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The intriguingly named The Blue Rooster is the restaurant, deli and bar of two of Tel Aviv’s most distinguished chefs: Shaul Ben Aderet and Charlie Fadida. Situated in the upscale Tzameret G shopping mall, the restaurant encompasses a handsome bar and interior, as well as an attractive al fresco area on the second floor rooftop, with stunning views of the residential towers of north Tel Aviv, and cooling evening breezes.  


We were greeted with complimentary glasses of apple cider with strawberry syrup, a welcome and refreshing gesture. The alcohol and wine menus recently underwent changes, and the new English wine list -- rather extensive, featuring Israeli and imported wines -- should be unveiled soon.





Meanwhile, the food and dessert menus are in English, and the wait staff also speak the language well. They explained the specialty cocktails, from which I ordered the house caipirinha, made with cachaça, lime, ginger and honey and garnished with mint and purple flower. Quite simply, it is the best caipirinha I have had in Israel.  


Non-alcoholic (“virgin”) versions are available for most of the cocktails; my companion enjoyed her blend of tropical fruit juices immensely.


The Blue Rooster offers a tasting menu, which takes the guesswork out of deciding among the many options on the menu. As we awaited our appetizers, we were served a loaf of braided hallah in honor of the Sabbath, together with olive oil and balsamic vinegar, as well as herbed green olives.

Our first starter was tuna ceviche on a bed of guacamole, with tomato salsa garnished with leafy herbs and topped with black “caviar” made from seaweed. The freshness of the fish was evident, and the unique vegetarian mock caviar a nice extra touch.  





Our salad appetizer was a sweet and spicy cold pumpkin salad lightly dressed in a pomegranate vinaigrette, with Gorgonzola cheese, dried cranberries, mint and nuts. This was a delicious eye-opener -- a veritable symphony of flavors.


Next came white fish carpaccio on a bed of ikra -- white taramasalata -- with seasoned garden vegetables. The beautiful presentation made this dish a feast for the eyes as well as the palate, while the razor-thin slices of fish were enhanced nicely by the inspired combination of ingredients.


There are some excellent vegetarian options as well: the classic risotto in a porcini mushroom broth with a mix of mushrooms, Parmesan cheese, peas and truffles was one of the outstanding dishes of the evening, rich and hearty.


Similarly, the polenta with shimeji mushrooms, asparagus, truffle oil and caciocavallo cheese was a creamy delight, the al dente vegetable a brilliant counterpoint to the cornmeal delicacy.


Progressing to the main courses, we were treated to two meat dishes: sirloin steak creatively encrusted with sunflower seeds, and butcher’s cut with a smear of chimichurri. Both cuts of prime beef were grilled to perfection, tender and flavorful.  


Our main course in the fish category was Asian-flavored cod in a coconut milk casserole with curry, chili, ginger and lemongrass. The generous chunks of flaky white fish were succulent, in a dish that would please any fan of Thai cuisine.


The dessert menu is varied and eclectic, with Western, Middle Eastern and Asian options.

The kanaffeh was a confection of soft, salty goat cheese wrapped in golden strands of crispy angel hair kadaif and then suffused in lemon, geranium and honey syrup. All in all, a wonderful interplay of flavors and textures.


The semifreddo pistachio creme brûlée was like a cross between pudding and ice cream: both cooling and intense, the creme brûlée burst into flavor with ever bite.


Finally, the shortest description on the dessert menu was “the perfect Malabi.” I confess that I am not generally a fan of this Levantine sweet, but this one was truly exceptional. I would order it again in a heartbeat.


The Blue Rooster is a popular place not only for romantic dates and families, but also for events, with an elegant room off the wine cellar for private functions. Private parties may also be held in the restaurant or the rooftop garden. For more information, contact the Events Manager, Michael, at (054) 222-1100.

The Blue Rooster: Restaurant/Deli/Bar

Tzameret G Mall, Nissim Aloni Street 10, Tel Aviv

Tel. (03) 544-3349


Website: http://thebluerooster.co.il/en/


 Instagram   @the_blue-rooster



Photo  Silvia Golan










KKL-JNF cooperates with the Australian embassy to clean the Sea of Galilee (Kinneret)

