JERUS YARD
A wine boutique and cafe is probably what Petah Tikva was waiting for - and got.
"Jero's Yard", from the Jerusalem Winery Cooperative Agricultural Association, recently opened in the city's Kiryat Museum.
In the heart of the pastoral park, you will find a light menu with farm cheeses, mini pastries, salads, quality coffee and, of course, the fine wines from the creator of the only Jerusalem winery.
Wine tastings, winemaking evenings, guest lectures are also held at the place, and it is available for private and corporate events.
Kosher
Kiryat Museums, Petah Tikva
Hours of operation for the opening period: Sunday to Thursday 9:00-17:00, Friday - 9:00-13:00
Jeroz Yard, photo: Uri Mish
The Upper Galilee cart
Omri Marek from Kibbutz Kfar Sold in the north decided to bring all the best of the north to a new food truck that opened in the Shefiim outdoor complex and called "The Upper Galilee Cart".
The first forty days of combat were spent by Mark, who was a business owner in the north, in the tense standby class of the kibbutz.
Upon his release, he was a member of his family who was evacuated to the center and realized that he "had to do something", as he defined it.
The food truck he founded collects food and cooking, molds and pots, from the northern businesses that suffered a heavy blow following the war.
Among them you will find real Druze cheese and original knapa of Abu Jebel Sweets from Majdal Shams (NIS 35), orchids and home made honey from Kibbutz Dafna (NIS 10), oranges from Beit Hillel squeezed on site (NIS 15), pastries and breads based on spelled flour From "Patfatim" in Kibbutz Amiad (NIS 7), and more and more.
Shafiim outdoor complex
Monday-Saturday 10:00-17:00
The cart, photo: PR, Pop Communication
in wine
Chef Narkis Alfi hosts in her intimate kitchen in "Baina" during the month of February the woman of the dishes Reut Ezer-Asraf (6.2), the pastry chef Rinat Zadok (13.2), the chef from Nazareth Luna Zareik (20.2) and the cookbook author Adina Sussman (27.2) for the duet Sirim Neshi , to fill the plates and the soul with what you feel like eating now: delicious, warm, enveloping and comforting food.
Every Tuesday evening starting today, a different chef will be hosted with some of her best dishes, which will be added to the seasonal pots, full of goodness, that will make thousands.
Alongside and with the dishes, a selection of small dishes will be served in the center of the table - and to finish: a pot of tea and desserts.
Price range: small dishes NIS 20-42, cooked dishes NIS 70-98
Tschernihovsky 4 Tel Aviv
Tuesday 18:00-23:00
Reot Ezer lamb stew, photo: Reot Ezer
Sante`
A new chef's bistro by Chef Assaf Zrog (Cafe Europa, from Hanioda) called "Santa" has opened in Kfar Saba.
Zrog's cuisine at Sante`, (to live in French) is based on land, sea and land, with dishes that combine the knowledge and experience he has gained over the years with bistro classics alongside current versions, with an emphasis on simplicity that lets the raw materials and their connections speak for themselves.
Among the first, he created dishes such as leek confit in tabon with grilled St. Mor cheese and hazelnuts (NIS 49) or tuna tataki bruschetta with pepper aioli, tomato salad and Ortiz anchovies (NIS 69).
Mainly you will find, for example, tortellini with mascarpone and shatta on a mushroom ragu and bar blanc (NIS 89) or seafood shawarma - burnt pita, fried onion, tahini, masoya, red onion and leaf salad (NIS 89).
Atir Yeda 4, Kfar Saba
Opening hours: Sunday-Thursday 12:00 to 18:00, Friday 18:00-22:00, Saturday 12:00-22:00
Entrecote skewer, photo: Oz Ohion
02
As the temperatures drop and the skies darken, cooking on wicks is the perfect spice.
The richness of the flavors of these dishes, which is associated with the Hapoalim restaurants in Jerusalem and the property of many testimonies, Nimrod Norman, chef of the Jerusalem restaurant 02, decided to take one step further.
He created a seasonal menu that will be served during the month of February based on long-cooked dishes.
In the restaurant at the Inbal Hotel, you can indulge yourself this month on warm salads, casseroles and thick dishes with an unusual deep flavor and tone.
Among the dishes: lamb neck, soft chickpeas, pine nuts, tahini (NIS 74), asado rib, Jerusalem artichoke, leek, plums (NIS 220) or vegetable lamb osoboku, herbs, kneidleach (NIS 196).
Zeev Jabotinsky 3, Jerusalem
Lat at Restaurant 02, photo: Itamar Ginzburg
to fight you
The residents of northern Tel Aviv have won a new neighborhood pizzeria called "Shalchemach" which was recently established by chef Roy Goren.
The pizza is thin and made of soft and airy dough with thick and crispy edges.
It is not baked according to the strict conditions of the Neapolitan pizza, but in the hands of a cook who loves food, who loves to feed and knows the people who come to him.
Goren studied at the prestigious CIA food institution and worked, among other things, with the world's greatest chef, Daniel Bollo.
Kerzofi pizza in Shalchem, photo: Gil Aviram
The pizza he created is large and has a diameter of 38. Enjoy it next to the counter in the place or in the square that you can see from there, where there are tables, chairs and benches.
Among the pizzas: Margherita - tomato sauce, mozzarella, basil leaves and Parmesan (NIS 68, Melanzana - diced tomato sauce, eggplant, baby basil, grated Bulgarian mozzarella (NIS 78) or Fungi Tartufo - Bianca sauce, mozzarella, mushrooms, oregano, truffle oil (NIS 78). On the menu You will also find fine pastas and fresh salads.
Barali 18, Tel Aviv
Lecture opening hours: Sunday-Thursday 16.00-20.00, Friday 11.00-14.00
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