Onza Restaurant, Flea Market, Jaffa/Yaniv Granot
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 - meals, surprises and revealing delicious secrets.
And that's just the first dish.
enjoy your meal!
When the doors open.
Inside the house of Nofer Zohar/Gil Aviram
The third year in which the month of Israeli cuisine is held naturally needed adjustments, and a more accurate mediation of the local restaurant experience and the collective need for a little warmth, and a lot of comfort.
The solution is a "home edition" of the festival and celebrations (which, depending on the period, are neither a festival nor celebrations of course), which pays homage to the cooks and the stories, the plates and the dishes, and above all to ourselves.
The event, sponsored by American Express, will take place between March 27 and April 12, and will offer dozens of delicious events throughout the country, special meals and intriguing collaborations, a glimpse into the private kitchens (yes, right at home) of leading food figures, tours of the colorful markets and an impressive opening of doors, from conscience and to the south.
4 days of roaring flames of taste
Duroz: The tastiest food of the north is coming to Tel Aviv.
wanted
To the full article
Memories from home.
Onza/Noam Frisman
So what's going on here, actually?
Twenty Israeli restaurants will showcase their "house menu" (three courses, bread and dips for NIS 230 per diner, or NIS 180 for American Express customers), which was built especially for the event, based on flavors and dishes from the very roots, and be these real and tangible or theoretical and metaphorical .
After all, everything depends on the success.
In practice, you will find here the Thirser restaurant by Aner ben Raphael Furman, Robida by Amos Chayon in Mzecharat Batia, Zemach by Assaf Attias, Elena by Omer Shadmi and Daniel Tzur, and also Chena led by Gil Dahan.
Alongside them, they will also star in Guy Rosemary's excellent time in Haifa, Marloza in Dor Evan's new and wonderful version, Naifeh by Naifeh Molla, Emek Brasserie by Ido Feiner and Ozaria with Avivit Friel.
More?
There will also be Dan Zoertz's Pygmy in Ein Hod, Lament of the Daoud Family, Ilan Grossi's Jerusalem Satya, Amos Shion's Helena in the Port in Caesarea, Jacko Street with Zakai Hoja, Yuval Pechler's Menara, Guy Arish's Meshia, as well as Talfiot's Hamara Ilan Peron
A blue-white celebration.
Participants of the month of Israeli cuisine/month of Israeli cuisine
Apart from these menus, there will also be a broad session of "
kitchens from the inside
", in which entry into the private homes of food people, and an intimate meeting with them, including the promise of revealing interesting secrets.
Among the openers of these doors will be Nofer Zohar, Rotem Lieberzon, Efrat Anzel (together with Oren Luxenburg, partner in the "Anzel and Luxy" podcast), Orli Plai Bronstein, Nadav Tal and Rinat Tzadok.
Price: from NIS 260 per guest, including three courses and a glass of wine.
Outside the houses, and into the markets, colorful food tours
will set off
between stalls and raw materials, mythological businesses and mythological characters no less.
There will be, among others, Adina Zussman in the Carmel Market, Ruit Danino in the Talpiot Market, Nurit Foran in Acre, Hadas Shmueli in Bnei Brak and Jaffa, Nurit Hertz in the Yehuda Mountains and also Tali Friedman in the Mahane Yehuda Beer Market.
Price: from NIS 240.
At the same time, there will also be six "
discussion and tasting
" sessions with Yossi Shetrit, who will try to find the "secrets of Israeli umami".
The meetings will take place at the Umami complex in Kiryat Ono and they declare ahead of time about "five spectacular bites from the Hiba restaurant", at least.
Price: 250 shekels.
A collaboration between Ohad Levy from Mamo restaurant and Danon's Scolyard restaurant will lead to a surprising
pop-up
lasting two evenings (April 9-10) and four meals in total, with "interpretation of the Israeli pantry and local cuisine", and large pots that will be in the center of the table.
Price: NIS 360.
Israel is on the plate.
Mashiya/Asaf Karla
All of these - the meals and meetings, the tours and the pop-ups - will be sealed by
the Israeli cuisine awards ceremony
, which will be held (April 14) at the Tel Aviv Museum.
The festive ceremony, born to appreciate and glorify local food excellence, will award prizes to the winners of 20 categories, based on regulated and transparent selection processes, and the decision of a professional and supervised award committee.
Israeli Kitchen Month, Home Edition, 27.03-12.04 across the country
More on the same topic:
Onza
from her