This is what they call a winning Israeli mix: the Farouk restaurant in the Hipoite market (Ravi Nachman 6) joins the craft beer Shakma and the Ontopo app, and hosts a pair of iconic street food establishments - falafel balls from Hod Hasharon and hummus Khalil from Ramla.
Schedule: three nostalgic-modern blue-white culinary evenings, where one-off fusion menus will be served.
The meal series will be launched on January 10 with spherical falafel.
In addition to the hot and crispy balls that will be pressed into fresh pita breads alongside homemade salads, you can enjoy a joint special dish: Deconstructed Sabih Carpaccio, where Farouk's Carpaccio meets Kadori's Deconstructed Sabih Carpaccio.
Sparks will fly, that's for sure.
On January 11th and 17th it will be Hummus Khalil's turn to take command, and the famous Masbah from Ramla will come to the heart of the flea market for two grain evenings for gluttons.
The shared special dish: Farouk's Jerusalem mix on Khalil's hummus bed.
All the dishes will, of course, be served alongside Sycamore beer, which will be poured straight from the barrel.
to reserve seats.
Meaty news for kosher-observing carnivores.
Rothschild 11, the chef's restaurant whose menu is overseen by Barak Elmish (Toto, Kyoto, Hudson and others), recently opened in central Tel Aviv (Rothschild 11, of course).
You must arrive hungry and make as much room as possible for the filet and foie gras (210 NIS), the entrecote (175 NIS), the lamb ribs (138 NIS), the hamburger (79 NIS) and "Alex's Kebab" (pita, onion, sumac, herbs and Samaritan tahini - 89 shekels).
Did you get to the place even though you are less into meat matters?
Don't worry, as you can enjoy, for example, an Intias fish fillet (NIS 110).
Open daily from noon to midnight (Saturday from 19:00).
Rothschild 11, photo: Amir Menachem
There is nothing like fresh knapa next to a good, steaming cup of tea, and indeed - Knaftea, the new knapa (and tea!) house in Jerusalem (Hillel 28) provides exactly this perfect combination.
The place was opened by three close friends (Ranin, Eliana and Joan), and offers a selection of Arabic desserts in a variety of sizes, so you can come alone, as a couple or with the whole family and close your sweet craving corner.
Tashfer Kana (a) Paim for Kanapa Heishna (classical, 25 shekels);
Nablus' famous Knapa Nablosia (NIS 25);
And kanapa Istanbul (with or without cheese), filled with pistachios, almonds and cashews (NIS 33/28).
All dishes are also offered with vegan cheese, and there is also a hearty one (NIS 17) and a special dessert: Halava Bejevan - two rolls of cheese with a creamy filling.
Prefer to take a tray or five home?
It is also possible.
Open every day of the week.
Knafati // Photo: Rami Bajali
East meets West with an Italian twist.
Caesar, the new chef's restaurant in Baqa Al-Gharbia, combines authentic Arab cuisine with modern Western cuisines, and you are invited to taste a menu that is divided into eight diverse categories.
Among the dishes: specials such as lamb neck stuffed with rice and crackers and lamb shank or asado with honey and herbs;
Salmon fillet in garlic and lemon sauce alongside mashed potatoes and vegetables;
Harima fillet of locust butter and garlic on a bed of spicy tomatoes and pine nuts;
slices of veal fillet coated with lamb fat, pistachio and pomegranate molasses;
A variety of pastas and desserts such as kataif stuffed with almonds and berry panna cotta.
Caesar restaurant, photo: Du It
Bona Bono is a new Israeli ice cream brand that recently launched an impressive debut location in Tel Aviv (Herzl 17).
So it's true that it's winter, but if you're craving fresh gelato, a decadent milkshake, yogurt, a crepe or a cup of coffee - this is the place to try them.
Did you ask for unusual ice cream flavors?
You received: Mashe Be Gezer (carrot cake);
Pistachio cream ricotta;
Passion fruit and white chocolate mascarpone;
brown butter and salted pecans;
Peanut butter and caramel;
and Lotus Cheesecake.
In the vegan flavors: lemongrass and ginger, peach;
Coconut and special substitute without sugar.
And just because you asked: the name Bona Bono does not directly refer to the lead singer of the band U2, but more in the part of "Boa'na, it's good".
closed.
Bona Bono Restaurant // Photo: Yonatan Ben Haim
Come shopping, stay to eat.
Dabach Big Market in Ma'alot Tarshikha (Toval 1), one of the largest supermarkets in the north of the country, is launching a food and hospitality complex that extends over 3,000 meters and aims to satisfy all the culinary demands of the area's residents (and guests).
In addition to the store that offers housewares, kitchen, hospitality and serving, you will find meat stalls in the complex (shawarma, hamburgers, skewers and Dabach grilled foods);
Prepared food stalls (chicken steak stuffed with rice, fish in sauce, roasted poultry, majdera, frika and soups);
Dessert stand (ice creams, crepes and pancakes) and it's right on the tip of the fork.
Next to the food court, a children's playhouse was opened, and later there will be food workshops with the best chefs and kitchen brands, such as a workshop by Meir Adoni and Arcostyle.
Open all week until 22:00.
Dabach, photo: Gil Aviram
Come eat, maybe stay to sleep.
Boutique 180 is a Tel Aviv restaurant bar (Yona Hanavi 2) located right on the boardwalk - and inside the surfers' hostel of the same name.
The place is open from the early hours of the morning until the wee hours of the night, and offers a super diverse menu developed under the culinary guidance of Chef Alon Lisi (Machanioda, Lumina, Kathit).
what are we eating?
Sirisli, what not: Bosha cheese on the Halifino cream and toasted almonds;
Turkey gyros with lamb fat;
A spritz negroni soaked in thyme alongside melted Camembert cheese and rosemary, breakfasts, Italian panini sandwiches, salads, cocktails and really we could go on until tomorrow, but let's not exaggerate.
Boutique 180, photo: David Moyal
You will find the new Zalmon Cafe on the banks of the Sea of Galilee, at the Nof Ginoser hotel.
It operates on weekends only and offers a menu that combines Galilite produce alongside perfect weekend dishes such as pizzas, toasts, Yemenite Jahanon Asli, sandwiches, sweet and savory pastries. Pay attention to this: an edible espresso cup made from biscuits. Both delicious and crunchy And also ecological. To make the atmosphere pleasant: Zola corners, umbrellas, mats and backgammon in quick retrieval. Friday and Saturday, 16:00-9:00.
Cafe Zalmon // Photo: Etti Ohana
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