Benedict 24 Hour Breakfast

Not Just a regular breakfast!

Benedict is a charming restaurant located on the corner of Ben Yehuda Street and Jabotinsky and also in Rothschild and Helziliya. It has a unique concept, one of a kind in Tel Aviv - specializing in breakfasts, which are served 24 hours a day, seven days a week.
Benedict offers a choice of Israeli (fried vegetable and eggs fried in tomato sauce and Israeli salad), English (bacon and sausages, baked beans and grilled tomatoes, mushrooms, onions and potatoes), French (meat, eggs and vegetables cauldron) or Texan (fillet steak, home fries and an omelet) breakfast among other options. All breakfasts are served with homemade bread and butter. The dishes are large, and one breakfast can certainly be sufficient for two.
Benedict's favorite is, well, eggs benedict. Their poached eggs are served with smoked salmon and hollandaise sauce on a brioche. A day that starts like this can't be that bad.
The concept and atmosphere in Benedict can actually convince costumers it is morning time even in the middle of the night. Waitresses always welcome people with "good morning", morning papers are offered around the clock and the music is mellow and calm.
Benedict serves great coffee and fresh juice every hour of the day, and the service is very friendly. Weekend mornings are the busiest hours, so there is a chance you will have to wait for a table. Despite the unconventional concept, the place is never empty.
Benedict is located on 171 Ben Yehuda Street, within a walking distance from Adiv hotel.
Prices: NIS 50 per person.

Hakovshim- Cafe/ Bistro

HaKovshim bistro was launched in 2009, on the outskirts of the Carmel Market, a short walk from the Mediterranean.

An Israeli bistro that combines Tel Aviv funkiness with the spirit of that vibrant market nearby, HaKovshim features all the fun deriving from its closeness to Tel Aviv’s mythic Carmel market. We buy our vegetables there daily, and they’re soon on your plate.

Decorating the shelves are baskets of fruit and vegetables, fresh farm eggs, jars of pickles, flower bouquets, cookbooks and containers of colourful treats (help yourself!) and household goods for sale - decorative floral tablecloths and retro serving-dishes.

Our menu features Mediterranean dishes – like tapas, sardines, fresh sandwiches with classic Israeli dishes. It’s all fresher than fresh, and changes daily, depending on what’s in season in our local market.

Bistro, Coffee Shop, Bar - Restaurant, Meat, TAKE AWAY, Breakfasts 48 HaKovshim Street, Tel Aviv Tel Aviv Phone: 0579438862 Activity Hours: Sun - Thu -08:00 - 24:30 Fri 08:00 - 19:00 Price Per Diner 50 NIS Business Sun - Thu- 12:00-16:00 Payment Methods cash & credit card

Cheder Ochel

The Dining Hall at the Opera Cheder Ochel, though not your typical kibbutz dining hall, is certainly a culinary experience. From horseradish creme fraiche to savory baklava, they have what to offer. Lindsay Citerman and Nadia Munk explore the options...

