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Milgo & Milbar, Tel Aviv


I took my time in planning our final "nice" dinner in Tel Aviv.   If it was purely up to me, we would return to Popina, but I had to consider the fact that my husband did not want to dine four times at the same restaurant, no matter how delicious.  So, since I've heard nothing but positive things about Milgo & Milbar, I decided to make a reservation.  Interesting thing about making dinner reservations in Tel Aviv, they will let you know where you will be seated and the length of time you will have those seats for. 

Milgo & Milbar has probably one of the best locations in Tel Aviv, inside a residential Bauhaus style house and right on Rothschild Boulevard across the street from the Habima Square. 


The restaurant has an open kitchen surrounded by a bar with about twelve seats.  There are a few tables on the side and some more tables on the enclosed patio.   There is a really nice atmosphere in the restaurant, dim lighting, soft music, and a quiet and accommodating service.
 

We were seated by the bar with a full view of the kitchen.  


The menu is dominated by seafood and vegetables.
  




 I began with the lettuce and endive salad with apples, spicy almonds and raspberry vinaigrette.  It was very tasty and refreshing.
 


My husband enjoyed the house smoked pink trout with a salad comprised of herbs, and spicy jalapeno.    We were very impressed with the attention to every detail in each dish, nothing was out of place, the ingredients were top notch, and most important of all, it all tasted great.



 For his main course he had the white fish fillet with baked Jerusalem artichoke, white horseradish, and Jerusalem artichoke vanilla cream.



I loved my drum fish fillet with quinoa, glazed carrots, broccoli, poppy seeds, almonds and carrot cream.


The drum fish was perfectly cooked with the skin seared nicely.


 This is a photo of my dish once I moved the fish to the side.  All these wonderfully fresh veggies!


 I have never been a fan of eating by the bar, but throughout this trip I have grown to really appreciate the wonderful opportunity it provides.  We were right there as the team moved speedily around the kitchen, removed food from the fridge, tossed spices into pans, chopped with precision, arranged food on plates, all of that was done without an effort or even a need to speak.    Two very talented owners and chefs, Or Michaeli and Moti Titman, head Milgo & Milbar.   
 

 We had a chance to watch Moti Titman work really hard throughout our visit.  Here he is making our dessert.


 And this is the product of his work: a delicious chocolate cake, with ice cream and a slightly caramelized banana.  It tasted even better since I saw how much work went into making it. 
      

 We watched the chefs work together on some dishes, one would set up the food on plate, and the other would add a few touches to the presentation. 



Milgo & Milbar
142 Rothschild Boulevard

Open Daily 6pm - till the last customer

Joanna


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