We are still licking our chops as we write these lines. Because Pierre Bouko Levy, ex chef of Mizon, has set the bar very high. This Franco-Israemo, who recently left the stable of Eyal Chani, to launch his own business with his friend i Cyril Dedieu (the Bugelski food-truck, that was himi). Located near the Grands Boulevards, their super stylish cantina naturally recalls the hot spots of Névé Tzédek, the trendy district of Tel Aviv. Ambiance.
Behind his emerald counter, filled with market vegetables and preserved pickles, the chef is a live wire. His star dish? Lamb shawarma or farm range chicken, available by the plate in a bowl of raw and cooked vegetables as well as cereals (€16-15) or in a sandwich nestled in an impeccable house bun (€12-11). Clever, both formats can be ordered from the entire menu, which doubles the possibilities. Other best-sellers, the crush kebab (a mix of ground beef and lamb, €15-11) and the pulled veal (veal cooked during 12h, €16-12).
In addition, it’s hard to resist the golden cauliflower (€7) or the glazed eggplant (€7) with a natural winvin nature (€5) or a terrific cocktail (infused house gin with cardamom, Campari, glazed lemon juice, (€8). Ultimate gourmet trick of Pierre Boulo Levy, the knafeh, a ab sweet/salty dessert créé created with a basis of angel hair and fresh goat cheese along with zaatar syrup(€5).
We adore: the comfort of the velvet banquettes and the bistro tables for upscale street-food.
Open Tuesday to Saturday, lunch and dinner mid.
Also check out A l'Ombre, a provençal restaurant.