Chena first opened in the Theodore Brown Hotel in Tel Aviv about two and a half years ago. The dinner in Chena on the eve of the war was much better than the one I remember Moise.
It reflected a significant development and maturation of the chef. Chena has undergone quite a few changes and adjustments to the "situation," which include, among other things, a significant reduction of costs per diner by about 20% according to the restaurant staff. Extensive and highly technical food. Yaniv Granot: the Chena/Walla system! Yaniv. Granotorous: the food at Chena is very good and the service is excellent. Avi Efrati: the service is good, the food is tasty, and the prices are reasonable. For more information on Chena, go to www.chena-restaurant.com or call the restaurant on +972 472 442 442 or visit www.chena-restaurant.com. The oyster mushroom, very tasty at its base, came with peanut crumble and salty shiitake ice cream. The octopus, in thin slices, on two small wooden skewers in a beer glaze, on a plate with greens on it, worked. In the shrimp dish with hummus stew in brown butter, za'atar, and hummus crackers, there was quite a bit of pretentiousness. The palmade came with yogurt with roasted zucchini and gremolata. The flavor environment was fine, but it itself was too strong, too salty, and something about it didn't connect properly with the other flavors. The white fillet fillet dish followed a similar combination concept: bar blanc on the one hand, Arisa oil on the other. This was also not bad at all in itself, technically flawlessly made, maybe a little less interesting than the shrimp, but satisfying and worthy. It was original, part of Dahan's journey in the fine dining circles, obviously unusual in our places and definitely good.