The new hamburger that will delight football fans

Fans who come to Bloomfield finally have something to eat before or after the game, a new Cauldron menu in northern Tel Aviv, a soup festival in Ashdod, a special challenge for people who really like spicy, and a new contemporary brunch that is served all day long.

Burger Station 23 New and colorful burger, Tel Aviv

New burger in Tel Aviv (Photo: Anatoly Michaelo)

Burger Station (Photo: Anatoly Michael, PR)

Just across from the new Bloomfield in Tel Aviv, a new burger station: Burger Station 23. recently opened by Jonas Osroff, a former 5guys hamburger-inspired restaurant and American Shake Shack. The burgers in the place are made of beef and lamb that are ground in place and served in banana rolls - airy brioche in three types: a green bean spinach bun wrapped in beef burger (NIS 54), a pink beet bun bun (NIS 64) and a turkey bun turkey bun A young burger (NIS 48).

Burger Station 23 prepares all the sauces on the premises, starting with melted cheddar cheese - just like Shake Shack, Chimichuri, Spicy Garlic Sauce, Spicy Mayonnaise, Secret Station Sauce and more. The menu also includes smoked meats instead of an airy bun with sauerkraut and garlic confit (NIS 78), and hot dogs instead of high-quality meat such as beef chorisus (NIS 58) or lamb chorisos (NIS 68). Next to the dishes you can enjoy onion coins, mashed potatoes in cheddar sauce, potatoes station (NIS 28), fries (NIS 13) or cauliflower in station sauce (NIS 25). There are also desserts and beers of course. On Fridays from 2 pm to 7 pm, carnival meats are made by pre-order.

Burgerstation 23, She'erit Yisrael 23 Tel Aviv-Yafo, opposite Gate 5 Bloomfield Stadium, 03-7436353, operating hours Saturday-Thursday 11.00-23.00, Thursday and 11.00-00.00

Yossi Sheetrit's two former chefs are back with a new restaurant

New Cauldron Menu in Sitra, TA

Duck market in Sitara (Photo: Jonathan Ben Haim)

Sitara (Photo: Jonathan Ben Haim, PR)

Chef Oren Mourad is launching a "hot pots" menu based on flavors from luxury restaurants led by European Winter in France. He chose to focus on a few cauldrons each representing a specific region in France, such as the Fragro duck cauldron, the citrus roast and citrus roast market, the aromatic herbs, served with a piece of grilled pumpkin on the tabun; Casserole seafood from Provence with fresh prawns, shrimp and calamari, tomatoes, parano and saffron; Tajine winter vegetables from Marrakech with young beets and carrots, fennel and pumpkin, ras to shop, arisa and green lentils and more (NIS 129-159).

Sitara, Rosenblum Herzl 8, Sea & Sun Buildings Tel Aviv, 03-6996633

Week of hot peppers at Federic Restaurant, Modi'in

Acute wings (Photo: Asaf Carla)

Federic Restaurant (Photo: Asaf Carla, PR)

The Federal Bistro in Modi'in comes out with hot peppers and the pungent challenge this week. From January 19-23, alongside the restaurant menu, guests will also be served a special menu with a selection of increasingly spicy dishes based on exotic pepper varieties. Among the dishes are, for example, fried pepperon peppers stuffed with codfish with Spanish pepper cream (NIS 52); A portion of pungent chicken wings in spicy banero sauce (NIS 65); Linguini Eli Olio Hot Peppers, Artichoke and Ricotta (NIS 52); Long-cooked meat sandwich with chalpini peppers and chipotle with avocado, spicy mayonnaise and crispy onion ring (NIS 69); Bloody Marie cocktail with yellow Sriracha based on sweet cherry tomatoes, lemon and herbs (NIS 38) and more. As part of the Acquired Dish Challenge, any guest who orders and finishes a spicy wing will win the dish at the expense of the home.

