Romano
Eyal Shani was one of the first chefs from Israel to deconstruct the essence and spirit of modern Israeli cuisine. As he carved out a prime spot for it on the global culinary map, Shani’s influence can be felt all over Tel Aviv. Eyal Shani has opened multiple ventures across town, where everything from seasonal vegetables to the humble pita is elevated to culinary rockstar status.Eyal Shani’s impact on Tel Aviv’s restaurant scene. Each of Eyal Shani’s restaurants has a different menu, vibe and atmosphere. Miznon is the restaurant that made Shani’s name. It’s casual and chic and pays tribute to the simple Israeli pita, stuffed with endless creative combinations of meats and vegetables. North Abraxass is an upscale eatery where reservations are a must.
Here, Shani’s whole-roasted and slightly charred cauliflower served on a sheet of baking paper (he often eschews plates, serving his beautiful meals on bits of cardboard or straight onto the table) is known throughout the city as the dish to try. ‘Lamb melting into a soft bun’ is another favourite when available. Though the restaurant is all about fine dining (albeit with simple ingredients), there’s a subtle club vibe as waiters pour shots for guests mid-meal to the sound of pumping music. Indeed, many of Shani’s restaurants tread a fine line between restaurant and club – in food-obsessed Tel Aviv, a club offering a full chef’s menu comes as little surprise. Eyal Shani was one of the first chefs from Israel to deconstruct the essence and spirit of modern Israeli cuisine. As he carved out a prime spot for it on the global culinary map, Shani’s influence can be felt all over Tel Aviv. Eyal Shani has opened multiple ventures across town, where everything from seasonal vegetables to the humble pita is elevated to culinary rockstar status.
