You follow them and them on social networks non-stop, hang out at their shows, buy their fashion collections, copy and prepare recipes they created, or, quite rightly, just enjoy satisfying the voyeurism of their intriguing and colorful lifestyle.
But what about the food?
To all articles in the "Big Mouth" section
It is precisely in this slot that the "big mouth" section enters, the section that asks bloggers and celebrities (or pesters, depending on who you ask) all the light and heavy questions about their culinary habits: what they will never eat in life, where they will be willing to eat for the rest of their lives, and even what vegetable He will never enter their home.
The guest this time: Neta Salonim, 27 years old, a restaurant blogger who this coming Saturday will launch a quite first culinary pop-up of its kind together with Bistro "Mana" in Tel Aviv, when the focus is on brunches.
All this in addition to being a moving restaurant index and of course the restaurant map she created, which prevented quite a few people who traveled around the country from compromising.
Let's start
Neta Salonim (right) and chef Yanon Elel, photo: Itamar Ginsburg
What do you like to eat the most?
Already on the beginning to make it difficult?
Carbohydrates and dough!
In all shapes and colors.
I feel like I asked a million foods with this question 😊
What will you never eat in your life?
I don't like smoky flavors.
What would you be willing to eat every day for the rest of your life?
Can I say carbs again?
Something you want to try but haven't tried?
There is no specific food to be honest.
There is a place in London called HUMBLE CRUMBLE and it serves a layered dessert based on fruit, crumble, warm pastry cream and meringue.
Sounds simple but it looks amazing and I'm dying to try it.
I have been to London about 10 times and every time I miss it, I hope to take care of the issue on the next trip.
What is the thing you most regret eating?
I didn't regret it because it was an experience, but oysters are just not for me.
A food you can't stand and everyone loves?
Gefilte fish and pickled fish of all kinds.
The perfect munch?
In salty - probably a pizza, in sweet - ice cream (Otello, pistachio and dark chocolate) or a crepe with Nutella just like this.
Your culinary guilty pleasure?
Couscous with chicken soup, vegetables and chickpeas (the chickpeas are critical!).
I can eat whole pots.
View this post on Instagram
A post shared by Netta Slonim
Netta Salonim (@thefoodnett)
Your five favorite restaurants (not necessarily in Israel)
Zuma - excellent in every location in the world I've been to.
Their tuna-salmon tartare is one of the most amazing things out there.
Chef Or Ginsberg's Salas.
I go back there again and again and get excited every time.
Or caught his own fish in the sea and this is the highest level of freshness in the country.
Animar by chef Hillel Tavkoli.
A Mediterranean restaurant with such surprising and non-banal flavors and colorful dishes.
Something that says so much about the restaurant is that the main dishes here do not fall short of the first ones.
By the way, it has a view of the sea, which is always a nice plus.
Chef Tomer Tal's George and John.
I almost cried there from the dishes I ate.
Don't give up the crab pasta and if the marinated white palmade tataki returns to the menu, then you must try it!
Big Mama global restaurant chain - Italian restaurant chain with over 9 locations in Paris, 3 in London and they have expanded to Madrid, Berlin, other destinations in France and more.
They serve Italian food (although not 100% traditional) but really excellent.
The pastas and pizzas are made from scratch (don't miss the mascarpone-truffle pasta), the tiramisu is perfect and all the dishes are so tempting.
Beyond that, every restaurant is so beautiful - from the appearance of the dishes to the appearance of the place, and in addition, the atmosphere in the restaurants is really fun.
I recommend to all my followers who are flying to try at least one of their restaurants.
They are role models in many ways and I am dying for them to come to Israel.
The best place we don't know and you do?
The truth is that I don't like to keep good places for myself, I just share with the followers.
Relatively recently, the new Rabbi Cafe opened in Beit Hana Harbi.
I don't think the place has created a perfect identity yet, but it is on the right path.
It's fun to sit here, there is good coffee, an excellent avocado sandwich and also many other dishes that are less banal.
What do you eat for Friday dinner?
It really depends on the desires, but we like productions, to say the least.
A pizza dinner in the oven at home, a Mediterranean style fish dinner, sometimes we have an Asian dinner and last Purim we had a Mexican dinner from A to Z that included mustaches, sombreros and everything you can think of.
And on the other hand - sometimes it's fun to just eat harayma with homemade challah.
Your favorite cuisine?
It's hard for me to decide on one, depends on the desire.
Will we settle for Mediterranean and Italian?
And maybe Spanish too, because of the tapas and sangria.
A chef you admire and why?
I fly on a granite collector.
He came up with a winning recipe and he manages to make it accessible again and again in slightly different ways with the right adaptations in each country.
It is not for nothing that he is a culinary powerhouse and received a Michelin star in less than a year for the excellent Shavor restaurant in Paris.
I also really like his type of cuisine.
Who do you dream of cooking for you?
Wow, I would be happy if Yossi Shetrit would cook for me.
