From Acre to Ashdod (via Modiin and Bnei Brak), from hamburger to noodles, from healthy superfood smoothies to corrupt millepay brulee. A variety of restaurants and chains throughout the country offer new, refreshing summer menus and no less important - kosher. We gathered them all together into one article, to close every possible culinary (and geographical) corner. Have an appetite and be blessed.
Nina's Summer
Nina Biancha, the dairy training at Bilu Junction, gets the hot season with a new menu. Waiting for you fresh-fresh: white fish bruschetta - honeycomb milk, squeezed aioli, green salsa and green leaves (73 NIS); Tomato gazpacho - roasted bruschetta, ramold aioli, bleached almonds (52 NIS); Fish wrap - salsa peppers, tahini Har Bracha, green onion and lemon (64 NIS); Ceviche Locus - green vinaigrette and lime, coriander and red chili (67 NIS); Garlic pizza and caramelized onions - sumac yogurt broth, coriander, mozzarella and sea salt (69 NIS); fillet of sea moser - shushka stew, tahini and green silhoug with bread (145 NIS); and truffle tortellini - cheese fondue, parmesan twil, basil oil (89 shekels). Now, with your permission, we will release a button on the belt.
To the restaurant's website
Truffle tortellini at Nina Biancha, photo: David Moyal
Oh, Mama
Mama Greg is a new sub-chain from Greg Cafe. Its first two branches, in Ayalon Mall in Ramat Gan and Rehovot Mall, offer dairy Italian dishes Kosher Mehadrin (Badatz Beit Yosef), with touches of Mediterranean cuisine. The Ayalon branch menu was recently updated with a number of new delicacies inspired by the land of the boot. Among them you can find Sicilian shakshuka (65 NIS); mushroom polenta (45 NIS); Camembert Brulee Salad (76 NIS); chestnut and mushroom gnocchi (62 NIS); calzone with roasted eggplant, Bulgarian and mozzarella (56 NIS); salmon fettuccine (74 NIS); sea fish risotto (89 NIS); and a pan with chunks of fish, broccoli and "full of surprises" (89 shekels). Regards Mama
To the Web Site
New menu at Mama Greg, photo: David Moyal
Immersion in the river
River's summer 2023 menu, which has ten kosher branches across the country (including the recently kosher Holon branch), will take you to the Far East with a selection of light and refreshing dishes such as white fish ceviche - cucumber, coriander, mint in pepper curry and tempura chips (NIS 52); Rice Cake - chopped tuna, green onions, mint, hot chili in citrus ponzu on seared sticky rice (54 shekels); and Pad Si Yu (wide rice noodles, sirloin strips, spinach and mushrooms (72 NIS).
River is also launching a selection of new cocktails for NIS 49, including Flamingo (white rum, tequila 1800, coconut, Aperol, pineapple, lemon and lychee) and Calypso (mint, tequila 1800, coconut, berries, coconut cream, passion fruit and pineapple).
To the Web Site
New dishes in River, photo: Assaf Carla
Great challah
Aviv Moshe's Episerie Kosher Food House (Shoshana Damari 10 Netanya, Piano Center complex) bakes you a collection of challah stuffed with goodness – soft on the outside and juicy on the inside. On the agenda: excessive challah - stuffed with matbucha and eggplant (59 NIS); leek honeycomb and chestnuts (59 NIS); Chicken Masahan - round challah filled with chicken confit and garlic (89 NIS); pastry filled with deconstructed asado with pine nuts and hot spices (89 NIS); And pay attention to this: Jerusalem pretzels stuffed with minced meat (22 shekels). You can indulge in the place (which also offers business meals), or take home. The challah menu is offered on Fridays only.
Episseries website
Aviv Moshe's stuffed challahs, photo: Assaf Carla
Just Health
Molecular chef Shahar Dabah (contestant of "The Perfect Dessert") launches "Ella and Tamar" - a kosher "health laboratory" in Givatayim (Sheinkin 49) that offers acai meals, soups, salads, sandwiches and freshly squeezed juices made using the "Cold Press" method, which preserves the nutritional value of fruits and vegetables.
