Skip to main content

Some of my favorites in Tel Aviv


This is a list of some of my favorite places and things in Tel Aviv, based on my last visit.


Although I love shopping for and making my own breakfast while in Tel Aviv, at times a breakfast that someone else has prepared is a nice treat.  One of my favorite morning meals has to be at Manta Ray where the view of the Mediterranean sea, and the sounds of the crashing waves and seagulls squawking can't be beat.


Lehamim is my favorite place for breads, sandwiches, salads, cookies, and sinfully decadent brownies.  Their chocolate babka is legendary and has been voted the best in NYC (at Breads Bakery, their NYC location).



Their Friday brunch is terrific as well.


Favorites at  the Carmel Market include:

My bagel guy


My herring guy


My beloved strawberry man who sells nothing but the most spectacularly looking and tasting strawberries.  His love for what he does is evident in the way he meticulously arranges each strawberry with his permanently red-stained fingers.





I love this cheese shop at the Carmel Market for their selection and honesty.



When it comes to spices, nuts and dried fruit, the Levinski market is the only place worth visiting.



Weekend Brunch at Bucke Cafe is a decadent feast.


The Old Man and the Sea is my favorite place for appetizers and St. Peter's fish.



Since we are talking fish, Sherry Herring at the Port Namal is the best place for a terrific herring or smoked salmon sandwich.


Our favorite Yemenite soup was at Shimon the Soup man.


And the Yemenite restaurant for everything else is Saluf & Sons.


The best shawarma and falafel - Hakosem.



I mean....  How spectacular are these falafel balls?


No photo here, but any cake or pastry from Shemo is worth the calories.


Marco's Cake ice cream (berries, vanilla, and chunks of crumble), at Arte on Nahalat Binyamin is my guilty pleasure.  They also host free jazz concerts every Thursday eve.


My favorite "dinner and a show" is at OCD where one gets to see a perfect execution of culinary choreography combined with outstanding creativity and delicious food.


Noodles Pad Siu - is my favorite dish at Hanoi on Lilienbloom Street.


Favorite veggies are at Tzfon Abraxas and Port Said.


We keep coming back to Ouzeria for their terrific Greek food.


I love Kanki Sushi on Bograshov.


THE place for mouthwatering burekas is Habourekas Shel Eema on Levinski street.


This bag of crumbs that the owner gave us as we were leaving his shop, made for a fun snack on the way home.


Favorite cauliflower is at Miznon.


Roasted or in a pitta with tahini.


Eats Cafeteria is great for a quick bite during the weekday.  The place gets very busy on the weekend.




Pizza at Pranzo is seriously tasty.


The pumpkin ravioli with foie gras at Popina is an unforgettable delicacy.


My two favorite places for some art and history are The Tel Aviv Museum of Art and The Bialik House.







Most nostalgic place has to be the home of David Ben-Gurion, a brilliant man who saw his dream become reality.




This appetizer of shrimp, wild mushrooms, spinach and corn foam at Mashya, was something that I will cross an ocean and a sea for.


But what I love most in Tel Aviv is watching the sun set while I'm sitting on the beach with my honey.




Until next time.....

Joanna


Labels:

Comments

Post a Comment

Popular posts from this blog

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage!  Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year.  The French are stocking up and thus creating shortages.  French newspapers are publishing articles titled "A guide to cooking without butter".  So, with hopes that the shortages are temporary, here is my ode to the best butter in the world.  I'm not kidding.  The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985.  He acquired a creamery originally founded in 1927.  The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century t...
3 comments
Read more

Grandma's Kitchen, Hangzhou

In need of some traditional cooking, we made our way to Grandma's Home/Grandma's Kitchen. We were prepared for a long wait since this is a very popular restaurant, but got lucky and only waited for 15 minutes.  It was after 8pm, maybe that was the reason.  There is a computer at the entrance where one can register for a table.  We just gave our name to the girl inside the lobby, she in turn handed us a paper with our number on it.  As we waited outside, we kept our eyes glued to the screen in the lobby showing the ticket numbers.  When our number came up, the lobby girl gave us the number of our table and we took the elevator to the 8th floor. The numbers are on the edge of each table. I really liked the design of the restaurant.  It was creative in the use of old jars with words scribbled on them, chalk like drawings on the walls and bamboo beams creating a roof above us.    The menu was in Chinese but we...
1 comment
Read more

Indian Accent, NYC

Often when a question arises as to what to eat for dinner, I think of Indian food.  I am a very happy gal with chicken makhani, basmati rice, an onion kulcha or a nan laid out in front of me.  I have heard some very good things about Indian Accent, a relatively new restaurant in midtown Manhattan, adjacent to the Parker Hotel. The décor here is unlike most Indian restaurants I have visited; no boldly colored fabrics, beautiful tapestries, intricately carved wood, or lanterns.  Indian Accent restaurant looks like something that Daniel Boulud would envision.  There are about fifteen wooden tables and a few small booths, fabric covered modern chairs, a lit bar with glass shelves and golden accents throughout, and large glass vases filled with flowering branches. The menu is complicated, however, our terrific waiter took his time and explained each dish and even made some wonderful suggestions.  Actually, everyone at the restaurant was really professiona...
1 comment
Read more