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אנג'י אנגלית
Aria Omer Herzovitz
the soft egg was deliciously melting on top of a bed of porcini and forest mushrooms together with smoked duck
We stood at the corner of Nachalat Binyamin and Yehuda Halevi in Tel Aviv, looking at the fancy building, as light was coming out of its windows. We then got inside, glanced at the bar through the glass door and walked up to the restaurant floor.

A smiling hostess walked us through the busy room to our table; and we couldn't help but notice the impressive design and minimalist ultra-modern furniture.

Together with the menus, we received a bread basket and olive oil. A pleasant waitress recited today's specials, which was enough to make us smile. It was hard to choose, so we started with wine – Sauvignon Blanc by Garage de Papa and Petit Chablis. We then took our waitress' recommendation and ordered the Coquilles Saint Jacques and a "very soft egg". This turned out to be a wonderful choice: the soft egg was deliciously melting on top of a bed of porcini and forest mushrooms together with smoked duck. The Coquilles Saint Jacques looked like a jewel. A sweet white almond sauce got along wonderfully with the fleshy scallops, and the crab bisque added an indulging sweetness to it. We were so satisfied.

I continued with ravioli that was stuffed with Porcini mushrooms cream with Jerusalem artichoke in mushroom stock. The pasta was nice and soft, and the mushrooms and artichoke flavors felt like a cuddle. My partner ordered one more first course that was composed of slow cooked duck meat, endive salad in delicate date vinegar, and a crispy tuile in-between the two. It was very good.

We had our dessert downstairs, on the bar, with live groove sound playing by a T-shirt wearing guy and a girl in a black dress. It was lemony and nice; with it we had Bee's Knees cocktails, which are butter washed Appleton Reserve rum shaken with honey, orange and lime.


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