After a long period of diversity and worse, more and less justified stigmas, the kosher restaurant scene across the country is experiencing a renewed and especially delicious bloom with an abundance of surprising, original and varied restaurants opening across the country.
And when we talk about rash, we are referring entirely to restaurants that can be recommended even to those who do not eat kosher, not a default that comes at the expense of food that could have been tastier, but simply excellent food.
It started with Hillel Tuvkoli's "Darya" training, recently Chef Segev Moshe also launched a kosher restaurant in Petah Tikva, and alongside these there are also restaurants like the Japanese Kamakura / Ramat Gan that manages to maintain a delicious stability for a long time.
Common to all of these, including others and to the restaurant we will talk about in this article, is that kosher restaurants are no longer a compromise.
Sifra Restaurant, Photo: Assaf Tamem
The following restaurant will especially intrigue the foodies of the lowlands, and we also know some Tel Avivians who will make their way to the streets especially for her.
Get to know Sifra, a restaurant that does not really look like a restaurant, and it was completely written in a flattering passage.
The restaurant was built (!) For over a year and its sides are surrounded by glass walls with a large space and high ceilings.
All the serving utensils were brought especially from Portugal and it also has a very advanced sound and lighting system.
Now let's talk about food.
Entrusted to head this glorious project is Chef Benny Madar, a graduate of Cordon Bleu School, who has built a menu inspired by advanced cooking techniques he has learned around the world, with an emphasis on unique and fresh ingredients.
Legziel farm meat, fish and seasonal fresh vegetables and a spice garden next to the restaurant.
do not miss.
Book, Photo: Sarit Gofen
In the menu he created, a seasonal Mediterranean fusion style of course, there are dishes like fish tartare (yellow cherry gazpacho, fried boric chips, parsley, mint and chili), beef tartare (shallots, tomato, coriander, parsley, cream White eggplant, black eggplant cream and lentil cracker), colorful cherry salad on spicy red gazpacho, herb oil, pine nuts and fried basil, bread crumbs and blush, cigar parts face (brain and veal almonds in spicy Moroccan cooking, aioli cradle and coriander), filet mousse ( Lima bean cream, smoked peeled cherry tomatoes, garlic, anchovies and capers) and legziel lamb chops (black lentil ragout and quinoa, Jerusalem artichoke cream, crispy artichoke chips and pomegranate demiglass) and sirloin nebraska (handmade gnocchi, beef sauce, asparagus, asparagus, asparagus ).
The best raw materials.
Book, Photo: Sarit Gofen
Now, when you have read all this, we will tell you that despite its size, it is already quite difficult to get places in it, so you should be quick to make a decision and reserve yourselves from now on.
Sphera kitchen & bar
Sun
to Thu from 19:00, Science 18, Rehovot Science Park For
reservations: 0723922099
