed to Giyora's wish to allow a vast number proper table manners would not be of diners to experience the special thrilled about acting like "barbarians" cuts of meat, turned into the “sharing and get dirty during the meal. meals” concept, in which large por- Eventually the meal did take place tions of food are placed in the middle of and it was a great success! Through a table and each diner can taste them word of mouth people began to call and enjoy a large variety of flavors in and ask to join the merry “barbarian one meal. On the sharing menu you meals”. Thus a tradition was estab- can find: grilled rabbit in white wine lished – every Sunday, at the begin- and herbs de-provanse, a whole piglet ning of each month a “barbarian meal in calvados and apples, raw beef fillet “for 20 diners that don’t know one on the bone, lamb shank in maple and another, takes place. Like knights, smoked rosemary, Porterhouse steak they sit around a table and enjoy a and roasted duck in Spanish paprika unique meal with wine and beer that and mint. contribute to the friendly and warm NG is considered by critics as one ambiance. of the best meat restaurants in the The restaurant has been around for country, and was voted as Best meat eight and a half years and its goal restaurant three years running by is to place itself at the top of the "Time Out Magazine" in their "Eating culinary charts of Israel. With wine & Drinking Award". The consistent from local boutique wineries, quality winning of such a respectable title has aged meat, fresh beer from the pri- NG is a small, romantic and almost After work, he used to visit New York’s After he came back to Israel, Giyora reinforced the notion that NG is a culi- vate breweries of Haifa and Tel Aviv, magical place. The restaurant is locat- best restaurants, one of which was the searched everywhere, but found nei- nary institution and a temple for meat excellent and meticulous service, ed in the heart of Neve-Tzedek – the legendary Peter Luger Steak House. ther a restaurant that served Porter- enthusiasts. pleasant music and romantic setting, oldest and most picturesque neigh- There, for the first time in his life, he house steak, nor a butcher who could Each year NG has celebrated its birth- NG’s provides guests with a perfect borhood of Tel Aviv. tasted the amazing Porterhouse steak supply the appropriate cut. Finally, he day, and in the sixth year Giyora pro- dining experience, leaving them with One of the main features of this amaz- that has been served in this restaurant went to the Golan Heights and man- posed an idea that was received with a taste for more… ing place is the so-called “barbarian for more than a century. Giyora was aged to find a meat supplier that met feasts” – where enormous quantities thrilled by the meal and the experi- his standards. Since then, he has of the best meats are consumed with ence lodged in his mind. been preparing the fillets that are 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 pas- time. 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 1RGPKPIJQWTU5WP5WP(TK York and offered him a management #FFTGUU'JCF*C#OUV0GXG6\GFGM6GN#XKX position in his restaurant in Manhat- 6GN tan, Giyora jumped at the opportunity. YYYPITGUVCWTCPVEQKN 24 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 25

BENEDICT VICKY CRISTINA

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

EN In the heart of one of Tel Aviv's most beautiful FR Vicky Cristina, bar à vins et tapas situé au cœur RU ȼɢɤɢɄɪɢɫɬɢɧɚ±ɷɬɨɜɢɧɧɵɣɬɚɩɚɫɛɚɪɪɚɫ areas, in a magic patio under the oldest Ficus tree in de la station HaTachana, b n ficie d’une atmosph re ɩɨɥɨɠɟɧɧɵɣɜɰɟɧɬɪɟɤɭɥɶɬɭɪɧɨɪɚɡɜɥɟɤɚɬɟɥɶɧɨɝɨ EN Benedict’s ground-breaking concept is all FR Le concept r volutionnaire de Benedict est RU ɉɪɢɧɰɢɩɢɚɥɶɧɨ ɧɨɜɚɹ ɤɨɧɰɟɩɰɢɹ ɪɟɫɬɨɪɚ é é è é the city, with Spanish music, pitchers of sangria and espagnole de brises estivales et de tapas raffin s. ɰɟɧɬɪɚɏɚɌɚɯɚɧɚɜɇɟɜɟɐɟɞɟɤȼɛɚɪɟɰɚɪɢɬɢɫ about breakfast, all the time. This stylish - yet - intimate dans le petit d jeuner toute heure. Ce restaurant sert ɧɚ ©Ȼɟɧɟɞɢɤɬª ɡɚɜɬɪɚɤ ɢ ɧɢɱɟɝɨ ɤɪɨɦɟ ɡɚɜɬɪɚɤɚ é é à plates full of tapas,Vicky's food complements the wines A l’ombre du figuier le plus ancien de la ville, dans la ɩɚɧɫɤɚɹɚɬɦɨɫɮɟɪɚɥɟɬɧɢɣɜɟɬɟɪɨɤɢɜɤɭɫɧɟɣɲɢɟ restaurant serves the best meal of the day, in all its le meilleur repas du jour dans toutes ses glorieuses ɜ ɥɸɛɨɟ ɜɪɟɦɹ ɫɭɬɨɤ ɗɬɨ ɫɬɢɥɶɧɨɟ ɢ ɭɸɬɧɨɟ ɡɚ served to Cristina's guests. cour d’un des plus beaux sites de Tel Aviv s’est ouvert ɡɚɤɭɫɤɢ glorious varieties and from the freshest ingredients, interpr tations et partir des ingr dients les plus frais, ɜɟɞɟɧɢɟɩɪɟɞɥɚɝɚɟɬɝɥɚɜɧɭɸɬɪɚɩɟɡɭɞɧɹɜɨɜɫɟɯ é à é Vicky Cristina, the tapas and wine bar, located in HaTa- le Vicky Cristina. Un divertissement combinant des Ta- ȼɠɢɜɨɩɢɫɧɨɦɜɧɭɬɪɟɧɧɟɦɞɜɨɪɟɩɨɞɬɟɧɶɸɨɝɪɨɦ 24 - hours a day, in surroundings that combine classic 24 h. L’ambiance est un m lange de style classique ɟɟɜɟɥɢɤɨɥɟɩɧɵɯɢɪɚɡɧɨɨɛɪɚɡɧɵɯɜɚɪɢɚɰɢɹɯɢɡ &/ '3 Vicky Cristina, bar vins et tapas situ au 36 ËÍËÓËÔÕËÐÃzàÕÑÅËÐÐÞÌÕÃÒÃÔÄÃÓÓÃÔ- é hana Complex In the heart of of Nevehone of Tel Tzedek. Aviv's most beautiful pas et unà bar vin animé . ɧɨɝɨɞɪɟɜɧɟɝɨɞɟɪɟɜɚɫɪɟɞɢɤɭɜɲɢɧɨɜɫɩɟɧɹɳɟɣ European style, contemporary New York chic and laid- europ en, de chic contemporain new-yorkais et de ɫɚɦɵɯɫɜɟɠɢɯɩɪɨɞɭɤɬɨɜȽɟɧɢɚɥɶɧɨɫɬɶɷɬɨɣɢɞɟɢ areas, in a magic patio under the oldest rubber tree in cœur de la station HaTachana, bénàé ficie d'une é at- ÒÑÎÑÉÈÐÐÞÌÅÙÈÐÕÓÈÍÖÎßÕÖÓÐÑÓÃÊÅÎÈÍÃÕÈÎßÐÑÆÑ é Vicky – is the tapas restaurant, on the right sidemosph of there espagnoleLe deVicky brises –Tapas, estivales situ et de sur tale cÙÈÐÕÓÃÃÃØÃÐÃÅÈÅÈÈÇÈÍ ÄÃÓÈÙÃÓËÕËÔt gauche de la cour, ɫɹɫɚɧɝɪɢɟɣɢɰɜɟɬɧɵɯɬɚɪɟɥɨɱɟɤɫɬɚɩɚɫɧɚɯɨɞɹɬ- back Israeli cool. It’s a genius of an idea that encapsu- l’attitude d contract e isra lienne. Cette id e de g nie ɫɨɫɬɨɢɬ ɜ ɫɨɟɞɢɧɟɧɢɢ ɩɪɟɜɨɫɯɨɞɧɨɣ ɟɞɵ ɩɪɢɹɬ the city, with Spanish music, pitchers of sangria and è é ô é é é é é é SDWLRXQGHUWKHGLUHFWLRQRI&KHI'XGL%HQDYLG,Wplates full of tapas, Vicky's food complements the pas raffinés. dirig par le chef Doudi Ben David,ÒÃÐÔÍÃÂÃÕÏÑÔ×ÈÓÃÎÈÕÐËÌÅÈÕÈÓÑÍËÅÍÖÔÐÈÌÛËÈ est caract ris par ɫɹȼɢɤɢɢɄɪɢɫɬɢɧɚ lates upscale comfort food, leisure and the best of Tel r ussit avec brio combiner une nourriture haut de ɧɨɝɨ ɨɬɞɵɯɚ ɢ ɮɢɪɦɟɧɧɨɝɨ ɬɟɥɶɚɜɢɜɫɤɨɝɨ ɫɬɢɥɹ é é é é à iswines characterized served to Cristina's by its guests. intimate seating, soft musicA l'ombre and du figuierdes le plus tables ancien intimes de la ville, et dansde la la musiqueÊÃÍÖÔÍË tranquille ( partir ȼɢɤɢ ± ɬɚɩɚɫɤɭɯɧɹ ɩɨɞ ɪɭɤɨɜɨɞɫɬɜɨɦɲɟɮ Aviv’s lifestyle in one package. Benedict’s breakfasts gamme et le meilleur du mode de vie Tel-Aviv. La ɜɨɞɧɨɦɮɥɚɤɨɧɟȼɵɛɟɪɟɬɟɥɢɜɵɚɧɝɥɢɣɫɤɢɣɡɚ Vicky Cristina, the new tapas and wine bar, located in cour d'un des plus beaux sites de Tel Aviv a ouvert le ÉËÅÑÒËÔÐÑÏ ÅÐÖÕÓÈÐÐÈÏà ÇÅÑÓÈ ÒÑÇ ÕÈÐßá à opening hours beginning in early afternoon. de midi). ɩɨɜɚɪɚȾɭɞɢ ȻɟɧȾɚɜɢɞɚ Ʉɭɯɧɹ ɨɬɤɪɵɜɚɟɬɫɹ ɜ range from the English sausage-and-beans style to the gamme de petits d jeuners de Benedict s’ tale de la ɜɬɪɚɤɫɫɚɪɞɟɥɶɤɚɦɢɢɮɚɫɨɥɶɸɢɥɢɛɨɥɟɟɥɟɝɤɢɣ HaTahana Complex of Neveh Tzedek. Vicky – is the Vicky Cristina. ÑÆÓÑÏÐÑÆÑ ÇÓÈÅÐÈÆÑ ÇÈÓÈÅÃ ÔÓÈÇË ÍÖÅÛËÐÑÅ Ô é é Cristinatapas restaurant, – the wine on the bar, right locatedside of the on patio, the under other side Un ofDivertissement the Le combinant Cristina des - barTapas vin,et un situ bar à de l’autreÒÈÐÂÜÈÌÔÂÔÃÐÆÓËÈÌËÙÅÈÕÐÞØÕÃÓÈÎÑÚÈÍÔÕÃÒÃÔ c t de la cour se ɞɧɟɜɧɵɟɱɚɫɵɁɞɟɫɶɫɢɞɹɡɚɭɸɬɧɵɦɢɫɬɨɥɢɤɚɦɢ lighter Mediterranean variety, but there is one constant: saucisse avec fayots la Britannique aux formules ɫɪɟɞɢɡɟɦɧɨɦɨɪɫɤɢɣɜɚɪɢɚɧɬɨɞɧɨɨɫɬɚɧɟɬɫɹɧɟɢɡ à é ô é à patio,WKHGLUHFWLRQRI&KHI'XGL%HQ DYLG,WLVFKDUDFWHUL]HG opens at 19:00 every day. Seating is on highvin anim baré. caract rise par des bars lev s autourÐÃØÑÇÂÕÔÂ du ËÍË jardin Ë ÓËÔÕËÐÃ orn de ɜɵɦɨɠɟɬɟɧɚɫɥɚɞɢɬɶɫɹɱɭɞɟɫɧɵɦɢɛɥɸɞɚɦɢɩɨɞ everything is delicious, and made from impeccably high m diterran ennes plus l g res, avec une constante ɦɟɧɧɵɦɜɫɟɧɟɜɟɪɨɹɬɧɨɜɤɭɫɧɨɢɩɪɢɝɨɬɨɜɥɟɧɨɢɡ by its intimate seating, soft music and opening hours Le Vicky –Tapas, situé suré le côté gauche de la cour,é é ËÍË z ÕÃÒÃÔÍÖØÐÂé ÒÑÇ ÓÖÍÑÅÑÇÔÕÅÑÏ ÛÈ× é é é è stools around a garden of mosaic covered sculptures, sculptures inspir es du Parc Guell ( partir de 19:00). ɪɚɫɫɥɚɛɥɹɸɳɭɸɦɭɡɵɤɭ - quality ingredients. de taille : tout est d licieux et les ingr dients sont de ɢɧɝɪɟɞɢɟɧɬɨɜ ɛɟɡɭɩɪɟɱɧɨɝɨ ɤɚɱɟɫɬɜɚ Ⱦɚɠɟ ɯɥɟɛ beginning in early afternoon. dirigé par le chef Doudi Ben David, est caracté érisé par ÒÑÅÃÓÃà ÖÇË ÈÐÃÅËÇÃ ÖØÐÂ ÑÕÍÓÞÅÃÈÕÔÂ Å é é inspired Cristina –the by wine Barcelona's bar, located on famous the other side Park of the Goel des and tables it's intimes Bonet de appla musiquetit et tranquille Sant ! (à partir ÇÐÈÅÐÞÈÚÃÔÞÇÈÔßÔËÇÂÊÃÖáÕÐÞÏËÔÕÑÎËÍÃÏËɉɪɹɦɨɧɚɩɪɨɬɢɜɫɪɟɞɢɦɨɡɚɢɱɧɵɯɫɤɭɥɶɩɬɭɪɧɚ Even the bread is baked on the premises, emitting a grande qualit . Le pain est cuit sur place, propageant ɜɵɩɟɤɚɟɦɵɣɧɚɦɟɫɬɟɢɡɞɚɟɬɬɚɤɨɣɞɭɲɢɫɬɵɣɚɪɨ é é é characterizedpatio, opens at 19:00 by itsevery rhythmic day. Seating music, is on highits Spanish bar de atmos midi). - ÅÞÏÑÉÈÕÈÐÃÔÎÃÇËÕßÔÂÚÖÇÈÔÐÞÏËÄÎáÇÃÏËÒÑÇɩɨɦɢɧɚɸɳɢɯɡɧɚɦɟɧɢɬɵɣɩɚɪɤȽɭɷɥɶɜȻɚɪɫɟɥɨɧɟ primordial smell that will bring smiles to the faces of des senteurs qui feront sourire d’aise les l ve-t t aussi ɦɚɬɱɬɨɧɟɩɪɟɦɟɧɧɨɜɵɡɵɜɚɟɬɭɥɵɛɤɭɤɚɤɭɪɚɧɧɢɯ stools around a garden of mosaic covered sculptures, Le Cristina - bar vin, situ de l'autre c t de la ÓÃÔÔÎÃÄÎÂáÜÖá ÏÖÊÞÍÖ ÓÂÏÑ ÐÃÒÓÑÕËÅ ÔÓÈÇË è ô phere and its variety of more than 120 different wines. à é ô é ɧɚɯɨɞɢɬɫɹɄɪɢɫɬɢɧɚ± ɜɢɧɧɵɣ ɛɚɪ ɫ ɜɵɫɨɤɢɦɢ both early morning risers and late-night revelers. bien que les couche-tard. ɩɬɚɲɟɤɬɚɤɢɭɡɚɩɨɡɞɚɥɵɯɫɨɜ inspired by Barcelona's famous Park Goel and it's char- cour se caractérise par des bars élevés autour du jar- ÏÑÊÃËÚÐÞØÔÍÖÎßÒÕÖÓÐÃÒÑÏËÐÃáÜËØÊÐÃÏÈÐËÕÞÌ ¡Buenacterized provecho! by its rhythmic music, its Spanish atmosphere din orné de sculptures inspirées du Parc Guell (à partir ÒÃÓÍ ÖàÎß Å ÃÓÔÈÎÑÐÈ ÐÃØÑÇËÕÔÂɛɚɪɧɵɦɢɫɬɨɥɢɤɚɦɢɡɚɠɢɝɚɬɟɥɶɧɨɣɢɫɩɚɧɫɤɨɣɦɭ ÓËÔÕËÐÃ – and its variety of more than 120 different wines de 19:00). ÅËÐÐÞÌÄÃÓÔÅÞÔÑÍËÏËÄÃÓÐÞÏËÔÕÑÎËÍÃÏËÊÃÉËɡɵɤɨɣɢɜɵɛɨɪɨɦɢɡɛɨɥɟɟɱɟɦɧɚɢɦɟɧɨɜɚɧɢɣ- ÆÃÕÈÎßÐÑÌËÔÒÃÐÔÍÑÌÏÖÊÞÍÑÌËÅÞÄÑÓÑÏËÊÄÑÎÈÈ ÚÈÏÐÃËÏÈÐÑÅÃÐËÌ ÅËÐÃÓÑÕÍÓÞÕÍÃÉÇÞÌɜɢɧȻɚɪɨɬɤɪɵɬɤɚɠɞɵɣɜɟɱɟɪɫ ÅÈÚÈÓÔ ɉɪɢɹɬɧɨɝɨɚɩɩɟɬɢɬɚ Breakfast

