by David Cohen

On my recent visit to Tel Aviv, I had the pleasure of indulging in  an unforgettable treat at one of the oldest establishments in this captivating city where dining is a work of art. 

As  one of the  first neighborhood built outside the old city of Jaffa, Neve Tzedek never lost its original bohemian charm and vibe. Filled with vibrant cafes, gourmet shops and restaurants, art galleries and many fashionable boutiques this trendy part of Tel Aviv is  quite quaint and funky. 

Tucked away in Neve Tzedek, you find Kimmel Restaurant located in a 129-year-old restored building, once belonging to a Turkish Sheik. Kimmel offers delicious delicacies, a great list of Israeli and European wines and a warm and romantic atmosphere with a rustic French country style décor that will make you feel at home.

For the last 20 years executive chef and owner Shaul Ben Aderet, shared his unique and delicious specialties with many celebrities, government officials, and hoi polloi alike In the kitchens of his mother and grandmother, he learned the secrets of true home cooking, the essence and the foundation of his extraordinary home gourmet cuisine. On Shaul’s long road to success, these family recipes got new twists and became the wildly popular dishes loved by many of  Shaul’s fans picked up along the way.  

The second I took my first bite, I recognized Shaul’s inherent talent, his food tasted like my mom’s cooking. With unique serving platters and tableware Kimmel features earthy, rustic dishes of cheeses, meat and fish in rich sauces, herbs, cream and olive oil. The house bread flavored with zataar spices, dill, lemon, garlic is served with sauces such as fig and honey or wild berries and pepper.

The meal began with an array of superb appetizers. The appetizers in my opinion were far better than some of the main dishes on the menu.  I recommend the mushrooms stuffed with goose liver in plum-and-fig sauce; the fresh beet salad with pine nuts and Brule St. Moore Cheese, a perfect fall salad;  the Goat Cheese Ravioli served in cream sauce with sweet potato and mushrooms is delicious, or  the fantastic Risotto with Mushrooms, Spinach and Parmesan Cheese. My absolute favorite theChicken Liver Pate made with calvados and carrot jam is genius. This dish has the perfect balanced of textures and flavors, it is simply outstanding. For the main course you can choose a wonderful roasted duck, a variety  of juicy steaks cooked to perfection, or one of the Seafood dishes such as Surf and Turf in a curry lemon and garlic sauce, or The Salmon Steak.

With generous portions, good service and friendly staff  Kimmel is a great choice for fine dining. You will never be disappointed. Israelites don’t go out to dinner before 8pm. If you want to see people you should make your reservation for 8:30 or 9 pm. Only foreign tourists dine at 6-7pm, and when you in Israel, don’t even think about missing this wonderful “gem.”
As always Shaul was happy to share one recipe with PINK!

Beet Salad in Vinegarate Pomegranate Juice 
with Saint Moore Cheese Brulee 

Serves 4
4 nice fresh beets
50 grams of cooked pine nuts
2 spoons of chopped mint leaves
2 spoons of chopped Coriander
4 dry plumps 
1 spoon of balsamic vinegarate
2 spoons of date honey
2 spoons of olive oil
Salt and pepper
Saint Moore cheese
Brown sugar

Peel the beets and cut them into 1 inch sq. cubes
Mixed the pomegranate juice with the vinegar, oil and honey, add salt and pepper to your taste.
Cut the plumps into long slivers, cut the cheese into 1/4 “ cubes and spread some brown sugar on top of them.
Burn the sugar until it turns into golden color, and until it becomes hard. (same as you do for Cream Brulee)
Mix all the ingredients  together and decorate on top with the sliced cheese


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