Tu Bashvet in the style of the chef: Chef Aviv Moshe's Netanya restaurant Mari, located on the 15th floor of the Vert Hotel, is planting a special menu with lots of dried fruits in the dishes, desserts and even cocktails for the occasion of Rosh Hashanah for Ilanot. and raisins, smoked yogurt cream with Uzbek apricot, Persian lemon and celery (NIS 78); foie gras on lemon pie with whipped maple caramelized pine nuts and crumble croissant (NIS 118); crème anglaise brûlée caramelized with fresh bananas, coconut sorbet and salty toffee dip (NIS 64) and the Tu-Noah cocktail (Arak Noah, lemon, dried fruit cordial and apricot (NIS 62). The menu will be served on February 5-6.
Caprese for 12 in Shvet at the Mari restaurant, photo: Public Relations
You probably didn't know that International Croissant Day falls on January 30.
It's okay, neither were we, until they found out.
The origin of the word "croissant" is in the French word Croissant, which means half moon. In light of the celebrations, the Boutique Central chain is launching the "Roganek" - a huge family bagel weighing 550 grams (six times the size of a regular bagel).
The appearance of the monstrous pastry is reminiscent of a croissant, so you can celebrate with it as well, and there is no doubt that it will close every possible corner for you.
The Roganek, which costs NIS 46, is handmade and is chocolatey, airy and massive.
After Croissant Day, it will be integrated into the regular menu of the chain and will be offered in branches every weekend.
Boutique Central's "Rogenak", photo: Tal Sion Ziporin
Pho Sushi from the Kiso Group, located at Dizengoff 302 Tel Aviv, is expanding its menu with a series of new winter dishes.
We made life easy for you and detailed them here: bream in green curry - bream cubes with a crispy coating, asparagus, green beans, cauliflower, pakbong, green curry sauce, micro cilantro (NIS 118);
Bream in red curry - bream fillet steamed in butter, asparagus, green beans, cauliflower, pakbong, coriander, red chili and red curry sauce (NIS 114);
Yellowtail ceviche - cucumber, mint, cilantro, red chili, chalpinio oil, yellow sherry vinaigrette (NIS 68);
Tofu salad - tofu in tempura and tograshi, avocado, micro leaves and ponzo ginger (NIS 56);
Shiitake Bun - shiitake mushrooms in a crispy coating, barbecue miso, coleslaw and wasabi (NIS 58);
Soba salad (soba noodles, tofu, purple cabbage, persimmon, celery, cucumber, caramelized nuts, green onion, cilantro, peanut vinaigrette and chili (NIS 54). Free.
Shiitake bun in pho sushi, photo: Assaf Carla
Fritters or not to be!
The Ibn Gvirol branch of the Tel Aviv Barton cafe will be celebrating Sheva's birthday on Friday the 3rd of February and you are invited to pop in, say congrats and have a blast.
In the treats: Burton's decadent crepe cake, which is made only once a year, will be served to guests in addition to the regular crepe menu.
On the occasion of the celebrations, there are also specials on alcohol, including: a third of a beer for 20 shekels or a third of a beer and a chaser for 25 shekels.
The artistic part will be entrusted to the music group "Rabe Lafrika" and DJ Yitzhak Lenziano.
The party starts at 12:00, and it is recommended to arrive early so as not to miss the cake.
Don't fight, stick it!
Festive crepe in Burton, photo: Mittal Solomon
Monier Catering arranges for you in Tu Beshvet order with dairy and fruit hospitality trays specially selected for the holiday of the New Year. They arrive beautifully arranged: "Tve Beshvet sandwich" - croissant with goat cheese, apple slice and apricot jam (12 units for NIS 190 );
Almond cream tartlet and dried fruits (15 units for NIS 190);
Chosha cake with dried fruit coating (NIS 65).
From Monier's hospitality trays, photo: Afik Gabai
Fruity update from the freezer: In preparation for the 15th of Shabbat and after two years of absence, the Vanilla Ice Cream Parlor chain is bringing back the flavor "Yogurt Me Zahar" to its branches. The condensed yogurt ice cream contains citrus blossom water, apricot concoction and roasted pistachios. Members of the Vanilla Club can also enjoy a special offer in the spirit of the holiday : When buying a kilo case, you will receive as a gift a planting kit with an ecological cup, sawdust and flower seeds.
Yogurt Mi Zahar of vanilla, photo: Public Relations
Put down the hoes, because it's time to catch up on the 2023 Tu Beshavat collection of the Naaman Bakery chain. "Touti Frutti", for example, is a cookie filled with candied citrus peels, nuts and almonds; in the "Nuclear Explosion" cookies you will find almonds, pumpkin seeds, honey and silan; The coconut-orange cake speaks for itself; there is also a pair of tarts: an almond-apple tart of almond cream and apples on an almond dough base, and a pecan tart - toffee cream and pecans on an almond dough crust. Price of a box of cookies - NIS 25, price of three boxes - 59 NIS; cake price - NIS 40 and tart price - NIS 60.
Pecan tart by Naaman Bakery, photo: Naaman Studio
In honor of Tu Bashvet, stop on the way to Eilat at the Yatbata Inn and taste the festive planting ice cream that will be offered there during the month of February. The taste combines a vanilla ice cream base, full of dry fruits (apricots, figs and raisins) topped with walnuts, pistachios and cashews. (22 NIS for a medium serving in a cup or in a cup).You planted - you traveled.
Planting ice cream at the Yatbata inn, photo: Liran Yohai
No, these are not spiky (but insanely cute) cactus pots.
This is actually the new series of cactus cupcakes by dessert artist Aya Tamm, inspired by nature for the holiday.
The desserts are made of Belgian chocolate (on the soil standard, yes?) sprinkled with vanilla cream, combined with candied stones and hazelnut beer.
The cacti are, of course, completely edible so you don't have to worry about getting your tongue pricked.
You can enjoy them by ordering from Tamam's website or at the store located at 18 Malacha St., Ra'anana.
The price of a case of 12 cacti is NIS 199, and there is also a pot-cake-cactus in a glass container at a price of NIS 179.
Aya Tamm's spicy dessert, photo: Public Relations
Your next culinary stop: a behind-the-scenes visit to the restaurants of the first station complex in Jerusalem.
"Restaurants inside" is a new tour series, which takes place every Wednesday between 17:00 and 18:45, and will give you an intimate look at some of the diverse restaurants that operate in the complex.
Schedule: A meeting with the chefs and bartenders of places such as: Station 9, Fury, Vanilla, Adom, Azhaiman and Mesila, who will tell about the secrets behind the dishes, watching a video about the history of the station complex, and of course tastings as well. The tour costs NIS 50 per person, training is provided in Hebrew and English.
Tastings in the series of tours in the station complex, photo: Itzik Saloni
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