George and John, Tel Aviv/Yaniv Garnot
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 - international news, Israeli reception and food routes.
And that's just the first dish.
enjoy your meal!
Spring of country food in Mate Yehuda
At Uri and Tzafit in Nativ Hala/Dvorin Communications
The veteran food event celebrates 24 years of food with an emphasis on local businesses and reserve ownership, and with special culinary connections with the people of the Western Negev.
All this will happen during the next three weekends (from March 21 to April 6, Thursday-Saturday), and with an impressive layout of dozens of restaurants, kitchens and temptations.
There will be, among other things, vegan cheeses from "Shoni" at the "Bradley" bakery in Shregim, a meeting of breweries between "Carmazina" and Shregim, a hug between "Chocolate Cafe" and "Ish Lehm" as well as field samples, a Turkish-Greek brunch, an Argentinian grill And Georgian madness, Moroccan dishes and pastries from the Netherlands, a Yemenite dough center and Cuban pots from Kurdish cuisine, and also excellent views after the rain, almond blossoms and lots of greenery.
Mate Yehuda Tourism
The food news
Brunch, cocktails and a view of Paris: there is a new hot spot in Tel Aviv
To the full article
George and John and Hotel Driskeau in Relais & Châteaux
Tomer Tal/Haim Yosef
The Tel Aviv hotel of Avi Zak and the restaurant led by Tomer Tal join the prestigious club of the global organization that brings together about 600 hotels, tourist and hospitality centers and food outlets.
The international initiative started in 1954 and has been working ever since to continue their prosperity and promotion of culinary and hospitality traditions.
It is considered an international standard equal to, and no less high than, institutions such as Michelin or Fifty Best and is perceived by its target audience as a worthy "filter" on its way to finding a high standard in the hospitality and culinary worlds.
Tal and Zeke defined the joining as a certificate of honor for both the hotel and the restaurant, while the president of Relais & Châteaux Laurent Gardenier expressed "great pride" in the move, adding that "the time has come to have representation from the region in the organization."
Culinary consultant David Kishka, who is responsible for the hotel and restaurant's international culinary collaborations, hinted at the same time about "transcontinental projects" that are planned for the coming months.
George and John
Ramadan nights
Ramadan night dinner in Rahat/The Rahat Economic Company
The holy Muslim month brings with it for the tenth year delicious food events in Berhat and its surroundings.
The schedule kicks up a gear on the weekends of March and April, offering, among other things, evening tours, traditional candy stands, unique workshops and an intriguing glimpse into the wonderful Bedouin culture (including Makluba and Kataif of course, but much more).
Ramadan nights
Friday in the yard, Chef Rodd
Chef Rodad/Ravid Turgeman
A forced truce stopped the delicious happenings in Moshav Shachet in the northern Negev, and now Rodad Atia is rekindling the flames in his deep Tabun pit.
You can find here every Friday (from 11:00 a.m., and without the need to make a reservation) a pleasant courtyard and seating areas, large dishes based on meat cooked all night in the same pit (asado sandwich with tahini and metabuhha, for example, schnitzel with challah or Tunisian meatballs) and wines Natural from the boutique winery, also of Atia.
Chef Rodd
Kosher certificate, Zeit pour Brut
Zeit for Brut/Amir Menachem
Zeit for Brut/Amir Menachem
About six months after landing in Israel, the Berlin bakery completes its local absorption process and moves to operate under the supervision of the Tel Aviv rabbinate.
Here you can still find breads and buns, sandwiches and puffs and of course Shanka - her legendary yeast cakes.
Zeit für Brut
More on the same topic:
The food news
Ramadan
George and John