Home cooking during the Corona brought longing to the childhood kitchen of Chef Kobi Bachar from Pastel Restaurant • Upon his return to the restaurant, he created a Sabbath delight that is full of Turkish flavors

The Corona days sent the chefs of the restaurants considered to cook at home to their family members. As usual, they are accustomed to whipping up a swarm of hungry diners for stylish and delicious dishes, and here are three whole months devoted to making meatballs, pasta and pizza.

Photo: Moshe Ben Simhon

During this significant period, some of the chefs changed the culinary world view. Enough small and substantial change to feel a significant change in the general mood.

Thus, the home-cooked dishes brought intense longing to the kitchen of the childhood landscape of chef Kobi Bakar of Pastel Restaurant. Upon returning to run the bustling restaurant kitchen, the chef created a Sabbath delight that is all Turkish aromas and flavors.



"In Corona, I found myself cooking for a family every day at home, which came out of me intuitively is the food I grew up in. I cooked my kids everything they cooked for me in childhood like Boeus and Borax. It was so much fun and that's what inspired my creativity and served as my inspiration Pastel Weekend Menu. "



Saturday Shabbat dinner, that old-fashioned mitzvah of opening a table after visiting the synagogue, gets a particularly creative touch under Bachar's hands. The chef, who grew up in a Turkish home, combines childhood flavors like Guzlma Spinach and Sujak Pastry and melted cheese alongside classic dishes, which the chef creates contemporary and up-to-date like an exact roast beef served with rata potato salad. 

The meal opens with a variety of deliciously colorful dishes that cover like a mosaic on every visible corner on the small maps, followed by a main course of choice from a number of dishes including meat dishes, fish dishes and of course a whole dish. Price: NIS 188 per person.

Menu:

Bread and pastries | Perna, Guzlma Spinach, Sujuk Pastry, and

Fava Clamari Cheese | Pea spread, olive oil, hot pepper, red onion and hard boiled egg

salad Just plain simple, Kalamata olives, fried pita and

Tinkerbell pepper herbs Feta Sheep, Za'atar and

Roast Beef Salt Rata potato salad, roasted shallots, capers, cornstarch and fermented mustard bloody

eggplant | Maggie Tomatoes, Burnt Spicy Pepper, Onion, Cumin Seeds, and

Gerbalx Herbs | Salted beets, lime, olive oil and walnuts

lima beans | Celery, garlic, lemon and olive oil



to choose from:

gnocchi | Roasted Tomatoes, Garlic, Chili, Butter, White Wine, Asparagus, Parmesan and Ricotta Fresca

Fish & Seafood Soup (Double) | Spicy fish spindle, saffron potato, fennel, freak and roasted

shine tomatoes | Jerusalem Artichoke Cream, Cane, Jordan Mushrooms, King and Portobello, Marmite and Lime

Beef Skewer | Grilled roast charcoal, burnt vegetables and potatoes in pickled lemon aioli

| Rough chopped peanut meat, potato cream, roasted root vegetables and

glass of macabre chicken | Roast with "Ras Al Shop" mix, basmati rice, blush yogurt, roasted vegetables and roasted almonds from

fish froth | Seafood, Butter Potato, Chuma Pepper, Eggplant, Tomato Tomato and Thin Couscous