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Shulhan
Shulhan Shifra Zach
Since our own version of the sharing concept is "just order whatever you want and I might try some" it turned out that we covered almost every category on the menu
Restaurants such as Shulhan are a real challenge for us. First there is the Sharing concept. We have such different culinary preferences, it is almost impossible to compose a meal that we would both like. Then there is the innovative kitchen, which I love, but not my partner: he usually prefers to stick to what he knows. Still, we were not discourage and tried Chef Omer Miller's beautiful restaurant. We chose a table at the exterior area which is surrounded by see-through panels through which we could indeed see the beautiful Rothschild Boulevard on the one hand, and the restaurant's busy kitchen on the other. We toasted our glasses. I had the Spanish Rioja, and he, of course, had the French Bordeaux.

Shulhan's menu is based on a relatively small number of usual dishes, and a selection of daily specials. Since our own version of the sharing concept is "just order whatever you want and I might try some" it turned out that we covered almost every category on the menu – hot and cold, raw and cooked, light and full. Each of these categories challenged us with more decision making, but we handled them all, and here are the results.

First we had a very interesting Iceberg salad, which was composed of lettuce and endive, pears in wine and goat cheese, surrounded by crispy triangles of filo tuiles. Then we had the tuna tartar which was served as a compressed cake covered with chives and Tobiko, in an Asian sauce. A great dish in which the Tobiko really accented the fish flavor while the sauce and spice herbs provided extra layers.
Our midcourse was divided into the classic and the innovative. For him a pasta pockets dish with a somewhat sweet pumpkin and ricotta filling and a sauce of sage butter, sweet potatoes, truffle oil drizzle and a sprinkle of parmesan. I had the unconventional dish of filo cigars that were filled with a delicate corvina fish meat and diced pistachios that were served on a pile of mascarpone – each bite offered a different taste and texture.

We reached an agreement on our main: beef fillet medallions served over potato fritters, with a side dish of delicious truffle puree and a bowl of green vegetables: lightly blanched, refreshing and colorful asparagus, broccoli, green beans and spinach.

For dessert my partner agreed to give up on his usual tiramisu or Crème brûlée in favor of something more complicated. So we got the pistachio tuile that was made of crispy layers of dough hugging crème pâtissière and pistachios, decorated with fresh raspberry. We definitely shared this one.

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