Meat Kitchen Kosher Restaurant Tel Aviv

Starters

After studying the varied menu and asking for a recommendation from the waiter, we ordered goose liver. This contained salty caramel foam, churros, pecan and cinnamon crumble.

The dish is stunning (as you can see in the picture below), but as amazing as the dish’s presentation is, the flavor far, far exceeds that. The creative combination of goose liver and the churros is a definite winner, and the chef deserve praise for such innovation.

I ordered the second appetizer, beef fillet tartare, after tremendous pressure from the waiter. I told him that I was not a fan of all kinds of raw food, but he didn’t listen. He was very insistent and, finally, a single sentence convinced me: “If it doesn’t taste good, just give it back.”

How could I argue with that?

The Tartare dish contained black garlic puree, toasted almonds, red onion, parsley, balsamic, caviar, caper vinaigrette, bone marrow and mini pieces of toast.

Surprisingly, I didn’t return the dish — I actually ate it all by myself! It was a strange moment for me, to discover that a raw food can be delicious. You could say that the dish demolished a long-standing psychological barrier I’ve had with raw food. That’s a pretty exciting outcome, and one I certainly hadn’t expected.

My recommendation: spread black garlic on the mini pieces of toast with the fillet. The taste was great and whetted my appetite for the main dishes.

Score for the appetizers: 9/10.

Main Course

For main course, we settled on two dishes: Tournedos Rossini (beef fillet and goose liver, truffle puree, pecan tuiles, beef and Amarena cherry broth) and lamb chops.

The rossini fillet was juicy, well cooked (medium) and tasty. I savored every bite and didn’t want it to end! And the addition of goose liver made it a heavenly delicacy.

The truffle puree was delicious enough to make me consider ordering a separate plate, but I had to save space for the main course. I left the puree for my friend to eat instead, and he devoured it all without the barest hint of hesitation.

The second course, lamb chops, was a little dirty to eat, but it was worth the mess. Here, too, the meat was excellent, with a seasoning that added to the special taste.

As an avid steak lover, I think the fillet was the better dish of the two. If I had to pick one, that would be it.

Score for main course: 9/10 for lamb chops and 10/10 for Tournedos Rossini!

Dessert

Here, too, I followed the waiter’s recommendation when he warmly suggested the pistachio parfair dessert. I didn’t really know what that meant, but the waiter said, “Trust me.” His previous recommendations had served me well, so I felt safe taking his word this time too.

When the dessert arrived, I was a little unsure about what I was witnessing. The dessert reminded me of a nest of pigeons — not something you see every day!

“And what about the taste” you’re asking? Close to perfect.

Halva is also not one of my favorite foods, but in this case the combination with the other ingredients (caramelized pistachio, Oreo crumble, Amarena Cherries and Kadaif) was excellent. I thought I had no more room in my stomach after all the food I’d eaten so far, but you can always find extra space for such a delicious dessert, right?

Score for dessert: 9/10.