Opening hours: 24/7 Address: HaTachana Complex Address: 171 Ben Yehuda St. corner of Zabotinsky St. #FFTGUU 5VCVKQP*CVCEJCPCStation Hatachana,0GXG6\GFGM Neve Tzedek 29 Rotshild St. corner of Alenbi St. 6GN Комплекс ХаТахана, Неве-Цедек Tel: 03-6868657 Tel.: 03-7367272 24 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 25

BENEDICT VICKY CRISTINA

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

Opening hours: 24/7 Address: HaTachana Complex Address: 171 Ben Yehuda St. corner of Zabotinsky St. #FFTGUU 5VCVKQP*CVCEJCPCStation Hatachana,0GXG6\GFGM Neve Tzedek 29 Rotshild St. corner of Alenbi St. 6GN Комплекс ХаТахана, Неве-Цедек Tel: 03-6868657 Tel.: 03-7367272 26 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 27

PAR DERRIÈRE 36#&/

EN Par Derriere is a small romantic wine bar, it is FR Par Derrière est un bar à vin romantique situé RU ɉɚɪ Ⱦɟɪɶɟɪ ± ɷɬɨ ɧɟɛɨɥɶɲɨɣɪɨɦɚɧɬɢɱɟ located in the heart of Tel Aviv in a hidden garden. en plein cœur de Tel-Aviv dans un jardin caché. ɫɤɢɣɜɢɧɧɵɣ ɛɚɪ ɪɚɫɩɨɥɨɠɟɧɧɵɣ ɜ ɫɤɪɵɬɨɦɫɚɞɭ &/ At first glance, it appears as a pretty simple sand- '3FR Ruben Ruben est un estsandwich un sandwichà réputation à internation réputation- 36 Ã ÒÈÓÅÞÌ ÅÊÆÎÂÇ ÍÃÉÈÕÔÂ ÚÕÑ ÄÖÕÈÓ- The jazz, lounge and bossa nova music, together with La musique jazz, lounge et bossa nova accompagnée ɜɫɚɦɨɦɫɟɪɞɰɟɌɟɥɶȺɜɢɜɚ wich that combines fresh bread, lots of meat and sauce. ale.internationale. À première vue ça parait être un sandwich assez ÄÓÑÇ ÑÚÈÐßÒÓÑÔÕzÔÑÚÈÕÃÐËÈ ÔÅÈÉÈÆÑØÎÈÄÃÏÐÑ- the warm design are a great set for a lovely and easy par le design chaleureux créent l’ensemble idéal pour Ⱦɠɚɡɥɚɭɧɠɢɛɨɫɫɚɧɨɜɚɜɦɟɫɬɟɫɭɸɬɧɵɦɞɢɡɚɣ However, when the smell of smoked meat reaches simple.À premi Maisère quand vue ç al'odeur parait de ê trela viande un sandwich fumée atteint assez ÆÑ ÏÂÔÃË ÔÑÖÔÃ ÑÍÑÆÇÃ ÊÃÒÃØ ÍÑÒÚÈÐÑÆÑÏÂÔÃ ÇÑ- going evening. une soirée agréable et détendue. ɧɨɦ ɫɨɡɞɚɸɬ ɢɞɟɚɥɶɧɭɸ ɚɬɦɨɫɮɟɪɭɞɥɹ ɩɪɢɹɬɧɨ the nose and the flavor touches the tongue and rolls votresimple. nez, Mais vous quand vous l'odeurrendez decompte la viande que cefum sandwichée atteint ØÑÇËÕ ÇÑ ÐÑÔÃ ÅÍÖÔ ÍÃÔÃÈÕÔÂ ÂÊÞÍÃ Ë ÍÃÕËÕÔÂ From the kitchen we serve tapas and amazing cheese La cuisine sert des tapas, des fromages variés et des ɝɨɢɫɩɨɤɨɣɧɨɝɨɜɟɱɟɪɚ on the palate, you realize that this sandwich is much estvotre beaucoup nez, vous plus vous que rendez ce qu'il compte parait. que ce sandwich ÒÑ ÐÈÄÖ ÅÞÒÑÐËÏÃÈÕÈÚÕÑ àÕÑÕÄÖÕÈÓÄÓÑÇ ÆÑÓÃÊ- and meat plates, our menu is based on fresh products plats de viande. Notre menu varie selon les produits Ɇɵɩɪɟɞɥɚɝɚɟɦɬɚɩɚɫɢɲɢɪɨɤɢɣɚɫɫɨɪɬɢɦɟɧɬɫɵ more than meets the eye. Dansest beaucoup une ambiance plus que vintagece qu'il para l'endroitît. propose de ÇÑÐÈÑÄÞÚÐÈÈÚÈÏÒÑÍÃÊÃÎÑÔßÅÐÃÚÃÎÈ from the Carmel market. frais du marché Carmel situé juste à côté de nous. ɪɨɜɢɦɹɫɧɵɯɢɡɞɟɥɢɣȻɥɸɞɚɧɚɲɟɝɨɦɟɧɸɝɨɬɨ Ruben's vintage interior design offers a nostalgic back- grandsDans unesandwiches ambiance et une vintage atmosph l'endroitère chaleureuse. propose de ÕÁÒÎÑÌÒÓËÂÕÐÑÌÃÕÏÑÔ×ÈÓÈÐÃÛÈÌÊÃÍÖÔÑÚÐÑÌ Our Wine list changes often, it is based on wines from Notre carte de vins est composée de vins israéliens ɜɹɬɫɹɢɡɫɜɟɠɢɯɩɪɨɞɭɤɬɨɜɞɨɫɬɚɜɥɹɟɦɵɯɫɪɵɧɤɚ drop to its great sandwiches that are served in a warm Lagrands viande sandwiches est coup éete une en finesatmosph tranchesère chaleureuse. chaudes et Ñ×ÑÓÏÎÈÐÐÑÌÅvÔÕÃÓÑÏÑÇÐÑÏwÔÕËÎÈÅÞÏÑÉÈÕÈ all over the world and Israel, the main criteria is value et internationaux. Nous proposons de nombreux vins Ʉɚɪɦɟɥɶɧɚɯɨɞɹɳɟɝɨɫɹɧɟɩɨɞɚɥɟɤɭɨɬɧɚɫ and pleasant atmosphere. The meats are flavored disposLa viandeée en estcouches coupé dee en200 fines gr. par tranches sandwich chaudes sur du et ÐÃÔÎÃÇËÕßÔÂ ÛËÓÑÍËÏ ÅÞÄÑÓÑÏ ÒÓÈÇÎÃÆÃÈÏÞØ for money. We have many wines by the glass and by au verre et en carafe de 500 ml. Par Derrière dispose ɇɚɲɚ ɜɢɧɧɚɹ ɤɚɪɬɚ ɜɤɥɸɱɚɟɬ ɂɡɪɚɢɥɶɫɤɢɟ ɢ ɡɚ and seasoned in a long process of smoking in spe- paindispos blancée enou couchesde seigle. de Le 200 sandwich gr. par fum sandwiché est servi sur au du ÐÃÏËÄÖÕÈÓÄÓÑÇÑÅ ÂÔÑÒÓËÒÓÃÅÎÂÈÕÔÂËÍÑÒÕËÕ- 500 ml decanters. Par Derriere also features a wide également d’un large éventail de spiritueux, bières et ɪɭɛɟɠɧɵɟɜɢɧɚɢɨɫɧɨɜɧɵɦɟɺɤɪɢɬɟɪɢɟɦɹɜɥɹɟɬ cial smoking chambers and evaporation boilers. The bpainœuf blancou à laou dinde, de seigle. accompagn Le sandwiché de saucesfumé est au servi choix au ÔÂÅÇÎËÕÈÎßÐÑÏÒÓÑÙÈÔÔÈÕÈÒÎÑÅÑÌÑÄÓÃÄÑÕÍËÅ range of spirits, beers and perfect cocktails. cocktails. ɫɹɫɨɨɬɧɨɲɟɧɢɟɰɟɧɢɤɚɱɟɫɬɜɚɆɧɨɝɢɟɫɨɪɬɚɜɢɧ smoked meat sandwich is offered in various combina- etb œévidementuf ou à la d'undinde, cornichon, accompagn idéalementé de sauces servis au avecchoix ÔÒÈÙËÃÎßÐÞØÍÑÒÕËÎßÐÂØÖÕÈÓÄÓÑÇ ÔÍÑÒÚÈÐÐÞÏ Our private room offers a variety of options for private Notre salle privée offre une grande variété de possibil- ɦɨɠɧɨɡɚɤɚɡɚɬɶɜɛɨɤɚɥɚɯɚɬɚɤɠɟɜɝɪɚɮɢɧɚɯɩɨ tions of turkey and beef with a variety of sauces, the uneet ébonnevidement biè re d'un autrichienne cornichon, Gosser idéalement pour concr servisé tiser avec ÏÂÔÑÏ ÒÓÈÇÎÃÆÃÈÕÔÂ Å ÓÃÊÎËÚÐÞØ ÍÑÏÄËÐÃÙËÂØ and business events up to 50 people ités pour des événements privés ou d’affaires accueil- ɦɥɄɪɨɦɟɬɨɝɨɉɚɪȾɟɪɶɟɪɩɪɟɞɥɚɝɚɟɬɛɨɥɶ inevitable side dish of pickles and Austrian Gosser – a l'expuneé bonnerience. bière autrichienne Gosser pour concrétiser ËÐÇÈÌÍË Ë ÆÑÅÂÇËÐÞ Ô ÄÑÆÃÕÞÏ ÃÔÔÑÓÕËÏÈÐÕÑÏ We are also hosting live jazz performances every lant jusqu’à 60 personnes. ɲɨɣɜɵɛɨɪɚɥɤɨɝɨɥɶɧɵɯɧɚɩɢɬɤɨɜɩɢɜɚɢɡɚɦɟɱɚ quality pale lager to complete the experience. Rubenl'expérience. a remport Rubené grand a remportnombreé de grand récompenses, nombre de3 ÔÑÖÔÑÅ ÐÈÊÃÏÈÐËÏÑÌ ÊÃÍÖÔÍÑÌ ËÊ ÏÃÓËÐÑÅÃÐÐÞØ Tuesday. Chaque mardi il y a des concerts de jazz. ɬɟɥɶɧɵɯɤɨɤɬɟɣɥɟɣ annrécompenses,ées d'affilé nomm 3 anné "meilleurées d'affil sandwiché nomm deé Tel «meilleur Aviv" ÑÅÑÜÈÌËÃÅÔÕÓËÌÔÍËÏÔÅÈÕÎÞÏ ÒËÅÑÏ*össer ÇÎÂ ɇɚɲ9,3ɡɚɥɩɪɟɤɪɚɫɧɨɩɨɞɯɨɞɢɬɞɥɹɱɚɫɬɧɵɯɢɞɟ parsandwich le magasine de Tel TimeOut Aviv» par le magasine TimeOut. ÖÔÑÅÈÓÛÈÐÔÕÅÑÅÃÐËÂÕÓÃÒÈÊÞ ɥɨɜɵɯɦɟɪɨɩɪɢɹɬɢɣɞɨɱɟɥɨɜɟɤ ÖÄÈÐÖÉÈÕÓÈÕËÌÆÑÇÒÑÇÓÂÇÒÑÄÈÉÇÃÈÕÅÍÃÕÈ- Ʉɚɠɞɵɣɜɬɨɪɧɢɤɦɵɩɪɨɜɨɞɢɦɤɨɧɰɟɪɬɵɞɠɚɡɨɜɨɣ ÆÑÓËË ÎÖÚÛËÌ ÄÖÕÈÓÄÓÑÇ Å ÈÎßÅËÅÈ ÉÖÓÐÃÎÃ Smoking ɦɭɡɵɤɢ 5OQMKPI TimeOut.

