You're back in combination with other foods/NOW Roni Scharmeister
All the openings (and the closings too, I wish we didn't have to), new menus and limited edition dishes, festivals and holidays, special meals and once-a-year events (we wanted to write New Year's Eve, but we realized a long time ago that almost every two weeks there is some kind of "international... day" , and in our places this is a good enough reason for the event).
A chef who hosts and a chef who also hosts, a restaurant that dresses up and a staff that changes places, why not, actually. A dish that gets its own roof (and walls), but also a "hole in the wall" is worth enough for us to report. Eilat and Haifa, the Sharon and the Shefala, and Tel Aviv (but by no means only it).
In short, get Israel's food news. And this time - boxes that are friendly to the point of blushing and cuts that will last you until Independence Day, meals prepared for a small battalion and a traditional touch that has been feeding celebrants for 76 years. And that's just the first dish.
enjoy your meal!
Delimark, Rishon Lezion
Adi and Oren Belcher's charming deli in the Nachalat Yehuda neighborhood closes all the possible corners for you every day and every weekend in fact, so is it any wonder that the family went wild on Passover as well?
What do you order?
The salad coolers are waiting with Waldorf (NIS 89 per kilo) and spicy Moroccan carrots (NIS 59 per kilo), home-made horseradish and tahini eggplant of course, hot red scallions and quinoa tabbouleh, chopped liver (NIS 99 per kilo), matbucha (spicy or more friendly), egg salad And an intriguing Russian-style vinaigrette salad.
From there, we continue with side dishes such as a crispy potato in the oven (49 shekels per kilo), at least four versions of rice (white and festive, ouchpelo and with the addition of spinach-chestnut), colorful antipasti, gefilte fish and fresh chicken soup to go with it, cigars filled with shredded meat, stew and vine leaves stuffed
The mains increase with grilled browned lamb and parom, chicken stew with lemon or gondi, vegetable horsht and a festive lamb shoulder with chestnuts and root vegetables, as well as slices of tongue (NIS 145 per kilo), meatballs with horseshoe in hamusta sauce and an impressive asado casserole with Jerusalem artichoke.
More?
Fried sole fish and bream fillet, sea bass and salmon and also fish meatballs - why not actually - and jars of pickles, spreads and spicy.
To finish, because we didn't eat enough, there are also decadent and kosher desserts at the same time, including a baked cheesecake and a green pistachio cream stripe, a rich chocolate soufflé and a thick and deep fudge.
Another friction is the self-assembly of full meals for those who avoid decisions, which arranges a holiday table for you without mistakes - from six diners who eat only vegetarian to ten hungry diners who love meat..
Delimark
Sander, Tel Aviv
Zami Schreiber's urban establishment has been making Eastern European (and Israeli, actually) food for 76 years, and was prepared for Passover with its proven hits, and much, much more.
What do you order?
Fish gefilte of course (NIS 18-35), stuffed fish and spicy Moroccan fish (NIS 45), horseradish (NIS 30-80, depending on your ability to contain spicy), kharosut and tahini, real chopped liver (NIS 35), formidable liter jars of Pickles and egg salad with schmaltz of course.
There are also stuffed matzahs, mashed potatoes with fried onions, Romanian eggplant salad, stuffed pepper (meat or vegetarian), a side order plate (NIS 199), stuffed fish head and crocheted leg, fresh chicken soup and soup with kneidlech, mains oven-baked veal asado (77 NIS), beef shoulder, tongue in sauce, korkbans, goose shank in orange and plum sauce, schnitzel in matzah flour, as well as oven-baked chicken with dried fruits and beef meatballs in sauce.
More?
A sweet stew for a side dish or sautéed beans, sweet potato with honey and cinnamon and white basmati rice, as well as desserts such as chocolate mousse cake, the "Singer of the Land" roll (with walnuts, pistachios, honey and coconut) and dried fruit turnip.
Sander
Golan pasture
The northern meat festival that is the Golan Grazing Association relies throughout the year on local cattle born and raised in the level, and works at the same time to strengthen Israeli agriculture, in the north and in general. All this goodness jumps to the holiday table from its meaty store, and through packages that are well thought out for the night of Seder and Hol Moed, Shrovetide and beyond.
What do you order?
Lamb osobuku or asado tibon or juicy beef brisket, ground meat or lamb cubes for goulash, great burgers and wine to be poured independently next to them, exceptional steaks and plump sausages, caviar salt and apple cider.
Alongside them, there are also built-in cases, which make decisions redundant and increase joy. A holiday evening package + a particularly festive holiday lunch (NIS 1,711) includes a piece of entrecote, a piece of asado, lamb goulash, meat sausages with lamb, Romani kebab, margez sausages, 2 units of tibon, hamburger, saddle case (tibon) lamb, grenache wine, cider Apples and caviar salt.
Gourmet holiday dinner package (NIS 1,118) includes a piece of sirloin, lamb shank, Grenache wine, avocado oil and dried caviar.
Holiday Eve treat package (NIS 406) includes a piece of grilled fillet, 1 kg of ground beef, apple cider, avocado oil and caviar salt.
Unforgettable holiday lunch package (NIS 1,096) includes meat sausages with lamb, Mizrahi kebab, Mergaz sausages , 2 units of Tibon steak, 2 cases of fillet medallions, a case of saddle (Tibon) lamb, Grenache wine and Golan
pasture oil
Marindo
Cubes of lamb in cilantro and onions by Marindo/Anatoli Michaelo
Carriage ribs in plums and onions by Merindo/Anatoli Michaelo
The northern meat powerhouse has known for years how to take its huge collection and adapt it to personal and private celebrations, as well as parties with multiple participants. In recent years, she has taken this talent and honed it into "forget and forget" packages that require so little of the home cook that it's almost embarrassing (others, we've done just fine with the guilt).
What do you order?
Organic Iron Steak and Angus Enricot, Mini Chorizos and Plank Steak, Shortrib and Vasio, Minced Meat for Erays and Oriental Lamb Kebab, Whole Smoked Chicken and a Kit for Chicken Soup, Lamb Shank and Roast Beef, as well as Matbucha, Green Tahini, "Sicilian Eggplant", Babagnosh and what is known Here "Galilit radish". Definitely.
Next to them, there are those cases, which are huge prepared and seasoned pieces, which come with a beautiful dedicated pot (or without it). Lamb cubes in silan and onion (NIS 289 for about 1.5 meat, including pot, NIS 139 per kg without pot), for example, veal ribs in plums and onions (NIS 289 for about 1.5 meat, including pot, NIS 119 per kg without pot), And also whole and deboned chicken, stuffed with turkey meat and chopped chicken with dried fruits, seasoned with Ceylon and teriyaki marinade, deboned roast beef lamb.
Marindo