Deca
Tel Aviv was woefully lacking in quality kosher restaurants until the arrival of this upscale fish-and-dairy establishment in the city’s industrial center. Chef Yaniv Caspi creatively uses regional staples, like labneh (thick yogurt), which he makes into a stuffing for tortellini that’s then drenched in olive oil and za’atar (a Middle Eastern spice blend). The ultra-modern concrete-walled space also serves a delicious yellowtail sashimi with goat’s-milk yogurt or try the haute-couture spicy whitefish falafel or sea bass with Jerusalem artichoke.
From the May 2008 Food & Wine Go List
Tel Aviv was woefully lacking in quality kosher restaurants until the arrival of this upscale fish-and-dairy establishment in the city’s industrial center. Chef Yaniv Caspi creatively uses regional staples, like labneh (thick yogurt), which he makes into a stuffing for tortellini that’s then drenched in olive oil and za’atar (a Middle Eastern spice blend).
We loved: Yellowtail sashimi with goat’s-milk yogurt.
Last updated May 2008 lastArticle = and lastAward =
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