I am not sure if it is a good or bad trait that if I like something, I want to do it over and over again. The first visit to Popina was so great that we decided to book another dinner right as we were leaving the restaurant. This time we brought some friends along to share the great dining experience.
I noticed a really neat thing while booking dinners in Tel Aviv, you will be told exactly where you will be seated. I like that, there are no surprises and you get to choose your seat, and therefore, enhance the dining experience.
This time we were seated in the main room by the window, not too far from the open kitchen. Our expectations were very high following the previous experience, we were not disappointed.
The courses are prepared in a few different ways: cured, steamed, baked, seared and slow cooked, each type of preparation has a suggestion of a perfectly paired cocktail. Chef Orel Kimchi also has a tasting menu comprised of seven dishes.
We began our dinner with the Salmon Sashimi in blood orange vinaigrette, chives creme fraiche and crispy quinoa. We had this the last time we ate at Popina and just loved it. It is such a delicate dish but with a ton of flavor, just lovely.
Not to mention, visually stunning.
We got this "Spaghetti" and Beet Balls - kohlrabi "spaghetti", with pesto, beets, red quinoa, black lentils, walnuts and Parmesan. Another fantastic choice. I usually eat kohlrabi like an apple but without the peel. I have never had it cooked, but combined with pesto parmesan and the beet balls, it was delicious. I would like to try to replicate this at home for my family, try being the operative word.
A close up of the beet ball.
Next, we moved onto the shrimp burgers which were another repeat from our previous dinner. So good, we had to have our friends try them, and they were as exquisite as the first time. The bun was bao - like; nice and soft, and the burger which came with yuzu aioli, crispy lettuce and pickled onion, had great texture and flavor.
We also tried the veal rib burger which had the same accouterments as the shrimp burger.
The meat was tender and delicious and I really liked the carrot chips that accompanied both dishes. At first I thought that those were sweet potato chips but they were actually carrots.
A new dish that we ordered was the seared duck breast with ginger and king oyster mushrooms. The duck was perfectly cooked and juicy, while the skin was browned and crispy, really tasty.
The next dish, Pumpkin Jam Ravioli with Amaretto, Foie gras, roasted almonds and truffle foam, was a suggestion from the nice young lady who was serving our table. I have to say that at first the thought of pumpkin ravioli did not thrill me at all. I really don't like pumpkin, but my dinner companions really wanted to try it. Well, this became my new favorite at Popina. Heavenly delicate ravioli filled with a light touch of pumpkin jam.
This is an open ravioli, so, so, so good.
My friends got this dish, they loved it but I am not sure what this was, beef fillets? It was good but not a standout.
Souffle a la minute with chocolate caramel ganache and salted caramel ice cream was another repeat. I had it the week before and loved it. The souffle was light, delicious and just perfect, while the salted caramel ice cream elevated it to a whole new level of deliciousness.
Our second dessert was the Saffron Creme Brulee with citrus fillet, candied orange peel, reduced balsamic vinegar and Bergamot ice cream. This was excellent but nothing beats the souffle which, in my opinion, is a standout.
As the first time, we were gifted a dessert. This time it was this delicious pound cake with ice cream. I loved the juxtaposition of the sweet cake and what seemed like peppery flakes on top which gave it a nice kick.
This is a great restaurant, the open kitchen gives the diners a peak into how much work goes into preparing each meal. The menu is creative, inventive and the service caring and attentive.
and yes, my third visit will be in a few days. I can't wait.
Popina
3 Ehad Ha'am Street
Neve Tsedek
Tel Aviv
Joanna
I noticed a really neat thing while booking dinners in Tel Aviv, you will be told exactly where you will be seated. I like that, there are no surprises and you get to choose your seat, and therefore, enhance the dining experience.
This time we were seated in the main room by the window, not too far from the open kitchen. Our expectations were very high following the previous experience, we were not disappointed.
The courses are prepared in a few different ways: cured, steamed, baked, seared and slow cooked, each type of preparation has a suggestion of a perfectly paired cocktail. Chef Orel Kimchi also has a tasting menu comprised of seven dishes.
We began our dinner with the Salmon Sashimi in blood orange vinaigrette, chives creme fraiche and crispy quinoa. We had this the last time we ate at Popina and just loved it. It is such a delicate dish but with a ton of flavor, just lovely.
Not to mention, visually stunning.
We got this "Spaghetti" and Beet Balls - kohlrabi "spaghetti", with pesto, beets, red quinoa, black lentils, walnuts and Parmesan. Another fantastic choice. I usually eat kohlrabi like an apple but without the peel. I have never had it cooked, but combined with pesto parmesan and the beet balls, it was delicious. I would like to try to replicate this at home for my family, try being the operative word.
A close up of the beet ball.
Next, we moved onto the shrimp burgers which were another repeat from our previous dinner. So good, we had to have our friends try them, and they were as exquisite as the first time. The bun was bao - like; nice and soft, and the burger which came with yuzu aioli, crispy lettuce and pickled onion, had great texture and flavor.
We also tried the veal rib burger which had the same accouterments as the shrimp burger.
The meat was tender and delicious and I really liked the carrot chips that accompanied both dishes. At first I thought that those were sweet potato chips but they were actually carrots.
A new dish that we ordered was the seared duck breast with ginger and king oyster mushrooms. The duck was perfectly cooked and juicy, while the skin was browned and crispy, really tasty.
The next dish, Pumpkin Jam Ravioli with Amaretto, Foie gras, roasted almonds and truffle foam, was a suggestion from the nice young lady who was serving our table. I have to say that at first the thought of pumpkin ravioli did not thrill me at all. I really don't like pumpkin, but my dinner companions really wanted to try it. Well, this became my new favorite at Popina. Heavenly delicate ravioli filled with a light touch of pumpkin jam.
This is an open ravioli, so, so, so good.
My friends got this dish, they loved it but I am not sure what this was, beef fillets? It was good but not a standout.
Souffle a la minute with chocolate caramel ganache and salted caramel ice cream was another repeat. I had it the week before and loved it. The souffle was light, delicious and just perfect, while the salted caramel ice cream elevated it to a whole new level of deliciousness.
Our second dessert was the Saffron Creme Brulee with citrus fillet, candied orange peel, reduced balsamic vinegar and Bergamot ice cream. This was excellent but nothing beats the souffle which, in my opinion, is a standout.
As the first time, we were gifted a dessert. This time it was this delicious pound cake with ice cream. I loved the juxtaposition of the sweet cake and what seemed like peppery flakes on top which gave it a nice kick.
This is a great restaurant, the open kitchen gives the diners a peak into how much work goes into preparing each meal. The menu is creative, inventive and the service caring and attentive.
and yes, my third visit will be in a few days. I can't wait.
Popina
3 Ehad Ha'am Street
Neve Tsedek
Tel Aviv
Joanna
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