We had doubts, but can not argue with empty plates | Israel today

Look, Raanana is no stranger to me.

As one who grew up in the area, come against the fact that it is a bit difficult to call it "City of Lights", and the culinary offer there is a bit limited.

As a child, when I was young and fresh (sorry, last time), I remember my friends and I always looking for where to satisfy our hunger and it was not easy.

As I got older and realized I was not willing to compromise on what went into my mouth, it became even harder.

If I were going back in time and "Ivrian" existed, it would probably become my favorite place to hang out just because of it.

It seems that the owners of the place have done everything to adapt to the changing pace of the culinary world, fresh or not, Ibrani is part of the game and has no plans to lose.

We found there all the necessary and necessary things for an Italian restaurant, from the design that included a wall of meticulous wine bottles, through colorful dishes that make the heart happy and of course a huge oven that makes you want to live in it, while also entering the studio app I practice in

So location and inviting atmosphere there, now it's time to eat.

Hebrew restaurant, Photo: Yonatan Ben Haim

On the menu, which can certainly be said to be a classic Italian (given the fact that this is a dairy kosher restaurant of course), there are a variety of options like polenta, borate, fish tartare or antipasti at first.

Mains are divided into categories of pizzas, pastas or fish, and something called "Pizza Combina" and seems to come to answer the pangs of conscience of the diners and includes half a pizza with a salad on the side.

Polenta, antipasti, borata, Papa Verde pasta and Donna salad to balance the carbs came to the table.

Even before tasting, a table that is a feast for the eyes as in our case, usually does not disappoint in flavors either.

All the dishes were colorful, large, with fresh ingredients that made me feel like the cook personally thought of each and every diner who came to the restaurant.

Nowadays it is already quite difficult to get excited with another dish of generic polenta seen on the menu, but when it is well made it is also impossible to argue with the empty plate left on the table.

The dish came accompanied by a mushroom ragout, asparagus, truffle oil and parmesan zest that closed every bite perfectly.

Next to her at the table sat her burata dish that came on a red cherry gazpacho (or in short cold tomato soup) with three types of cherry tomatoes, pesto and focaccia from the oven.

Most of the dishes, by the way, come with the same crispy and wonderful focaccia that in my eyes only adds to the freshness of the place.

Borata, for those unfamiliar, is a kind of Kinder surprise egg.

On the outside a kind of hard mozzarella cheese, and on the inside a river of Italian cream cheese.

Hebrew restaurant, Photo: Yonatan Ben Haim

Most often the classic dish is served with a tomato salad and precisely because of this, the gazpacho twist made the dish more interesting in an instant.

The hurdle with that special cheese is that it may be a little tasteless and a strong flavor is needed to complete the dish.

Although the gazpacho gave an interesting twist to the dish, in my opinion a little more flavor and seasoning was needed to give the dish a more kick and shoot.

We'll be healthy for a moment and talk about the salad, which was the star of the meal for us.

The donut salad came on the basis of lettuce, beets, cherries, onions, roasted goat cheese and yogurt with blush and accompanied by bruschetta, another type of bread from the maker of the oven.

We were already after the first three and still, the sight of the salad coming to the table made me hungry again.

The seasoning was great, the salad was rich in flavors and the roasted cheese was a perfect addition to the place.

A little word about the pasta Pepe Verde, pappardelle with spinach mascarpone sauce and basil and sun-dried tomatoes.

Although the dish did not disappoint me, the freshness and the feeling of handiwork made the dish what it is.

And it's also something to be comforted with.

Hebrew restaurant, Photo: Yonatan Ben Haim

Along with all this pleasure we also ordered, of course, alcohol to the table and tested the Wasted fragola cocktail based on strawberry rum and lychee which was just the right amount of sweetness and did not overshadow the meal.

We finished with the thermiso and the hazelnut puff pastry, the size of which was enough for a family with many children.

The termiso was not too sweet which for the most part is excellent in my eyes for the finish but also next to it the puff pastry was with a chocolate waterfall that gave the sweetness to anyone who demands it.

It can be concluded that a new line arrived in Raanana, and if the caption at the entrance to the city says "pearl in the Sharon", the Hebrew certainly makes it so.

At the entrance to Raanana there is a large sign that says "Pearl in the Sharon", and if you have to sum up, you can say that the residents of that pearl in the Sharon, and the nearby localities, really won a particularly delicious pearl.

And trainings?

She's totally a bonus.  

"Hebrew"

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