Special meals you do not want to miss

On Thursday, 24/12, Christmas Eve, will be held at the 'Aluma Tarshiha will host a holiday meal where the chef Ala Sooitat Komarovsky.

Two chefs oldest son together a menu that does honor to the winter holidays of all religions, the raw material for local food traditions have grown them in the interpretation each gives the same tradition in his kitchen today. Chef's special connection Komarovsky to the kitchen to meet the Bloody Galilean tradition of hospitality and flavors Ala Sooitat cylindrical Arab cuisine.

This is the second year that Alaa Sooitat host B'alomh, the holiday meal with Chef Erez Komarovsky goal will be to find the real tradition of magic diners Galilee where Jews, Muslims and Christians live together and maintain friendships and business. Tarshiha in recent years has become a culinary center in the western Galilee, which attracts culinary enthusiasts from across the country visit the Saturday market, restaurants, bakeries and local bars. Alaa Sooitat is the owner of the restaurant beam, Bistro rolls Tarshiha and partner of a person Ziv B'bozh, cylindrical ice last summer opened the first ice cream parlor in Tel Aviv.

Every dish meal will be served in threes to the center of the table and will accompany three different wines:

• trio of breads: bread, parmesan, bread fishermen, bread stuffed Bzatr- tribute Lftaiir

• The trio of salads salad with fennel and saffron roasted almonds, Armenian tabouli salad, salad G'rg'ir with a flush.

• trio of wild herbs: chicory with caramelized onions and yogurt, Hobzh with sorrel and goat's yogurt, Asian leaves stuffed with sour cream.

• trio of meats: that Tteok - Lebanese dish of marinated chicken, lamb shoulder stuffed with Swiss chard cheek freak black and chickpeas.

• The trio of desserts: Tolan with strawberries, affogato with cardamom ice cream Muse, Lesbos with orange zest, milling and creme fraiche

The meal will begin at 19:30 and the price of NIS 270 per person, including wine.

Participation ordering in advance through the restaurant beam '04-9574477

http://www.alumabistro.co.il/

**********************

Celebration Norwegian Bctit - snack bar

 Chef Meir Adoni continues the tradition of hospitality and host three days of celebration culinary Norwegian chef Alexander Berg. Together they have created a fabric dishes diners a culinary journey especially Nordic, fragrances fjords, taste geese, apples, Norwegian salmon, pumpernickel and other Scandinavian flavors and aromas combine to exciting culinary celebration.

Virgin: The chefs will cook together a tasting menu and exciting winter 16-18 / 12.

On the menu:

• appetizer - Meir Adoni - in the spirit of the work that evening

• First course -alcsndr Berg - Norwegian salmon tartare, wasabi cream of celery, quail yolk, dill vinaigrette and tapioca, algae. Salad herbs.

• Intermediate Meyer Adoni- Virgin style poached egg - cream Aooistrim, Riesling, Silkornih, Ostra caviar, smoked salmon butter brioche.

• Main course - Alexander Berg - Cardiothoracic Norwegian duck, mashed Jerusalem artichokes, apples, pickled onions.

• refreshing palate - Meir Adoni - in the spirit of the work that evening

• Cow Dizrt -mair sir - apple caramelized, smoky, salty caramel Noorogit cheese, creme fraiche, Dfifi pumpernickel, Dr. roots crispy, smoked milk ice cream.

• Dessert - Alexander Berg - caramel ganache, sea buckthorn, yoghurt mousse, white chocolate crumble and vanilla syrup.

Price: ₪ 475 per person.

snack bar

At the same time, guests will be able to enjoy diner from Norwegian to be submitted in addition to the standard starting from the 16th of December to the end of the month.

Norwegian menu eatery Special dishes will be served 9:

• Belgian waffles Grblks: Noorgi pickled salmon with sea salt, brown sugar, fennel seeds, celery, poached egg, watercress, beet butter and licorice.

• salad, pickled and smoked tongue: roasted beets, Marmolada celery, pickled onions, crumble give, raspberry vinegar vinaigrette.

• salted herring salad of apples, celery, walnuts, raisins, onions, curry aioli, crème fraiche.

• Croquet potatoes and smoked salmon, potatoes, smoked eel, topped with crispy beet chips Marmolada capers and tarragon.

• Lex salad with smoked oyster butter bread Forminkl, Aoiistrim butter, smoked salmon and sour cream, cucumber and fennel.

• Pot black mussels in white wine: corned beef, root vegetables, butter, potatoes, cream and tarragon vinegar smoked.

• gnocchi Scallop cream white roots, charred leeks, parsnips confit, wild sorrel, wild leaves oil.