Address: 4 King George, Tel Aviv 1RGPKPIJQWTU5WPu6JWu(TK5CVu 4 Rue King George, Tel-Aviv #FFTGUU;GJWFC*CNGXKUVEQTPGTQH%CTNGDCEJUVCPF(NQTGPVKPGUV6GN#XKX Ул. Кинг Джордж 4, Тель-Авив 6GN Tel.: 03-6292111 26 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 27

PAR DERRIÈRE 36#&/

Address: 4 King George, Tel Aviv 1RGPKPIJQWTU5WPu6JWu(TK5CVu 4 Rue King George, Tel-Aviv #FFTGUU;GJWFC*CNGXKUVEQTPGTQH%CTNGDCEJUVCPF(NQTGPVKPGUV6GN#XKX Ул. Кинг Джордж 4, Тель-Авив 6GN Tel.: 03-6292111 28 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 29

DALLAL DALLAL – BAKERY SHOP

EN The eclectic design is a result of years of col- FR Le décor éclectique du restaurant est le fruit RU ɗɤɥɟɤɬɢɱɧɵɣɞɢɡɚɣɧɹɜɥɹɟɬɫɹɪɟɡɭɥɶɬɚɬɨɦ lecting, from flea markets across Israel to the antiques d’années de collectes, du marché aux puces de Yafo ɦɧɨɝɨɥɟɬɧɟɝɨ ɤɨɥɥɟɤɰɢɨɧɢɪɨɜɚɧɢɹ ɤɚɤ ɫ ɛɥɨ markets of Europe, using the consideration of the little aux marchés d’Europe, la ligne directive étant de fo- ɲɢɧɵɯ ɪɵɧɤɨɜ ɬɚɤ ɢ ɢɡ ɚɧɬɢɤɜɚɪɧɵɯ ɦɚɝɚɡɢɧɨɜ details as guideline: beautiful decor items, rounded and caliser sur les détails: des articles de décoration mag- ȿɜɪɨɩɵɋɨɡɞɚɬɟɥɢɢɧɬɟɪɶɟɪɚɪɭɤɨɜɨɞɫɬɜɨɜɚɥɢɫɶ EN The Dallal bakery shop, supervised by the pas- FR “Dallal – La Boulangerie Pâtisserie”, dirigée RU Ʉɨɧɞɢɬɟɪɫɤɭɸ ³Ⱦɚɥɚɥɶ´ ɫɨɡɞɚɥɢ ɲɟɮ cozy lounge suites, soft lighting and a variety of sitting nifiques, des zones assises en rond chaleureuses, un ɢɞɟɟɣ ɨɫɧɨɜɚɧɧɨɣ ɧɚ ɦɟɥɤɢɯ ɞɟɬɚɥɹɯ ɬɚɤɢɯ ɤɚɤ try-chef Aner Zalel and his team, is on the borderline par le chef pâtisserie Aner Zalel et son équipe, est à ɤɨɧɞɢɬɟɪȺɧɟɪɐɚɥɟɥɶɢɟɝɨɤɨɦɚɧɞɚȼɤɭɫɵɟɺɢɡ options, according to the mood and the partners to the éclairage doux et une variété d’options d’ambiances ɤɪɚɫɢɜɵɟɩɪɟɞɦɟɬɵɞɟɤɨɪɚɭɸɬɧɵɟɭɝɨɥɤɢɦɹɝɤɨɟ between European classic and Israeli nostalgia. The la frontière entre le classique européen et la nostalgie ɞɟɥɢɣɛɚɥɚɧɫɢɪɭɸɬɦɟɠɞɭɟɜɪɨɩɟɣɫɤɨɣɤɥɚɫɫɢɤɨɣ experience. selon l’humeur et les partenaires. ɨɫɜɟɳɟɧɢɟ ɢ ɪɚɡɥɢɱɧɵɟ ɜɨɡɦɨɠɧɨɫɬɢ ɪɚɡɦɟɳɟ bakery specializes in pasty and employs traditional israélienne. Boulangerie spécialisée faisant usage de ɢ ɢɡɪɚɢɥɶɫɤɨɣ ɧɨɫɬɚɥɶɝɢɟɣ Ʉɨɧɞɢɬɟɪɫɤɚɹ ɫɩɟɰɢ The sunbathed outdoor terrace, the non-smoking area, Une terrasse extérieure qui baigne dans le soleil, un ɧɢɹ ɜ ɫɨɨɬɜɟɬɫɬɜɢɢ ɫ ɧɚɫɬɪɨɟɧɢɟɦ ɢ ɠɟɥɚɧɢɟɦ techniques and first-class raw ingredients. matières premières de première classe et de tech- ɚɥɢɡɢɪɭɟɬɫɹɧɚɜɵɩɟɱɤɟɢɫɩɨɥɶɡɭɹɩɟɪɜɨɤɥɚɫɫɧɵɟ the inner space or the inner patio in the open air – each espace non-fumeur, un espace intérieur ou un patio ɩɨɫɟɬɢɬɟɥɟɣ Along with croissants with a variety of fillings (almond, niques de travail traditionnelles. ɩɪɨɞɭɤɬɵɢɬɪɚɞɢɰɢɨɧɧɵɟɦɟɬɨɞɵ area has its appropriate time of day: the mornings intérieur à ciel ouvert – Chaque heure a sa salle: dans Ɉɬɤɪɵɬɚɹɬɟɪɪɚɫɚɤɭɩɚɸɳɚɹɫɹɜɫɨɥɧɟɱɧɨɦɫɜɟ pistachio and chocolate), here you will find brioches Ainsi, vous trouverez – à coté de toutes sortes de ɇɚɪɹɞɭ ɫ ɤɪɭɚɫɫɚɧɚɦɢ ɫ ɪɚɡɧɨɨɛɪɚɡɧɨɣ ɧɚɱɢɧɤɨɣ are most pleasant on the patio, where you can enjoy la matinée le patio est la plus agréable pour y savourer ɬɟ ɩɪɨɫɬɪɚɧɫɬɜɨ ɞɥɹ ɧɟɤɭɪɹɳɢɯ ɢɥɢ ɜɧɭɬɪɟɧɧɢɣ and puff-pastries, real rugelach and sweet cheese croissants (aux amandes, pistache ou chocolat) des ɦɢɧɞɚɥɶ ɮɢɫɬɚɲɤɢ ɢ ɲɨɤɨɥɚɞ ɛɭɥɨɱɤɚɦɢ Ȼɪɢ breakfast or brunch; business meals are served during un brunch ou un petit déjeuner; à midi sont servis des ɞɜɨɪɢɤɩɨɞɨɬɤɪɵɬɵɦɧɟɛɨɦɄɚɠɞɨɦɭɜɪɟɦɟɧɢ± pastries. brioches et des pâtisseries de pâte feuilletée – égale- ɨɲɶ ɢ ɜɵɩɟɱɤɨɣ ɢɡ ɫɥɨɺɧɨɝɨ ɬɟɫɬɚ ɜɵ ɧɚɣɞɺɬɟ the afternoon hours, on the borderline between com- menus confortables et appropriés et le soir on peut ɫɜɨɟɩɨɞɯɨɞɹɳɟɟɦɟɫɬɨɍɬɪɨɦɧɚɢɛɨɥɟɟɩɪɢɹɬɧɨ An exceptionally wide product range includes not only ment des Rugelach, fromages et pâtisseries. ɧɚɫɬɨɹɳɢɟɪɨɝɚɥɚɯɛɭɥɨɱɤɢɫɬɜɨɪɨɝɨɦɢɫɞɨɛɧɭɸ fort and seriousness. In the evenings you can choose choisir le bar pour une soirée alcoolisée accompagnée ɩɨɫɢɞɟɬɶɧɚɬɟɪɪɚɫɟɢɧɚɫɥɚɞɢɬɶɫɹɡɚɜɬɪɚɤɨɦɢɥɢ pastries, but also cakes and cookies, as well as classi- La variété de produits est large et inclus des petites ɜɵɩɟɱɤɭ between sitting in the spacious bar area for a night of de dégustations ou une des zones assises intime avec ɩɪɨɫɬɨɩɟɪɟɤɭɫɢɬɶȼɞɧɟɜɧɨɟɜɪɟɦɹɜɪɟɫɬɨɪɚɧɟ cal desserts such as tiramisu and mousse cakes. pâtisseries, des gâteaux et des biscuits à coté de ti- ɂɫɤɥɸɱɢɬɟɥɶɧɨ ɲɢɪɨɤɢɣ ɚɫɫɨɪɬɢɦɟɧɬ ɤɨɧɞɢɬɟɪ alcohol and hors d'oeuvres, and meeting in one of the un repas tranquille et très plaisant. ɩɨɞɚɸɬɫɹ ɞɟɥɨɜɵɟ ɨɛɟɞɵ ɚ ɜɟɱɟɪɨɦ ɦɨɠɧɨ ɜɵ ramisus et de mousses. ɫɤɢɯ ɢɡɞɟɥɢɣ ɜɤɥɸɱɚɟɬ ɜ ɫɟɛɹ ɬɚɤɠɟ ɩɢɪɨɠɧɵɟ intimate corners to enjoy a leisurely meal. ɛɪɚɬɶɦɟɫɬɨɜɛɚɪɟɞɥɹɜɫɬɪɟɱɢɡɚɛɨɤɚɥɨɦɜɢɧɚ ɬɨɪɬɵɢɩɟɱɟɧɶɟɚɬɚɤɠɟɞɟɫɟɪɬɵɬɚɤɢɟɤɚɤɬɢɪɚ ɢ ɧɟɛɨɥɶɲɨɣ ɞɟɝɭɫɬɚɰɢɢ ɢɥɢ ɨɞɢɧ ɢɡ ɢɧɬɢɦɧɵɯ ɦɢɫɭɢɬɨɪɬɦɭɫɫ ɭɝɨɥɤɨɜ ɪɟɫɬɨɪɚɧɚ ɞɥɹ ɧɟɬɨɪɨɩɥɢɜɨɝɨ ɭɠɢɧɚ ɜ ɤɪɭɝɭɞɪɭɡɟɣ

Opening hours: All week: 9:00 - 1:00 Opening hours: Sun - Thur: 7:00 - 22:00, Fri: 7:00 - 17:00 Address: 10 Shabazi street, Tel - Aviv Address: Kol Israel haverim street Tel - Aviv Phone: 03-5109292 Fax: 03-5108181 Phone: 03-5109292 Fax: 03-5108181 www.dallal.co.il www.dallal.co.il 28 Tel Aviv and Jaffa Restaurant Guide Restaurant Guide Tel Aviv and Jaffa 29

DALLAL DALLAL – BAKERY SHOP

Opening hours: All week: 9:00 - 1:00 Opening hours: Sun - Thur: 7:00 - 22:00, Fri: 7:00 - 17:00 Address: 10 Shabazi street, Tel - Aviv Address: Kol Israel haverim street Tel - Aviv Phone: 03-5109292 Fax: 03-5108181 Phone: 03-5109292 Fax: 03-5108181 www.dallal.co.il www.dallal.co.il 30 Jerusalem and Area Restaurant Guide Restaurant Guide Jerusalem and Area 31

JERUSALEM -"3Ô5*44&3*& 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. -"3Ô5*44&3*& • Well over 75% of the restaurants in the country are actually located within the greater Tel Aviv Metropolitan area. BISTRO RESTAURANTS FRENCH RESTAURANTS Café Paradiso 36 Keren Hayasod St. 02-563-4805. Open Mon-Thurs, Cavalier Sat 12pm-2am, Fri 10am-2pm. 1 Ben Sira St. 02-624-2945. Open all week in the Chakra afternoon and evenings. 41 King George St. 02-625-2722. Open daily after 6pm. Gavrielle kosher Zuni 7 Shimon ben Shetach Rd. 02-624-6444. Open Sun 15 Yoel Solomon St. 02-625-7776. Open daily, 24 hours. – Thurs afternoon and evening, Friday afternoon, Saturday after Shabbat ends. CHEF RESTAURANTS La Guta kosher Adom 18 Yosef Rivlin, Nahalat Sheva. 02-623-2322. Open 31 Jaffa Rd. 02-624-6242. Chef Asaf Granit. Open Sun Sun-Thurs afternoon and evening, Friday afternoon, – Fri evenings, Sat afternoon and evening. Saturday motzei Shabbat (after Shabbat). Angelica kosher 7 Shatz Rd. 02-623-0056. Chef Erez Margy. Open daily, evenings. Housed in the ground floor of the Montefiori MEDITERRANEAN hotel. Shmil Bama’abada kosher RESTAURANTS 28 Derech Hebron St. 02-673-1629. Chef Shmil Hollend. Rama’s Kitchen Open Sun. evening, Mon-Thurs morning – night, Friday morning until Shabbat, Saturday evenings (after Near the Church of the Nativity, in the Old City’s Christian Shabbat). Quarter. Call for reservations and specific directions. 02- 570-0954. Open Thursday evenings, Fridays, and some JAPANESE RESTAURANTS Saturdays, from Passover (April) to Sukkot (October) Sakura only. 31 Jaffa St., Finegold courtyard. 02-623-5464. La Rôtisserie Open daily afternoons and evenings. 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 At La Rôtisserie, a gourmet restaurant situated within the and Mediterranean cuisine with a distinctive Latin For 6-8 people Pontifical Institute Notre Dame Of Jerusalem Center and American touch, with each dish artfully-designed and Prepare the chicken ( a whole chicken +- 1kg) openAt Laseven Rôtisserie, days a aweek gourmet including restaurant holidays, situated you within can enjoythe andindividually-plated Mediterranean cuisine in the withopen akitchen. distinctive Choose Latin from the an Pontifical intimate Institute and exclusive Notre Dame dining Of Jerusalem experience, Center complete and Americana-la-carte, touch, degustation with each or dish specials artfully-designed menu, prepared and with Directions: withopen European-style seven days a weekservice including yet within holidays, sight you of the can Old enjoy City individually-platedthe finest ingredients. in the open Tapas kitchen. and cocktailsChoose from are availablethe at Cook in a pot with cold water, with 1 carrot, the green part walls.an intimate and exclusive dining experience, complete a-la-carte,the separate degustation lounge or bar. specials menu, prepared with of a leek, 1 onion, the green part of a celery, 1 bay leaf, 1 with European-style service yet within sight of the Old City the finest ingredients. Tapas and cocktails are available at stick of thyme, some pepper, 1 clove of garlic et 1 coffee U.S-bornwalls. and Spanish-raised Chef Rodrigo Gonzalez- the Idealseparate for hostinglounge bar. guests and corporate events, La Rôtisserie spoon of salt. Elias’s individual cooking style brings together European is the complete culinary experience. U.S-born and Spanish-raised Chef Rodrigo Gonzalez- Ideal for hosting guests and corporate events, La Rôtisserie Bring to boil and cook on a small fire during 30 min. Elias’s individual cooking style brings together European is the complete culinary experience. 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. 1RGPKPIJQWTU&CKN[(TKFC[CPF5CVWTFC[u Filter the soup,add the thickening, add the julienne, carve 1RGPKPIJQWTU&CKN[(TKFC[CPF5CVWTFC[#FFTGUU2CTCVTQQRGTqU4QCF,GTWUCNGO+UTCGN u 6GN the chicken and serve everything in a soup tureen after #FFTGUU2CTCVTQQRGTqU4QCF,GTWUCNGO+UTCGN 6GNYYYPQVTGFCOGEGPVGTQTI^NCTQVKUUGTKGTGUVCWTCPV"IOCKNEQO heating the soup during 10 minutes. YYYPQVTGFCOGEGPVGTQTI^NCTQVKUUGTKGTGUVCWTCPV"IOCKNEQO 30 Jerusalem and Area Restaurant Guide Restaurant Guide Jerusalem and Area 31

