OPA
The vegan haute couture restaurant at Levinsky Market OPA won this year's One To Watch award by the prestigious BEST 50 list of the best restaurants in the Middle East and North Africa – and it's already making waves all over the world. On November 22, chef Shirel Berger's Ufa returned to activity in a slightly different format, with six à la carte dishes (of your choice) instead of a tasting menu, including potato bread, whipped cream and burnt potatoes. The food is served alongside wine and cocktails in Berger's creative spirit, but the surprise that the period brought with it comes from the pantry there.
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The chef has created a selection of jars of dips for sale and they surprise the tongue, to say the least. Pumpkin barbecue and melon chutney are just some of the variety on offer. With these jars, she also regularly arrives at the farmers' market in Tel Aviv Port and the organic market of the Havivian farm.
The restaurant's opening hours are also different now. It is open on Wednesdays and Thursdays from 18:30 to 21:00.
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George and John
Chef Tomer Tal and his team opened George & John's Restaurant for the first time last week, since the terrible massacre that occurred on the seventh of October. This year, the restaurant won the most impressive achievement in Israel in the regional 50 BEST ranking when it was ranked sixth on the list. It also won this year's list of the 1000 best restaurants in the world by the prestigious La Liste.
Tal is currently serving new dishes he created alongside the classics. These include: pickled and lightly smoked white palmida with rata potato chips, black eggplant cream, kefir cheese and brown garlic; Or roasted lion's mane mushroom carpaccio with pickled hazelnuts, crispy king of the forest mushroom "bacon", mushroom broth and brown butter aioli.
The restaurant's hours of operation have also changed. It is currently open Tuesday through Thursday from 17:30 p.m. to 22:30 p.m. and for the first time at noon on Friday and Saturday, from 12:30 p.m. to 22:30 p.m.
"I'm not the kind of chef who has five restaurant concepts in a drawer." Tal in the kitchen, photo: Etiel Zion
OCD
Chef Raz Rahav's prestigious restaurant, which normally serves a closed tasting menu, has now become a nonchalant burger with a limited menu.
This year, the restaurant received the highest score among Israeli restaurants that entered the list considered "La List" (91.50) and holds 14th place in the list of the best restaurants in Africa and the Middle East of the BEST 50 ranking for 2023. She is currently serving a limited menu that includes two delicious plates including raw intias, fig tamari, ginger and fingerellas, and a burger dish that comes with chicken fat hollandaise, sumac onions, pickles, chicken tongue potatoes and lettuce in chickpea miso vinaigrette. There's also dessert: Sunday Style ice cream and, of course, alcohol that pleases the atmosphere.
OCD's burger, photo: Haim Yosef
Mashya
Mashya Restaurant, located at 5 Mendeli Mocher Sfarim Street in Tel Aviv, is back in operation but a little different. Too long days of closed doors and efforts to help soldiers and evacuees led the talented chef who leads it, Guy Arish, to create the "New Mode" menu - a meal that expresses the best of Israel. "The platform we routinely give to farmers and growers has only expanded, and its foundations have only strengthened. This agenda is reflected in our new menu, and the food will be more than here," says Guy Arish.
The acclaimed restaurant was made to the "La List" list with a high score of 86.50 points a few days ago.
You can find sashimi initias balcha de tigre and fresh blueberries (NIS 82) and Gruyere tortellini with Spring Valley butter sauce (NIS 76). All these are continued by a steak skirt with pici pasta, bone marrow, yolk and black garlic (92 shekels) or parting fish with hollandaise sauce and fermented fries (148 shekels).
The food is more than here - Mashya, photo: Assaf Carla
Malago Malabar
Ranked 40th on the Middle East and North Africa's list of the 50Best this year, the restaurant opens for the first time since the Iron Sword War began on Dec. 12. The restaurant will be open from Tuesday to Friday, from 19:00 and on Friday from 18:00.
The esteemed chef who leads it, Moti Titman, has made changes to the menu and now includes less obligatory bar dishes for those who decide to come at the last minute, such as a plate of cheeses and lettuce hearts Little Gum in Caesar sauce. The menu emphasized the restaurant's signature dishes such as spaghetti bar and introduced new and refreshing dishes in Titman's handwriting, such as classic panis (chickpea fries).
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