It’s hard to imagine that behind the gritty streets, tooting horns and hellish traffic of Tel Aviv is a city at the forefront of high-tech innovation and venture-capital industry. Nicknamed Silicon Wadi, it has the largest number of start-ups per capita in the world, with young entrepreneurs dressed in T-shirts and thongs, building billion- dollar companies from their laptops while sipping espressos in cafés.
This innovation stretches to the city’s food scene, which is at the forefront of a new wave of modern Israeli cuisine. And the city is not only one of the most exciting places around the globe to eat, but it’s also been named the vegan capital of the world. Against Israel’s tense geopolitical landscape, coastal Tel Aviv is often criticised as existing in a bubble. It’s the resilience of its people, however, that’s led them to be described as sabras – the local prickly pear, with a tough skin that’s soft and sweet inside.
With a rich immigrant community, inspiration and flavours are drawn from the cuisines of North Africa, Palestine, Iraq, Morocco and Eastern Europe, among others. From dramatic open kitchens and secret pop-ups, Tel Aviv’s chefs and restaurateurs are making the most of the abundant and readily available seasonal fruit and vegetables, creating dining experiences that are unique and exhilarating, just like the city itself.
For a taste of what is fast becoming the new wave of modern Israeli cuisine, here’s our pick of the best places to wine and dine in the city.
HERZL 16 & DISCO TOKYO
Denne historien er fra December 2019-utgaven av Gourmet Traveller.
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Denne historien er fra December 2019-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.