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Habaron
Habaron Laura Ajzen
“At first we were a little skeptical about mixing a cream sauce with seafood, but it turned out perfect. The shrimp were done right and the calamari was tender. The sauce was creamy and little chunks of bacon added an interesting twist to the dish…” Laura Ajzen is pleasantly surprised by the culinary delights at Habaron in Rishon Letzion.
Never having been to Rishon Letzion before, I was curious about what culinary delights could be found here. Located in the centre of Rishon, we didn’t have any problems finding Habaron. It was still early, so the restobar wasn’t crowded yet and I’ll admit that I was a little skeptical about what awaited us.

Nevertheless, we got seats at the bar and the lovely bartender helped us with the restaurant’s choices. We kicked things off with drinks and a sausage served on sauerkraut. We really enjoyed this dish. The sauerkraut was tasty and had a good tang while the sausage was crispy on the outside and juicy and soft on the inside.

Next we had the sirloin carpaccio, which was drizzled with olive oil and grated parmesan cheese. Lettuce and crispy sweet potatoes garnished the dish. The carpaccio was served with hot ciabatta, brushed with sea salt, garlic and a touch of olive oil.

Based on the chef’s recommendation, we opted for the mixed seafood platter in a creamy white wine sauce. Since neither of us like mussels, so we asked for the dish with just shrimp and calamari which was no problem at all for the chef. At first we were a little skeptical about mixing a cream sauce with seafood, but it turned out to be the perfect match. The shrimp were done right and the calamari was tender. The sauce was creamy, but not too creamy, and little chunks of bacon added an interesting twist to the dish.

Even though we were feeling quite full by this point, we were eager to try out the desserts. As my sister says, “There is always room for dessert because desserts go into a different stomach.” We both scanned the dessert menu for the best option, and the choice was easy: warm apple crumble pie decorated with deliciously crispy sweet bread pieces.

Overall, we enjoyed our meal at Habaron. Though I’d been a little skeptical upon entering the bar, I quickly changed my tune. The service was good, but even more impressive was the food. With such a wide and varied menu that encompasses dishes from all over the word, I was surprised that all dishes came out flawlessly. Chef Elad Yitzchaki’s devotion to his craft is really reflected in each dish. And now I’ve got a good reason to return to Rishon Letzion.

Habaron
4 Mohaliver St., Rishon Lezion.
Phone: 03-9560128

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