Federick, HaKedar 2, Einav Intelligence Center, 08-8560644

New location and new dishes at TYO, TA

Toro tuna in three flavors at TYO (Photo: Jonathan Ben Haim)

TYO (Photo: Jonathan Ben Haim, PR)

The TYO restaurant has relocated from the Montefiore neighborhood to Neve Tzedek to an ancient conservation building, where Master Sushi Yama Sun is now submitting his artwork. In the beautiful new space, Yama Sun offers a menu that combines a variety of textures, forms of preparation (raw, steamed, fried) and a spectrum of flavors - from sugary to spicy and blending the worlds of sea, land and flora, into Japanese aesthetics. Apart from the old dishes, there are some new dishes on the menu like "O Toro Tuna 3 flavors" - turo tartar wrapped in avocado with yuba and pugagra, sashimi turo with caviar yuzu and ponzo, lightly marinated turo with gumado sumiso (NIS 91); The Premium Grill Trio - Black Cod Marinated Miso, Toro Tuna Yaki, Machi Teriaki, wrapped in crispy lettuce and fresh vegetables with garlic chips and filo hair (NIS 88); Wagyu Eggplant and Grilled Poa - Wagio Meat on the Grill with Chopped Grape Poison on Japanese Eggplant and Miso Sauce (NIS 82); Sugata Ega Lobster - Fresh half lobster, fresh vegetables in tempura, alongside Yuzu Miso cream on lobster base (NIS 178) and more.

TYO, Shabazi 58 Tel Aviv, 03-9300333

Ashdod Soup Festival

The soup of the Rajan restaurant (Photo: Avi Rokach)

Restaurant Rajan (Photo: Avi Rokach, PR)

Ashdod restaurants are joining forces to celebrate winter with a special soup menu that will be served for a full week, from January 25 to January 31, at a cost of NIS 10. Ashdod Tourism Company is holding its "Soup Week" in Ashdod for the third year, in which 15 restaurants in the city will add to their menu for a week a special of soup that the chef or owner particularly likes. At the Addis Alam restaurant you can taste Ethiopian lentil soup, a recipe from Efrat's origin village, the restaurant owner, in Ethiopia; Indian Namaste will serve a traditional Dal lentil dish; In the past, burning can be ordered - Bukhari lamb soup; Brunjan will serve curry chicken soup; In Pita Besta, a triple bean soup will be prepared; Vox will offer Russian borscht soup; In Aladdin on the Avenue you can eat Moroccan khera soup; Ma Restaurant offers corn soup with red curry and coconut milk and a variety of restaurants to offer, as part of the festival, special and winter soups.

More details on Facebook page Ashdod Tourism

The new brunch of the Lujo Restaurant, Acre

Brunch dinner in Acre (Photo: Vexo digital Marketing)

Lujo Restaurant (Photo: Vexo digital Marketing, PR)

The Lujo restaurant, which brings to Acre a mix of taboon and local contemporary cuisine, comes out with a new winter menu brunch with dishes like contemporary breakfast - Paul seasoned with tomatoes and garlic with tahini and hard boiled egg, fresh vegetables and pickles (NIS 32); Sambusk mixes cheese on tomato salad and hard-boiled egg (NIS 45); Morning Lojo with smoked salmon on focaccia with cream cheese, leaf salad and egg (NIS 51); Tuscan Morning - Sliced ​​sirloin slices with garlic confit, egg and tahini (NIS 51) and more.

The brunch is served daily until 14.00.

