One of the best restaurants in Israel is celebrating a birthday. This is how it looks from the inside - voila! Food

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 - happy parties, happy circumstances and happy openness.

And this is just the beginning of the week.

enjoy your meal!

Primo, Holon

Bar Primo in Holon (Photo: Amir Menachem)

The old Silo restaurant from Holon is expanding next generation and launching Primo, a food bar with an Italian orientation.

The bar, the product of the collaboration between Benzi Arbel and restaurateur Bernardo Belhovitz, will offer a menu led by chef Ofir Vidavsky, which emphasizes fresh local agricultural produce, and a fish-seafood-meat combination that overlooks the land of the boot.

Here you can find, among other things, beef fillet tartare with olives from Sicily and a crispy egg yolk, pickled sirloin, Jerusalem artichoke confit, Swiss chard, veal almond skewer, Budino Parmesan and also "naughty Italian pudding" for dessert.

The food news

One of the happiest restaurants in the market is celebrating a birthday.

This is the result

To the full article

Birthday celebrations, Sahara Palace

Sahara Palace Restaurant (Photo: Shani Beril)

The excellent northern restaurant led by chef Nashat Abbas is holding a culinary summit that will be held every February.

It is in fact a joint meal of Abbas, Avi Steinitz and Yoram Nitzan, which will be based on a special menu, including collections, crops and quite a few sparks.

Here you can find, among other things, Hobza and Gibna aiellotti with Mediterranean shrimp and blue crab bisque, seared locust with a slow stew, mussels in cylindrical marinare, top-of-the-range almonds, smoked Ontrib with Robuchon puree, and lamb chops on smoked green frika.

Winter menu, Conamigo

Konamigo Restaurant (Photo: Mittal Solomon)

The new restaurant in Modiin is finishing its run and is covered with a new winter menu by chef Ido Elkayam, with a meat-meat orientation.

You can find here, among other things, brisket challah, beef arais with beetroot and kohlrabi mince, roast beef sirloin, asado from the smokehouse, tortellini ragu in beef stock, chestnuts and peas and also saffron risotto.

Kaiseki Meals and Ramen Bar, Kamakura

Kamakura Restaurant (Photo: Afik Gabai)

The restaurant from the Indigo Hotel in Ramat Gan is launching a new series of delicious meals, centered on a culinary meeting between Chef Ilya Goldman and Arugio.

The first meal will take place on Wednesday (February 1), where Goldman and chef Michael Katz will offer an eight-course Japanese-French menu, including, for example, goose pulled apart in a crepe with citrus gastric sauce and kimchi, as well as "Parisian gnocchi nori" with tandoori tomato stock and curry oil .

Price: 240 shekels.

At the same time, the restaurant launched a pop-up delivery of winter ramen, including Tori "Paitan" ramen (thick chicken stock, tare soy, aromatic schmaltz, ramen noodles, "kara aga" chicken, soft egg, bak choy, roasted tomato and green onion) , Nico Ramen (beef bone broth, brisket pieces, ramen noodles, pickled shiitake, padron pepper and crispy onions), vegetarian ramen (mushroom and miso broth, ramen noodles, king of the forest mushrooms, soft egg, bak choy and green onions) and Wagyu ramen (beef bone stock, wagyu brisket, ramen noodles, pickled shiitake,

Festive meal in Abu Dhabi, Tomer Tal

Tomer Tal (Photo: 50 Best)

The annual 50 Best celebration sponsored by San Pellegrino enters its final stretch today with a great deal of fog as to the identity of the winners, but one impressive achievement has already been recorded on Tomer Tal's score sheet.

The Israeli chef of "George and John", who last year came in 9th place on the Mena list (Middle East and North Africa) was chosen for the first time to lead a meal under the auspices of the world ranking, as part of a "positive message of cooperation and exchange of cultures through food", the organizers.

The event, which will also be open to the general public (and quick), will take place at the Maté restaurant and is expected to include an eight-course menu influenced by Israel, the Arab world and South America.

End of winter menu, Mateo and Lulu chocolate

Chocolate arancini (photo: Yaron Brener)

The old Tel Aviv restaurants are already looking ahead, and are launching dishes that still celebrate the cold season, but at the same time acknowledge the local temperature data.

The menu is expected to take place in them until the end of February, and offer a new soup with bread, a hot dessert in the form of chocolate arancini, and also huggable drinks with carambo.

Birthday celebrations, Burton

Burton Carfrey's party (Photo: Burton Carfrey)

The Tel Aviv Carperi is celebrating seven years of activity with a delicious lunch party, and cake of course.

The event will be held on Friday (February 3, 12:00) and will include a performance by Quarter to Africa and also a decadent crepe cake, which is offered to guests only once a year.

Apart from these, there will also be alcohol specials and crepes of course, including cheddar-emmental, artichoke and crème fraîche combinations as well as marinated palameda or beef shoulder.

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• The food news

• George and John

• Tomer Tal

• ramen