Not watching the World Cup?
So cheer up.
twice
The NG restaurant in Neve Tzedek (Yehuda Hassid 15, Tel Aviv) offers 1+1 on the entire alcohol menu throughout the evening, for those sitting at the bar from Sunday to Wednesday.
The sale is valid until December 20, that is, until the world returns to its normal course.
So what do you drink?
A bottle of Apple Naked Cider (NIS 34);
a glass of La Jamel orange wine (NIS 48);
Sake Junmai (NIS 42) and more.
The main thing is the food.
The World Cup, photo: AFP.
Who advanced to the World Cup final?
Surprise: potato chips and Goldstar beer.
On December 18, a special event will be held at Bloomfield Stadium in Tel Aviv on the occasion of the decisive match of the World Football Championship.
On the agenda: branded photo booths, football game booths, a DJ, a performance by Eli Ben David ("Puppet of Medina") - and of course the broadcast of the game in VIP rooms, to which 1,000 lucky winners will be invited.
How do you rise to fate?
During the month of the World Cup, a special team will visit about 180 bars throughout the country.
Every guest who orders a Goldstar beer will receive potato chips and a scratch card as a gift.
Every ticket wins, and the ultimate prize is, as mentioned, an invitation to the final event with friends.
Worth.
Friends watching the World Cup, photo: Thinkstock Photos
Chefs Esther and Yonathan, winners of the first season of "The Winning Kitchen", are joining the culinary complex 94 in Migdali Alon (Yigal Alon 94, Tel Aviv) and are opening a pop-up restaurant offering fresh and comforting home-cooked food.
On the menu: the hummus gets the compliments of the two (with the addition of an egg, tahini and two pitas - NIS 32);
meat hummus (NIS 48);
A cigar stuffed with chopped fish (NIS 28);
and business meals that include drinks, side dishes and mains such as chicken meatballs, beef meatballs and couscous plus chicken legs and vegetables (NIS 58 per meal).
The complex is open Sunday through Thursday from 11:30 a.m. to 4:00 p.m.
Don't forget to say hello.
Esther and Jonathan's dish, photo: Hanan Finsler
Margo is a new Jerusalem restaurant and wine bar, located in the heart of the city (King George 23).
It is divided into three areas (the restaurant, the wine bar and the courtyard), while the menu, which is mostly based on ingredients from the local markets, includes quite a few medium-sized sharing dishes (for those who eat alone).
In any case, get: "pretzel from the ancient" (NIS 24), date carpaccio, eggplant and eggplant (NIS 44), Italian cheese knapa (NIS 45);
Sea fish kebab with vine leaves (NIS 58);
Cabbage skewer (NIS 66);
Polenta tortellini (NIS 78) and campfire fish (NIS 82).
For dessert: soft cheesecake (NIS 37) and caramelized apples (NIS 39).
Margo restaurant, photo: Itamar Ginzburg
At Abihu, the new shawarma in Rehovot (Hamad 8), they serve doner shawarma made from cart meat embedded in lamb fat (NIS 43 in a pita, NIS 50 in a flatbread, NIS 65 in a plate), while the mix shawarma mixes the doner with turkey shawarma.
However, the place is also proud of the vegan cabbage shawarma (35 / 40 / 55), which according to the evidence is also loved by carnivores, and is made from roasted cabbage in Jasper with the addition of plant treats.
Won't you try?
Cabbage shawarma in his father's pita, photo: Nathaniel Israel
Batati Givatayim (Derech HaShalom 53) are celebrating two decades of activity.
This is an excellent reason to launch a winter/birthday menu, which combines nostalgic dishes alongside culinary innovations.
In the specials: citrus sauce sashimi, seared sirloin and pounda sauce.
These join old dishes that will receive a place of honor on the birthday menu: sirloin hamburger, horseshoe fritters (which have been in the restaurant since its foundation), gnocchi bazooka (pink like the chewing gum, yes?) and chicken breast in caramel sauce.
Mazel Tov.
Tati restaurant, photo: Dror Warsavsky
Jaffa-Tel Aviv by chef Haim Cohen (Yigal Alon 98, Tel Aviv) is launching a new portion of redifine meat - tenderloin.