• Slow head meat roasting cream potatoes, radishes, and beets lure, sour cream and horseradish.

• Strawberry, Rhubarb cooked beets and Riesling cream Riooin and Elder Flower, and sorrel granite thin meringue milk powder and licorice.

57 Nahalat Binyamin Street, Tel Aviv.

Virgin - 03-5107001. Snack bar - 03-5665505

*********************************************

Rama's Kitchen restaurant is celebrating 20

                                      Level Tomer Ben-Zvi and dialect (Photo: Spring Oasis)

Culinary institution and acclaimed celebrates 20 years of activity. 20 years ago, Ben-Zvi level opened the restaurant "Rama's Kitchen" somewhere in the Judean Hills. Initially, level Israeli food cooked local ingredients, it did so long before we knew what it FARM TO TABLE, and long before this trend became a global movement. Without a strategy known in advance, without architects, and without switching members, decided to level doing what she loves - cook and entertain, and instead she loves - the little piece of paradise in her yard was sitting dripped. Level access fresh homemade food and meticulous based on the yield of vegetable gardens, surrounding mountains spices and raw materials Slmgdlim area.

Over the years the restaurant has become a culinary institution. The last seven years, ran the lead level culinary chef Tomer Niv. The meeting between the ideology of the restaurant gives what land and Fruits, and interpretation, creativity and deep understanding of the idiom raw materials and secrets of local cuisine kitchen leads to extraordinary specificity.

                                 Herb garden (Photo: Natalie Schorr)

In honor of the celebration, the restaurant will host chefs who worked there at various times in four weekends, at any chef teaming Tomer Niv special evening. The festivities will take place on Thursday and Friday evenings, from 18:00 until the last customer. ₪ 260 per guest.

What is fraught with far festivities:

• 24-25.12.15 Thursday and Friday - will be hosted Wandering diner, Yohai Nebo. Yohai worked in the kitchen of the level in 2007-2009 and currently owns Hktiinring Wandering diner. Joint meal of dialect and Nebo will be built on portions taboon and bonfires center of the table.

Sea Horse Winery, will be hosted dinners with Yochai and offer magnum bottles of wines James Elul, and the wine cellar Antoine 2009 Elul 2007.

• 7-8.1.16 Thursday and Friday - will be hosted by the chef picked Shinar, delicatessen farm cliff. Chef Assaf conducted in 2005-2007 worked at the restaurant. Today is a chef delicatessen, restaurant farm house Cliff Valley of Elah. Delicatessen restaurant in Ramat Aviv, based on raw materials grown on the farm. Tomer cook dinner and collected based on raw farmed cliff at the vegetable garden balsam. This evening will be hosted Pelter Winery which will offer: Blanc de Blanc, Pinot Noir, 2013 Cabernet Shiraz 2012 Shiraz Granas 2010 - Magnum, and gin distillery's new winery.

• 14-15.1.16 Gala Dinner: Chef converted NIV (NIV orchestrating the kitchen since 2009) will host the Ben Zvi level in his kitchen. They will cook a meal together in a modern interpretation of the mythological include restaurant, this dinner will be hosted in the Castel

• Thursday and Friday- of February and the chef will be hosted by Joseph Elad, Folmar restaurant in London. Elad worked in the kitchen of the level in 2004-2005. The menu submitted by Elad Niv this weekend is a combination of Mallarme kitchen memories, inspirations Mfolmar connection to London and authorities. Winery "Clos de Gat" will offer the Sikra Chardonnay wine, produced only in 2009 and left behind only a few bottles. And Ayalon 2004, the best wine of the winery bottled Magnum bottles too.

************************

Rustico Restaurant celebrates 10 years

                                     Shrimp risotto and green Marostica (Photo - gift Neiburg)

Rustico restaurant group celebrates 10th birthday the first restaurant on Rothschild Boulevard, and also celebrate with three additional restaurants in Basel, Verona Market. Tenth birthday special guest came from Italy, Chef Antonino Esposito - Hfitziolo famous Sorrento. Chef Esposito is a leader culture in Italy and worldwide distributed, promoted by the Italian raw materials and export quality (flour, tomatoes, cheese, olive oil, etc.). Under the direction of Esposito two restaurants, four books, television programs, school pizza, pizza ovens for baking a homemade and professionally, and in addition, he serves as a judge on the program Master Chef pizza in Italy. Esposito stayed for a week in restaurants Rustico, to contribute its expertise to bake authentic Italian pizzas. Refreshment menu Rustico's favorite pizza.

