On the corner of Italy and Israel. Gabgol/Asaf Karla
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 "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 - a meeting, a hug and all the food in between. And that's just the first dish.
enjoy your meal!
A hug is inclusive, and required. The sustainability project of the Galil Mountains Winery/Assaf Carla
The sustainability project of the Galil Mountains Winery and Nespresso returns for the third time, with a requested northern touch and a contained hug that tries to comfort and refresh.
Duroz: The tastiest food of the north is coming to Tel Aviv. The pop-
up
, the meals, the tours and the secrets are wanted: everything you need to know about the month of Israeli cuisine
The event, which will take place in the first two weeks of April, will offer intriguing collaborations, generous Tel Aviv hospitality from foodies from the north, the most Israeli Italian-American pop-up ever , and much more than that.
The food news
One of the best terraces in Israel finally got the food it deserves
To the full article
The vegetable saviors. Luna Zareik and Ran Shmueli/Assaf Carla
First, for the collaborations between the restaurants.
The business kicked off on Monday (April 1st) with a special meal by
Uri Yeremias
(this is Uri Bori) with
Itai Kushmaro
from the AKA restaurant in Nachelat Binyamin, and will continue tonight (Tuesday, April 2nd) to a delicious event that will reunite George and John with
Tomer Tal
and
Alaa Musa
from the Lux restaurant in Haifa, promising to "put the unfamiliar fish on the front."
Sunday (April 7th) Oren Avni from
Haifa's Neopolitan pizzeria will land at Tomer Agai
's
Santa
Katrina restaurant, for an evening "full of praise for small local producers and the promotion of Israeli agriculture". On the menu: local cheese pizza with blueberries, Cacchio e Pepe pizza and fried frittata pizza with labneh, cherry tomato jam and thyme.
A day later,
Ran Shmueli
will welcome Luna
Zareik
("Luna Bistro") from Nazareth to Claro's excellent space as always, and will put together a magnificent meal with her based on vegetables that do not reach the stalls, and the series will conclude on Tuesday (April 09) with the promising meeting between
Gil Dahan
and
Haim Tibi
(Tibi's) at the Chena restaurant, which is about Nose To Tale and its purpose is, among other things, lamb croquette "rationing leftovers".
A delicious collaboration. The sustainability project of the Galil Mountains Winery/Assaf Karla
At the same time, "Gabagool", a sustainable pop-up led by ILU people, will be established out of nowhere, which is both a diner and a party, in one of the happy corners of Nachalat Binyamin Street.
The restaurant, which will run for the duration of these two weeks (and hopefully a little after that), will set up an Italian bucket from New Jersey in the White City, with "funny red-and-white maps, a blackboard and chalk menu, ordering from the cash register and serving to the table, wine in low glasses and good espresso, Huge focaccias filled with meatballs, baked ziti and a Sicilian menu, but seasonal." Or in short - "food of Italian Americans who sit on the street, only that the street is Benjamin's property".
There will be, among other things, fried olives stuffed with crumbled sausage, "Sicilian artichoke", and of course "Slices of Gabagol", which is a coupe sausage, bread and butter. Then, there will be thick meatball sandwiches, chicken farm with roasted broccoli and white wine sauce, baked ziti as it should be, and tiramisu and offagto desserts. Of course we do.
The sustainability project of the Galil Mountains Winery, April 14-14
More on the same topic:
The food news
Galil Mountains Winery