Sunday, September 18, Australian ambassador in Israel, Dave Sharma, Embassy staff and their families, KKL-JNF volunteers, about 150 Australians youngsters and Kinneret Authority advocacy teams - mobilized to clean the Kinneret Municipal Association ("Igud Arim") Zinbari beach. The event took place in the framework of the international clean-up day that KKL-JNF has been leading for the last 16 years
KKL-JNF Australia, Australian embassy in Israel, Kinneret Municipal Association Zionist Federation of Australia has cooperated for the “international clean-up day” joining them are 150 Australian youngsters who are in Israel as part of an Australian youth movement. The teens, escorted by the diplomatic and professional embassy staff, Kinneret Municipal Association team and KKL-JNF workers and volunteers, worked and labored under the hot sun to clean up the beach in favor of one goal - to protect the environment in which we live in. The participants made sure to separate garbage in order to recycle into friendly bags (Brown paper for garbage, Blue for plastic garbage, green for organic garbage, white for general garbage). It is important to note that the cleaning teams had been surprised to find fairly clean beaches.
KKL-JNF Chairman, Danny Atar, welcomed the activities and said: "keeping the environment and natural resource is part of KKL-JNF DNA; our goal in the International Day is to educate the young generation to be responsible and caring of the environment, to ensure a greener and cleaner environment for the current and future generation. It is not the first year that the Australian Embassy has joined the efforts, and I am thankful and appreciative of such, together we show that the environmental interest knows no boundaries".
At the end of the activities, the Australian ambassador in Israel, Dave Sharma, said: "the international clean-up day initiative, which started initially in Australia, has become an international tradition, I am proud for that. Each and every one of us needs to treat the environment the same as one does its own home. Our home is not the street or city in which we live, but planet Earth, the responsibility is international, crossing borders and countries, only together in cooperation, can we protect our planet. 100 years ago Australian soldiers fought right here against the Ottoman Empire to liberate the country, and now, Australian youngsters are here to safe keep and preserve it."
The Kinneret Authority congratulated the Ambassador for his engagement with the teens and noted that by joining forces and pushing the concept into the public awareness, we can keep the Kinneret, in particular, and the environment, in general, clean. Yael Sela, Education and Community Department Manager in the Kinneret Authority noted: "during the months of July-August the National Lake was attended by about 760 thousand visitors. Regardless of these amounts, "Igud Arim Kinneret" preserved the cleanliness and order thanks to well-planned and executed activities, advocacy teams in the beaches and clean-up crews. We feel the change in the Israeli vacationer who safeguards the environment more and as a result, both the Ambassador and the volunteers found clean beaches today. We will continue to raise awareness of the importance of guarding the environment and the purity of water sources."
The clean-up activities mark the opening of Australia week in Israel (OZRAELI) that celebrates the diplomatic-cultural-social cooperation between the two States, and continue in a line-up of events during the week.



International cleanup day background
Clean up the World organization was established in 1993 in Australia, and operates under the sponsorship of the UN Environmental Program (UNEP), and is currently the biggest environmental safekeeping organization in the world. During the International cleanup day activities, 40 Million people from 120 states around the world will note the occasion.
Keren Kayemeth LeIsrael – Jewish National Fund (KKL-JNF) joined the organization in the year 2001, and followed to lead the international cleanup day in Israel, which turned, now in its 16th year, into the biggest event including thousands of volunteers taking part in the different clean-up activities in open areas and inside cites. It is also executed in cooperation with the Union of Local Authorities in Israel and the Center of Regional Councils.


Pictures:  (Photo Credit: Michael Huri - KKL-JNF, Photo Caption: KKL-JNF, Australian Embassy and teens cleaning-up and collecting garbage at the Kinneret w\ Australian Ambassador, Dave Sharma).






 Peruvian Cuisine Showcased at the Sheraton Tel Aviv


The Sheraton Tel Aviv Hotel, in collaboration with the Embassy of Peru in Israel, is hosting a celebration of Peruvian cuisine from now through August 24. The culinary festival was launched at an inaugural dinner on August 15, in the presence of Peru’s ambassador to Israel, H.E. Gustavo Otero. The dinner, held at the Sheraton Tel Aviv’s signature restaurant, the Olive Leaf, was prepared by visiting Peruvian Chefs Pietro Luis Ricse Campos and Hans Balvin Sierra of the Sheraton Lima Hotel.



At a cocktail reception prior to the dinner, Ambassador Otero welcomed distinguished guests, which included Brazilian Ambassador Henrique Da Silveira, Uruguayan Ambassador Nestor Rosa Navarro and Paraguayan Ambassador Max Haber; Mr. Modi Ephraim, head of the Latin American desk at Israel’s Ministry of Foreign Affairs; and leaders of the business community, including food importers. Also in attendance were members of the Peruvian community residing in Israel.





In his remarks, Ambassador Otero thanked the Sheraton for its initiative in organizing the festival and expressed his gratification that it is kosher. Noting that Peruvian cuisine is gaining in popularity worldwide, with Peruvian restaurants opening worldwide, he expressed the hope that some entrepreneur would open one in Israel as well.  



For the festival, the guest chefs have created authentic Peruvian dishes using local produce and ingredients, as well as imported herbs and spices. Featured dishes include fresh fish ceviche, anticucho, and quinoa prepared in a variety of ways. When the chefs were introduced following the opening dinner, they were greeted with a standing ovation.  