                                       Mark citrus mascarpone and meringue Marostica (Photo: Shai Niibor)

In addition, Rustico celebrates a decade of 10-year-old special menu dishes to split in two; Five classic dishes and favorites from the past decade the restaurant's menu will return with a recent upgrade them will be five new dishes specially prepared for the first time Marostica tenth birthday. Among the classics can be enjoyed Mainboltini eggplant - eggplant slices rolled pasta with oregano and Parmigiano the basil tomato sauce (NIS 42), Tlitath ones-Arugula - beef fillet grilled and sliced, served on broccoli, celery leaves, tomatoes, red onion and Farmiga ' We (NIS 72), Pizza Genovese (Genoa) - Pizza "white" with zucchini, pesto, pine nuts, fried egg and mozzarella di wafer (NIS 62) and more.

The five-course the special new menu, you can enjoy a trio of antipasti - three small plates of grilled vegetables / fruit and cheese / smoked meat / vegetable stew and beans (45 shekels), fleet-Wright are Amatritz'anh - pasta "Half Wright" a spicy tomato sauce with garlic, parsley and spicy salami (64 shekels), citrus soup, mascarpone and meringue - vanilla mascarpone cream and tangerine sorbet with citrus cold soup, grapefruit and meringue (41 shekels) and more.

In addition, Italian restaurants wine list is particularly rich in different growing regions of Italy with Italian cocktail menu and birthday Iirkho number of special cocktails.

During the next month are expected to hold more events in restaurants, which are all a celebration of food alongside atmosphere.

Rustico Rothschild | 15 Rothschild Boulevard, Tel Aviv | 03-5100039

Rustico Basel | St. Basel 42, Tel Aviv | 03-6026969

Piazza Rustico | Kaplan Street 22, Sharona Tel Aviv | 03-5588654

Via Rustico | St. Kalman Shield 3, Sharona Market, Tel Aviv

Opening hours: Www.rustico.co.il

Lots of recipes and treats - Now Get our food!

Special meals you do not want to miss

Christmas celebration at Aluma Tarshiha

On Thursday, 24/12, Christmas Eve, will be held at the 'Aluma Tarshiha will host a holiday meal where the chef Ala Sooitat Komarovsky.

Two chefs oldest son together a menu that does honor to the winter holidays of all religions, the raw material for local food traditions have grown them in the interpretation each gives the same tradition in his kitchen today. Chef's special connection Komarovsky to the kitchen to meet the Bloody Galilean tradition of hospitality and flavors Ala Sooitat cylindrical Arab cuisine.

This is the second year that Alaa Sooitat host B'alomh, the holiday meal with Chef Erez Komarovsky goal will be to find the real tradition of magic diners Galilee where Jews, Muslims and Christians live together and maintain friendships and business. Tarshiha in recent years has become a culinary center in the western Galilee, which attracts culinary enthusiasts from across the country visit the Saturday market, restaurants, bakeries and local bars. Alaa Sooitat is the owner of the restaurant beam, Bistro rolls Tarshiha and partner of a person Ziv B'bozh, cylindrical ice last summer opened the first ice cream parlor in Tel Aviv.

Every dish meal will be served in threes to the center of the table and will accompany three different wines:

• trio of breads: bread, parmesan, bread fishermen, bread stuffed Bzatr- tribute Lftaiir

• The trio of salads salad with fennel and saffron roasted almonds, Armenian tabouli salad, salad G'rg'ir with a flush.

• trio of wild herbs: chicory with caramelized onions and yogurt, Hobzh with sorrel and goat's yogurt, Asian leaves stuffed with sour cream.

• trio of meats: that Tteok - Lebanese dish of marinated chicken, lamb shoulder stuffed with Swiss chard cheek freak black and chickpeas.

• The trio of desserts: Tolan with strawberries, affogato with cardamom ice cream Muse, Lesbos with orange zest, milling and creme fraiche

The meal will begin at 19:30 and the price of NIS 270 per person, including wine.

Participation ordering in advance through the restaurant beam '04-9574477

http://www.alumabistro.co.il/

**********************

Celebration Norwegian Bctit - snack bar

 Chef Meir Adoni continues the tradition of hospitality and host three days of celebration culinary Norwegian chef Alexander Berg. Together they have created a fabric dishes diners a culinary journey especially Nordic, fragrances fjords, taste geese, apples, Norwegian salmon, pumpernickel and other Scandinavian flavors and aromas combine to exciting culinary celebration.

Virgin: The chefs will cook together a tasting menu and exciting winter 16-18 / 12.

On the menu:

• appetizer - Meir Adoni - in the spirit of the work that evening

• First course -alcsndr Berg - Norwegian salmon tartare, wasabi cream of celery, quail yolk, dill vinaigrette and tapioca, algae. Salad herbs.

