After five years in the Oshiland complex in Kfar Saba, Chef Liran Blue's "Temple" restaurant, which has become very popular among kosher eaters and meat lovers in the area, is moving.
The new destination: Petah Tikva, in a specially invested space that has undergone a long renovation.
The menu changes daily depending on the portions, but there are also quite a few intriguing entrees with special techniques, and even a delicious tasting menu at a price not found in many places - NIS 250 per head, including drinks.
Among the dishes that can be found on the first course menu: mosaic slices of salmon wrapped in burnt nori seaweed smoked in lemon trees served with cucumber and fresh mint gazpacho, pickled lemon cream, soy caviar and hyssop leaves (NIS 68);
Thin slices of raw sheitel meat with a gentle seasoning of bonfire potato oil and coarse salt, balsamic literature and homemade "Parmesan" grated (NIS 59);
Fresh tuna skewers on a lightly charred branch of curry, carrot cream and ginger and honey flowers over a vacuum-squeezed spicy cucumber alongside a consume of yellow cherry tomatoes (NIS 62).
Seared tuna skewers, the temple, Photo: David Sasson
Mains: Spiced ribs smoked with carob trees served on Jerusalem artichoke cream and freaky salad and local herbs (NIS 139);
Angus shoulder stew and veal cheek in long cooking with beef and white beer alongside mashed potatoes and Thai herb salad (NIS 119);
Black chicken rested for 24 hours in a marinade of smoked whiskey and seared in a brick oven with a mixture of spices.
Served on a freaky stew, hyacinth sauce and leaves from the Jordan Valley (NIS 89).
Temple Restaurant
Hours: Sunday-Wednesday 12:00 - 21:30 Thursday 12:00 - 22:00 (the kitchen closes when all diners have finished their meal)
Phone: 09-9777007 Psagot
9, Ofer Park, Petah Tikva
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