Pastel
Chef Gal Ben Moshe has recently remade this clean-lined, overwhelmingly white restaurant into one of the most interesting laboratories for modern Israeli cuisine. The menu showcases creative, thoroughly fun reinterpretations of dishes originating around the Levant (Syria, Lebanon, Galilee) region. Like shishbarak, meat dumplings that are traditionally served in yogurt stew, but here are filled with Egyptian style molokhiya—a leafy green vegetable stew—and served with sunflower cream and fermented mushrooms. The grouper fish, coupled with sour, not-yet ripened grapes, known as khursum, is equally intriguing and delicious. When the weather's nice, opt for a seat on the outdoor terrace, which overlooks the Tel Aviv Museum sculpture garden.
Chef Gal Ben Moshe has recently remade this clean-lined, overwhelmingly white restaurant into one of the most interesting laboratories for modern Israeli cuisine. The menu showcases creative, thoroughly fun reinterpretations of dishes originating around the Levant (Syria, Lebanon, Galilee) region. Like shishbarak, meat dumplings that are traditionally served in yogurt stew, but here are filled with Egyptian style molokhiya—a leafy green vegetable stew—and served with sunflower cream and fermented mushrooms. The grouper fish, coupled with sour, not-yet ripened grapes, known as khursum, is equally intriguing and delicious. When the weather's nice, opt for a seat on the outdoor terrace, which overlooks the Tel Aviv Museum sculpture garden.
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