LUJO, Ben Ami 5 Acre, 04-6497907

New dishes in Mina Tomei, Tel Aviv, Haifa and the Krayot

Dal Bangalore (Photo: Anatoly Michaelo)

Mina Tomei (Photo: Anatoly Michaelo, PR)

A warm winter in Minnie Tommy with new dishes from Asian markets from the Far East, India, Vietnam, Korea, Japan and Thailand. From the Indian kitchen she joined the menu of Dal Mangalore - lentil soup with potato, carrot, onion and cashew in Mangalore, yogurt, coriander and papadam seasoning, with vegan option (NIS 37); Gush Mumbai - Shawarma Lamb and Poppy in Kashmiri Seasoning with Arugula, Coriander, Pickled Onion, Chili Feast, Yogurt, Mango Chutney and Indian Bread (NIS 56); Japanese cuisine offers a dose of yambozzi dumpling - three chicken dough fillets, steamed and seared in chili sauce and crispy garlic and green onion (NIS 42); Korean cuisine is served in a vegan eggplant bun - two steamed yeast rolls topped with fried eggplant, sesame paste, mango pickle, coriander, pickle and fried onion and chilli (NIS 39); And from Vietnamese cuisine you can try de Nang - casserole of shrimp and calamari, onion, spinach and bok choy in oyster and soy sauce and crispy garlic with white rice (NIS 69) and more.

Mina Tuomey, Four 17 Tel Aviv, 03-6338183; Castra Haifa, 04-8273576; Kryon, Kiryat Bialik 04-6969699

TLV Mall Food Fair, Tel Aviv

Every Friday at TLV Mall (Photo: Mosh Productions)

Food Fair at TLV Mall (Photo: Mosh Productions, PR)

TLV Mall is launching a food fair for the first time on Fridays with a variety of stalls offering different types of cuisine from Druze, Argentinian, Tunisian, Dutch, Ethiopian, Bukhari, Vegan and more. The market, which will be held every Friday, will feature stalls like More Potatoes - a baked potato stand off South Avenue, with a variety of toppings and one serving of corn; Orly's Ethiopian food stall, which uses spices that are mostly grown in Ethiopia and serves stews on the hands-free Anjara; Druze food stand with Druze pita with Lavana and Za'atar, olive oil, tabula, herb, spicy, olives, vine leaves and stuffed cabbage and more; Chili Pasta - Pasta & Sauce Factory Stand; Hajj Baq sweets in Jaffa come to the fair with a sweet shop from the Arabic tradition, handmade; Booth from the ground with boutique cheeses and spreads; Viennese Strudel booth and more.

The food market will be held every Friday on the ground floor of TLV MALL, Hasmonean 100 Tel Aviv

Winter soup menu at Brown Pub, Haifa

Golash Haifa (Photo: Shani Moyal)

Brown Haifa Pub (Photo: Shani Moyal, PR)

Haifa's Brown Pub has launched a new soup menu to honor the winter that is underway. The menu includes Hungarian goulash soup with carrots, potato, onions, gamba, meat cubes, and smoked paprika; French onion soup with purple and white onions, red wine and spices; Tomato soup from fresh tomatoes, cream, carrots and celery; Ceramic sweet potato soup with root vegetables, chicken stock and ginger touch; Vegans: Potato-rich vegetable soup, onion, carrots, celery, parsley with vegetables. Next to all the soups is a crisp pretzel stick (NIS 38).

The Brown, Moriah 131 Haifa, 04-8112391

Stern Winery is hosted at Flocka Restaurant, Acre

Stuffed calamari (Photo: Mohammed Musa)

Flocka Acre Restaurant (Photo: Mohammed Musa, PR)

Opened several months ago in the Old City of Acre, the Fluke restaurant will host the Stern Galilee winery for a festive wine evening, during which a seven-course meal will be served by Chef Said Shami. The meal will blend winery wines, tailored to the food. The meal will include entrees for the table - for a sharp stone; Beets and apples, dill and cranberries; Eggplant in yogurt; Caramelized sweet potato; Salad with chunks of fish, roasted almonds, parsley and olive oil; Chunks of anchovies in homemade olive and za'atar oil; Savice is removed with olive oil and lemon on an avocado bedding; Pastrama fishes Intias in homemade pickling with coarse salt and spicy seasoning; Calamari with chickpeas, yogurt and garlic; A fillet of fish that will arrive that day from the sea on a bed of risotto porcini; Veal fillet medallion with berry sauce; For dessert - hot apple sprinkle (NIS 300 per diner).