BELGIAN CUISINE

CHICKEN WATERZOOI GHENT STYLE At La Rôtisserie, a gourmet restaurant situated within the and Mediterranean cuisine with a distinctive Latin For 6-8 people Pontifical Institute Notre Dame Of Jerusalem Center and American touch, with each dish artfully-designed and Prepare the chicken ( a whole chicken +- 1kg) openAt Laseven Rôtisserie, days a aweek gourmet including restaurant holidays, situated you within can enjoythe andindividually-plated Mediterranean cuisine in the withopen akitchen. distinctive Choose Latin from the an Pontifical intimate Institute and exclusive Notre Dame dining Of Jerusalem experience, Center complete and Americana-la-carte, touch, degustation with each or dish specials artfully-designed menu, prepared and with Directions: withopen European-style seven days a weekservice including yet within holidays, sight you of the can Old enjoy City individually-platedthe finest ingredients. in the open Tapas kitchen. and cocktailsChoose from are availablethe at Cook in a pot with cold water, with 1 carrot, the green part walls.an intimate and exclusive dining experience, complete a-la-carte,the separate degustation lounge or bar. specials menu, prepared with of a leek, 1 onion, the green part of a celery, 1 bay leaf, 1 with European-style service yet within sight of the Old City the finest ingredients. Tapas and cocktails are available at stick of thyme, some pepper, 1 clove of garlic et 1 coffee U.S-bornwalls. and Spanish-raised Chef Rodrigo Gonzalez- the Idealseparate for hostinglounge bar. guests and corporate events, La Rôtisserie spoon of salt. Elias’s individual cooking style brings together European is the complete culinary experience. U.S-born and Spanish-raised Chef Rodrigo Gonzalez- Ideal for hosting guests and corporate events, La Rôtisserie Bring to boil and cook on a small fire during 30 min. Elias’s individual cooking style brings together European is the complete culinary experience. 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. 1RGPKPIJQWTU&CKN[(TKFC[CPF5CVWTFC[u Filter the soup,add the thickening, add the julienne, carve 1RGPKPIJQWTU&CKN[(TKFC[CPF5CVWTFC[#FFTGUU2CTCVTQQRGTqU4QCF,GTWUCNGO+UTCGN u 6GN the chicken and serve everything in a soup tureen after #FFTGUU2CTCVTQQRGTqU4QCF,GTWUCNGO+UTCGN 6GNYYYPQVTGFCOGEGPVGTQTI^NCTQVKUUGTKGTGUVCWTCPV"IOCKNEQO heating the soup during 10 minutes. YYYPQVTGFCOGEGPVGTQTI^NCTQVKUUGTKGTGUVCWTCPV"IOCKNEQO 32 Jerusalem and Area Restaurant Guide Restaurant Guide Jerusalem and Area 33

"3$"%*"&-*5&*43"&-*$6*4*/&#:$)&'&;3",&%&.

rcadia restaurant opened in 1995 by Chef Ezra Kedem and has been considered one of Israel’s top restaurants since. SetA 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. Arca- dia’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 ter- roir 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 reputa- tion 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- ,SP[L0ZYHLSPJ\PZPULLZ[HISPZOLKPU phere. The restaurant is also available CULINARY WORKSHOPS for private events throughout the day A unique and memorable hands-on upon advance reservation. seasonal cookery master class with Our wine cellar features a variety of Chef Ezra Kedem, incorporating the carefully selected wines from the ﬁn- seasonal produce grown in the farm. est wineries in Israel, Bourgogne, Bor- The workshop takes place at our or- deaux, Italy and Spain. ganic farm and the adjacent purpose- ly built studio kitchen. ARCADIA PREMIUM – ‘GARDEN TO PLATE’ Also available: culinary tours to the Ju- Set in the heart of the Judean hills on dean hills led by Chef Kedem, includ- the outskirts of Jerusalem is Arcadia’s ing a visit to the restaurant’s organic organic farm and garden, an exclu- farm and nearby local artisan produc- sive and highly discrete setting. For ers. Upon request, the tour can be a truly unique dining experience, our concluded with a lunch service served local and seasonal ﬁne dining menu in a bespoke glass dining room set is served in an all-glass bespoke din- against a breathtaking panorama. ing room set against a breathtaking panorama.

1RGPKPIJQWTU/QP5WP(TK #FFTGUU#ITKRCU,GTWUCNGO 6GN ,SP[L0ZYHLSPJ\PZPULLZ[HISPZOLKPU YYYCTECFKCTGUVEQO 32 Jerusalem and Area Restaurant Guide Restaurant Guide Jerusalem and Area 33

"3$"%*"&-*5&*43"&-*$6*4*/&#:$)&'&;3",&%&. rcadia restaurant opened in 1995 by Chef Ezra Kedem and has been considered one of Israel’s top restaurants since. SetA 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. Arca- dia’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 ter- roir 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 reputa- tion hosting world leaders, statesmen, diplomats and world-renowned chefs.

1RGPKPIJQWTU/QP5WP(TK #FFTGUU#ITKRCU,GTWUCNGO 6GN ,SP[L0ZYHLSPJ\PZPULLZ[HISPZOLKPU YYYCTECFKCTGUVEQO 34 Jerusalem and Area Restaurant Guide Restaurant Guide Jerusalem and Area 35

GABRIEL ARGENTINE CUISINE

EMPANADAS 3/4 lb. boneless beef shoulder, finely diced salt Ingredients: 1 small russet potato, peeled, finely diced, and boiled Dough (2 yukon golds) 1 cup water 1/3 cup raisins (I omitted) 3/4 cup lard (I used butter) 8 green Spanish olives, pitted and chopped 2 3/4 cups flour 3 scallions, trimmed and chopped 2 tsp salt 1 hard-boiled egg, peeled and chopped pinch paprika Filling Directions: 3 tbsp olive oil For the dough: heat water and lard (butter) in a medium 1 small yellow onion, peeled and minced saucepan over medium heat until lard (butter) has melted. 1/2 small red bell pepper, cored, seeded, and finely Mix flour and salt in a large mixing bowl and make a well diced (I omitted) in the center and sprinkle a pinch of paprika in the well. 1/2 chicken bouillon cube (I used beef bouillon paste) 1/2 tsp paprika Pour a little of the warm liquid in and stir with fingertips to 1/2 tsp red pepper flakes make a wet paste. Pour in remaining liquid and work the 1/2 tsp ground white pepper flour into the dough with your hand until you get a wet, oily 1/2 tsp ground cumin 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. EN As the Old City walls stand in the east and a FR Situé entre les murailles de la Vieille Ville de RU ɇɚ ɜɨɫɬɨɤɟɬɹɧɭɬɫɹ ɫɬɟɧɵɋɬɚɪɨɝɨ ɝɨɪɨɞɚ busy city life bustles in the west; here at Gabriel we Jérusalem et le centre ville animé, le restaurant Gabriel ɧɚɡɚɩɚɞɟɤɢɩɢɬɲɭɦɧɚɹɝɨɪɨɞɫɤɚɹɠɢɡɧɶɚɡɞɟɫɶɜ seek for the perfect balance between the authentic and cherche l’équilibre entre l’authenticité, la tradition, la ɪɟɫɬɨɪɚɧɟ©Ƚɚɜɪɢɷɥɶªɦɵɩɵɬɚɟɦɫɹɧɚɣɬɢɢɞɟɚɥɶ the modern, the gourmet and the homemade. Gabriel modernité et la méticulosité. Gabriel est un restau- ɧɵɣ ɛɚɥɚɧɫ ɦɟɠɞɭ ɬɪɚɞɢɰɢɟɣ ɢ ɫɨɜɪɟɦɟɧɧɨɫɬɶɸ AUSTRIAN CUISINE is a kosher gourmet restaurant with a French fusion rant gastronomique casher avec une cuisine fusion ɦɟɠɞɭ ɞɟɥɢɤɚɬɟɫɚɦɢ ɢ ɞɨɦɚɲɧɢɦɢ ɪɟɰɟɩɬɚɦɢ cuisine that offers the best of authentic French cui- française qui sert le meilleur de la cuisine française ©Ƚɚɜɪɢɷɥɶª ± ɷɬɨ ɤɨɲɟɪɧɵɣɪɟɫɬɨɪɚɧɝɭɪɦɷ ɫ ɤɭɯ sine with touches of a contemporary and modern kitch- authentique avec une touche de cuisine moderne et ɧɟɣ ɜ ɫɬɢɥɟ ɮɪɚɧɰɭɡɫɤɢɣ ɮɶɸɠɧ ɩɪɟɞɥɚɝɚɸɳɟɣ KAISERSCHMARRN en. At Gabriel you will find a pleasurable experience in contemporaine. Au Gabriel, vous vivrez une expéri- ɩɨɞɥɢɧɧɵɟɮɪɚɧɰɭɡɫɤɢɟ ɛɥɸɞɚɫɨ ɲɬɪɢɯɚɦɢ ɫɨ all its forms. ence remarquable sous toutes ses formes. ɜɪɟɦɟɧɧɨɣ ɤɭɯɧɢ ȼ ɩɨɫɥɟɞɧɢɟ ɝɨɞɵɨɬɧɨɲɟɧɢɹ Ingredients for 4 people: In recent years the relationship between kosher and Ces dernières années, la relation entre le casher et la ɦɟɠɞɭɤɨɲɟɪɧɨɣɩɢɳɟɣɢɤɭɯɧɟɣɝɭɪɦɷɨɱɟɧɶɫɛɥɢ 6 eggs ½ a teaspoon salt gourmet got tighter. The French fusion restaurant "Ga- gastronomie se resserre. Gabriel porte un certificat de ɡɢɥɢɫɶ Ɋɟɫɬɨɪɚɧ ©Ƚɚɜɪɢɷɥɶª ɪɚɫɩɨɥɨɠɟɧɧɵɣɜ 200 gram flour 250 ml of milk briel" is located in the heart of the capital city and holds cacherout stricte de Beit Yossef Badats. ɫɚɦɨɦ ɫɟɪɞɰɟɫɬɨɥɢɰɵ ɨɛɥɚɞɚɟɬ ɫɬɪɨɝɢɦɫɟɪɬɢ 2 tablespoons sugar 200 gram butter a strict kashrut certificate of Badatz Beit Yosef that Dans la journée nous proposons des menus variés et ɮɢɤɚɬɨɦɤɚɲɪɭɬɚɨɬ Ȼɚɞɚɰ ȻɟɣɬɃɨɫɟɮ ɧɚɥɢɱɢɟ Some vanilla Raisins proves beyond all doubt that you can enjoy high-qual- le soir le menu est “à la carte” offrant une grande variété ɤɨɬɨɪɨɝɨ ɜɧɟ ɜɫɹɤɨɝɨ ɫɨɦɧɟɧɢɹ ɞɨɤɚɡɵɜɚɟɬɱɬɨɭ ity kosher food. de plats gouteux comme un carpaccio de veau ou un ɜɚɫ ɟɫɬɶ ɜɨɡɦɨɠɧɨɫɬɶ ɧɚɫɥɚɞɢɬɶɫɹ ɜɵɫɨɤɢɦ ɤɚɱɟ During the day we offer business specials and in the tartare de poisson mais galement diff rentes versions ɫɬɜɨɦɤɨɲɟɪɧɨɣɩɢɳɢȼɞɧɟɜɧɨɟɜɪɟɦɹɦɵɩɪɟɞ Directions: é é evening you can choose from our delicious dinner de légumes, de viandes et de poissons. ɥɚɝɚɟɦɞɟɥɨɜɵɟɨɛɟɞɵɚɜɟɱɟɪɨɦɜɵɦɨɠɟɬɟɡɚ Mix yolks, flour, sugar, vanilla, salt and milk to a liquid, but menu. ɤɚɡɚɬɶɭɠɢɧɢɡɜɟɱɟɪɧɟɝɨɦɟɧɸɋɪɟɞɢɡɚɤɭɫɨɤɜɵ vicious dough. Beat the egg white until thoroughly stiff. ɧɚɣɞɺɬɟɤɚɪɩɚɱɱɨɢɡɬɟɥɹɬɢɧɵɢɬɚɪɬɚɪɢɡɪɵɛɵ Gently fold the egg white in the dough. Once the butter has ɚ ɧɚ ɜɬɨɪɨɟ ɦɨɠɧɨ ɡɚɤɚɡɚɬɶ ɪɚɡɥɢɱɧɵɟ ɛɥɸɞɚ ɢɡ melted and is hot in the pan pour the dough in and fry it like ɪɵɛɵɦɹɫɚɢɩɬɢɰɵɄɫɬɚɬɢɝɚɪɧɢɪɤɷɬɢɦɛɥɸɞɨɦ an omelette at low heat. Sprinkle raisins over it and turn ɡɚɱɚɫɬɭɸɹɜɥɹɟɬɫɹɩɪɢɹɬɧɵɦɫɸɪɩɪɢɡɨɦ

it after a while. Never mind if it breaks. Fry also the other §¶¡¢¬ª¢¶·©¢§¸²¶´ Opening hours: Sun - Thurs, from 12:00 to 23:00. Business Lunch: Sun-Thurs 12:00-17:00 side, tear it into small pieces and bake it properly. Serve Address: Shimon Ben Shatah st. 7, Jerusalem it with icing sugar on top and ideally either apple puree or )CDTKGN Tel.: 02-6246444. Fax.: 02-6246456 %JGH U4GUVCWTCPV “Zwetschkenröster” ( kind of a plum chutney). www.gabriel-jerusalem.co.il 34 Jerusalem and Area Restaurant Guide Restaurant Guide Jerusalem and Area 35

GABRIEL ARGENTINE CUISINE

HERZLIYA AND THE THE CENTER (MERKAZ) AL HAMAIM

TEL MOND RESTAURANTS RAMAT HASHARON Porterhouse – Meat RESTAURANTS Beny Dror Way, Tel Mond industrial center. 09-796-9666. Open daily afternoons-evenings. Reviva and Celia – Bistro 1 Hamaysadim St. 03-540-0179. Open Sun-Thurs HERZLIYA RESTAURANTS 7:30am-11:30pm, Fri 7:30am-4:30pm, Al Ha’mayim – Fish and Seafood Sat: 10am-11:30pm. Hasharon beach. 09-950-1767. Open daily afternoons-evenings. REHOVOT RESTAURANTS Segev – Chef restaurant Moo v’Moo – Meat 16 Shenkar St. Herzilya Pituach. Chef Segev Moshe. Open daily afternoons-evenings. 177 Herzl St. 08-946-2690. Benedict Open Mon-Fri afternoons-evenings. 1 Haezel St. corner of Ramat Yam, Herzilya Pituach. Oro – Moroccan kosher Tel: 03-6868657. Open hours 24/7. Alon gas station, entrance to Moshav Galia. 08-931-6617. RAMAT GAN RESTAURANTS Open Sun-Thurs afternoons-evenings, Fri afternoons until Shabbat, Sat. after Shabbat. Chloelys – Chef restaurant 16 Aba Hillel Silver St. 03-575-9060. Chef Victor Gluger. Open Sun-Fri afternoons-evenings, Sat afternoons.