• Intermediate Meyer Adoni- Virgin style poached egg - cream Aooistrim, Riesling, Silkornih, Ostra caviar, smoked salmon butter brioche.

• Main course - Alexander Berg - Cardiothoracic Norwegian duck, mashed Jerusalem artichokes, apples, pickled onions.

• refreshing palate - Meir Adoni - in the spirit of the work that evening

• Cow Dizrt -mair sir - apple caramelized, smoky, salty caramel Noorogit cheese, creme fraiche, Dfifi pumpernickel, Dr. roots crispy, smoked milk ice cream.

• Dessert - Alexander Berg - caramel ganache, sea buckthorn, yoghurt mousse, white chocolate crumble and vanilla syrup.

Price: ₪ 475 per person.

snack bar

At the same time, guests will be able to enjoy diner from Norwegian to be submitted in addition to the standard starting from the 16th of December to the end of the month.

Norwegian menu eatery Special dishes will be served 9:

• Belgian waffles Grblks: Noorgi pickled salmon with sea salt, brown sugar, fennel seeds, celery, poached egg, watercress, beet butter and licorice.

• salad, pickled and smoked tongue: roasted beets, Marmolada celery, pickled onions, crumble give, raspberry vinegar vinaigrette.

• salted herring salad of apples, celery, walnuts, raisins, onions, curry aioli, crème fraiche.

• Croquet potatoes and smoked salmon, potatoes, smoked eel, topped with crispy beet chips Marmolada capers and tarragon.

• Lex salad with smoked oyster butter bread Forminkl, Aoiistrim butter, smoked salmon and sour cream, cucumber and fennel.

• Pot black mussels in white wine: corned beef, root vegetables, butter, potatoes, cream and tarragon vinegar smoked.

• gnocchi Scallop cream white roots, charred leeks, parsnips confit, wild sorrel, wild leaves oil.

• Slow head meat roasting cream potatoes, radishes, and beets lure, sour cream and horseradish.

• Strawberry, Rhubarb cooked beets and Riesling cream Riooin and Elder Flower, and sorrel granite thin meringue milk powder and licorice.

57 Nahalat Binyamin Street, Tel Aviv.

Virgin - 03-5107001. Snack bar - 03-5665505

*********************************************

Rama's Kitchen restaurant is celebrating 20

                                      Level Tomer Ben-Zvi and dialect (Photo: Spring Oasis)

Culinary institution and acclaimed celebrates 20 years of activity. 20 years ago, Ben-Zvi level opened the restaurant "Rama's Kitchen" somewhere in the Judean Hills. Initially, level Israeli food cooked local ingredients, it did so long before we knew what it FARM TO TABLE, and long before this trend became a global movement. Without a strategy known in advance, without architects, and without switching members, decided to level doing what she loves - cook and entertain, and instead she loves - the little piece of paradise in her yard was sitting dripped. Level access fresh homemade food and meticulous based on the yield of vegetable gardens, surrounding mountains spices and raw materials Slmgdlim area.

Over the years the restaurant has become a culinary institution. The last seven years, ran the lead level culinary chef Tomer Niv. The meeting between the ideology of the restaurant gives what land and Fruits, and interpretation, creativity and deep understanding of the idiom raw materials and secrets of local cuisine kitchen leads to extraordinary specificity.

                                 Herb garden (Photo: Natalie Schorr)

In honor of the celebration, the restaurant will host chefs who worked there at various times in four weekends, at any chef teaming Tomer Niv special evening. The festivities will take place on Thursday and Friday evenings, from 18:00 until the last customer. ₪ 260 per guest.

What is fraught with far festivities:

• 24-25.12.15 Thursday and Friday - will be hosted Wandering diner, Yohai Nebo. Yohai worked in the kitchen of the level in 2007-2009 and currently owns Hktiinring Wandering diner. Joint meal of dialect and Nebo will be built on portions taboon and bonfires center of the table.

Sea Horse Winery, will be hosted dinners with Yochai and offer magnum bottles of wines James Elul, and the wine cellar Antoine 2009 Elul 2007.

• 7-8.1.16 Thursday and Friday - will be hosted by the chef picked Shinar, delicatessen farm cliff. Chef Assaf conducted in 2005-2007 worked at the restaurant. Today is a chef delicatessen, restaurant farm house Cliff Valley of Elah. Delicatessen restaurant in Ramat Aviv, based on raw materials grown on the farm. Tomer cook dinner and collected based on raw farmed cliff at the vegetable garden balsam. This evening will be hosted Pelter Winery which will offer: Blanc de Blanc, Pinot Noir, 2013 Cabernet Shiraz 2012 Shiraz Granas 2010 - Magnum, and gin distillery's new winery.

