Kosher, but hot: a new fish restaurant in front of the beach in Tel Aviv

Drink in the air conditioner in front of the sunset, along with some small portions of fresh fish, quality vegetables and fresh pasta.

The new Menara restaurant sounds to us like the perfect summer pastime

Yael Laor

13/07/2022

Wednesday, July 13, 2022, 10:30 p.m.

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Menara.

Kosher Levantine Fish Restaurant (Photo: Assaf Carla)

To the list of restaurants that equate with sea views, which we published here only last weekend, there is now a new entrant, Menara named.

True, it is new from the nylons, opens today to the general public, but its opening figures (yes, the landscape, but not only, are particularly promising).

Menara ("Lighthouse" in Arabic) is a Levantine fish restaurant inspired by the Mediterranean countries.

Behind the restaurant stands the tyo group and it is located on the entrance floor of the revitalized Sheraton Hotel.

From the large windows, as mentioned, a spectacular panoramic view of the sea can be seen, and in a perfect and requested ensemble, the restaurant menu is mainly based on fish.

The person who was chosen to head the restaurant is Chef

, who is not a well-known name in the local scene, but his resume includes 15 years of experience, in which he worked as a chef, sous chef and kitchen manager at some of the country's most prestigious restaurants - Toto, Rafael and Turquoise.

Now, at 36, he moves to the front of the stage and takes the reins.

More on Walla!

Didn't you get a pistachio crunch?

That's how you do it

To the full article

Fish on a plate, sea view.

A perfect ensemble (Photo: Assaf Carla)

Menara's menu is based on fresh local fish, and Hadas testifies that he is not looking to invent the wheel, but "to make delicious, unsophisticated and paperless food, one that does not put too many ingredients on the plate and turns the stage to the raw material."

How is this reflected in practice?

The menu consists of 3 parts:

- starters - small plates that open the appetite and come in handy with a glass of wine or cocktail;

Among them, for example, Turkish cardamom, a plate of charcuterie from the sea, fresh sardines gently marinated on bruschetta, egg salad, smoked lava, pepper with live fire served with Hameiri cheese, flat oven bread with white fish pieces and focaccia made in a restaurant with Mr. Rye (132- NIS 28 per serving).

The second part of the menu,

, Consists of dishes that pay homage to vegetables, salads and fresh pasta dumplings.

Among the dishes: green herb salad, roasted eggplant, cheese dumplings, eggplant and shame meat ravioli, Jerusalem artichoke tortillas, charred white sweet potato, roasted asparagus in josper and more (NIS 78-56 per dish).

The third and final part of the menu -

, consists of dishes of fine fish, and main courses of fish in various making techniques.

Among the dishes: Mohama, sea fish carpaccio / red tuna, yuzu tartare, fish focaccia, fried sea bass / sea fish fillet, sea fish fillet and Eli Olio pasta, locus kebab, whole shine in the oven, locus skewer in a charcoal oven And more (NIS 184-84 per serving).

Menara.

Let the raw material speak (Photo: Assaf Carla)

"I want people to feel comfortable coming here for both entertainment and a less demanding meal that starts with a few small plates and a drink, moves on to an intermediate portion of vegetables and a half portion of pasta and ends with raw fish - you really don't have to get to the main course," says the chef. Nimrod Hadas, and to us it sounds like the ultimate summer pastime in front of the sunset.

• Food

• Food News

Tags

• Restaurant

• Kosher restaurant

• Fish

• sea