The Flakes Project of "Wrapped in Love"
Dozens of restaurants across the country have teamed up with the "Wrapped in Love" fund for a fundraising project for children who became orphans following the events of October 7th. Among the participating restaurants will be Delicatessen and Coffee Bar by Ruti Brodo, Jaffa Tel Aviv by Haim Cohen, Mashya by Chef Guy Arish, Chez Vivi by Chef Guy Gamzu, Bloody Chic by Erez Komarovsky and Pastel by Chef Gal Ben Moshe.
As part of the project, they will offer for two weeks starting today (Sunday), a special menu that includes three blue-and-white dishes that children love and adults even more, based on Osem Nestle products. The dishes are made from ingredients that are available in every pantry in the country. One of these dishes will be a version of flakes - the most Israeli product there is. The proceeds from it will go to "Wrapped in Love" - a fund established by the top echelons of the Israeli business world in the wake of the war and which aims to help more than 200 children from the south who have become orphans, their adoptive families and their relatives.
Wrapped in Love, Israel Restaurants for the Children of the Envelope, 17-30.12
For more details and a list of participating restaurants
Chef Avi Biton's flake dish, photo: Anatoly Michaelo
The new sandwich bar we faced
Ahad Ha'am in Tel Aviv opened a new sandwich bar called Penny, based on the Italian sandwich - Panini. This is skiachetta bread with a crispy crust on the outside and airy and soft on the inside, which wraps layers of cheeses or cold cuts, fresh vegetables and excellent spreads made on site.
The place was opened by two childhood friends from Ashdod, Alexander Semchenko and Daniel Krikonets, who love to search for the most delicious street food in Europe. The dish that captured their hearts the most was a panini sandwich in Milan at the famous deli All'Antico Vinaio. Since then, this taste and the richness of the textures have not come out of their heads and they wanted to create exactly such in Israel. Among the sandwiches on the menu you will find: Greek – sour cream, Kalamata olive tapenade, red onions, feta cheese, arugula leaves and tomato (49 NIS) or truffle Gouda – truffle aioli, Dutch Gouda and tomato (54 NIS).
Address: Ahad Ha'am 15 Tel Aviv
Opening times: Sunday to Thursday 11:00-02:00, Friday 09:00-15:00, Saturday 19:00-02:00
Panini Greek, Photo: David Moyal
New Friday in Zedekiah to Go Jerusalem
In honor of the special atmosphere in Jerusalem on Fridays and the aromas of cooking from all sides, Zedekiah to go from the legendary Zedekiah restaurant recently began to open their residence on Fridays with the concept of serving Shabbat-scented foods with adapted music, handmade Arak chasers and a limited menu that includes the dishes: schnitzel challah (42 shekels), ajja bahlah (42 shekels), harima bahlah (48 shekels). You will also find a "take home" menu that includes, for example, a thin crispy schnitzel 500 grams (58 shekels) or an eggplant schnitzel 650 grams (32 shekels).
Address: Yad Harutzim 22, Jerusalem
Opening hours: 10:00-14:00
Aja Bahla, Photo: Ron Yarkoni Public Relations
NORDER Restaurant Launches New Lunch Menu
Norder - The restaurant bar in Tel Aviv's Old North, which opened about a year ago, is also launching for the first time a lunch business menu with an appetizer included in the price of the main course. The menu is in addition to a 30% discount on the entire evening menu (food and drink) from 17:30 to 19:30. "We felt like we had to meet people. Feel again. So we opened," says Roy Haddad, the owner, adding: "And then we thought about how much we love Tel Aviv, but at noon something special happens there. The business ones — button-down suits meet shorts and sweatpants, students on a moped or bruises from the office — are all looking for a moment to sit down and eat. So we built a varied menu at an affordable and affordable price, one that is worth stopping the city for which there is no break." Among the main dishes you will find: chicken livers, beef broth, Jerusalem artichoke, leeks and broccoli (77 shekels) or chicken sausages, mustard puree and sauerkraut (56 shekels).
Address: Dizengoff 245, Tel Aviv
Business at Norder - Sunday to Thursday between 12:00-17:30
Lunch at Norder, Photo: Assaf Carla
Morris - New pop-up restaurant in the heart of Florentine
Young chefs Shira Asulin and Shai Alfasi, who in normal times cook and delight people at experiential chef events, opened a pop-up called Morris. The new place is hosted at the Lunel restaurant, which opened a few months ago in the heart of Tel Aviv's Florentin neighborhood and has been closed since the outbreak of an iron sword war due to the recruitment into the reserves of chef and owner, Yinon Elal. The pop-up offers a menu inspired by all the countries that touch the Mediterranean Sea - from Moroccan matbucha to Italian gnocchi, Greek scordelia and French ceviche. The atmosphere in the restaurant is intimate and warm with music that intensifies in the evening.
Address: Abarbanel 72, Tel Aviv
Opening times: Sunday to Thursday 18:00-00:00, Friday 12:00-16:00 and Saturday 18:00-00:
00
Mufalata tacos with hot pepper asdo, photo: Morris
Chef Yuval Ben Neria launches new brunch menu in Taizo
The esteemed chef once again began serving a decadent menu every Friday with surprising new dishes at Taizu Restaurant. Taizu's Friday brunch has become a favorite in the culinary scene over the years. Now Ben Neriah and his team are launching a new menu that takes the classics of the bohori dinner and gives them a pan-Asian twist. The brunch is priced at NIS 168 per person and includes seven starters served to the center of the table, including Mount Gao dumplings; And a main course to choose from like Bombay Florentine pear - poached eggs, brioche, caramelized cashews, falk paneer, Kashmiri hollandaise. Along with food, a classic brunch cocktail is offered.
23 Menachem Begin Road, Tel Aviv-Yafo
Friday 11:00-14:00
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