I am also in love with him on a personal level, there is something humble and captivating about him, and he also manages to produce such special bites (since the cauliflower soup at Kitchen Market and the steamed egg yolk dish from Mesiya).
Alive or dead, with whom do you dream of sitting down for beer and wine?
First of all - Lane, and with Ruthie Brodo.
I've been a fan of this woman for about a decade, before people realized it was "Bordeaux" and not "Bordeaux".
She manages to produce and bring an amazing standard of hospitality and experience, a little bit abroad in Israel. The big difficulty is to do everything in large quantities with dozens of branches and she does not disappoint. She is among the people who really move the entire field of restaurants in Israel forward and I want to understand how she manages to do it, And how do you replicate it?
Junk food or a chef
's restaurant? A chef's restaurant! I'm a person of the small details and that's where I get it - at the level of what I have on my plate for the design of the place, the service, the atmosphere and basically the whole experience.
Pizza or hamburger?
Pizza. Pizzas
Favorite cafe and what kind of coffee do you drink?
It
's hard to choose one but I really like Eats in Schankin. It's less for a festive brunch but it has some charm that reminds me of New York and all the dishes are very tempting and delicious. I'd love to know how they make their scrambled eggs And the scones.
As for coffee, I don't have one type of coffee - whatever I feel like at the time.
Favorite bar?
They are in the bar-restaurant seam so I hope it catches on, but I really enjoyed the 85/15.
A place with style, excellent food and fun for sharing that goes well with wine.
From the places I wish were closer to my home.
what will you drink
Very diverse and according to what will go with the food and the mod.
I'm more inclined towards wine than cocktails.
The most worthwhile culinary destination you've been to?
London!
An insane variety of cuisines and an amazing standard in the restaurants - from the amazing investment in the design of the restaurants to excellent dishes and a high standard of service.
In addition, in London you can also meet authentic cuisines and fun street food (the markets are amazing) and at the same time eat in international chef restaurants.
The strangest thing you've eaten abroad?
A few years ago I ate eel, although it doesn't sound so strange to me today.
A culinary destination you have to fly to and haven't been?
Italy - I've been to certain parts but it's not enough for me and there's a lot more to see and taste.
The next culinary trip is for sure there.
I haven't decided which region(s) yet.
View this post on Instagram
A post shared by Netta Slonim
Netta Salonim (@thefoodnett)
Instagram or Tiktok?
Instagram.
I still haven't been able to connect enough to TikTok, I don't enjoy this platform as a user.
How many hours a day do you spend on social media?
Wow, the tuner!
Sometimes it's already 2 matches and I stop proactively.
If it's not something I enjoy, it will be felt, so my limit is that it's no longer fun for me.
The message is the most exciting response you received
from businesses that told me they doubled and tripled their sales turnover, a business owner who told me that I turned his business from a loser to a winner, with waiting lists.
It's hard to absorb and digest it, but it makes me feel amazing that I helped a business owner this way.
From the side of the followers, every message about not moving to a restaurant without my recommendation and following me with closed eyes excites me every time.
The message is the most delusional response you have received
Just a few days ago I uploaded a favorable review of a bakery that I came to spontaneously (I paid for the entire meal).
The next morning I woke up to some sharp and unpleasant messages (to say the least) from the business owner who criticized my support for his business.
What are your ambitions?
Going beyond the limits of Instagram, tap-tap it's already happening, but I always strive for more.
I have several interesting projects, some in the making and some just in my head, but I hope to implement as many of them as possible.
I think that Israel is amazing in terms of culinary, but there are many more innovations that can be introduced in the field of restaurants and consulting for restaurateurs and chefs is very interesting to me, my point of view and my profession have a lot of added value to give.
View this post on Instagram
A post shared by Netta Slonim
Netta Salonim (@thefoodnett)
Yes or No?
Tips -
yes.
12% and above almost always.
Portion distribution - of course
!
Eat and taste more.
Sitting alone in a bar or restaurant -
no.
Food is an experience and I like to share experiences.
Kosher -
not keeping.
I also have a part of my followers who keep kosher, so I try to answer this carefully and find kosher restaurants that are really good, I was surprised by how many have a very high standard.
Take a warm recommendation for the new Menara (dairy) restaurant.
Soda -
yes.
Nevertheless, she is already 27 years old...
Avocado -
yes yes yes.
Mayonnaise -
trying not to get addicted to this thing but I totally do.
Two things I really like are mayonnaise-based and I will never say no to them: Caesar salad and egg salad.
Marzipan -
no.
Jehanon -
yes!!!
A quarter of Yemen is a proud dough lover.
Gefilte fish -
He's been chasing me since the beginning of this fishy interview.
no and no.
Bacon -
I don't have a problem with it, but it's not something I'll rush to order, I'm not too keen on the taste.
Truffles -
how much!
were we wrong
We will fix it!
If you found an error in the article, we would appreciate it if you shared it with us