Tour of Patron's Hacienda, Mexico (Ido Isaac)
All the openings (and the closings too, I wish we didn't have to), new menus and limited edition dishes, festivals and holidays, special meals and once-a-year events (we wanted to write New Year's Eve, but we realized a long time ago that almost every two weeks there is some kind of "international... day" , and in our places this is a good enough reason for the event).
A chef who hosts and a chef who also hosts, a restaurant that dresses up and a staff that changes places, why not, actually.
A dish that gets its own roof (and walls), but also a "hole in the wall" is worth enough for us to report.
Eilat and Haifa, the Sharon and the Shefala, and Tel Aviv (but by no means only it).
In short, get Israel's food news.
And this time - creations, dreams, delicious launches and landings.
And this is just the beginning of the week.
enjoy your meal!
Haim Cohen hosts Moti Tieman, Jaffa Tel Aviv
A culinary celebration.
Chefs Haim Cohen and Moti Titman in a culinary duet (Photo: Public Relations)
What a celebration it is when two great chefs come together.
This time it is Chef Haim Cohen and Moti Titman from the Melgo and Melber restaurant who cook for us an extraordinary culinary evening.
This coming Tuesday (10.1), Cohen will host Titman at his Jaffa Tel Aviv restaurant for an especially delicious culinary evening, during which the two will serve dishes such as tuna tartare, potato cracker, Maggi tomato glaze and zaatar butter (NIS 68);
Havana croquette, burnt corn, parmesan and habanero cream (NIS 56);
charcuterie plate (NIS 78);
Tofu and chorizo sausage with mustard aioli and sauerkraut (NIS 66);
Agnoliotti, burnt onion, mascarpone and calf's brain with brown chicken stock and sahug (NIS 102);
Mussels in white miso, bacon, leek and chard (NIS 89) and seared duck breast, forbidden rice, orange sauce and blush (NIS 175).
A week later, Cohen will enter the kitchen of Melgo and Melbar and be Titman's guest, put it in the diaries already -
17.1.23.
More details here
The food news
Cold, warming, hot: the meat smoker who laughed at winter with her eyes
To the full article
Winter menu, Rama's kitchen
Rama's kitchen (Photo: Itamar Gisenburg)
The wonderful Farm to Table restaurant in Netf celebrates the cold season (and also Rama Ben Zvi's winning the inspiration award at the recent Israeli cuisine ceremony) with a new menu, which combines winter root vegetables and hot tabon.
You can find here, among other things, fougas with beetroot cream and dried tomatoes, roast veal sirloin, Jerusalem artichoke and mascarpone anioli, sea bream fillet with hot yogurt sauce, burnt abanya, caper and potato crumble, lamb chops and nights in Beirut for dessert.
Price: NIS 296 per person.
More details here
The White Dairy, R2M
Cheeses from the White Dairy (Photo: Tal Sion Tzforin)
The food group led by Ruthi and Mati Brodu launches "White Dairy", a Tel Aviv dairy that looks towards Italy and France, but knows how to speak Hebrew.
The dairy will produce dozens of cheeses for the group's restaurants and private customers have moved in, but in Delicatessen branches you can already find four types of Labna produced by it, as well as halloumi with mint, Tzafat cheese, feta, morbier, pecorino fennel, carotene, valance, as well as yogurt and fresh mozzarella.
More details here
Brunch, Goldman Yard
Goldman Yard Restaurant (Photo: Assaf Karla)
The Jaffa restaurant led by Chef Fadi Ya'ish launches "Royal Jourdain", a royal Jordanian breakfast.
The meal, which combines Arab cuisine and Mediterranean food, tells the story of Yaish's life and is served Friday-Saturday until 1:00 PM.
You can find refillable appetizers such as a fresh za'atar bun and Jibna cheese with a secret spice, Syrian polenta hummus and "Falakhi vegetable salad", cubes of Tulum cheese with green pepper jam, labneh with bloody za'atar, pickled eggplants and also a main to choose from "M' "Jordanian parka" (scrambled with herbs, fried potato and cream), sefiha with chopped lamb meat, eggs of your choice, shakshuka "helab" and also benedict on brioche.
To finish, tea will be served with Jordanian baklava or French toast.
Price: 115 shekels.
More details here
Winter menu, Joy Garden
Joy Garden Restaurant (Photo: Gal Kolog)
Joy Garden Restaurant (Photo: Gal Kolog)
The green restaurant in the heart of the national park in Ramat Gan welcomes the winter with a tailored menu of hot drinks, home-made soups and comforting dishes that overlook the lake.
Here you can find, among other things, Eggs Benedict and avocado on brioche, the "Voices of Piraeus" sandwich with feta and roasted eggplant, as well as morning spinach shakes, cream-salmon pasta, polenta with mushrooms and asparagus, and artichokes in tzatziki.
More details here
Bona Bono ice cream
Bona Bono ice cream (Photo: Yonatan Ben Haim)
The constant cooling did not deter Amit Partosh, who founded "Bona Bono", a new Italian-Israeli gelato, handmade of course, in the heart of Tel Aviv.
The new ice cream parlor (and the Verderda, of course) has given up the familiar display case in favor of large pots that preserve its treasures, and their texture.
It offers milkshakes, yogurt with toppings, crepes, thick sauces, as well as regular and changing flavors of ice cream such as lotus cheesecake, carrot cake, ricotta and pistachio cream, pretzels and white chocolate, brown butter and salted pecans, toffee and almond millefeuilles, as well as vegan options such as lemonade and Ginger.
Price: NIS 19-27 for a cup or glass, NIS 60 for half a kilo.
More details here
Israeli mix, Sycamore and Ontopo
An Israeli mixed meal of Sycamore and Ontopo (Photo: Noam Frisman)
The Israeli craft beer and the restaurant app are collaborating into three culinary concept evenings, yearning for nostalgia and flavors.
The evenings, which will take place on January 10th, 11th and 17th at the "Farouk Shok" restaurant, will host "Falafel balls" from Hod Hasharon and "Humous Khalil" from Ramla, and will offer a special, "ultimate Israeli" menu.
On the first evening you can find hot falafel balls, homemade salads and a special dish in the form of a disassembled Sabih carpaccio.
The next two evenings will offer a mesbah with hot pita, and also a Jerusalem medley on hummus.
More details here
Food
The food news
Tags
The food news
flea market
Hummus
Ruthie Brodo
The National Park in Raz
Rama's kitchen
Ice cream
