Just before spring: Winter stews in restaurants

Just before parting with winter, it's time to take comfort in a variety of soups, casseroles and comforting dishes, winter novelties in a variety of restaurants ahead of you

Chili Con Carna (Amit Alter)

Moshavuts (Photo: Amit Alter, PR)

From the seat

At Moshav Ramot restaurant in Moshav Ramot, you can enjoy seasonal local cuisine and a farm to table experience throughout the year. In the winter, winter meals are prepared in the restaurant based on farm produce and meat from Moshav's private herd. Among the dishes: long-cooked French onion soup with beef and white wine, served with croutons and parmesan from a local dairy (NIS 42); All-Night Casserole - rich in flavors and aromas made of trolley chunks from Schneider interface with red wine and veal, mushrooms and root vegetables (NIS 98); Moroccan beef casserole with tail and muscle with vegetable root Regev interface and spice from the sock (NIS 98) and more.

Moshavuts - Variety 5, Ramot, 04-6795095

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Business meal in Tibis (Photo: Asaf Carla)

Business meal in Tibis (Photo: Asaf Carla, PR)

Tibby's

At the Tibi Meat Restaurant in Vered Galilee Farm, a new business menu has been launched on the occasion of the winter, which Chef Chaim Tibi leads and serves on Sundays-Thursdays from 17: 00-12: 30. Among the dishes you can choose: meat chunks of your choice (chef's shekels (NIS 169)); Chicken scallopini in mustard sauce and capers, served on mashed potatoes and roasted vegetables (NIS 98); Sea fish (NIS 135); Tortellini stuffed with short-rib meat, long cooking, pumpkin cream and meat (NIS 92) and more.

Tibi's - Vered Galilee Farm, near the Amiad junction, 053-9368039

Decade for Social Club (Photo: Jonathan Ben Haim)

Social Club (Photo: Jonathan Ben Haim, PR)

Social Club

SOCIAL CLUB marks a decade of activity and integration of alcoholic bar and chef's kitchen in the heart of Rothschild Boulevard in Tel Aviv. On the occasion of the decade celebrations, they launched a delectable double tasting menu (NIS 190 per diner, a couple and more) and special chef nights. Among the dishes on the tasting menu are: focaccia with dips; Spicy, sweet peppers burn with fire with the meiri cheese, cherry tomatoes and mozzarella de buffalo; Roast of smoked sirloin with vegetables from the fire and baked garlic aioli; Tartare Inteas with spicy tomato salad; Crystal shrimp, czci, and hot pepper salsa; Seafood kebab in tahini and yogurt; Rhythm section accompanied by bone marrow and glass fees; Sea bass on broad pasta, roasted tomato butter and calamata; Gelato pistachio; And more.

On February 18, chef Michael Gratofsky of the "Michael" Bistro in the Western Galilee will be the first chef of the Social Club restaurant and the one who shaped her culinary identity. On February 25, Chef Omar Miller will be hosting commentaries to include hamburger and pizza specialties from his Horse & Sons and Grandpa, as well as a new cocktail menu launched by the work of Moshe Budnik of the owner of the Social and one of the esteemed mixologists in the country.

Social Club - Rothschild Boulevard 45 Tel Aviv, 053-9439453

Land (photo courtesy of the restaurant)

Land (Photo: Courtesy of the restaurant, courtesy of the photographers)

land

Adama Restaurant is at the edge of Zimrin Hill in Old Zichron Yaacov, in a stone structure that once served as the Blum family's barn. The restaurant is surrounded by a garden and stone walls serve a local menu, with seasonal root vegetables. Among the winter flags you can find special casseroles such as tender calf cabbage, freak casserole with vegan root vegetables, seafood casserole (NIS 105-68); Ceramic chestnut soup (NIS 46); Home gnocchi with a selection of berries and parmesan (NIS 68).

Land - Ma'aleh Rishonim 8, Zichron Yaacov, 053-4247700

Bavarian grill in Benedict (Photo: Sarit Font)

Benedict (Photo: Sarit Font, PR)

Benedict

And The Grill Breakfast - Worldwide February's Benedict Network. During the month, a breakfast menu from around the world will be celebrated with an emphasis on grilled & stuffed dishes with hot dogs, steaks and grilled vegetables. Among the dishes on the festive menu: Entrecote grill - 300 g entrecote steak, crispy potatoes, asparagus, egg and mustard cream sauce (NIS 129); Bavarian Grill - Two beef sausage and turkey with gauda, ​​pickled purple cabbage on grilled, pickled onion, salsa Verde, hollandaise egg and parsley rolls (NIS 68); American Grill - White meat sprubs in homemade barbecue sauce, cornbread, egg yolk and onion rings in a beer batter (NIS 109); French grilled goose liver medallions roasted on French toast parmesan, boiled pear and saffron served with rocket leaves, red onion and maple whiskey (NIS 99-69); And more.

Benedict - 29 Rothschild Blvd, Tel Aviv, 053-9443406; And in all the branch offices

It's a burger (Photo: Gal Zehavi)

It's a burger (Photo: Gal Zehavi, PR)

This

Recently, a new winter menu has been launched at this restaurant bar in Ashdod. Among the new dishes are Manash's best - black eggplant cream, bonfire onion, green salsa tomatoes and raw tahini (NIS 32); South America - bone-in asado steak and smoked in smokestack, caramelized sweet potato and Argentine chimichuri (NIS 76); Masterpiece - Picnic steak with demi-glaze glaze, caramelized onion flower, smoked bonfires, Ella Romana artichoke and black eggplant cream (NIS 88); And more.