GREENFIELD

EN A winning combination of golf and gourmet – a FR Une combinaison gagnante entre le golf et la RU ȼɵɢɝɪɵɲɧɚɹ ɤɨɦɛɢɧɚɰɢɹɞɥɹ ɝɭɪɦɚɧɨɜ ɢ high- quality chef restaurant in a prestigious location, gastronomie – restaurant gastronomique prestigieux de ɥɸɛɢɬɟɥɟɣ ɢɝɪɵ ɜ ɝɨɥɶɮ± ɜɵɫɨɤɨɤɚɱɟɫɬɜɟɧɧɵɣ exclusive ambiance and pastoral atmosphere, located qualité avec un emplacement exclusif, une ambiance ɪɟɫɬɨɪɚɧ ɜ ɩɪɟɫɬɢɠɧɨɦ ɦɟɫɬɟ ɫ ɷɤɫɤɥɸɡɢɜɧɨɣ next to Ga’ash golf course. pastorale au bord des terrains de golf Gaash. ɚɬɦɨɫɮɟɪɨɣ ɢ ɩɚɫɬɨɪɚɥɶɧɵɦ ɩɟɣɡɚɠɟɦ Greenfield is a resto-cafe that will suit you to a tee! It Le resto-café Greenfield va comme un gant (blanc) aux ɪɚɫɩɨɥɨɠɟɧɧɵɣ ɧɟɩɨɞɚɥɟɤɭ ɨɬ ɩɨɥɹ ɞɥɹ ɝɨɥɶɮɚ is an oasis away from the city, offering you a slice of personnes souhaitant prendre un instant de repos de la ɜ ɤɢɛɛɭɰɟ Ƚɚɚɲ Ƚɪɢɧɮɢɥɞ ± ɷɬɨ ɪɟɫɬɨɤɚɮɟ EN The “Al HaMaim” restaurant on the water is lo- FR Le restaurant «Al Hamaim» se situe en bord de RU Ɋɟɫɬɨɪɚɧ ©Ⱥɥɶ ɏɚɆɚɢɦª ± ɧɚɫɬɨɹɳɚɹ the good life: an excellent dinner from the menu cre- ville et profiter de ce que la Belle Vie peut nous offrir: un ɩɨɞɯɨɞɹɳɟɟɤɚɤɛɟɥɚɹɩɟɪɱɚɬɤɚɥɸɞɹɦɠɟɥɚɸɳɢɦ cated on the beach of the HaSharon of Herzliya Pituah. mer d'Herzelya Pituah «plage Hasharon». Au menu ɤɭɥɢɧɚɪɧɚɹ ɠɟɦɱɭɠɢɧɚ ɋɪɟɞɢɡɟɦɧɨɝɨ ɦɨɪɹ ± poissons frais, fruits de mer, et des sushis japonais ated by the Chef Assaf Tlumak, a cup of fine Italian excellent repas dans un café italien raffiné dirigé par le ɯɨɬɶ ɧɟɫɤɨɥɶɤɨ ɦɝɧɨɜɟɧɢɣ ɨɬɞɨɯɧɭɬɶ ɨɬ ɝɨɪɨɞɫɤɨɣ The restaurant serves fresh fish, seafood, and gourmet ɪɚɫɩɨɥɨɠɟɧɧɚɩɥɹɠɟɏɚɒɚɪɨɧɜȽɟɪɰɥɢɢɉɢɬɭɚɯ pour les fins gourmets. Une s lection de vins isra liens coffee and lots of social gatherings with great meals at chef Assaf Tlumak et des rencontres de qualité autour ɫɭɟɬɵɢɧɚɫɥɚɞɢɬɶɫɹɬɟɦɱɬɨɯɨɪɨɲɚɹɠɢɡɧɶɦɨɠɟɬ Japanese sushi, in addition to a selection of quality Is- é é Ɂɞɟɫɶ ɜɵ ɦɨɠɟɬɟ ɨɬɜɟɞɚɬɶ ɪɚɡɥɢɱɧɵɟ ɛɥɸɞɚ ɢɡ the club house. d'un bon repas au club house. ɩɪɟɞɥɨɠɢɬɶɨɬɥɢɱɧɵɦɨɛɟɞɨɦɢɡɦɟɧɸɪɟɫɬɨɪɚɧɚ raeli and imported boutique wines. et d'importation de haut niveau y est proposée. ɫɜɟɠɟɣɪɵɛɵɦɨɪɟɩɪɨɞɭɤɬɨɜɚɬɚɤɠɟɢɡɵɫɤɚɧɧɵɟ Le restaurant met votre disposition une salle priv e The restaurant can host private as well as busi- Nous proposons nos lieux à des réceptions privées ɩɨɞ ɪɭɤɨɜɨɞɫɬɜɨɦ ɲɟɮɩɨɜɚɪɚȺɫɫɚɮɚɌɥɭɦɚɤɚ “Al HaMaim” has a private room for up to 16 diners. The à é ɹɩɨɧɫɤɢɟ ɫɭɲɢ Ʉɪɨɦɟ ɬɨɝɨ ɜɚɫ ɠɞɺɬ ɨɝɪɨɦɧɵɣ pouvant accueillir jusqu' 16 convives pour des ness events, such as cocktail parties, conferenc- ou d'affaire – anniversaires, fêtes, évènements ɱɚɲɤɨɣɩɪɟɤɪɚɫɧɨɝɨ ɢɬɚɥɶɹɧɫɤɨɝɨ ɤɨɮɟ ɚ ɬɚɤɠɟ dining room is perfect for business meetings, seminars, à ɜɵɛɨɪ ɢɡɪɚɢɥɶɫɤɢɯ ɢ ɡɚɪɭɛɟɠɧɵɯ ɜɢɧ ɫɚɦɨɝɨ r unions d'affaires, s minaires, formations. es, corporate events, birthdays etc. d'entreprise, cocktails, conférences etc. ɦɧɨɠɟɫɬɜɨɦ ɨɛɳɟɫɬɜɟɧɧɵɯ ɦɟɪɨɩɪɢɹɬɢɣ ɫ conferences etc. é é ɜɵɫɨɤɨɝɨɭɪɨɜɧɹ Le restaurant peut accueillir jusqu' 250 personnes. Events can be held throughout the day and evening. Les réceptions peuvent avoir lieu à toute heure de la ɤɚɱɟɫɬɜɟɧɧɨɣɢɜɤɭɫɧɨɣɟɞɨɣɜɤɥɭɛɧɨɦɞɨɦɟ The restaurant can host events up to 250 people. à Ⱦɥɹ ɞɟɥɨɜɵɯ ɜɫɬɪɟɱ ɫɟɦɢɧɚɪɨɜ ɢ ɤɨɧɮɟɪɟɧɰɢɣ Nous faisons galement des livraisons. journée et du soir. ȼ ɪɟɫɬɨɪɚɧɟ ɦɨɠɧɨ ɩɪɨɜɨɞɢɬɶ ɱɚɫɬɧɵɟ ɢɞɟɥɨɜɵɟ Take away is also available. é ɩɪɟɞɥɚɝɚɟɬɫɹ ɨɬɞɟɥɶɧɵɣ ɡɚɥ ɜɦɟɳɚɸɳɢɣ ɞɨ ɦɟɪɨɩɪɢɹɬɢɹ ɬɚɤɢɟ ɤɚɤ ɤɨɤɬɟɣɥɢ ɤɨɧɮɟɪɟɧɰɢɢ ɩɨɫɟɬɢɬɟɥɟɣ ɤɨɪɩɨɪɚɬɢɜɧɵɟɜɟɱɟɪɚɞɧɢɪɨɠɞɟɧɢɹɜɟɱɟɪɢɧɤɢɢ ȼɪɟɫɬɨɪɚɧɟɬɚɤɠɟɦɨɠɧɨɩɪɨɜɨɞɢɬɶɦɟɪɨɩɪɢɹɬɢɹ ɬɞ Ɇɟɪɨɩɪɢɹɬɢɹ ɦɨɠɧɨ ɩɪɨɜɨɞɢɬɶ ɤɚɤ ɜ ɞɧɟɜɧɨɟ ɞɥɹɛɨɥɶɲɨɝɨɤɨɥɢɱɟɫɬɜɚɝɨɫɬɟɣ ɞɨɱɟɥɨɜɟɤ ɬɚɤɢɜɜɟɱɟɪɧɟɟɜɪɟɦɹ Ʉɪɨɦɟ ɬɨɝɨ ©Ⱥɥɶ ɏɚɆɚɢɦª ɩɪɟɞɥɚɝɚɟɬ ɭɫɥɭɝɭ Smoking ©WDNHDZD\ª Smoking

The restaurant is open during the entire week from 7:00 to 20:00 Opening hours: Sun-Sat 09:00-23:00 The restaurant host private and business events, cocktail and dinner parties (for 30 and more people). Sushi is available by take-away during the week. Address: Kibbutz Ga’ash Golf Club 4 Ramat Yam St. Herzliya Pituah, HaSharon beach (HaKshatot beach) Tel.: 09-9510325 www.green-field.co.il Tel.: 09-9501767, 09-9511812 www.alhamaym.co.il 36 Herzliya and the Coastal Plain Restaurant Guide Restaurant Guide Herzliya and the Coastal Plain 37

HERZLIYA AND THE THE CENTER (MERKAZ) AL HAMAIM

GREENFIELD

The restaurant is open during the entire week from 7:00 to 20:00 Opening hours: Sun-Sat 09:00-23:00 The restaurant host private and business events, cocktail and dinner parties (for 30 and more people). Sushi is available by take-away during the week. Address: Kibbutz Ga’ash Golf Club 4 Ramat Yam St. Herzliya Pituah, HaSharon beach (HaKshatot beach) Tel.: 09-9510325 www.green-field.co.il Tel.: 09-9501767, 09-9511812 www.alhamaym.co.il 38 Herzliya and the Coastal Plain Restaurant Guide Restaurant Guide Herzliya and the Coastal Plain 39

LA FAMILIA .&"58*/&$0

EN La Familia is a premium and experienced FR Traiteur de produits laitiers de première RU Ʌɚ Ɏɚɦɢɥɢɹ ± ɷɬɨ ɜɵɫɨɤɨɤɚɱɟɫɬɜɟɧɧɵɣ dairy catering service that caters private and corporate qualité avec une grande expérience dans la ɦɨɥɨɱɧɵɣɤɟɣɬɟɪɢɧɝɫɛɨɝɚɬɵɦɩɪɨɮɟɫɫɢɨɧɚɥɶɧɵɦ events with creative solutions and quality products, ac- restauration procurant une solution efficace, précise et ɨɩɵɬɨɦɨɛɟɫɩɟɱɢɜɚɸɳɢɣɱɚɫɬɧɵɟɢɤɨɪɩɨɪɚɬɢɜɧɵɟ companied by an elegant and meticulous service. contemporaine pour des réceptions privées ou d'affaire ɦɟɪɨɩɪɢɹɬɢɹɤɚɱɟɫɬɜɟɧɧɵɦɢ ɪɟɲɟɧɢɹɦɢ ɢ We have accumulated a vast experience in cater- et ce, avec un service élégant et soigné. ɷɥɟɝɚɧɬɧɵɦɨɛɫɥɭɠɢɜɚɧɢɟɦ ing various embassies events and we would be glad to Nous comptons dans nos archives un grand nombre Ɇɵ ɧɚɤɨɩɢɥɢɨɝɪɨɦɧɵɣ ɨɩɵɬɜ ɫɮɟɪɟ ɤɟɣɬɟɪɢɧɝɚ ɪɚɡɥɢɱɧɵɯ ɦɟɪɨɩɪɢɹɬɢɣ ɩɨɫɨɥɶɫɬɜ ɢ ɤɨɧɫɭɥɶɫɬɜ set up a menu for any of the following events: de réceptions d'ambassades. Nous adapterons avec Cocktail parties – beautifully designed finger food plat- plaisir un menu pour vous selon le type de r ception: ɢɜɫɟɝɞɚɪɚɞɵɫɨɡɞɚɬɶɢɧɞɢɜɢɞɭɚɥɶɧɨɟɦɟɧɸɞɥɹ é ɥɸɛɨɝɨɫɨɛɵɬɢɹ ters, served to guests by waitresses and cooking Cocktail Party - Finger Food élégant servi parmi les h tes par nos serveuses, combinant des postes de Ʉɨɤɬɟɣɥɶɧɵɟ ɜɟɱɟɪɢɧɤɢ ± ɤɪɚɫɢɜɨ ɨɮɨɪɦɥɟɧɧɵɟ stands. ô ɡɚɤɭɫɤɢ ɩɪɢɝɨɬɨɜɥɟɧɧɵɟ ɧɟɩɨɫɪɟɞɫɬɜɟɧɧɨ ɧɚ General catering – stylish atmosphere and enchant- préparation frontale. ɦɟɫɬɟɢɥɢɩɨɞɧɨɫɢɦɵɟɝɨɫɬɹɦɨɮɢɰɢɚɧɬɤɚɦɢ ing aromas. A rich fusion cuisine that provides a solu- Catering – dans une atmosphère distinguée et des Ȼɚɧɤɟɬɵ ɢ ɮɭɪɲɟɬɵ ± ɫɬɢɥɶɧɚɹ tion for a luxurious hosting suitable for any time of the odeurs enchantées - cuisine fusion riche pour une ɚɬɦɨɫɮɟɪɚɢɩɨɬɪɹɫɹɸɳɢɟ ɚɪɨɦɚɬɵȻɨɝɚɬɚɹ ɤɭɯɧɹ day. réception luxueuse adaptée à toute heure de la journée. ɜ ɫɬɢɥɟ ɮɶɸɠɧ ɹɜɥɹɟɬɫɹ ɧɟɨɬɴɟɦɥɟɦɨɣ ɱɚɫɬɶɸ Stations – a designed catering that combines upscale Stations – réception excellente et élégante combinant ɪɨɫɤɨɲɧɵɯɩɪɢɺɦɨɜ serving style and old-fashioned food stalls. This option entre un service luxueux et la nostalgie des baraques ɋɬɚɧɰɢɢ ± ɢɡɹɳɧɨ ɨɮɨɪɦɥɟɧɧɵɟ ɥɨɬɤɢ is best suited for events that do not require a full meal, de rue. Fournit une solution pour des réceptions ɫɨɜɦɟɳɚɸɳɢɟ ɫɨɜɪɟɦɟɧɧɵɣ ɫɬɢɥɶ and offer a pizza parlor, Mr. Potato, American ba- avec un repas léger - pizzeria, Mr. Potato, Bagels ɫɨɫɬɚɪɨɦɨɞɧɵɦɢ ɬɟɥɟɠɤɚɦɢ ɫ ɛɵɫɬɪɨɣ ɡɚɤɭɫɤɨɣ gels, authentic Turkish bureks and more. américains, Borekas turc authentique etc. ɗɬɨɬ ɜɚɪɢɚɧɬ ɩɪɟɞɥɚɝɚɸɳɢɣ ɩɢɰɰɭ ɤɚɪɬɨɮɟɥɶ Igloo – chef’s Italian ice cream, served from a clas- Igloo - Crème glacée italienne gourmet servi dans un ɮɪɢ ɚɦɟɪɢɤɚɧɫɤɢɟɛɭɛɥɢɤɢɧɚɫɬɨɹɳɢɟ ɬɭɪɟɰɤɢɟ sic pushcart. Create the ice cream cone of your charriot à glace classique, créez vos propres glaces à ɛɭɪɟɤɚɫɵ ɢ ɦɧɨɝɨɟ ɞɪɭɝɨɟ ɥɭɱɲɟ ɜɫɟɝɨ ɩɨɞɯɨɞɢɬ dreams, by combining various ice cream flavors and partir des différentes saveurs et garnitures proposées. ɞɥɹɦɟɪɨɩɪɢɹɬɢɣ ɧɟ ɬɪɟɛɭɸɳɢɯ ɤɨɦɩɥɟɤɫɧɨɝɨ ɨɛɟɞɚ toppings. HAPPY HOUR – La gâterie pour les employés Happy hour – pamper the embassy employees on spe- d'ambassade en vue de f tes ou juste pour le plaisir ,JORR± ɢɬɚɥɶɹɧɫɤɨɟ ɦɨɪɨɠɟɧɨɟɨɬ ɲɟɮ ê ɩɨɜɚɪɚɩɨɞɚɟɬɫɹɢɡɤɥɚɫɫɢɱɟɫɤɨɣɭɥɢɱɧɨɣɬɟɥɟɠɤɢ cial occasions or just treat them in a middle of the day – Shakes bar, yogourts, café et pâtisseries et plus ... La Familia – votre prochain v nement reste dans la +DSS\ KRXU ± ɩɨɛɚɥɭɣɬɟ ɫɨɬɪɭɞɧɢɤɨɜ ɩɨɫɨɥɶɫɬɜɚɜ with shakes bar, yogurts, espresso and patisserie and é é ɫɜɹɡɢ ɫ ɨɫɨɛɵɦ ɫɥɭɱɚɟɦɢɥɢ ɩɪɨɫɬɨɬɚɤ more. famille! ɉɪɟɞɥɨɠɟɧɢɟ ɜɤɥɸɱɚɟɬ ɤɨɤɬɟɣɥɶɛɚɪɣɨɝɭɪɬɵ La Familia – your next event will stay in the family! ɤɨɮɟɤɨɧɞɢɬɟɪɫɤɢɟɢɡɞɟɥɢɹɢɦɧɨɝɨɟɞɪɭɝɨɟ

