"Respects the Jerusalem Street": All the details about Avi Levy's new restaurant | Israel today

Chef Avi Levy is opening a new restaurant in Jerusalem, which is already good news.

The Jerusalem chef did not go too far from his famous "Motzia" restaurant (which also opened a space for small events recently) and in a fairly central location on Jaffa Street in the city launched the "Mitzla" restaurant.

The Jerusalem restaurant, as the chef defines it, was designed to pay homage to Jerusalem street food, the city where Levy grew up, developed and was educated and remains in it to this day.

So he set out on a journey, and he had a year and a half of Corona to do it, and he thought of a menu that was a melting pot of Jerusalem street food.

Veal and lamb shawarma, Photo: Anatoly Michaelo

In the center of the restaurant is a huge wooden and charcoal grill, right in the heart of the kitchen, on which, in fact, all the dishes of the place will be prepared, inspired by the "food of yesteryear".

The breads will be baked in a huge oven, the fresh raw materials will come from Jerusalem and the nearby mountains and of course from the nearby Mahane Yehuda market, and the spice mixes were prepared by Levy himself.

Lamb kebab of the Old City in a Jerusalem pretzel, Photo: Anatoly Michaelo

And bottom line, what do you eat there?

lets start.

Old Town Kebab - Lamb kebab in a Jerusalem pretzel baked on the spot with a salad worth parsley;

Meat kebab in Ashtanur - kebab from cart parts, tahini, pickled lemon, mishvi salad and pickles of the cymbal;

Bloody of the Jerusalem Mountains - Roasted Eggplant, Equivalent Salad, Roasted Onion Cream, Tahini and Roasted Panions;

Veal shawarma and lamb bras al cymbal;

Coconut campfire - fennel, kohlrabi, potatoes, sweet potatoes, onions and charcoal grilled pepper;

Campfire potatoes eaten in their skins in a sauce of green leaves, olive oil, tahini and mint;

And how not mixed of Jerusalem - mixed of chicken liver, chicken, sheitel, spleen, lia of lamb and onion;

Chicken soprito on a charcoal grill with potatoes and caramelized onions.

For the sweet corner, Levy chose to combine a napa from pistachio and seelan leaves alongside a sabosa with rose jam and almond rosette.

Cymbal Restaurant, Photo: Anatoly Michaelo

"After a decade of being a publisher, I felt a strong need to develop a new place," Levy said.

I found myself in the alleys of the old city and the city streets and saw the huge variety that this city has to offer, I delved into the history of these foods and how I as one who grew up on these traditions can incorporate my fingerprint and get into a situation where I can produce local cuisine. Today, I am very excited to launch the result - Cymbal. '

Cymbal, Jaffa 105, Jerusalem