The dismal statistics show that most restaurants in Israel do not survive more than a year, two years, the most successful of which may be five, but a decade for an Israeli restaurant is considered a real achievement, even when it comes to Haim Cohen, one of the most famous and successful chefs we have here.
So yes, this weekend Cohen is celebrating a particularly successful decade for the "Jaffa - Tel Aviv" restaurant in an event that seems to be delicious and deals with stations in his life and the life of the restaurant with iconic dishes from the past.
The menu will be served today (Wednesday) and tomorrow only, but is overall the first of a number of major events to celebrate the upcoming event.
Haim Cohen, Photo: Yaron Brenner
In honor of the event, the chef, in partnership with the original staff who opened the restaurant and chefs who passed by it along the way, created a special menu that includes flagship dishes from the past and additional dishes in the favorite style the restaurant has introduced over the past decade.
Among other things, there are dishes such as shishbarak for avna and hyssop with spinach, hot yogurt and Hameiri cheese (75 NIS), lamb neck ravioli and ratatouille (165 NIS), psalio risotto, black spinach and pecorino cheese (145 NIS), a thousand Dough leaves wrap a oxtail and beets roasted on salt in a new autumn vegetable stock (NIS 175) and of course old-fashioned chunks on the bone with green beans, veal stock and green salad, priced at NIS 70 per 100 grams.
Also, next week, between November 15 and 17, also as part of the celebrations of the decade, Haim Cohen will present a meal with personal interpretation as part of the Israeli kitchen festival that kicks off today.
To reserve a place in the restaurant: 03-624-9249 To
reserve a place for a meal at the "Israeli Kitchen Festival"