The Peruvian menus are being served weekdays at the Olive Leaf restaurant from 12.30–15.00 p.m. and from 19.00–22.30 p.m.


Reservations may be made by calling (03) 521-9300.


The adjacent Olive Leaf Terrace bar overlooking the Mediterranean is open Sunday –Thursday, 17.00–22.30.


 Photos  Silvia G Golan














Menta Magazine presents: "Good Life Guidebook"

On the 6rd of September, Menta Magazine launched its first book - "Good Life Guidebook" in a glamorous event in Tel Aviv  

Menta health magazine held it's first ever book launch for the "Good Life Guidebook" in a glamorous wellness dedicated event in Arca at the Tel Aviv port.

The event included a lecture about happiness, a Yoga class, presentations and demonstrations by several lifestyle, health and fitness brands etc.

Among the participants: Omer Dror, Model, Shir Elmaliach, Model, Titi Aynaw, Former Miss Israel, Shani Hazan , Former Miss Israel 2012 , Anastasia Judith Michaeli Former MK and many others


 Photo  Silvia Golan












Onza Food and Vibe


Onza was the first restaurant of celebrated chef Yossi Shitreet, who now reigns at two other acclaimed restaurants: Kitchen Market and Mashya. Onza has evolved since Shitreet left the restaurant in the capable hands of Chef Muli Magriso, who has taken the kitchen in the direction of a modern interpretation of Turkish cuisine. The restaurant’s slogan now is “food and vibe” -- and along with the revamped menu, there is Turkish music on Sundays and live music on Mondays and Fridays.

Most of Onza’s tables are al fresco, in a quaint side street of Jaffa’s flea market. It is the kind of place that calls for starting off with a drink, and the talented bar’s specialty cocktails make that idea especially appealing. The smoked margarita -- tequila reposado, Grand Marnier, citrus and orange bitters, served in a martini glass rimmed with sugar -- is complex yet mellow, imparting a sweet finish. The wheat mojito -- rum, St. Germain, lime and wheat beer, garnished with fresh mint -- is very refreshing, like a supercharged shandy. There is also an extensive wine list, with vintages from around the world.  

The meal itself is best commenced with the restaurant’s mezze. Onza’s long, sesame-crusted soft rolls are perfect for dipping in all of the unique and truly delicious appetizers: the warm eggplant dip made with yogurt, butter and chopped pistachio; the hummus-like fava bean cream, with a dollop of grape leaf skhoug that imparts just the right amount of heat; or the rich and creamy ivory-colored ikra, garnished with red onion and black olives.





The pachanga borek, which resembles a Moroccan cigar filled with succulent smoked sausage and leeks, goes well with the gigik -- Turkish tzaziki of sheep yogurt, cucumber and mint, with a splash of olive oil and a sprinkling of zaatar. And the tomato salad with walnuts and feta cheese in pomegranate syrup, garnished with green chili pepper, is a symphony of flavors.

There are also intermediate-sized dishes, such as drum fish carpaccio topped with tabouleh and garnished with mint, parsley, and green chili pepper. This unusual combination of the ultra-fresh fish with the delicate tabouleh salad, enhanced with dollops of labaneh, is as tasty as it is inventive.  

Another dish with labaneh as its base is the grilled artichoke salad, with arugula, radishes and onions in a distinctive burnt vinaigrette. The interplay of the warm and cold vegetables with the unusual dressing is startlingly successful.

Main courses run the gamut of fish, meat ,seafood and vegetarian  options​


Our first entrée was the filet of sea bass stuffed with nuts and herbs on a bed of cauliflower cream. The fish was cooked perfectly, and the cauliflower cream was heavenly.

The second entrée was Gaziantep kebab: two skewers of herb-seasoned ground lamb on a bed of eggplant cooked in butter, under a drizzle of tehina sweetened with pomegranate syrup. A truly inspired combination.

A third main course is the seafood pan: shrimp, calamari, mussels, chickpeas and artichokes in a distinctive marinière sauce made with raki instead of wine. A nice touch was warm lafa with kashkaval to mop up every last drop of the juice.






The dessert menu, delivered orally, comprises two Western and two Mediterranean options. The knaffeh with yogurt mousse and white chocolate, which takes 15 minutes to prepare, is well worth the wait. The coconut cream malabi on raw tehina with caramelized fruit is another sweet delight, guaranteed to make you think of traditional malabi in a new light.

Naturally, there is a chocolate option as well: the chocolate mousse on chocolate crumble is slightly salty and particularly intense. There is also a delectable cheesecake mousse with dried fruit on lotus cookies.

From start to finish, Onza is a casual, informal place with the exacting culinary standards of many of Tel Aviv’s fancier establishments.


Not kosher

Rabbi Hanina Street 3, Tel Aviv-Yafo

Tel. (03) 648-6060