Recommended Restaurants

It is in the heart of an unappealing shopping center in Beth-shemesh, and without a recommendation, there is NO CHANCE you will just run across it.

But the recommendation was real – it is really a good Italian and fish restaurant!. Managed by Itsik, a native of Beth-Shemesh, who, after working for years in the kitchen of others (mostly chef restaurants in Tel-Aviv) decided to open his own place.

A major unique service that FRESCO also provides is gluten free optional menu, much thanks to the owner’s sister.

Rabin st. 15, Beth-Shemesh.

ILS 70-140.-

Opened in 1995 at the renewed Tel-Aviv port, “Mul-Yam” (“in front of sea”) is a superb Sea food concept gourmet restaurant. Perhaps the best one in Israel.

Managed by Chef Yoram Nitzan, every dish a pleasent surprise, with much creativity and talent.

But forget my testimoney, just open “Les Grandes tables du monde“. Its 2003 issue listed “Mul-Yam” as one of the top 120 resturants in the world. To this day it is the only Israeli restaurant listed in this  this magazine.

Hanger 23, Tel-Aviv Port

ILS 200-500.-

Another younger sister to the superb “Herbert Samuel” gourmet restaurant, Tapas on “echad (=1) Haam” street is open only in the evening.

Its joint ownership of chef Yonathan Roshfeld and business man Adi Strauss (“son of”), makes Tapas a very trendy dinner spot, which means booking a chair requires patients, or connections..

27 Ahad Haam st., Tel-Aviv

ILS 200-250.-

A chef restaurant named after its location (corner of Yavneh and Montefiore streets in Tel-Aviv), Yavneh Montefiore is the younger sister to the famous “Herbert Samuel” gourmet restaurant.

Both are directed by master chef Yonathan Roshfeld.

Having a similar kitchen, the eating experience is somewhat close to the one in “Herbert Samuel” (which means EXCELLENT!), yet for slightly less cost.

Montefiorie st. 31, Tel-Aviv

ILS 200-250.-

Despite the sign above this sabich joint, warning you that sabich is addictive(!), the crowds keep piling in front of it, waiting patiently to get their doce.

Sometimes, but only sometimes, the crowds are right!.

Cousin of the famous Falafel in pitah bread, Sabich is a dish of thin fried slices of aubergine, a hard boiled egg, a variety of salads, all. In a fresh pitah bread, and some will add a mango based sauce (“Amba”. I don’t care for it).

What’s the big issue? Try it and you’ll understand as well..

Frishman st. 42, Tel-Aviv

ILS 20.-

Owned and managed by the known chef Rafi Cohen, Rafael is probably among the top 5 restaurants in Israel.

Based on Rafi’s childhood memories of his Moroccan grandmother cooking in Jerusalem, Rafael’s kitchen blends very successfully local traditional and French cuisine.

King David Tower, Hayarkon st. 87, Tel-Aviv

ILS 200-400.-

Located by Ma’alot in the upper western Galilee, and viewing a nice small local lake, Hadarale, by the words of its chef (Sivan Amsalem), is a “French Bistro with a touch of local Mediterranean flavor”.

My biggest pleasant surprise was its fish. Will never forget the family Seder night we had at Hadarale on Passover of 2011.

Monfort lake, near Ma’alot.

ILS 200-250.-

The best Arab kitchen cuisine in Israel!

Owned and ran by Hussam Abbas, despite its busy junction location, not to mention its unappetizing interior design,  the food itself is simply – A M A Z I N G!.

The gourmet Muscat restaurant resides in Mizpe Hayamim hotel, and complaiments its reputed hospitality.

Chef Haim Tibi’s menu is based on the produce of the local organic farm, and it offers a rich variety of flavors and creatively.

The décor also states a spacious sophisticated Galilean country style, with an expansive view of the Golan Heights.

http://www.mizpe-hayamim.com/Muscat_Restaurant

Mizpe Hayamin hotel, 8900 road.

ILS 250-300.-

What a lousy setting. Even after the renovation, the restaurant looks like an architectural mistake. Floor tiles from the 1970′s, and toilets in a caravan. No wonder only those who know will enter.

if you enter.. The salads – Fresh, abundant, precise.  Just right!

And the Humus – fresh, withe generous amounts of olive oil,  Excellent!

And the fish – oh, the fish!. So fresh,  such white tender meat, and with crispy scaleless skin. You almost feel the fish is smiling at you .

With Turkish coffee to help it all down, and some locally grown sweet brown fruits  of palm date tree, Dalia restaurant dleivers an excellent meal when travelling in the north. If only they could re-build the place..

Entrance junction to Migdal, the ugliest building.

ILS 150.-