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Tasty news from Israel – The Jerusalem Post
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Tasty news from Israel – The Jerusalem Post

From waste to taste, Lab 7:1

The second season of Tel Aviv’s Culinary and Cocktail Adventures opens, inviting the city’s foodies to dive into a frenzy of creativity this November. This time, just months after its tech challenge, Lab 7:1 brings together chefs and culinary talent to focus on sustainability and waste reduction. Each chef will host two evenings, presenting dishes accompanied by vodka cocktails.

Chef Shirel Berger will kick off November 25-26, followed by Asaf Doctor on November 18-19 and Yaniv Gur-Arieh on November 11-12, all joined by culinary expert Ofer Sasson. Inventive dishes include smoked Medjool carpaccio with apple essence and chili oil, masahan injera with chicken with grape molasses and sumac onions, citrus zest and lemon sashimi koshu, freekeh flour tacos with barbacoa and vegetables in beef fat, and desserts like melon zest in syrup with almond yogurt and Sparkling melon drink. Cost: NIS 280 per couple for a six-course bar menu (excluding drinks).

7:1

Gush Basar (credit: GIL AVIRAM)

Gush Basar, Ashkelon

Chef Dudu Fadlon’s burger specialty is expanding from Sde Uziya, bringing a hearty new diner-style menu to Ashkelon’s university district. Gush Basar presents its iconic gourmet pancakes, now in new shapes and flavors.

Highlights include “Sushi Gush” (a rib-eye and asado skewer wrapped in a tortilla), wings with a sweet-spicy sauce, campfire-roasted sweet potatoes topped with smoked meat, asado pancakes and nuggets. The burgers here contain 225 grams of rib-eye and asado, loaded with ingredients like goose shank, onion jam, shredded goose, fried egg, guacamole, grilled chicken breast , mini merguez, amba aioli injection and even crispy onions. Additional items include a grilled goose meat sandwich, “Chicken Gush” (sweet and spicy chicken nuggets with goose, coleslaw and honey mustard aioli), a high-end steak with potato wedges and colorful cocktails to accompany it all.

Gush Basar

Dizengoff Center Food Market (credit: GUY COHEN)

Dizengoff Center Food Market

Tel Aviv’s beloved food stall district has been refreshed, adding seven tantalizing new spots to its already tempting collection.

The offering now includes German-Israeli baked goods from Zeit für Brot Bakery, branded Israeli wines from Rewine, selected local products and tastings from “The Foragers” and hearty soups from “Soup Juice”. Other new features: Yonatan Gerby’s “Banana Loti” (also offering mango sticky rice), Little Moon’s mochi balls and B’Likemach’s gluten-free pastry-bakery with its tempting range of pastries.

Dizengoff Center Food Market

Café Asif (credit: HAIM YOSEF)

Thursday evenings at Café Asif

The gastronomic and cultural center of Tel Aviv is extending its opening hours to make Thursdays even more exciting as the weekend approaches. Café Asif will stay open later, creating an inviting experience ahead of the weekend.


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Diners can enjoy dishes like a cheese and lettuce plate with roof-grown tarragon vinaigrette, ocean fish sashimi with tea infusion, and Dan River trout gravlax. Other highlights include tomato salad with goat cheese and honey, Eran Bick’s sausage-based “pigs in a blanket”, veal cheek in herb ragout with a sheet of pasta and honey and sea salt tart for dessert. All accompanied by rotating wines by the glass, charcuterie bottled wines, vermouth spritzes, Negroni, crushed basil on the roof and dry martinis.

Cafe Asif