Chef Aviv Moshe serves traditional dishes like the shredded-wheat type of pastry called kadaif, but his method of preparation is in a class of its own. This Mediterranean–Middle Eastern haute cuisine is enlivened with French and Italian touches. White is the dominant color in the lavish dining room, with marble floors and tented ceiling lamps on which video art is projected. A long, central table with stylish high-back chairs is the room's centerpiece, perfect for mingling with fellow diners while the attentive staff serves such dishes as seared red tuna over an eggplant-and-goat-cheese roll with pomegranate dressing or sea bass with shallot ravioli. Adjacent to the restaurant is the bar, a much more chaotic affair done up in stark black.
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