It is a social bar that combines nightlife with social activism and holds a variety of social and political lectures, and community activities alongside performances.

This - the Rainbow Beach, Ashdod, 053-9427908

Triola (Photo: Sivan Again Ami)

Triola Restaurant (Photo: Sivan Again Ami, PR)

Triula

A new menu was launched at the Triola restaurant in Petah Tikva, and among the new dishes you can find salmon-salmon on salmon and basil-filled tortellini, in cherry tomato butter sauce, asparagus, and horseradish cream (NIS 98); Smoked Regattoni - Fresh pasta with meats from the restaurant's smoky beef, red wine, butter, chestnut roast, spinach and mushrooms (NIS 78); Bass and greens with asparagus, beans, broccoli, and spinach in lemon butter sauce (NIS 110); And more.

Triula - Shaham 14, Petah Tikva, 053-9345515

Dreamy (Photo: Chen Berkowitz)

Dreamy (Photo: Chen Berkowitz, PR)

Dreamy

Dreamy's new winter menu, Bistro Bakery Kosher's Chef Idan Maimon in Petah Tikva, includes pastries, cakes, breads and cookies made daily instead of the classic European baking tradition. Among the dishes in the new winter menu are: tuna parsley with aioli aioli, hard boiled egg, tomato, pickle, lettuce (NIS 44); Bolognese croissant with tahini, eggplant, hard boiled egg, burnt tomatoes, pickles and onions (NIS 44); French toast with seasonal fruits, sour cream ice cream (NIS 52); Quinoa beets with beets, black lentils, hazelnuts, horseradish cream, parsley and walnut vinaigrette (NIS 54); Pizza Bianca with horseradish cream, truffles, mozzarella, parmesan and mushrooms (NIS 62); Pizza Borata (NIS 58); Fillet Dennis with gratin (NIS 110); And more.

Dreamy - The Fiber 49, Petah Tikva, 053-9349612

Texas barbecue (Photo: Boaz Lavi)

Texas barbecue (Photo: Boaz Lavi, PR)

Texas BBQ

The Texas Barbecue Restaurant is coming to the Florentine neighborhood with a new winter and seasonal menu. The new restaurant was opened in the Florentine Quartet where they will serve smoked meats with a unique smoked spice blend (Rab) based on Texan tradition, hamburgers and corrupt sandwiches and other classic dishes from Southern American kitchens. The preparation is done from an open kitchen and in front of the diners. The meat dishes are served alongside beers and TEX-MEX frozen margaritas. Among the dishes on the new menu are: Chicken & Waffle - Crispy Chicken in Sriracha and Maple on Belgian Waffle, Chopped Chives, Black Sesame (NIS 38); Texas Salad with Decomposed Chicken / Decomposed Asado (NIS 63-46); Chunks of smokers by weight / unit in cricket (NIS 27 per 100 grams), asado, peanut disassembled from the bone (NIS 32 per 100 grams); Smoked beef sausage (NIS 28 per unit) and more.

Texas BBQ - Florentine Quartet, 43 Shlomo Road, Tel Aviv, 053-9369071

Short rhubarb in Sulica (Photo: Nimrod Saunders)

Solika (Photo: Nimrod Saunders, PR)

Solica

Chef Solica's delicatessen chain chain chef Avi Biton launched the home winter collection with a variety of dishes based on Grandma Solica's traditional recipes. Among the homemade delicacies offered on the menu (by weight): traditional meats with meat and cocoa - traditional Tunisian semolina patty (NIS 49 per 100 grams); Paquila - a Tunisian cuisine dish with beans, mangold and meat (NIS 19.9 per 100 grams); Sharp boiling with seafood (NIS 24 per 100 grams); Beef roast (NIS 17 per 100 grams); Bedouin chicken - Poppy stuffed with rice, baht and cranberries in olive oil, paprika and cumin sauce (NIS 18 per 100 grams) and more.

Solica - Einstein 7, Tel Aviv, 03-9595525; Abba Ahimair 19, Tel Aviv, 03-7988588

Potatoes and cheeses in Arancini (Photo: Gil Aviram)

Arancini in Moses (Photo: Gil Aviram, PR)

Moses Network

For the winter, MOSES has launched comforting dishes such as potato and cheese arnchini - crunchy potato balls and cheese served with tomato cream (NIS 29); Casadier - Mexican Toast, Cheddar Cheese, Red Pepper and Cheese, accompanied by Sour Cream, Tomato Salsa and Guacamole (NIS 34); Spicy chicken liver feta with cranberry and cherry tomatoes (NIS 34); Butter Chicken skewers in tortilla (NIS 59) and more. And cocktails and drinks are hot and savory, like Cabernet-based, Captain Morgan, orange, litchi cinnamon and cloves (NIS 34).

Moses - Mishmar Hasharon Commercial Center, Emek Hefer, 053-9384898; Rothschild Boulevard 35, Tel Aviv, 053-7104407; And in the other branches of the network