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

LA FAMILIA .&"58*/&$0

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

The Meat & Wine Co has redefined the meat lovers’ dining expe- – from the spacious layout to the textured finishes. And the warm KAZAKH CUISINE rience in Israel. Serving only the finest prime cut Kosher steaks, colour palette is further complemented by the subtle lighting, creating complemented by an impressive wine selection with international an inviting ambience and the feeling that you are about to experience Directions: BESHBARMAK The dish consists of boiled meat, usually lamb, noodles appeal, The Meat & Wine Co steakhouse has set new dining something special. (in Kazakh kespe / shelpek / zhaima) in the form of large standards in Israel. rectangles and broth. For exclusive dining, The Meat & Wine Co has two fully equipped 2 - 2.5 kg of mutton (or more often horse meat), 0.5 kg of Located in the heart of the Herzilya Pituach business district, the private dining rooms, ideal for intimate dining or for any corporate flour, 5 - 6 heads of onions, salt, spices. trend-setting design and decor of this stunning restaurant and bar entertaining, business meeting or private celebration. Cut meat in large pieces and boil in large saucepan. 15 will impress. Attention to detail is visible in all of the intimate elements 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 5OQMKPI 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 1RGPKPIJQWTU5WPu6JWu(TK5CVu platter, put the layers one on another: the dough, meat (cut #FFTGUU5JGPMCT5V+PFWUVTKCN#TGC*GT\KN[C2KVWCEJ into small pieces) and onions on top. Hot sorpa should be 6GN(CZ served separately in bowls. Beshbarmak is a very rich dish, so it does not any additional snacks. 40 Haifa and the North Restaurant Guide Restaurant Guide Haifa and the North 41 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 GERMAN RECIPE fresh fish restaurants on the banks of a river to top quality gourmet restaurants. Hanamal 24 – Chef restaurant Focaccia Bar – Italian CHOPPED LIVER PATE Hanamal 24. 04-862-8899. Chef Ran Rosh. Open Mon- Gan Hatzafon, on the Kiryat Shemona – Kibbutzim road. Sat, afternoons-evenings. 04-690-4474. Open daily afternoons-evenings. Ingredients: and down according to the heat in the pan. If you notice Lolka – Chef restaurant Muskat – Chef restaurant, Mediterranean 4 (20 ounce) chicken livers the oil burning, turn down the heat. I immediately add the 129A Hanasi St. 04-810-3343. Chef Amit Hadash. Open Mizpeh Hayamim Hotel. 04-699-4523. Chef Haim Tibi. daily afternoons-evenings. 3 sweet onions chopped onions after I added the oil. Keep stirring with a Open daily afternoons-evenings. 6 hard-boiled eggs salt and black pepper wooden spoon. The onions will turn translucent. If there is Vintage – Chef restaurant Shiri Bistro (Pina B’rosh) – Bistro 24 Derech Yafo St. 077-550-2330. Chef Yaron Levy 1 cup chicken fat not enough schmaltz oil in the pan add a little vegetable 8 Hahalutzim St. 04-693-7028. Open daily afternoons- Azoulai. Open Mon-Sat afternoons-evenings. 1/2 cup vegetable oil oil and continue cooking the onions. Try not to overcook evenings. 1 sweet onion the onions. Take them out before they turn brown. While HM: Macaroni and Grill – Meat, Bistro this is going on, rinse the livers under cold water and drain. CAESAREA RESTAURANTS Galil Center. 04-680-1592. Directions: After the onions are removed from the pan clean the pan Rotenberg – Chef Restaurant, Seafood Helena - Fish and Seafood The most important part of cooking with an iron skillet is with a slotted spoon of any dark pieces of onion. Then add Next to Kibbutz Gesher. 04-675-2237. Chef Ron Sagi. Caesaria Port. 04-610-1018. Open daily afternoons- to heat the pan first without any fat inside. When it is really a little more schmaltz to the pan and some livers. Do not Open Sun evenings, Mon-Sat afternoons-evenings. evenings. hot, add your chicken fat ) schmaltz. Turn down the heat crowd the pan. Cook livers one pan at a time. I constantly HM: Betty v’ Nachi – Bistro to simmer. I play with the gas burner while cooking, up keep turning the livers. I cut into the liver to see if it is done. Ramot. 04-673-2889. It should be cooked all the way thru just not burned. Next, NAZARETH RESTAURANTS HM: Decks – Meat, kosher combine the livers and the onions in a bowl. In the cuisineart Tiberias. Lido beach. 04-672-1538. fitted with the blade on the bottom place a small amount of Al Tanur – Middle Eastern HM: Guy – Homestyle cooking, kosher Sonol gas station, Rayna Junction. 04-601-4664. Open the ingredients and pulse until you like the consistency. I Tiberias. Galil center, next to Hotel Panorama. daily. like it soft like a pate. Do this until all of the liver and onions 04-672-1973. Diana – Middle Eastern are finely mashed. I then combine the pate with the hand Grand New Hotel, Al Matroun neighborhood. HM: Katzeh Hanachal – Lebanese chopped onions. Add salt and pepper to taste. I like the 077-515-6168. Open daily afternoons-evenings. Gas station at the entrance to Kibbutz Ginosar. pate to be slightly more peppery. It looks nice to garnish Tashrin – Middle Eastern 04-671-7776. with the extra chopped raw onions and if you like, some 56 Al B’sharah St., Old City. 04-608-4666. Open daily HM: Roberg – Chef Restaurant, kosher chopped hard boiled eggs. During Passover, you can eat afternoons-evenings. Livnim. 04-671-5656. this with matzah or serve with crackers. Place in refrigerator HM: Tzel Tamar – Meat, rustic immediately after preparation for at least a few hours in a NAHALAL RESTAURANTS Entrance to Kibbutz Ashdot Yaakov Eihud. 04-675-6688. sealed container. Enjoy the liver after it is removed from the frig for 20 minute. Octagon – Chef restaurant GOLAN HEIGHTS RESTAURANTS At the entrance to Ramat David base. 04-641-5333. Chef Yossi Sharaf. Open daily 12pm-11pm. Kedirat Hamachshafah v’haHelban – Rustic Nimrod. 04-687-0049. Open daily. AUSTRALIAN CUISINE RAMAT ISHAI RESTAURANTS HM: Meat Shos – Meat Katzrin, Industrial area. 04-696-3334. AUSTRALIAN PAVLOVA Limozin – Meat Industrial area. 04-953-3173. Open Mon-Sat afternoons- Ingredients: Directions: evenings. UPPER GALILEE RESTAURANTS 4-6 egg whites In a medium pot over high heat, heat water, rice, and salt METULLA pinch salt Preheat oven to 400F (200C). UM AL FAHUM RESTAURANTS Hatachanah – Meat 8oz castor sugar/sugar (equal parts) Lightly grease oven tray, line with baking paper or use non- 1 Harishonim St. 04-694-4810. Open daily afternoons- 1 teaspoon White Vinegar stick cooking spray. Al Babur – Middle Eastern 1/2 teaspoon Vanilla essence evenings. Beat the whites of eggs with a pinch of salt until stiff (until Wadi Ara Rd., Ein Ibrahim Junction. 04-611-0691. Open 2 level teaspoons Cornflour daily afternoons-evenings. HM: Beit Shalom – Café/Restaurant peaks form). 28 Harishonim St. 04-694-0767. Continue beating, gradually adding Sugar, vinegar and Kiryat Shemona vanilla, until of thick consistency. YOKNEAM RESTAURANTS Focaccia Bar – Italian Lightly fold in cornflour. Gan Hatzafon, on the Kiryat Shemona – Kibbutzim road. Japro – Bistro 04-690-4474. Open daily afternoons-evenings. Pile mixture into circular shape, making hollow in centre The New High-Tech Park. 04-989-1988. Open daily for filling. afternoons-evenings Rosh Pina Cooking directions: Kedirat Hamachshafah v’haHelban – Rustic Muskat – Chef restaurant, Mediterranean Nimrod. 04-687-0049. Open daily. Mizpeh Hayamim Hotel. 04-699-4523. Chef Haim Tibi. Electric oven, turn oven to 250F (130C) and bake HM: Meat Shos – Meat Open daily afternoons-evenings. undisturbed for 1 1/2 hours. Katzrin, Industrial area. 04-696-3334. Shiri Bistro (Pina B’rosh) – Bistro Gas oven, bake at 400F (200C) for ten minutes, then turn Hatachanah – Meat 8 Hahalutzim St. 04-693-7028. Open daily afternoons- oven to 250F (130C) and bake a further hour. 1 Harishonim St. 04-694-4810. Open daily afternoons- evenings. Turn oven off, leave Pavlova in oven until cool. evenings. HM: Macaroni and Grill – Meat, Bistro Top with whipped cream and decorate with fruit as desired. 28 Harishonim St. 04-694-0767. Galil Center. 04-680-1592. 40 Haifa and the North Restaurant Guide Restaurant Guide Haifa and the North 41 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 GERMAN RECIPE fresh fish restaurants on the banks of a river to top quality gourmet restaurants. Hanamal 24 – Chef restaurant Focaccia Bar – Italian CHOPPED LIVER PATE Hanamal 24. 04-862-8899. Chef Ran Rosh. Open Mon- Gan Hatzafon, on the Kiryat Shemona – Kibbutzim road. Sat, afternoons-evenings. 04-690-4474. Open daily afternoons-evenings. Ingredients: and down according to the heat in the pan. If you notice Lolka – Chef restaurant Muskat – Chef restaurant, Mediterranean 4 (20 ounce) chicken livers the oil burning, turn down the heat. I immediately add the 129A Hanasi St. 04-810-3343. Chef Amit Hadash. Open Mizpeh Hayamim Hotel. 04-699-4523. Chef Haim Tibi. daily afternoons-evenings. 3 sweet onions chopped onions after I added the oil. Keep stirring with a Open daily afternoons-evenings. 6 hard-boiled eggs salt and black pepper wooden spoon. The onions will turn translucent. If there is Vintage – Chef restaurant Shiri Bistro (Pina B’rosh) – Bistro 24 Derech Yafo St. 077-550-2330. Chef Yaron Levy 1 cup chicken fat not enough schmaltz oil in the pan add a little vegetable 8 Hahalutzim St. 04-693-7028. Open daily afternoons- Azoulai. Open Mon-Sat afternoons-evenings. 1/2 cup vegetable oil oil and continue cooking the onions. Try not to overcook evenings. 1 sweet onion the onions. Take them out before they turn brown. While HM: Macaroni and Grill – Meat, Bistro this is going on, rinse the livers under cold water and drain. CAESAREA RESTAURANTS Galil Center. 04-680-1592. Directions: After the onions are removed from the pan clean the pan Rotenberg – Chef Restaurant, Seafood Helena - Fish and Seafood The most important part of cooking with an iron skillet is with a slotted spoon of any dark pieces of onion. Then add Next to Kibbutz Gesher. 04-675-2237. Chef Ron Sagi. Caesaria Port. 04-610-1018. Open daily afternoons- to heat the pan first without any fat inside. When it is really a little more schmaltz to the pan and some livers. Do not Open Sun evenings, Mon-Sat afternoons-evenings. evenings. hot, add your chicken fat ) schmaltz. Turn down the heat crowd the pan. Cook livers one pan at a time. I constantly HM: Betty v’ Nachi – Bistro to simmer. I play with the gas burner while cooking, up keep turning the livers. I cut into the liver to see if it is done. Ramot. 04-673-2889. It should be cooked all the way thru just not burned. Next, NAZARETH RESTAURANTS HM: Decks – Meat, kosher combine the livers and the onions in a bowl. In the cuisineart Tiberias. Lido beach. 04-672-1538. fitted with the blade on the bottom place a small amount of Al Tanur – Middle Eastern HM: Guy – Homestyle cooking, kosher Sonol gas station, Rayna Junction. 04-601-4664. Open the ingredients and pulse until you like the consistency. I Tiberias. Galil center, next to Hotel Panorama. daily. like it soft like a pate. Do this until all of the liver and onions 04-672-1973. Diana – Middle Eastern are finely mashed. I then combine the pate with the hand Grand New Hotel, Al Matroun neighborhood. HM: Katzeh Hanachal – Lebanese chopped onions. Add salt and pepper to taste. I like the 077-515-6168. Open daily afternoons-evenings. Gas station at the entrance to Kibbutz Ginosar. pate to be slightly more peppery. It looks nice to garnish Tashrin – Middle Eastern 04-671-7776. with the extra chopped raw onions and if you like, some 56 Al B’sharah St., Old City. 04-608-4666. Open daily HM: Roberg – Chef Restaurant, kosher chopped hard boiled eggs. During Passover, you can eat afternoons-evenings. Livnim. 04-671-5656. this with matzah or serve with crackers. Place in refrigerator HM: Tzel Tamar – Meat, rustic immediately after preparation for at least a few hours in a NAHALAL RESTAURANTS Entrance to Kibbutz Ashdot Yaakov Eihud. 04-675-6688. sealed container. Enjoy the liver after it is removed from the frig for 20 minute. Octagon – Chef restaurant GOLAN HEIGHTS RESTAURANTS At the entrance to Ramat David base. 04-641-5333. Chef Yossi Sharaf. Open daily 12pm-11pm. Kedirat Hamachshafah v’haHelban – Rustic Nimrod. 04-687-0049. Open daily. AUSTRALIAN CUISINE RAMAT ISHAI RESTAURANTS HM: Meat Shos – Meat Katzrin, Industrial area. 04-696-3334. AUSTRALIAN PAVLOVA Limozin – Meat Industrial area. 04-953-3173. Open Mon-Sat afternoons- Ingredients: Directions: evenings. UPPER GALILEE RESTAURANTS 4-6 egg whites In a medium pot over high heat, heat water, rice, and salt METULLA pinch salt Preheat oven to 400F (200C). UM AL FAHUM RESTAURANTS Hatachanah – Meat 8oz castor sugar/sugar (equal parts) Lightly grease oven tray, line with baking paper or use non- 1 Harishonim St. 04-694-4810. Open daily afternoons- 1 teaspoon White Vinegar stick cooking spray. Al Babur – Middle Eastern 1/2 teaspoon Vanilla essence evenings. Beat the whites of eggs with a pinch of salt until stiff (until Wadi Ara Rd., Ein Ibrahim Junction. 04-611-0691. Open 2 level teaspoons Cornflour daily afternoons-evenings. HM: Beit Shalom – Café/Restaurant peaks form). 28 Harishonim St. 04-694-0767. Continue beating, gradually adding Sugar, vinegar and Kiryat Shemona vanilla, until of thick consistency. YOKNEAM RESTAURANTS Focaccia Bar – Italian Lightly fold in cornflour. Gan Hatzafon, on the Kiryat Shemona – Kibbutzim road. Japro – Bistro 04-690-4474. Open daily afternoons-evenings. Pile mixture into circular shape, making hollow in centre The New High-Tech Park. 04-989-1988. Open daily for filling. afternoons-evenings Rosh Pina Cooking directions: Kedirat Hamachshafah v’haHelban – Rustic Muskat – Chef restaurant, Mediterranean Nimrod. 04-687-0049. Open daily. Mizpeh Hayamim Hotel. 04-699-4523. Chef Haim Tibi. Electric oven, turn oven to 250F (130C) and bake HM: Meat Shos – Meat Open daily afternoons-evenings. undisturbed for 1 1/2 hours. Katzrin, Industrial area. 04-696-3334. Shiri Bistro (Pina B’rosh) – Bistro Gas oven, bake at 400F (200C) for ten minutes, then turn Hatachanah – Meat 8 Hahalutzim St. 04-693-7028. Open daily afternoons- oven to 250F (130C) and bake a further hour. 1 Harishonim St. 04-694-4810. Open daily afternoons- evenings. Turn oven off, leave Pavlova in oven until cool. evenings. HM: Macaroni and Grill – Meat, Bistro Top with whipped cream and decorate with fruit as desired. 28 Harishonim St. 04-694-0767. Galil Center. 04-680-1592. 42 Haifa and the North Restaurant Guide Restaurant Guide Haifa and the North 43