• 14-15.1.16 Gala Dinner: Chef converted NIV (NIV orchestrating the kitchen since 2009) will host the Ben Zvi level in his kitchen. They will cook a meal together in a modern interpretation of the mythological include restaurant, this dinner will be hosted in the Castel

• Thursday and Friday- of February and the chef will be hosted by Joseph Elad, Folmar restaurant in London. Elad worked in the kitchen of the level in 2004-2005. The menu submitted by Elad Niv this weekend is a combination of Mallarme kitchen memories, inspirations Mfolmar connection to London and authorities. Winery "Clos de Gat" will offer the Sikra Chardonnay wine, produced only in 2009 and left behind only a few bottles. And Ayalon 2004, the best wine of the winery bottled Magnum bottles too.

************************

Rustico Restaurant celebrates 10 years

                                     Shrimp risotto and green Marostica (Photo - gift Neiburg)

Rustico restaurant group celebrates 10th birthday the first restaurant on Rothschild Boulevard, and also celebrate with three additional restaurants in Basel, Verona Market. Tenth birthday special guest came from Italy, Chef Antonino Esposito - Hfitziolo famous Sorrento. Chef Esposito is a leader culture in Italy and worldwide distributed, promoted by the Italian raw materials and export quality (flour, tomatoes, cheese, olive oil, etc.). Under the direction of Esposito two restaurants, four books, television programs, school pizza, pizza ovens for baking a homemade and professionally, and in addition, he serves as a judge on the program Master Chef pizza in Italy. Esposito stayed for a week in restaurants Rustico, to contribute its expertise to bake authentic Italian pizzas. Refreshment menu Rustico's favorite pizza.

                                       Mark citrus mascarpone and meringue Marostica (Photo: Shai Niibor)

In addition, Rustico celebrates a decade of 10-year-old special menu dishes to split in two; Five classic dishes and favorites from the past decade the restaurant's menu will return with a recent upgrade them will be five new dishes specially prepared for the first time Marostica tenth birthday. Among the classics can be enjoyed Mainboltini eggplant - eggplant slices rolled pasta with oregano and Parmigiano the basil tomato sauce (NIS 42), Tlitath ones-Arugula - beef fillet grilled and sliced, served on broccoli, celery leaves, tomatoes, red onion and Farmiga ' We (NIS 72), Pizza Genovese (Genoa) - Pizza "white" with zucchini, pesto, pine nuts, fried egg and mozzarella di wafer (NIS 62) and more.

The five-course the special new menu, you can enjoy a trio of antipasti - three small plates of grilled vegetables / fruit and cheese / smoked meat / vegetable stew and beans (45 shekels), fleet-Wright are Amatritz'anh - pasta "Half Wright" a spicy tomato sauce with garlic, parsley and spicy salami (64 shekels), citrus soup, mascarpone and meringue - vanilla mascarpone cream and tangerine sorbet with citrus cold soup, grapefruit and meringue (41 shekels) and more.

In addition, Italian restaurants wine list is particularly rich in different growing regions of Italy with Italian cocktail menu and birthday Iirkho number of special cocktails.

During the next month are expected to hold more events in restaurants, which are all a celebration of food alongside atmosphere.

Rustico Rothschild | 15 Rothschild Boulevard, Tel Aviv | 03-5100039

Rustico Basel | St. Basel 42, Tel Aviv | 03-6026969

Piazza Rustico | Kaplan Street 22, Sharona Tel Aviv | 03-5588654

Via Rustico | St. Kalman Shield 3, Sharona Market, Tel Aviv

Opening hours: Www.rustico.co.il

Lots of recipes and treats - Now Get our food!

As the palace grounds

Who last winter, very cold, stiff breeze that whips and rattling windows and body. And I'm looking to heat up the kitchen. Collects glossy chestnut brown and smooth bark. X still sticking carefully over the curved part of the chestnut. Coke oven and heating up the chestnuts impatiently. Waiting and looking forward to their leaving the burned oven and a rise in European winter aromas.

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Carefully peel off the shell, hardened and opened up to reveal the nuts blazing. Hritzim-hritzim drawn cunning art over the flesh, has devoted himself to the heat of the oven and softened. And it's so tasty and addictive I can not stop. And when seeking to mitigate the grim winter day chestnut dessert, I had to make do with those well-packaged vacuum-packed suffocating. The fresh guzzled not left none of Medicine.

