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Avazim
Avazim Gil Amit
Whatever happens, we will forever respect our favorite genre's forefathers, and mythological Avazim restaurant in Tel Aviv has always proven loyal to its own high standards
Eyal and I have known each other since high-school. Whenever we go out, it is to a place that serves food, which for us means meat. Throughout the years we have tried quite a few restaurants. Some of them we bothered to get back to, others we avoided. Some still work, others just disappeared from the face of the earth. But whatever happens, we will forever respect our favorite genre's forefathers, and mythological Avazim restaurant in Tel Aviv has always proven loyal to its own high standards.

Design wise, the restaurant has not changed at all since our last visit. Nevertheless, we can only test it by its kitchen. We therefor started with the traditional 12 house salads: cherry tomatoes, spicy Moroccan carrot salad, pickles and hummus – the professional kind – clear or with mushrooms. Avazim's crispy laffa bread is still exceptionally tasteful.

Then came the meat. None of the dishes at the Avazim are too sophisticated: your usual spring chicken shashlyk, kebab skewer and chicken liver. Just good and simple. The Avazim has proven that its mythological status is justified: the meat's temperature, its spicing, the delicate relationship between the meat and fat on the skewer – all of these demand specialty and preciseness. This is probably one of the reasons why this place was and still is one of my favorites.

When it was time for dessert, we ordered the Bavaria cream. Now, this is truly the beautiful taste I remember from when I was a child.

Many things have changes in Tel Aviv throughout the years. Old institutes have stopped existing, while new ones try their own luck. It is a good thing the Avazim restaurant still keeps the flame (and barbecue) burning.

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