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Ernesto: Little Italy in Tel Aviv

A chef's restaurant based mainly on tourists from Italy, gourmet dishes in deliveries and the fear of the consequences of another closure.

We spoke with Ernesto Mercaria, the manager of the long-established Italian chef restaurant in Tel Aviv, about the crazy reality, the challenging summer and the hope at every stage - the best Italy you will experience in the coming holidays

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• Italian restaurant

• Ernesto

• Deliveries

Amit Bieber in collaboration with zap rest, advertising article

Tuesday, 29 September 2020, 07:46

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Ernesto's Amidarzno also contacted Deliveries (Photo: Idan Gur)

It is said that Tel Aviv is a city without a break, but Corona has its own rules.

The summer of 2020 revealed another Tel Aviv, one we had never known before.

The city that in the days of a routine full of chef restaurants and revolves around culinary, abundance and food, had to deal with guidelines and decrees that brought every restaurant into a situation where it had to reinvent the place to keep its head above water.

The house has become the main place of entertainment for all of us and the rules of the game have changed, opening the sky freely is not visible on the horizon and the longing for aromas and atmosphere of abroad only increases. The situation in Israel as well as in Italy allows us to enjoy the little around us.

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The challenge: deliveries in style

On top of all that, the chef's restaurants had to deal with a new trouble: the delivery boxes.

Sounds easy, and for us it is actually convenient, but it is not easy to take fresh and accurate food straight from the kitchen to the mug box and ensure that it arrives no less than amazing at the customer's home.

In the Ernesto restaurant, home to tourists from Italy and Israelis who want Italy - they are used to seeing the restaurant full at all hours of the day.

In the warm Italian family, waiting for the wave to pass, and for it to pass?

Maintain the authenticity of the restaurant and the high standards, even in deliveries.

Ernesto Mercaria, head of the family and owner of the Italian chef's restaurant, talks about the difficulties of the period, their way of coping and also the plans for the day after.

Ernesto, Italy in Tel Aviv (Photo: Idan Gur)

What do you eat in deliveries?

If you chose to check out Ernesto's deliveries, a first look at the menu will put you in the mood.

Opening Pogtino - Crepe stuffed with spinach and parmesan ricotta, souffle - risotto balls stuffed with mozzarella core and coated on the outside.

For the main course, papardella oil, garlic and mushrooms in a white wine sauce, spaghetti cacho a-papa, a spaghetti carbonara dish and a meat menu that presents Italy at its best: veal tail - cudra alla and chinara in tomato and celery sauce, stir-fried entrecote strips - tliata di manzo, and all These are just delicious at the tip of the fork.

There are also Italian desserts (Photo: Idan Gur)

From a chocolate factory in Italy to Ernesto in the Corona period

"It all started with a family business in Rome, a chocolate factory and Maron Glass (candied chestnuts)."

Ernesto recounts.

When we arrived in Israel we decided to give up the chocolate mainly because of the heat and brought the flavors of the house to Israel. Real Italian food comes here. "

"We came here because we are Zionists. We were determined to make aliyah and did not give up, neither the first time nor the second time, the third time we succeeded and saw that it pays off. We do not give up the flavors of the house and authenticity. The whole family came together from Italy, our cooks are Italian and take care "Homemade flavors. We serve Italy on the plate as it is."

"We are dealing hard with this period, it is clear because of the situation. There is a limit of distance, place and time. We have been through intifadas, knives, missiles and Lebanon. I hope we get through this too. We are not afraid of problems, but it is not a problem we thought With her ever, so right now we continue to do what we love and know how to do best. Pouring on customers light, love and flavors from abroad. "

" There are a lot of regular customers who keep ordering.

Thanks to them this period passes.

But still, we are still in the middle of the darkness waiting for light at the end of the tunnel.

Half of our customers are Italians who come to visit, our light will be when they open the sky and allow entry from Italy into the country.

Until then, we are working a lot on deliveries. "

Ernesto's antipasti (Photo: Idan Gur)

Deliveries are not exactly the comfort zone of an Italian chef restaurant ...

"Not at all, we have never worked with deliveries. Only recently, when there was no choice, we started working with deliveries. We put a lot of thought behind this step and behind the desire to maintain the quality of the dishes even when they They do not come out of the pot or pan directly into the plate, but pass through it in a closed box. "

"We work in a calculated and precise way and adjust the cooking times of the pasta for deliveries, we take into account the fact that the pasta gets another little cooking on the way from the restaurant to the customer's home. We will not serve any dish at any cost. There are dishes on the menu that can only be enjoyed while sitting in the restaurant. "And in their textures. But we send most of the dishes and try to meet a high-level delivery service and arrive at the customer's home with precise flavors and hot and good dishes like sitting in a restaurant."

"Barnsto continues with Italian food, as we have done so far and as we will do after this period passes and everything goes back to normal.

Ernesto, Ben Yehuda 90, Tel Aviv. 053-9415314

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