Reaching for a jar of candied chestnut puree that I carried from Paris, take off the shelf package of cooked chestnuts and sweet embarks on a winter festival. Roll shortbread and vanilla and marzipan sweets and chestnuts and chestnut, and lastly the glory adorns chestnut cake and whipped cream snowy.

• • •

Cookies chestnuts

Materials (about 20 cookies):

• 1 cup full of chestnuts in a vacuum, minced

• 125 grams of cold butter cut into cubes

• 1/2 cup powdered sugar

• 1 1/2 cups flour

• 1 teaspoon vanilla paste and vanilla extract

• powdered sugar to sprinkle

Preparation:

1. Preheat oven to 180 degrees. Line a mold with baking paper.

2. Blend all the ingredients for dough uniform and stable.

3. Roll into small balls and arrange pattern evenly spaced.

4. Bake for about 12 minutes until golden. Cool Then remove from the pan.

5. sprinkle liberally with powdered sugar and store in a sealed box.

Chestnut cake and whipped cream

Courtesy of department-level tools Spring Green

Materials (format 24 cm or 10 muffins):

Dough:

• 100 g ground hazelnuts

• 1/2 powdered sugar

• 3/4 cup flour

• 100g butter

Cake:

• 4 tablespoons jam to taste

• 2 tablespoons unsweetened chestnut puree

• 150g butter

• 3/4 cup sugar

• 150 grams of dark chocolate coarsely grated on grater

• 6 eggs, separated

• 1 heaping tablespoon flour

• Oil, grease the baking dish

For the filling:

• 5 tablespoons unsweetened chestnut puree

• 1 container (250 g) cream

• 2 tablespoons of sugar

Preparation:

1. Preheat oven to 180 degrees. Grease the pan.

2. process all components of crisp pastry dough. Line the bottom of the pan with dough. Bake for about 7 minutes, until golden brown. Cool slightly. Mix marmalade and chestnut puree and spread on the dough.

3. food mixer with a whisk Beat the butter with half the sugar in a smooth cream, add the egg yolks and chocolate cream and continue to blend uniformly.

4. In a separate bowl, whip the egg whites. When formed foam, add the sugar and continue beating until stiff.

5. Fold the foam mixture to butter mixture. Pour the mixture evenly spread chestnuts.

6. Bake for about 35 minutes until golden. Cool completely.

7. Before serving, spread chestnut puree, whip heavy cream and sugar until firm and look forward to the cake.

Chestnuts and marzipan sweets

Materials (approximately 16 small balls):

• 100 g chestnut vacuum

• 100g marzipan

• 4 tablespoons unsweetened chestnut puree

• 2 heaped tablespoons soft butter

• grated chocolate garnish

Preparation:

1. Blend all the ingredients in a uniform paste. Roll into balls, grated chocolate expect and refrigerate until serving.

Special meals you do not want to miss

On Thursday, 24/12, Christmas Eve, will be held at the 'Aluma Tarshiha will host a holiday meal where the chef Ala Sooitat Komarovsky.

Two chefs oldest son together a menu that does honor to the winter holidays of all religions, the raw material for local food traditions have grown them in the interpretation each gives the same tradition in his kitchen today. Chef's special connection Komarovsky to the kitchen to meet the Bloody Galilean tradition of hospitality and flavors Ala Sooitat cylindrical Arab cuisine.

This is the second year that Alaa Sooitat host B'alomh, the holiday meal with Chef Erez Komarovsky goal will be to find the real tradition of magic diners Galilee where Jews, Muslims and Christians live together and maintain friendships and business. Tarshiha in recent years has become a culinary center in the western Galilee, which attracts culinary enthusiasts from across the country visit the Saturday market, restaurants, bakeries and local bars. Alaa Sooitat is the owner of the restaurant beam, Bistro rolls Tarshiha and partner of a person Ziv B'bozh, cylindrical ice last summer opened the first ice cream parlor in Tel Aviv.

Every dish meal will be served in threes to the center of the table and will accompany three different wines:

• trio of breads: bread, parmesan, bread fishermen, bread stuffed Bzatr- tribute Lftaiir

• The trio of salads salad with fennel and saffron roasted almonds, Armenian tabouli salad, salad G'rg'ir with a flush.

• trio of wild herbs: chicory with caramelized onions and yogurt, Hobzh with sorrel and goat's yogurt, Asian leaves stuffed with sour cream.

• trio of meats: that Tteok - Lebanese dish of marinated chicken, lamb shoulder stuffed with Swiss chard cheek freak black and chickpeas.

• The trio of desserts: Tolan with strawberries, affogato with cardamom ice cream Muse, Lesbos with orange zest, milling and creme fraiche

The meal will begin at 19:30 and the price of NIS 270 per person, including wine.