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 Gali- lee and you may choice for over- night 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 res- repertoire. This was followed by a crab polenta, the richness of the polenta taurant at which Tibi converts many and crab meat complemented nicely by a green salad that had been treated of these free range and organic to aragon oil. From here it was on to a dish in which slices of lightly pickled products into dishes that have given red tuna, the fish topped with salmon eggs and served with an enchanting the restaurant its fine name since mustard enriched vinaigrette. it first opened more than a decade ago. The physical setting of the Now it was on to the "serious stuff", the first of those being of veal sweet- restaurant is no less pleasing than breads, those lightly grilled and served on a salad that contained among oth- that of the natural setting in which er things humous beans, the crisp beans an ideal foil for the just soft enough it finds itself. Spacious, with large and sinfully rich sweetbreads. Nor would Tibi ignore the role of eggplant in his wrought-iron framed windows offer- offerings and one offering included grilled baladi eggplants, those split open ing up their magnificent view, and and spread with raw tchina before being sprinkled over with sesame oil. Up with pressed white tablecloths, fresh to now all was excellent but the last dish we tried was out-and-out superb – flowers, with a large central candela- tortollinis with duck liver, those set on a bed of leeks and all sprinkled over bra and smeller candles on every ta- with an artichoke cream. ble, this is a restaurant whose decor proudly announces its sophisticated country-style cuisine with a distinctly French- Mediterranean touch. Cer- tainly no less important, the service is efficient and genuinely warm. If you had dined earlier on a gener- ous 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 Opening hours: Daily 13:30-24:00 Address: Mitzpe Hayamim Spa-Hotel, Rosh Pina standard and one that I sincerely Tel: 04 6994555 hope he never drops from his 42 Haifa and the North Restaurant Guide Restaurant Guide Haifa and the North 43

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 Gali- lee and you may choice for over- night 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 res- repertoire. This was followed by a crab polenta, the richness of the polenta taurant at which Tibi converts many and crab meat complemented nicely by a green salad that had been treated of these free range and organic to aragon oil. From here it was on to a dish in which slices of lightly pickled products into dishes that have given red tuna, the fish topped with salmon eggs and served with an enchanting the restaurant its fine name since mustard enriched vinaigrette. it first opened more than a decade ago. The physical setting of the Now it was on to the "serious stuff", the first of those being of veal sweet- restaurant is no less pleasing than breads, those lightly grilled and served on a salad that contained among oth- that of the natural setting in which er things humous beans, the crisp beans an ideal foil for the just soft enough it finds itself. Spacious, with large and sinfully rich sweetbreads. Nor would Tibi ignore the role of eggplant in his wrought-iron framed windows offer- offerings and one offering included grilled baladi eggplants, those split open ing up their magnificent view, and and spread with raw tchina before being sprinkled over with sesame oil. Up with pressed white tablecloths, fresh to now all was excellent but the last dish we tried was out-and-out superb – flowers, with a large central candela- tortollinis with duck liver, those set on a bed of leeks and all sprinkled over bra and smeller candles on every ta- with an artichoke cream. ble, this is a restaurant whose decor proudly announces its sophisticated country-style cuisine with a distinctly French- Mediterranean touch. Cer- tainly no less important, the service is efficient and genuinely warm. If you had dined earlier on a gener- ous 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 Opening hours: Daily 13:30-24:00 Address: Mitzpe Hayamim Spa-Hotel, Rosh Pina standard and one that I sincerely Tel: 04 6994555 hope he never drops from his 44 Eilat and the South Restaurant Guide Restaurant Guide Eilat and the South 45

SEA OF GALILEE RESTAURANTS WESTERN GALILEE RESTAURANTS ENGLISH CUISINE Rotenberg – Chef Restaurant, Seafood Adelina – Mediterranean Next to Kibbutz Gesher. 04-675-2237. Kibbutz Cabri, near Nahariya hospital. 04-952-3707. ROAST BEEF Chef Ron Sagi. Open Sun evenings, Open Mon-Sat afternoons-evenings. Mon-Sat afternoons-evenings. Aluma – Bistro AND YORKSHIRE PUDDING HM: Betty v’ Nachi – Bistro Tarshiha-Kfar Vradim Rd., Ma’alot-Tarshiha. Ingredients: Directions: Ramot. 04-673-2889. 04-957-4477. Open daily afternoons-evenings. 2 pounds rump roast HM: Decks – Meat, kosher Ida’s Restaurant – Bistro Preheat oven to 375 degrees F (190 degrees C). garlic powder to taste Tiberias. Lido beach. 04-672-1538. 48 Haga’aton Blvd, Nahariya. 04-951-3444. Open daily salt to taste HM: Guy – Homestyle cooking, kosher afternoons-evenings. Wash roast and sprinkle with garlic powder, salt and freshly ground pepper, to taste Tiberias. Galil center, next to Hotel Panorama. Morganfeld Steakhouse - kosher pepper. Insert a meat thermometer into the thickest part 1/4 teaspoon salt 04-672-1973. Moshav Liman. 04-952-4333. Open Sun-Thurs of the roast, making sure it doesn’t touch any bone or fat. 1 cup all-purpose flour HM: Katzeh Hanachal – Lebanese afternoons-evenings, Fri afternoons, Sat. after Shabbat. 2 eggs, beaten Bake on a wire rack inside of a large roasting pan in the Gas station at the entrance to Kibbutz Ginosar. Uri Buri – Fish and Seafood 1 cup milk preheated oven for 90 minutes, or to desired doneness. 04-671-7776. Hahaganah St., Akko. 04-955-2212. Open daily For medium-rare, the meat thermometer should read HM: Roberg – Chef Restaurant, kosher afternoons-evenings. 135 degrees F (57 degrees C). Remove roast from pan, Livnim. 04-671-5656. HM: Ha’arazim– Lebanese reserving drippings. HM: Tzel Tamar – Meat, rustic 36 Harav Uziel St., Shlomi. 04-987-5392. Entrance to Kibbutz Ashdot Yaakov Eihud. HM: La Crêpe Jacob Teva Ez – French In a small mixing bowl, beat the two eggs until frothy. In 04-675-6688. Moshav Ben Ami. 04-952-0299. (The homemade bread another small bowl, mix the salt and flour. Stir the beaten served here is baked by my friend’s sister Noa. They eggs into the flour. Stirring constantly, gradually pour in grew up on this moshav.) the milk. Preheat oven to 400 degrees F (200 degrees C). Pour the reserved pan drippings into a medium muffin EILAT AND THE SOUTH tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into It’s a known fact that the combination of sun and water gives you a big appetite and exactly for this reason you can the hot drippings. Return muffin tin to the oven and bake find a decent variety of great restaurants in Eilat. for 20 minutes, or until fluffy and golden brown. Idi – Fish and Seafood KIBBUTZ MAFSALIM RESTAURANTS 6 Haboshim St. 08-853-2058 Balzac – French Kuklah – Home cooking INDIAN CUISINE 11 Haeshel St. 08-853-6336 08-680-4444 Arabica – Bar-restaurant 16 Haorgim St. 08-856-6079. Also in Beer Sheva. MOSHAV SEGULA RESTAURANTS CHETTINAD CHICKEN FRY Garlic- 2 Campaio – Bar-restaurant kosher Tomato- 1 44 Habonim St. 08-852-0111 Carmim – Chef Restaurant Ingredients: Chili powder- 1/2 tsp At the entrance to the moshav. 08-850-5859 Chicken- 250 g Turmeric powder- 1/4 tsp ASHKELON RESTAURANTS Small onion- 4 Coriander powder- 2 tsp EILAT RESTAURANTS Cinnamon- 1 stick Pepper- 1/2 tsp Nitzahon – Romanian Cloves-2 Oil and Salt- as required 32 Herzl St. 08-675-1200 Josephine – French Fennel seeds- a pinch To grind: 3 Eilot St. 08-632-3787. Cumin seeds- a pinch Small onion- 7 The Last Refuge (Hamiflat Ha’aharon) – Fish and Curry leaves- few Garlic- 3 ARAD RESTAURANTS Seafood Fennel seeds- 1/2 tsp Muza – Pub Almog Beach. 08-637-3627. Cumin seeds- 1/2tsp Alon gas station, entrance to Arad. 08-997-5555. Santa Fe – Mexican Grill In front of Caesar Hotel. 08-633-8081. Directions: These restaurants received “Honorable Mention” by Grind Small onion, Garlic, Fennel seeds and Cumin seeds ARAVA RESTAURANTS the same magazine. without using water. Muah – Café bar Olé – Tapas Bar Marinate the Chicken in ground items for 1/2 an hour. Ha’aravah Road, 129th km, in Tzofer. 08-995-6090. 7 Tarshis St. 08-632-5566 Heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Ginger – Asian Cumin seeds, remaining Small onion, Curry leaves, Garlic Tourist center, opposite the IMAX theatre. 08-637-2517 and fry till Onion turns into light brown in color. BEERSHEVA RESTAURANTS Pago Pago – Fish and Seafood Add Tomato and fry till it becomes soft. Yakota – Moroccan kosher Holiday Inn Promenade, North beach. 08-637-6660. Then add Chili powder, Turmeric powder, Coriander 27 Mordai Haghetta’ot St. 08-623-2689. Pedro – Meat powder and fry till the raw smell goes out. Saba Geppeto – sandwiches 14 Yaelim St. 08-637-9504. Add marinated chicken, a cup of Water and cover the pan Rasko Ct. 08-627-2829. Yoshida – Japanese with lid. Arabica – Bar-restaurant 2 Hatamarim Blvd, at the entrance of the Shalom Center. Cook till the Chicken pieces are cooked. 16 Haorgim St. 08-856-6079. Also in Ashdod. 08-637-1962. Finally add Pepper and Salt, cook for another 2 minutes. 44 Eilat and the South Restaurant Guide Restaurant Guide Eilat and the South 45