The event will take place on Thursday, January 23 at 7:30 pm.

Fluke, Saladin 14 Acre, 050-8919370

New dishes at Triula Restaurant, Petah Tikva

Gnocchi with beef fillet (Photo: Sivan Again Ami)

Triola Restaurant (Photo: Sivan Again Ami, PR)

A new menu for the Triola restaurant that focuses on old-fashioned meats, pastas, pizzas and seafood. Triola renews its culinary line with dishes like salmon tortellini - salmon on tortellini filled with cheese and basil, in cherry tomato butter sauce, asparagus, and horseradish cream (NIS 98); Smoked Regattoni - Fresh Regattoni pasta with smoked meats with beef, red wine, butter, chestnut roast, spinach and mushrooms (NIS 78); Bass fillets and greens like asparagus, beans, broccoli and spinach in lemon butter sauce (NIS 110) and more.

Triula, Shaham 14 Petah Tikva, 03-9198444

Strawberry and chocolate menu at Max Brenner, all over the country

Strawberry waffle and white chocolate (Photo: PINKME)

Max Brenner (Photo: PINKME, PR)

The Max Brenner chain is launching a new winter menu based on a combination of chocolate and strawberries. The dishes include strawberry pancakes and white chocolate, with vanilla ice cream and hot chocolate (NIS 52); ULTIMATE SOUFFLE, a hot souvenir trio of Bueno flavors, lotus and nuts, vanilla cream ice cream, fresh strawberries, whipped cream and hot chocolate (NIS 114); Prutti strawberry waffle, three hot waffles with fresh strawberries and whipped cream, white chocolate chips, waffle balls and hot chocolate (NIS 58); Shanty strawberries, white chocolate shanty cream, fresh strawberries and white chocolate fragments, whipped cream and cookie crumbles (NIS 54) and more.

At Max Brenner's branches

Sushi evenings in Parshah de Market, Kfar Saba

Sushi Evening in Kfar Saba (Photo: Anatoly Michaelo)

Peres de Marquette (Photo: Anatoly Michaelo, PR)

The Fresh Market restaurant in Kfar Saba is launching the "Sushi Night" menu - special sushi evenings every Thursday starting at 18:00 with a 1 + 1 benefit on the sushi menu. You can try, for example, tofu maki - tofu in tempura, avocado, shiitake mushrooms and chives, in a panko chip shell (NIS 39); Pancapura from Dennis or salmon with cucumber and chives coated with chocolates (NIS 45); Rainbow salmon with avocado and sweet potato, in a mantle of Dennis, red tuna and salmon (NIS 52); Dragon Ball - Salmon in tempura and sesame, asparagus, avocado and chives in a mantle of avocado, spicy mayonnaise and teriyaki (NIS 52); Echo Tuna Roll - Dennis, avocado, peanuts and shiitake mushrooms in a red tuna shell, tempura salmon chips and chives (NIS 58) and more.

Peres de Market, Weizman 207, G Kfar Saba compound, 09-9657717

A new winter beverage menu at B-FRESH, across the country

Vanilla Mache Drink (Photo: Asaf Dahum)

B-FRESH, Bee Horseman (Photo: Assaf Dahum, PR)

The Health Beverage Network B-FRESH offers tea infusions in a variety of flavors with tapioca and fruit pellets from a new beverage collection for the winter of 2020. Among the options are a hot and vanilla macaque drink with lemon zest, mache tea and tapioca (NIS 23); Hot Indian chai with cardamom, cinnamon, ginger, cloves, nutmeg and tapioca (NIS 23); Apple cider infusion with pineapple, hibiscock, mango, papaya, raisins and tapioca (NIS 23); Milk brew with Earl Gray tea, milk and tapioca (NIS 23) and more.

At B-FRESH branches across the country