Participation ordering in advance through the restaurant beam '04-9574477

http://www.alumabistro.co.il/

**********************

Celebration Norwegian Bctit - snack bar

 Chef Meir Adoni continues the tradition of hospitality and host three days of celebration culinary Norwegian chef Alexander Berg. Together they have created a fabric dishes diners a culinary journey especially Nordic, fragrances fjords, taste geese, apples, Norwegian salmon, pumpernickel and other Scandinavian flavors and aromas combine to exciting culinary celebration.

Virgin: The chefs will cook together a tasting menu and exciting winter 16-18 / 12.

On the menu:

• appetizer - Meir Adoni - in the spirit of the work that evening

• First course -alcsndr Berg - Norwegian salmon tartare, wasabi cream of celery, quail yolk, dill vinaigrette and tapioca, algae. Salad herbs.

• Intermediate Meyer Adoni- Virgin style poached egg - cream Aooistrim, Riesling, Silkornih, Ostra caviar, smoked salmon butter brioche.

• Main course - Alexander Berg - Cardiothoracic Norwegian duck, mashed Jerusalem artichokes, apples, pickled onions.

• refreshing palate - Meir Adoni - in the spirit of the work that evening

• Cow Dizrt -mair sir - apple caramelized, smoky, salty caramel Noorogit cheese, creme fraiche, Dfifi pumpernickel, Dr. roots crispy, smoked milk ice cream.

• Dessert - Alexander Berg - caramel ganache, sea buckthorn, yoghurt mousse, white chocolate crumble and vanilla syrup.

Price: ₪ 475 per person.

snack bar

At the same time, guests will be able to enjoy diner from Norwegian to be submitted in addition to the standard starting from the 16th of December to the end of the month.

Norwegian menu eatery Special dishes will be served 9:

• Belgian waffles Grblks: Noorgi pickled salmon with sea salt, brown sugar, fennel seeds, celery, poached egg, watercress, beet butter and licorice.

• salad, pickled and smoked tongue: roasted beets, Marmolada celery, pickled onions, crumble give, raspberry vinegar vinaigrette.

• salted herring salad of apples, celery, walnuts, raisins, onions, curry aioli, crème fraiche.

• Croquet potatoes and smoked salmon, potatoes, smoked eel, topped with crispy beet chips Marmolada capers and tarragon.

• Lex salad with smoked oyster butter bread Forminkl, Aoiistrim butter, smoked salmon and sour cream, cucumber and fennel.

• Pot black mussels in white wine: corned beef, root vegetables, butter, potatoes, cream and tarragon vinegar smoked.

• gnocchi Scallop cream white roots, charred leeks, parsnips confit, wild sorrel, wild leaves oil.

• Slow head meat roasting cream potatoes, radishes, and beets lure, sour cream and horseradish.

• Strawberry, Rhubarb cooked beets and Riesling cream Riooin and Elder Flower, and sorrel granite thin meringue milk powder and licorice.

57 Nahalat Binyamin Street, Tel Aviv.

Virgin - 03-5107001. Snack bar - 03-5665505

*********************************************

Rama's Kitchen restaurant is celebrating 20

                                      Level Tomer Ben-Zvi and dialect (Photo: Spring Oasis)

Culinary institution and acclaimed celebrates 20 years of activity. 20 years ago, Ben-Zvi level opened the restaurant "Rama's Kitchen" somewhere in the Judean Hills. Initially, level Israeli food cooked local ingredients, it did so long before we knew what it FARM TO TABLE, and long before this trend became a global movement. Without a strategy known in advance, without architects, and without switching members, decided to level doing what she loves - cook and entertain, and instead she loves - the little piece of paradise in her yard was sitting dripped. Level access fresh homemade food and meticulous based on the yield of vegetable gardens, surrounding mountains spices and raw materials Slmgdlim area.

Over the years the restaurant has become a culinary institution. The last seven years, ran the lead level culinary chef Tomer Niv. The meeting between the ideology of the restaurant gives what land and Fruits, and interpretation, creativity and deep understanding of the idiom raw materials and secrets of local cuisine kitchen leads to extraordinary specificity.

                                 Herb garden (Photo: Natalie Schorr)

In honor of the celebration, the restaurant will host chefs who worked there at various times in four weekends, at any chef teaming Tomer Niv special evening. The festivities will take place on Thursday and Friday evenings, from 18:00 until the last customer. ₪ 260 per guest.

