Deli Time Deli, Ramat Chen, Ramat Gan/Deli Time Deli
The works on the purple line of the light rail are in full swing, as they like to say, but the eyes see nothing along the route, except digging and self-advertising signs of course.
The heart and the head hope that these works are happening underground and will surprise us before the deadline (2025, which has already become 2027, but that's only if you are optimistic), but an easy drive on Derech HaShalom that rises from Tel Aviv, and even a random crossing of Derech Alof Sade , does not foreshadow anything other than another necessary visit to the pancheria, or to the garage.
The road is bumpy, the lanes are crooked, and there are no jobs.
The intersection is busy, and cars coming from Givatayim and Ramat Gan wait far too long for a green light, and for life in general.
Beyond the intersection, in the rather mythical Ramat Chen neighborhood, this traffic becomes a little more tolerable (if you're entering) and no less nightmarish (if you're trying to leave for some reason), but the desperation here is probably more comfortable.
At least according to the wide sidewalks and the feeling of green, the big houses close to the ground and the people walking around outside.
And the coffee too.
Bucket Time/Two Beryls
These places, as many as they are around us, rise and fall on the shoulders of the owner of the house.
Here, the landlady built a house
"Dali Time" is Corinne Rosen's small island, and like any island - it changes its character depending on the angles of the sun's rays.
In the morning a cafe and a natural focus for people looking to start the day slowly and quietly, at noon a place to eat something that is a little tastier than others, and then it's up to you - a neighborhood wine bar like there is in every European neighborhood, a collection point and takeaway for a family meal or both .
and also.
She indicates a desire to "touch all the worlds and all the customers", but does not disperse on the way to this fulfillment.
How can you spread out with such a limited amount of space and such a small kitchen, which forces you to an almost obsessive arrangement of shelves and a menu that brings out only what is best and most correct to bring out.
These places, as many as they are around us, rise and fall on the shoulders of the owner of the house.
Here, the landlady built a house.
We are lucky that she is now free to host in it.
Delimark, Rishon Lezion
A hidden and delicious treasure in the city of tall buildings
To the full article
both.
Deli Time/Walla! system, will generate profits
The story here is misleading at first glance - another deli, apparently, or at most a neighborhood cafe that makes neighborhood coffee - and the kind where, on second glance, you're very glad you were misled.
almost stung.
The shelves are indeed full, bursting with options, but the arrangement is friendly, and the display almost draws you in, paves you for one meal, and another, and the rest of the week.
Inside, a small glass display case reveals baked goods that are now warm, and sandwiches that await the heat stroke of the hot stone oven.
A good coffee machine will wrap all this up as soon as you sit down.
and sit down.
Why not, actually?
Welcome.
Deli Time/Walla! system, will generate profits
The square opposite - once Shoshans Square, today Uzi Hitman Square, named after the artist who lived in the neighborhood and used to sit there before he passed away in 2004. Yes, twenty years - slows down the passing vehicles and accordingly lowers the level of chaos, and the people around try to keep up with the pace.
Young mothers with their children, caregivers and their patients, and also a group that has just returned from a vigorous morning walk, which stopped completely by chance in front of the best point to recover all the calories, and then some.
Sometimes, Rosen reveals, they wait for her in the square until she opens.
Eight thirty, I agree, is a bit too late to crave coffee, especially after aerobics, but the very wait, and the realization that this wait is worth it, still means something, even charming.
Exploding possibilities.
Deli Time/Walla! system, will generate profits
The morning sandwiches include caprese options (mozzarella, tomato, balsamic cream, homemade pesto and olive oil, 48 NIS or 29 NIS for a half), "Salmonico" (cream, smoked salmon, green cucumber and rocket, 52 NIS or 32 NIS for a half), a children's version with butter and gouda, classics based on egg salad, avocado or tuna salad, and also two distinct go-to options, in the form of "meadow" (butter, truffle cheese, cheddar, cherry tomato jam, roasted almonds and rocket, NIS 48), and "Dream of goats" (butter, goat cheese, tomato and rocket, same price) - the first is an intrajaw boxing match of strong and excellent flavors, and the second is almost opposite, delicate and elegant and almost basic, although this base is very high to begin with.
At noon, these fresh sourdough affairs give way to large salad bowls, plates of frasa meatballs, artichoke quarters with labneh, and saucers of olives from the north and pickles from the east.
Want a cheese platter?
There is, with some marmalade on the side, walnuts and almonds, maybe also smoked salmon, and a glass of wine that is poured almost automatically.
The silver tray.
Bucket Time/Two Beryls
Inside, and from all sides, there are countless options - basic things that there is no deli without, but also happy surprises, the kind you don't see everywhere.
Artichokes in olive oil and olives from Eliezer Field, sauces from the East and West, a mixture of Jala and granola, grape seed oil and intriguing infusions, good coffee from Mauro and the cookies that will be dipped in it, wine and cider, thick halva, tapioca snacks and rice with seaweed seasoned with wasabi and of course the roasted seaweed hits .
There are grissini, beet crackers and hummus crackers, Armando pasta from Plumeri in Italy, a honey forest from Mesk Lin and Rogelach from the Marzipan Bakery in Jerusalem, luzina quince and coconut next to Marcona almonds from Spain, spices and a pint of vanilla gelato and Amarna cherries.
Oh, and also a dollop of goat ice cream - yes, the one that gets destroyed near the Knapa.
The prepared food fridge also winks, and more than that.
Vine leaves and cheeses, Ayran and several types of Cuba, vegan meatballs with broccoli and cauliflower, schnitzels and couscous, eggplant parm and Bulgarian cheese spread with green onions, matias salted in oil and roasted peppers.
The ingredients from which a meal is made.
The materials of which a celebration is made.
"They just asked us to open."
Deli Time/Walla! system, will generate profits
for the soul
Deli Time/Walla! system, will generate profits
Rosen, 34 years old, has leveraged years in the world of Israeli food into her own little corner, which she has been admiring for more than a year together with Rotem, her partner.
She opens doors in the morning and closes doors in the evening, and in the meantime she has already learned to know most of the names of those who come in, and most of the desires of those who come in.
Did you want a neighborhood place in the best part of the word?
you received
Have you dreamed of a place that tries very hard to bring you what you specifically asked for?
here.
"With the outbreak of the war, it naturally took us some time to return," she said, "We didn't know if it was okay and how it would be received, but at some point, after a few days, they simply asked us to open. People were looking for a place to sit, even alone, and clear their heads Probably. Not going out to hang out, but yes something for the soul, on a daily basis."
She sits in the small outdoor square and tells how at first they didn't even think of putting tables and chairs here.
"I didn't imagine they would sit here," she explained, "but there was already room and we said why not, actually."
She finishes, and returns to the inner kitchen, updating her customer about the strudel that has just finished and cookies that have not yet arrived, and promises to call when it does happen.
like in the old days.
right now.
Here.
in the neighborhood
Deli Time, Raziel 26, Ramat Hen neighborhood, Ramat Gan, Sunday 8:30-14:00, Monday-Thursday 8:30-18:00, Friday 8:30-15:00, 03-6951555
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