Culinary Galacticus
Chef Zus' restaurant, which covers an area of 500 square meters and about NIS 5.5 million was invested in its establishment, opened for business and boasts that it is "the most invested restaurant in the history of the north." Chef Charlie Padida is in charge of food He is Omar Keidar from the Toto restaurant, and Eran Levy, the owner of the Tatami restaurant group, is behind the entire project.
The menu tends to Israeli cuisine with Greek Mediterranean influences.
At first you will find, among other things, dishes like spankopita - crispy pastry made from filo dough filled with sautéed spinach and cheeses;
Puma Albalik - smoked trout fillet in cherry wood with sheep yogurt and root salad;
Mediterranean Sashimi - Seared sea bass sashimi with spicy carrot cream, roasted peppers, coriander and olive oil;
Beef Fillet Chiquati - Thin slices of roasted beef fillet on the outside and inside with the addition of radishes, roasted peppers and cherry tomatoes.
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The mains include Poisson de Marseille - roasted locust fillet with olive oil, thyme and ouzo on a leek and cream stew;
Goose Shank Confit - Roast goose shank with potato cream and herbs, carrots and okra from the oven;
And Legziel lamb chops - grilled ribs, bonfire potatoes and roasted vegetables from the oven.
The restaurant's flagship dish is tomahawk with live fire - a tomahawk portion with a bone weighing 1.3 kg of medium roast, with the addition of roasted potatoes and vegetables.
Zos, 123 Sderot Hanasi, Haifa. The restaurant is open every day from 18:00. It will be open every day from 12:00 until the last customer.
Zus.
Haifa, Photo: Daniel Leila
Eating in a movie
The new Haifa restaurant-bar Cinema Paradiso, located right in front of the sea, provides in addition to the invested menu also a comprehensive entertainment experience, with music, DJs and performances around the clock.
And yet what do you eat there?
Tomer Agai (Santa Catarina, Chena) has developed a Mediterranean menu that offers dishes like red tuna tataki (78);
Grilled sea fish skewer with Uzbek pomegranate concentrate, green vegetables and yogurt (NIS 98);
White ravioli on cherry tomato ragout in white wine, garlic and sage (NIS 82);
Lamb kebab on burnt vegetables from the oven, grilled pita, Har Bracha tahini and green smoothie (NIS 92), and for dessert in sabosa (NIS 35) and knapsack with yogurt ice cream and chopped pistachios (NIS 35).
The place also offers a brunch served on Friday-Saturday between 10:00 and 15:00 with a selection of salads, egg dishes, pastries and more.
Cinema Paradiso, Zamir Beach, Haifa.
Grilled sea fish skewer.
Cinema Paradiso, Photo: Assaf Carla
Go to the port
Yotvata Dairies, the Foody website and the Danon Culinary School are setting up a joint pop-up confectionery this Friday with a selection of dishes based on Yotvata cream.
Dishes: Milk and praline chocolate tart, galacto boric and cream (Greek pastry of cooked and baked semolina cream, filo leaves and orange jam) and Meritso Baylis and St. Honore walnuts (puff pastry on puff pastry with diplomat cream and vanilla whipped cream).
Special dish for Hanukkah: Meritso Diplomat Almond Caramel and Cream (a type of baked donut).
The prices of the dishes range from NIS 29 to NIS 35, and they will be served from 13:00 to 8:00 or while supplies last.
The proceeds will be donated to the "Directions" organization, which deals with training young people with disabilities for independent living.
Exhibition 3, Tel Aviv (at the port).
Maritzu, Photo: Nimro Saunders
Hamburger on the way
"Please fill me a full tank ... and my stomach as well."
The BBB hamburger chain joins the Dor Alon gas stations and launches BBB BY THE WAY - Food Tracks, which will offer selected dishes from the chain, including burgers (including vegan burgers), toppings and drinks.
During the process, about NIS 30 million was invested, and the first two trucks are located in the Dor Alon complexes on Road 6, at the Dvira junction in the south and at the Kibbutz Magal interchange in the north.
In the coming months, dozens more points will be opened across the country.
Food Truck BBB and Dor Alon, Photo: Ilan Pinchas
Coffee in the market
Food woman Hila Alpert is opening Beanz 20, a new cafe in the heart of the Carmel Market.
Alpert was joined by coffee man Tal Bodenstein, and instead of seasonal coffee blends he created, along with specialty coffee drinks, infusions and upgraded cocktails.
The sandwich menu (NIS 28-24), signed by Alpert, includes intriguing creations such as tree testicles (avocado - which the Aztecs believed was good for manpower, potatoes, radishes, cashew cheese, tomato paste and the possibility of a hard-boiled egg ... of chicken);
Patatost (potatoes, fried onions, mayonnaise, melted cheeses and mashed tomatoes);
Chicken (grilled chicken, mayonnaise, salsa, tomatoes, grinding pomegranate concentrate and lettuce leaf), and more.
Beanz 20, Yom Tov 20, Tel Aviv.
The sandwiches of Binz 20, Photo: Roi Guy
Japan Corner of the Judea camp
The area of Mahane Yehuda in Jerusalem was renewed with another new meat restaurant, this time "BLACK IRON", which opened on Agrippa Street in the city.
The restaurant, Hachshara of course, is portrayed as young and vibrant in relation to its counterparts in the area and offers vagina pieces at "popular prices", they say, with different grilling methods and different weights.
Alongside those chunks is also a rather intriguing side dish menu that includes, for example, sourdough bread with vagio butter, roasted bone marrow with caramelized onions and more.
Alcohol will also flow there in abundance.
Agrippa 80 Jerusalem
Black Iron, Photo: Assaf Carla
Gourmet Museum
Stay in Jerusalem.
Looking for another reason to visit the Friends of Israel Museum in the city?
Get one with Parisian chic: A pop-up café of the French patisserie "Gourmandies" opens in the museum complex, and serves fresh pastries, breads and desserts just like in the City of Lights.
On the menu: eclairs stuffed with a variety of creams, macaroons in a variety of colors, crispy croissants, and in honor of Hanukkah, donuts with special fillings such as salted caramel, lychee and strawberry, chestnut cream and pistachio-roses.
The patisserie, by the way, was founded by chef-confectioner Joel Afriat and his wife Livnat, new immigrants from France, who came to Israel out of a sense of mission to give Israeli residents the authentic flavors of their homeland.
Marcy Boko.
Gourmandies at the Friends of Israel Museum, Yosef Rivlin 20, Jerusalem (it is not mandatory to book a tour of the museum).
Pop Up - Gromendiz, Photo: Eliora Efrati
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