What is fraught with far festivities:

• 24-25.12.15 Thursday and Friday - will be hosted Wandering diner, Yohai Nebo. Yohai worked in the kitchen of the level in 2007-2009 and currently owns Hktiinring Wandering diner. Joint meal of dialect and Nebo will be built on portions taboon and bonfires center of the table.

Sea Horse Winery, will be hosted dinners with Yochai and offer magnum bottles of wines James Elul, and the wine cellar Antoine 2009 Elul 2007.

• 7-8.1.16 Thursday and Friday - will be hosted by the chef picked Shinar, delicatessen farm cliff. Chef Assaf conducted in 2005-2007 worked at the restaurant. Today is a chef delicatessen, restaurant farm house Cliff Valley of Elah. Delicatessen restaurant in Ramat Aviv, based on raw materials grown on the farm. Tomer cook dinner and collected based on raw farmed cliff at the vegetable garden balsam. This evening will be hosted Pelter Winery which will offer: Blanc de Blanc, Pinot Noir, 2013 Cabernet Shiraz 2012 Shiraz Granas 2010 - Magnum, and gin distillery's new winery.

• 14-15.1.16 Gala Dinner: Chef converted NIV (NIV orchestrating the kitchen since 2009) will host the Ben Zvi level in his kitchen. They will cook a meal together in a modern interpretation of the mythological include restaurant, this dinner will be hosted in the Castel

• Thursday and Friday- of February and the chef will be hosted by Joseph Elad, Folmar restaurant in London. Elad worked in the kitchen of the level in 2004-2005. The menu submitted by Elad Niv this weekend is a combination of Mallarme kitchen memories, inspirations Mfolmar connection to London and authorities. Winery "Clos de Gat" will offer the Sikra Chardonnay wine, produced only in 2009 and left behind only a few bottles. And Ayalon 2004, the best wine of the winery bottled Magnum bottles too.

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Rustico Restaurant celebrates 10 years

                                     Shrimp risotto and green Marostica (Photo - gift Neiburg)

Rustico restaurant group celebrates 10th birthday the first restaurant on Rothschild Boulevard, and also celebrate with three additional restaurants in Basel, Verona Market. Tenth birthday special guest came from Italy, Chef Antonino Esposito - Hfitziolo famous Sorrento. Chef Esposito is a leader culture in Italy and worldwide distributed, promoted by the Italian raw materials and export quality (flour, tomatoes, cheese, olive oil, etc.). Under the direction of Esposito two restaurants, four books, television programs, school pizza, pizza ovens for baking a homemade and professionally, and in addition, he serves as a judge on the program Master Chef pizza in Italy. Esposito stayed for a week in restaurants Rustico, to contribute its expertise to bake authentic Italian pizzas. Refreshment menu Rustico's favorite pizza.

                                       Mark citrus mascarpone and meringue Marostica (Photo: Shai Niibor)

In addition, Rustico celebrates a decade of 10-year-old special menu dishes to split in two; Five classic dishes and favorites from the past decade the restaurant's menu will return with a recent upgrade them will be five new dishes specially prepared for the first time Marostica tenth birthday. Among the classics can be enjoyed Mainboltini eggplant - eggplant slices rolled pasta with oregano and Parmigiano the basil tomato sauce (NIS 42), Tlitath ones-Arugula - beef fillet grilled and sliced, served on broccoli, celery leaves, tomatoes, red onion and Farmiga ' We (NIS 72), Pizza Genovese (Genoa) - Pizza "white" with zucchini, pesto, pine nuts, fried egg and mozzarella di wafer (NIS 62) and more.

The five-course the special new menu, you can enjoy a trio of antipasti - three small plates of grilled vegetables / fruit and cheese / smoked meat / vegetable stew and beans (45 shekels), fleet-Wright are Amatritz'anh - pasta "Half Wright" a spicy tomato sauce with garlic, parsley and spicy salami (64 shekels), citrus soup, mascarpone and meringue - vanilla mascarpone cream and tangerine sorbet with citrus cold soup, grapefruit and meringue (41 shekels) and more.

In addition, Italian restaurants wine list is particularly rich in different growing regions of Italy with Italian cocktail menu and birthday Iirkho number of special cocktails.

During the next month are expected to hold more events in restaurants, which are all a celebration of food alongside atmosphere.

Rustico Rothschild | 15 Rothschild Boulevard, Tel Aviv | 03-5100039

Rustico Basel | St. Basel 42, Tel Aviv | 03-6026969

Piazza Rustico | Kaplan Street 22, Sharona Tel Aviv | 03-5588654

Via Rustico | St. Kalman Shield 3, Sharona Market, Tel Aviv

Opening hours: Www.rustico.co.il

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