1. Zalmanico
Everyone recommends Hanan Margilan and I also really like the place, but to diversify I decided to go for Zalmanico this time, first of all because of the soprito which is really tasty. Yehuda is a walking encyclopedia for food and restaurants, a man who has worked with everyone and knows everyone and these chefs who have talent and golden hands. The last two times I have been there everything that came out of the kitchen has been insanely delicious. There are very few places today that manage to put up delicious dishes and Zalmanico is one of them. Ben Zuma 3
Zalmanico (Photo: Shlomi Yosef)
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2. Schroitman
This recommendation is semi-personal because Eran Schroitman is a good friend. In the second half of the recommendation, his bread is simply excellent. Corned beef in sourdough bread and herring in pretzel is my favorite breakfast. The branch on Geula Street is stunning, it has good energies, great pastries and excellent coffee, and the manager Jonathan Mann is a lovely man. For all these reasons I try to hold all my meetings there. Redemption 44
Schroitman’s pretzels. Photo: PR
3. Silk
Before I said “yes” to Itzik Hengel, the owner of Pastel, I did a tour of restaurants to check out what’s in town. And a silk is my great discovery. Guy Arish cooks smart, creative and delicious and he does his part without compromising, a factor that is high on my list. It is rare to see someone young and talented who cooks so smart and mature and with his own truth, that it is an important thing in this city. Mendele 5
Silk (Photo: Assaf Carla)
4. To the cauldron
Mashiyah and El Kalha are the two places most connected in this story. Guy Arish lives close to El Kalcha and we meet there a lot. Calling God Calh Hummusia is insulting. Move a cook in the full sense of the word, who is always learning and making sure to get better. His wig is one of the best dishes in Tel Aviv, which has become iconic in the last two years, and is one of the most inspiring things I eat in the country. Beyond that Zizo has no proportions about the amounts people can eat. Every time I’m there he takes out a huge amount of food and asks why I did not finish. An eyeball dish with Paul and Samna is a crazy morning bite that equates to a wig and stuffed falafel. Selma 3
The wig of El Kalha (Photo: Karina Ganz)
5. Rambam meeting
I guess everyone has been talking about the Rambam meeting lately because the things the Basta people do are necessarily good and professional. For that they entrusted Effie Raz, who takes shawarma to an even higher level. He invented the tweezers kitchen and his every dish is fine dining, which is simply served in pita instead of on a plate, he is one of the people I appreciate most in the field of food in the country. Rambam 3
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