SEA OF GALILEE RESTAURANTS WESTERN GALILEE RESTAURANTS ENGLISH CUISINE Rotenberg – Chef Restaurant, Seafood Adelina – Mediterranean Next to Kibbutz Gesher. 04-675-2237. Kibbutz Cabri, near Nahariya hospital. 04-952-3707. ROAST BEEF Chef Ron Sagi. Open Sun evenings, Open Mon-Sat afternoons-evenings. Mon-Sat afternoons-evenings. Aluma – Bistro AND YORKSHIRE PUDDING HM: Betty v’ Nachi – Bistro Tarshiha-Kfar Vradim Rd., Ma’alot-Tarshiha. Ingredients: Directions: Ramot. 04-673-2889. 04-957-4477. Open daily afternoons-evenings. 2 pounds rump roast HM: Decks – Meat, kosher Ida’s Restaurant – Bistro Preheat oven to 375 degrees F (190 degrees C). garlic powder to taste Tiberias. Lido beach. 04-672-1538. 48 Haga’aton Blvd, Nahariya. 04-951-3444. Open daily salt to taste HM: Guy – Homestyle cooking, kosher afternoons-evenings. Wash roast and sprinkle with garlic powder, salt and freshly ground pepper, to taste Tiberias. Galil center, next to Hotel Panorama. Morganfeld Steakhouse - kosher pepper. Insert a meat thermometer into the thickest part 1/4 teaspoon salt 04-672-1973. Moshav Liman. 04-952-4333. Open Sun-Thurs of the roast, making sure it doesn’t touch any bone or fat. 1 cup all-purpose flour HM: Katzeh Hanachal – Lebanese afternoons-evenings, Fri afternoons, Sat. after Shabbat. 2 eggs, beaten Bake on a wire rack inside of a large roasting pan in the Gas station at the entrance to Kibbutz Ginosar. Uri Buri – Fish and Seafood 1 cup milk preheated oven for 90 minutes, or to desired doneness. 04-671-7776. Hahaganah St., Akko. 04-955-2212. Open daily For medium-rare, the meat thermometer should read HM: Roberg – Chef Restaurant, kosher afternoons-evenings. 135 degrees F (57 degrees C). Remove roast from pan, Livnim. 04-671-5656. HM: Ha’arazim– Lebanese reserving drippings. HM: Tzel Tamar – Meat, rustic 36 Harav Uziel St., Shlomi. 04-987-5392. Entrance to Kibbutz Ashdot Yaakov Eihud. HM: La Crêpe Jacob Teva Ez – French In a small mixing bowl, beat the two eggs until frothy. In 04-675-6688. Moshav Ben Ami. 04-952-0299. (The homemade bread another small bowl, mix the salt and flour. Stir the beaten served here is baked by my friend’s sister Noa. They eggs into the flour. Stirring constantly, gradually pour in grew up on this moshav.) the milk. Preheat oven to 400 degrees F (200 degrees C). Pour the reserved pan drippings into a medium muffin EILAT AND THE SOUTH tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into It’s a known fact that the combination of sun and water gives you a big appetite and exactly for this reason you can the hot drippings. Return muffin tin to the oven and bake find a decent variety of great restaurants in Eilat. for 20 minutes, or until fluffy and golden brown. Idi – Fish and Seafood KIBBUTZ MAFSALIM RESTAURANTS 6 Haboshim St. 08-853-2058 Balzac – French Kuklah – Home cooking INDIAN CUISINE 11 Haeshel St. 08-853-6336 08-680-4444 Arabica – Bar-restaurant 16 Haorgim St. 08-856-6079. Also in Beer Sheva. MOSHAV SEGULA RESTAURANTS CHETTINAD CHICKEN FRY Garlic- 2 Campaio – Bar-restaurant kosher Tomato- 1 44 Habonim St. 08-852-0111 Carmim – Chef Restaurant Ingredients: Chili powder- 1/2 tsp At the entrance to the moshav. 08-850-5859 Chicken- 250 g Turmeric powder- 1/4 tsp ASHKELON RESTAURANTS Small onion- 4 Coriander powder- 2 tsp EILAT RESTAURANTS Cinnamon- 1 stick Pepper- 1/2 tsp Nitzahon – Romanian Cloves-2 Oil and Salt- as required 32 Herzl St. 08-675-1200 Josephine – French Fennel seeds- a pinch To grind: 3 Eilot St. 08-632-3787. Cumin seeds- a pinch Small onion- 7 The Last Refuge (Hamiflat Ha’aharon) – Fish and Curry leaves- few Garlic- 3 ARAD RESTAURANTS Seafood Fennel seeds- 1/2 tsp Muza – Pub Almog Beach. 08-637-3627. Cumin seeds- 1/2tsp Alon gas station, entrance to Arad. 08-997-5555. Santa Fe – Mexican Grill In front of Caesar Hotel. 08-633-8081. Directions: These restaurants received “Honorable Mention” by Grind Small onion, Garlic, Fennel seeds and Cumin seeds ARAVA RESTAURANTS the same magazine. without using water. Muah – Café bar Olé – Tapas Bar Marinate the Chicken in ground items for 1/2 an hour. Ha’aravah Road, 129th km, in Tzofer. 08-995-6090. 7 Tarshis St. 08-632-5566 Heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Ginger – Asian Cumin seeds, remaining Small onion, Curry leaves, Garlic Tourist center, opposite the IMAX theatre. 08-637-2517 and fry till Onion turns into light brown in color. BEERSHEVA RESTAURANTS Pago Pago – Fish and Seafood Add Tomato and fry till it becomes soft. Yakota – Moroccan kosher Holiday Inn Promenade, North beach. 08-637-6660. Then add Chili powder, Turmeric powder, Coriander 27 Mordai Haghetta’ot St. 08-623-2689. Pedro – Meat powder and fry till the raw smell goes out. Saba Geppeto – sandwiches 14 Yaelim St. 08-637-9504. Add marinated chicken, a cup of Water and cover the pan Rasko Ct. 08-627-2829. Yoshida – Japanese with lid. Arabica – Bar-restaurant 2 Hatamarim Blvd, at the entrance of the Shalom Center. Cook till the Chicken pieces are cooked. 16 Haorgim St. 08-856-6079. Also in Ashdod. 08-637-1962. Finally add Pepper and Salt, cook for another 2 minutes. 46 Eilat and the South Restaurant Guide Restaurant Guide Eilat and the South 47

CHINESE CUISINE PHILIPPINE CUISINE

FRIED SLICED-CUCUMBER WITH FISH BALLS PHILIPPINE-STYLE CHICKEN ADOBO

Ingredients: Ingredients: Turkish bay leaves or 1 California 200 g. of Cucumber 1/2 cup cider vinegar 4 whole chicken legs (2 1/2 lb), 100 g. of Minced Fish 1/4 cup soy sauce cut into drumsticks and thighs Seasoning Materials: 1 tablespoon minced garlic 50 g. of Peanuts Oil Accompaniment: cooked rice 10 g. of Salt 8 g. of Gourmet Powder Directions: 3 g. of White Sugar Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 10 g. of Dry Cornstarch teaspoon black pepper in a bowl, then pour into a sealable 5 g. of Shaoxin Wine plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and Directions: marinate chicken, chilled, turning occasionally, 2 hours. Step One: Peel the cucumber, cut it into rings and remove the core Let chicken stand at room temperature 45 minutes. of them; Mix the minced fish with salt, gourmet powder, Preheat oven to 425°F. white sugar and dry cornstarch thoroughly. Spread dry Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by cornstarch inside of the rings of cucumber;Then fill the 2-inch metal baking pan and pour marinade over it. Bake minced fish into the cucumber rings. in middle of oven until cooked through, 30 to 35 minutes. Step Two: Transfer chicken, skin sides up, to a broiler pan. Pour Heat the pot, pour some oil into the pot, put the rings of marinade into a small saucepan and skim fat. cucumbers filled with minced fish and fry them till the rings Preheat broiler. turn into light yellow. Broil chicken about 4 inches from heat until skin is golden Step Three: and crisp, 2 to 3 minutes. While chicken is broiling, bring Turn the rings up side down and fry the second side till marinade to a boil and discard bay leaves. Serve chicken the rings turn into light yellow. Put them onto the plate with sauce. and decorate them with sliced red radish around the rings of cucumbers filled with minced fish. DOMINICAN CUISINE CANADIAN CUISINE DOMINICAN CHIMICHURRI BURGERS 1 tablespoon Worcestershire sauce 2 tablespoons parsley flakes 4 hamburger buns, split CANADIAN ONION SOUP 1 teaspoon thyme Ingredients: 2 cups thinly sliced cabbage 2 cups beef stock 1 1/4 pound ground beef chuck 1 carrot, coarsely grated Ingredients: 1 cup chicken stock 1 medium onion, finely chopped 1 small red onion, cut into rings 1 tomato, sliced 1/4 inch thick 2 – 3 large onions, sliced thin 1 cup dry white wine 1/2 large red bell pepper, diced 3 tablespoons margarine or butter French bread 2 tablespoons ketchup 2 garlic cloves, minced 2 tablespoons mayonnaise 2 tablespoons flour Parmesan cheese 1/3 cup chopped cilantro 1 tablespoon yellow mustard 1 dash salt mozzarella cheese 1 teaspoon dried oregano fresh ground pepper 1 tablespoon cognac (optional) 2 teaspoons soy sauce Directions: 2 cloves fresh garlic, minced Mix together beef, onion, bell pepper, garlic, cilantro, 1 teaspoon sugar Directions: oregano, soy sauce, Worcestershire sauce, a scant 1/2 Saute onions in butter until limp. teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 Add flour, salt, pepper, garlic and sugar. 1/2-inch-wide) patties. Cook over medium heat, stirring constantly, for about 5 Heat a large griddle or 12-inch heavy skillet over medium minutes. heat until hot, then lightly toast buns. Add parsley flakes, thyme, beef stock, chicken stock and Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. wine. Mix together cabbage, carrot, and 1/4 teaspoon salt, then Simmer for 45 minutes. cook, turning occasionally, until slightly wilted, about 2 Add cognac. minutes. Divide among burgers. Toast french breadand place in the bottom of ovenproof Oil griddle again, then sear onion and tomato, turning soup bowls. Sprinkle generously with Parmesan cheese. once, until slightly charred, about 2 minutes total. Divide Ladle soup into bowls. among burgers. Top with mozzarella cheese (thin slice or grated). Stir together ketchup, mayonnaise, and mustard, then top Place under broiler until cheese melts and soup bubbles. burgers with sauce. 46 Eilat and the South Restaurant Guide Restaurant Guide Eilat and the South 47

CHINESE CUISINE PHILIPPINE CUISINE

FRIED SLICED-CUCUMBER WITH FISH BALLS PHILIPPINE-STYLE CHICKEN ADOBO

Ingredients: Ingredients: Turkish bay leaves or 1 California 200 g. of Cucumber 1/2 cup cider vinegar 4 whole chicken legs (2 1/2 lb), 100 g. of Minced Fish 1/4 cup soy sauce cut into drumsticks and thighs Seasoning Materials: 1 tablespoon minced garlic 50 g. of Peanuts Oil Accompaniment: cooked rice 10 g. of Salt 8 g. of Gourmet Powder Directions: 3 g. of White Sugar Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 10 g. of Dry Cornstarch teaspoon black pepper in a bowl, then pour into a sealable 5 g. of Shaoxin Wine plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and Directions: marinate chicken, chilled, turning occasionally, 2 hours. Step One: Peel the cucumber, cut it into rings and remove the core Let chicken stand at room temperature 45 minutes. of them; Mix the minced fish with salt, gourmet powder, Preheat oven to 425°F. white sugar and dry cornstarch thoroughly. Spread dry Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by cornstarch inside of the rings of cucumber;Then fill the 2-inch metal baking pan and pour marinade over it. Bake minced fish into the cucumber rings. in middle of oven until cooked through, 30 to 35 minutes. Step Two: Transfer chicken, skin sides up, to a broiler pan. Pour Heat the pot, pour some oil into the pot, put the rings of marinade into a small saucepan and skim fat. cucumbers filled with minced fish and fry them till the rings Preheat broiler. turn into light yellow. Broil chicken about 4 inches from heat until skin is golden Step Three: and crisp, 2 to 3 minutes. While chicken is broiling, bring Turn the rings up side down and fry the second side till marinade to a boil and discard bay leaves. Serve chicken the rings turn into light yellow. Put them onto the plate with sauce. and decorate them with sliced red radish around the rings of cucumbers filled with minced fish. DOMINICAN CUISINE CANADIAN CUISINE DOMINICAN CHIMICHURRI BURGERS 1 tablespoon Worcestershire sauce 2 tablespoons parsley flakes 4 hamburger buns, split CANADIAN ONION SOUP 1 teaspoon thyme Ingredients: 2 cups thinly sliced cabbage 2 cups beef stock 1 1/4 pound ground beef chuck 1 carrot, coarsely grated Ingredients: 1 cup chicken stock 1 medium onion, finely chopped 1 small red onion, cut into rings 1 tomato, sliced 1/4 inch thick 2 – 3 large onions, sliced thin 1 cup dry white wine 1/2 large red bell pepper, diced 3 tablespoons margarine or butter French bread 2 tablespoons ketchup 2 garlic cloves, minced 2 tablespoons mayonnaise 2 tablespoons flour Parmesan cheese 1/3 cup chopped cilantro 1 tablespoon yellow mustard 1 dash salt mozzarella cheese 1 teaspoon dried oregano fresh ground pepper 1 tablespoon cognac (optional) 2 teaspoons soy sauce Directions: 2 cloves fresh garlic, minced Mix together beef, onion, bell pepper, garlic, cilantro, 1 teaspoon sugar Directions: oregano, soy sauce, Worcestershire sauce, a scant 1/2 Saute onions in butter until limp. teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 Add flour, salt, pepper, garlic and sugar. 1/2-inch-wide) patties. Cook over medium heat, stirring constantly, for about 5 Heat a large griddle or 12-inch heavy skillet over medium minutes. heat until hot, then lightly toast buns. Add parsley flakes, thyme, beef stock, chicken stock and Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. wine. Mix together cabbage, carrot, and 1/4 teaspoon salt, then Simmer for 45 minutes. cook, turning occasionally, until slightly wilted, about 2 Add cognac. minutes. Divide among burgers. Toast french breadand place in the bottom of ovenproof Oil griddle again, then sear onion and tomato, turning soup bowls. Sprinkle generously with Parmesan cheese. once, until slightly charred, about 2 minutes total. Divide Ladle soup into bowls. among burgers. Top with mozzarella cheese (thin slice or grated). Stir together ketchup, mayonnaise, and mustard, then top Place under broiler until cheese melts and soup bubbles. burgers with sauce. available now! Special prices and free deliveries for diplomats and embassies available available now! now! Special Special prices prices and and free free deliveries deliveries for for diplomats diplomats and and embassies embassies available now! Special prices and free deliveries for diplomats and embassies [email protected] | 09-7411774 [email protected]@fiw.co.il | 09-7411774| 09-7411774 [email protected] | 09-7411774