One of the best meals of the year-end celebrations did not wait at all for the end of the year, but contented itself with three one-time pop-up days in a small place with a limited amount of diners.
If you have saved a little for the end-of-year celebrations but have not yet decided how to celebrate, get a warm recommendation for a holiday meal dripping with quality and sparkling alcohol like a Michelin star, a perfect pastime and a golden opportunity to taste from the handiwork of Chef Erez Ohayon.
Today (Tuesday) is the last day the restaurant is open, so everyone who comes first wins.
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Ohayon decorated with Michelin until the closure of his restaurant in Italy due to the Corona crisis, teamed up with chefs Uriel Kimchi (Popina) and Moshiko Gamliel (Bar 51, Muna) to create a 12-course holiday meal.
Bloga vodka took under its auspices the entire event, and the result is pulsating.
This is the place to note that the price is not cheap, NIS 880 per couple, but the value certainly justifies the investment.
Chef Moshiko Gamliel,
The meal, evidently devoted much thought to its creation, consists of four parts, and each part is accompanied by a different cocktail based on vodka blog.
The vodka is also combined in some of the dishes, whether as an ingredient in the dish itself or as a chaser next to the defeat, and ensures a festive atmosphere throughout the evening, from the starters to desserts.
The attention to detail and the tremendous talent of the three chefs is evident already from the excellent openings, with the fish croquette with aioli boyabs particularly impressive.
Just bite gently, because the contents are boiling.
Even the first cocktail of the evening "Pink Sky" builds expectations, with an inviting fruity aroma.
The duck liver mousse that comes with persimmon salsa takes the classic combination of liver feta with jam to a happier and more colorful place, like the whole festive meal.
Vodka will make a human heart happy,
A perfect combination of heavy and sweet.
Duck liver mousse with persimmon salsa, Photo: Ohad Gigi
Much thought has also been given to the design and serving utensils.
Not only will the taste of the tartlet with potato whipped cream, white chocolate and truffles surprise you, also serving it in a beautiful wooden box with colorful leaves that adorn it all will grab your attention. It will also take up all the space on the table, but the taste justifies the drama.
Tartlet with potato whipped cream, white chocolate and truffles, Photo: Ohad Gigi
One of the most charming dishes at the event, both because it is handsome and graceful and because it treasures an exploding magic in its mouth, is the "Bloody Mary Tomato" served with a chaser.
All the goodness there is in Bloody Mary is served in a tiny round bite, just do not forget to remove the leaf before putting it in your mouth.
Although most of the meal is based on fish, meat lovers will also be pleased when a slow-cooked lamb dish with root vegetables arrives at the table - a comforting and rich dish that in another size could have been a complete and very satisfying meal.
A dessert that does not shout "dessert",
Finally, two sophisticated and sophisticated desserts will be served to the table - one with pumpkin and chestnuts and the other compote with roasted wheat.
These two dishes do not shout "dessert", but continue the entire meal line and let the raw ingredients speak, without unnecessary additions and without a single flavor that takes over everything, as in many standard desserts.
The pop-up takes place at Bolthop, Exhibition 3, Tel Aviv.
For reservations - Beluga.co.il.
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