This is the first restaurant in Israel that serves the new cut of meat, which is defined as a soft and juicy cut with delicate flavors, a low fat percentage and a high protein percentage.
The dish served at the restaurant consists of a marinated tenderloin slice on Jerusalem artichoke cream and a bed of mushroom ragout.
enjoy your meal.
A dish at the Jaffa-Tel Aviv restaurant, photo: Assaf Karla
Dua, the restaurant bar in the Carmel market in Tel Aviv, presents a new winter menu under the direction of chef Shaked Fahima.
Let's go straight to the main(s): fish hamajon (grilled parana, sea bass with shawarma seasoning, onion and parsley - NIS 68);
Fresh sirloin (asado sweet potato cream, Merlot sauce and shallots - NIS 129);
Sheitel tartare bruschetta (chili aioli, chives, purple onion and Dijon mustard - NIS 69);
Goose liver brulee (NIS 139) and others.
Dua restaurant, photo: Nir Sasson
Also at Winona Forever (Shaul Hamelech 2, Tel Aviv) they have an upgraded winter menu, including new dishes from the creation of chef Avitar Malka.
what are we eating?
Here's a glimpse: Burnt beets, persimmons (burnt red and white beets on salt, persimmon salsa, shallots and parsley, melted cottage cheese, sorrel flowers, honey and lemon vinaigrette - NIS 59);
Alla Romana gnocchi (semolina gnocchi, black spinach stew, butter and parmesan - NIS 66);
And roasted asparagus, vichysoise and candied pistachio (roasted young asparagus, vichysoise cream, candied pistachios, tulum and a salad of sour cream and regella - NIS 61).
Winona Forever Restaurant, photo: Sapir Corsa
The updated winter menu of the Si Cafe chain is influenced by Italian cuisine and will warm you up properly, provided you stop for a snack on the way (the branches are located in the Dor Alon gas station complexes and along Route 6).
Make room for minestrone soup (NIS 29);
Capalti soup (vegetables, garlic, cream, potato tortellini and olive oil - NIS 33);
for Verde St. More pizza (green pizza with spinach cream, St. More cheese, mozzarella and cherry tomatoes - NIS 55);
And for Arancha pizza (orange pizza with sweet potato cream, goat feta cheese, mozzarella, chestnuts, oregano and parmesan - NIS 57).
New from the bar: Trieste (Bailis, Smirnoff, double espresso and Monin Carmel - NIS 39) and Bella Italia (Gordon gin, lemon juice, Monin peach tea and ginger ale - NIS 43).
Sea Cafe's winter menu, photo: Asaf Karla
What's more crispy than one schnitzel sandwich?
A tray with a dozen crispy schnitzel mini-sandwiches, that's what.
A simple account.
At Koko Rotisserie Hermat-Ganit (Toval 19, the stock market complex) we save you going out for lunch on cold winter days, and launch deliveries of hospitality trays for team meetings and events.
Beautifully arranged: a tray of schnitzel rolls (NIS 165);
A platter of rotisserie chicken rolls with garlic and vegetable aioli (NIS 165);
Sabih bread rolls tray (roasted eggplant, hard-boiled egg, potato, pickled lemon, tahini and parsley - NIS 135) and more.
The delivery service is available from Tel Aviv to Netanya.
Koko's crispy schnitzel mini-sandwiches, photo: Anatoli Michaelou
The Ein Gev resort on the banks of the Sea of Galilee is renewed in a wine room, with a selection of drinks from leading wineries curated by Somalian Omri Yitzhak.
The wine menu is updated every month, and Yitzchak also conducts workshops and guided tastings on site.
In the snacks section you can indulge in breads, cheeses, dips and fruits that go great with the wines.
Next to the wine room, a new delicatessen was also opened, offering products from the best local producers (cheeses, quiches, pastas, sausages and cuts of meat), perishable tableware and even barbecue equipment - to cover every possible culinary corner.
The new wine room at the Ein Gav resort, photo: Aya Ben Azri
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