Cheder Ochel (The Dining Hall) is far from your typical kibbutz experience, beyond sharing a deep Zionism and an appreciation for cleanliness and organization. We arrived to the restaurant, located in the plaza of the Israeli Opera and the Camary Theatre, noting immediately the pleasant, if a bit snooty atmosphere. We sat on the patio to enjoy the evening fall breeze and our host immediately offered us the house special frozen drink, a beautiful orange creamy rum and apricot cocktail. Background music provided by a trumpet player on the square added a European touch to the atmosphere. The menu points again to the Zionist inspiration of the kibbutz metaphor, offering a long list of appetizers, calling them Potchim Shulchan ("setting out a spread"). Nadia also noted that the wines are all Israeli, offering a fine selection of local specialties. We learned that the restaurant occupies three floors. The main floor is a spacious dining room with the waiter-service station prominently displayed in the middle. Cheder Ochel has its own bakery and pastry shop on the lower floor, in which they bake their delicious whole-grain bread with black and white sesame and pumpkin seeds pack on it, as well as all desserts. The rest of the space is dedicated to offices and organization of this clearly well managed operation. Nadia and I decided that the best way to get a sense of the offerings of this restaurant would be to sample the starters, noting the vast variety in both price and fanciness. After sampling the delicious bread with their version of pesto - a mix of oregano, almonds and parmesan cheese - and an interesting smoky tehini eggplant labane dip, the dishes began arriving. The dip, I must note, was a very interesting mix of sour, smoky and tangy, garnished just so with a bit of sweet date honey. This round offered us stuffed beats in a balsamic reduction sauce, sirloin carpaccio with sea salt, balsamic vinegar, arugula and figs, seared sirloin on a giant latke and fried cauliflower. Each dish was beautifully presented on a simple metal dish offering its own unique flavor. Nadia noted that I was seriously missing out on the full experience of the delicious stuffed beets because I did not taste it with the intended yoghurt sauce. I must commend the staff on their care with my request not to mix milk and meat on any dish, yet my companion would be happy for the opposite. They were specific and careful, placing small dishes of each sauce next to Nadia for her enjoyment. The most exciting condiment that I missed out on was the horseradish crème fraiche intended for the seared sirloin. Nadia was delighted by this condiment and I noticed it finding its way onto other dishes just because it was so tasty. I personally connected with the carpaccio on a deep level, mostly due to the delicate mix of meaty, salty and sweet with each fig accompanied bite. After filling ourselves on this round, we received the most interesting part of our meal: sea bream baklava. It exceeded all expectations. The fish was perfectly prepared and silky smooth. Two large bakalawot arrived garnished with an enormous pile of fresh herbs that appeared freshly cut: nana, za’atar and green onion. On each bit, I added a different leaf, making each bit its own unique flavor. A highlight worth waiting for. We concluded our meal with hot drinks and a dessert sampling: sorbets and cheese-mousse parfait. My companion again made noises of satisfaction as she told me about the light texture of the mousse and the wonderful surprise of a layer of raspberry sauce in the middle. All in all, our evening on the porch of Cheder Ochel was lovely, certainly offering a large variety of interesting dishes to choose from. We did not even have entrees and we left more than satisfied. Highly recommended as a location for a special family meal or hosting tourists to show them a bit of Israel’s culinary specialties.

Kimmel

The first thing I have to say about the restaurant Kimmel, it is outstanding. I think it belongs in the absolute Top 5 of the best restaurants in Tel Aviv. It excels in every aspect. The first impression when you enter is a rustic décor, consisting out of old pots hanging from the ceiling, old books and wines standing on many shelves around the restaurant, warm colors of the table decoration. It has a nice terrace attached to it in the front of the building with flowers and wooden tables and chairs. It should remind you of a remote French village somewhere in the Provence – and it does. It creates a very nice, romantic and special atmosphere.

I have been there several times and I was never disappointed and the kitchen managed to surprise me every time again. The menu is original and multifaceted. I got to try a lot of dishes on that spectacular menu such as following starters: Seafood soup Bouillabaisse style (63 NIS) – simply a dream, they do not save no seafood and top this amazing dish with a crab; Fresh beet salad with pine nuts and Brule St. Moore cheese (44 NIS) – special, fresh, original making it a perfect summer salad; Goat Cheese Ravioli (54 NIS) – serves in cream sauce with sweet potato and mushrooms is un unforgettable experience; Chicken Liver Pate (49 NIS) – is made with calvados and the genius idea of carrot jam, the perfect combination; Risotto with mushrooms, spinach and parmesan cheese (54 NIS) – simply a dream; and my absolute favorite Steak Tartar (65 NIS) – served with capers, chopped onion, mustard and an egg yolk on top. Probably the best tartar in town!
From the main dishes I had the roasted duck (96 NIS), which made me change my whole attitude towards duck and pushing it very up on my list of favorite foods; all sorts of steaks very simply perfect and to the point (but they put all sorts of sauces on them, so if you prefer your meat as it is, you should mention it before); Surf and Turf (88 NIS) mixing beef, chicken, shrimp and calamari in a curry sauce, sounding weird but very tasty; and the Salmon Steak (89 NIS) – very good.
I do not hesitate to say that everything I ever ate in this restaurant was outstanding. It is a bit pricy but the food is worth every Agora. I went there also often for Business Lunch because they have a very good deal for 82 NIS during lunchtime. They offer a very wide selection of starters and mains, which can be ordered within the deal. This is the reason how I got to try so many different tasty things on the menu. On Friday they also offer a lunch deal for 109 NIS, which includes a three-course menu between 12:00 – 16:30.

The portions are very generous; the service is very friendly and competent. They also have a big wine selection with European wines to match to the great French experience. I can’t say enough good things about this restaurant. I hope they will keep the standard!

HaShahar 6
Tel.: 03-5105204
Visit website: http://kimel.rest.co.il/he/home/