What do we eat? bagels with triple cheese, pickled garlic, tomato spread, olives, basil and butter; whole grain bread with arisa, avocado fan, pickled red onion, micro-leaves and hot red pepper; full baguette with fig chutney, pecorino, artichoke and lettuce mix; and a spelt bun with mustard, homemade grape jam, gouda, pickled onions and greens.
Ella and Tamar, Photo: Assaf Carla
And what do you drink? Celery For Memory (green apple, lemon, basil seeds, wheatgrass and spirulina - to boost the immune system and lower blood pressure); Nirvana (almond butter, cinnamon, date, walnuts, white pepper and ginger - effective in reducing gas and lowering cholesterol); and Cleopatra (beets, carrots, apples, ginger and grapes - recommended for an energy boost).
Summer Squared
Rosa Hachshara in Modiin (1 Malachith Blvd., Ispro Center) launches four new summer dishes. For the first time: mushroom polenta - corn cream, truffle puree and forest mushroom mix. For main: aged sirloin with beef broth gnocchi. For desserts: Millepay Brulee - crème brulee on mango coli, vegan mascarpone cream, vanilla meringue and mango macaron, and hot puffs (filled with vanilla patisserie cream, vanilla ice cream and salted caramel sauce).
To the restaurant's website
Summer in Rosa, Photo: Molly Naim
Back to the roots
The kosher Arab-Levantine cuisine of the Acre chef restaurant Roots (Weizmann 1) is renewed on a summer menuwith dishes such as fish sashimi and crispy fennel salad (NIS 68); beef fillet tataki (78 NIS); deconstructed asado (64 NIS); lamb neck (96 NIS); Sinaya sea fish fillet (115 NIS); skewer of sea fish (110 NIS); And cheese dumplings (92 shekels) - made with a vegan substitute - don't worry.
To the restaurant's website
Rothes, Photo: Gilad Har Snow
Living room makeover
Guy Peretz's Greek Salon restaurant located in the West Ashdod Hotel (HaTayelet 21) is moving from a meat menu to a new and rich dairy fish menu - with a Greek concept of course. Some examples from the culinary makeover: Mediterranean sashimi with tomato slices; sliced sea moral; tuna "Thessaloniki" with salad of leaves, almonds, nuts and labneh in citrus sauce and coriander; pasta dumplings filled with cheese mix in cream, garlic and spinach; Thessaloniki style sea musher fillet with garlic, olive oil, kalamata olives, tomatoes, cream and capers; crispy barebonies alongside tzatziki and lemon cream; and red tuna linguini with Kalamata olives, tomatoes, capers, garlic, chili, olive oil and parmesan.
In the dessert section, you can indulge in galtopita (filo and cheese pastry in citrus sauce and yogurt); Locomedes (Greek doughnuts in spice syrup and anise, alongside yogurt ice cream); Varwani (semolina cake on toffee cream and honey yogurt). Yasu.
To the restaurant's website
Fish dairy menu in a Greek salon, photo: Shiran Cohen Shai
Kosher in rolls
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Agadir's June-July specialis the Tokyo Burger, a dish served in its kosher version (Bnei Brak branch, Masada 7) as a 250g Angus meatball glazed with orange miso, mayonnaise and wasabi, papaya, yellow carrots, cabbage, green onions, black sesame, crispy onions and onion jam (98 shekels, including a side dish of your choice).
Tokyo Burger, Photo: David Steinberg
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Smash Burger House, which operates a branch in Ra'anana (Ahuza 89), presents a new category of handmade chorizo sausages, which currently includes two dishes: Smash Dog hot dog and non-spicy hot dog. 36 NIS in a bun with toppings and sauces, 56 NIS as part of a meal.
Smash sausage, photo: PR
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BurgerRanch launches the Ranchdil – a menu of deals for up to NIS 35 that will close a small corner for you. Some examples: ranchkid and drinks for 20 shekels, ranch and drinks for 35 shekels, and four chicken stars and drinks for 25 shekels.
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