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Nammos
Nammos Shifra Zach
Nammos is perfect for summertime in Israel. On its deck, right above the Herzliya marine, cool breeze and dreams are served
Nammos is perfect for summertime in Israel. On its deck, right above the Herzliya marine, cool breeze and dreams are served. The kitchen does its part by providing everything needed for a refreshing seasonal meal – cold starters, a selection of seafood and a rich sushi menu – excellent if you are into fish like us.

We ordered a sushi combination that was almost as big as the entire table and beautifully presented too: lines and lines of different kinds of sushi, delicate cucumber decorations in the middle, a generous amount of salmon and red tuna sashimi and even nigiri.

At first site this seemed like too big a task. But the sushi was professionally made of fine materials, and so we ate more and more of the big tray. We had a spicy tuna roll, spicy salmon roll (which was my favorite), salmon-shrimp roll (that my partner loved) and a vegetarian roll, which is usually the weakest link, but here was surprisingly good, probably due to sweet potatoes in tempura hidden inside of it. With our sushi we had some Villa Maria New Zealand white wine that excelled with a rich taste of fruit that goes very well with Asian spiced foods.

With only few pieces of sushi left on our tray, we decided to leave some room for maybe just two more first courses. Sea bass tartar took us on a Mediterranean journey with a lemony sauce, plenty of spice herbs, micro beet greens, red onion and croutons, over some yogurt that balanced all of these flavors together. Our second dish took an Italian turn and was even fishless for a change – a colorful plate of fresh asparagus soaked in hot water with grilled forest mushrooms, polenta with truffle oil and parmesan scrapes on top.

When it got to desserts we let our waitress decide, and indeed loved the crème brulee that was made of crème squares with almond tuile, served with citrus sauce in contrast that gave this meal a wonderful ending.

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