In this short month, here are 3 things you should be able to eat

Elena at Norman Hotel has a Tunisian-style lunch business, Claro has a special Roots menu for this month and Benedict puts your breakfast on the grill. Don't get lost - here are three things you should be able to eat this month

In this short month, here are 3 things you should be able to eat

Couscous fish and seafood in Elena (Photo: Sheeran Agami)

Elena Restaurant (Photo: Shiran Agami, PR)

Tunisian Sabbath business in Elena, Tel Aviv

Chef Barak Aharoni's "Shabbat Queen" dinner at the Elena restaurant in the Norman Hotel is currently returning in a new format which is a tribute to Aharoni's Tunisian roots. The meal, served every Saturday at noon from 12: 30-15: 00, expresses Aharoni's interpretation of traditional sectarian dishes from Tunis and nearby regional kitchens as a variety of entrees are served at the center of the table and each diner chooses a main course (NIS 149 per diner). The meal opens in a tray that includes a selection of dishes and salads like pumpkins - charcoal roasted vegetables such as tomatoes, eggplant, peppers and capers; Spicy marmosha - tomatoes, peppers and hot peppers in long cooking over a small fire; Lamb with sage, spinach and mint yogurt and more alongside traditional bread.

Among the main ones are fish couscous and mussels in deep fish, young turnips and seasonal fish with handmade couscous; Crystal Shrimp Brick with Potatoes and Arisa, a Tunisian market dish known; A slow cooker lamb stew with pecanella, beet leaves and beangold with beans and more. To finish, there are Tunisian sweets such as almond marzipan and handmade pistachio with rose petals and dried raspberries (NIS 24) or spinge with bay leaf and strawberry ice cream (NIS 39) and more.

Elena, Nahmani 23 Tel Aviv, 03-5435400

Tabori 1937: New restaurant in Pardes Hanna

Colored carrots in Claro (Photo: Afik Gabay)

Claro (Photo: Afik Gabay, PR)

Roots menu in Claro, TA

Root work: During February, Chef Ren Shmueli's Claro restaurant will bring to the forefront the root vegetables - beets, lures, kohlrabi, carrots, radishes and more - which are now at the peak of their season. Shmueli and actual chef Eyal Nyacken have created an intriguing menu that showcases the roots of a variety of cooking methods, from cocktails through cold and hot dishes to surprising desserts.

Claro, based on the Farm to Table principles, usually focuses on one vegetable or seasonal fruit, which focuses on special dishes in the restaurant menu. This time, on the root vegetable menu, dishes like colorful carrots in carrot vinaigrette, walnut oil and candied hazelnuts (NIS 56) will be served; Kohlrabi with Turkish spinach, onion cream, sliced ​​almonds and Caesar sauce (NIS 62); Seared octopus with leek, Nancy potato, celery root and bacon (NIS 86); Beetroot salad, carrots, aromatic leaves, lemon and garlic vinaigrette (NIS 62); And for dessert - Sabrina beets with yogurt cream and beetroot (NIS 48). There will also be specialty root-based cocktails.

Claro, Fourth 23 Tel Aviv, 03-6017777

American grill in Benedict (Photo: Sarit Font)

Benedict (Photo: Sarit Font, PR)

Grilled breakfasts in Benedict, across the country

In February, Benedict will celebrate the global February project with breakfasts from around the world, and this year with a special emphasis on grilled & azz dishes with hot dogs, steaks and vegetables that will take their place on the plates alongside the eggs. For example, there is an entrecote steak with crispy potato, asparagus, egg and mustard cream sauce (NIS 129); Bavarian Grill - Two beef sausage and turkey with gouda, white pepper and sweet paprika, a quarter of the pickled purple cabbage on the grill, pickled onions, salsa and reddish, hollandaise egg and parsley rolls (NIS 68); American Grills - White meat sprubs in homemade barbecue sauce, homemade corn bread, egg and onion rings in a beer batter (109 charls); French Grill - Goose liver medallions roasted on French toast parmesan, pear cooked in wine and saffron in maple and whiskey sauce (NIS 69); Vegetarian Grill - Delorium grilled on the grill with homemade barbecue sauce, green beans, crispy potato, egg egg, parsley leaves, red onion and blush (NIS 64) and more.

Meals will be served at all Benedict's branches starting Monday, February 3 until the end of the month.

At all Benedict branches across the country, 03-6868657