TAVLINE

Since its opening in early January 2017, this small Israeli restaurant in the beautiful blue façade does not dissolve. The recipe for this success? The festival of flavors! " Tavline "means" spices "in Hebrew, and there is a multitude of spices in the plate, such as the ra haunt (a combination of 15 very widely used spices in North Africa), sumac (eastern bay with lemoned taste), hawaii (Yemeni mix of cardamoma, cinnamon, ginger, muscade and cloves), the srhoug (piments, garlic and spices) or zaatar (cousin of origan, mixed with sumac and sesame). In entry, the true chick with whole chickpeas and cumin, the roast cauliflower accompanied by tahina and pistachio, or eggplant burnt and coulis of tomato to paprika smoked are among the essentials. The dishes arrive in small colored plates like the oriental traditions and, here no chicks, you can eat with your fingers! In flat, the true Israeli shakshouka (eggs simmered in a pimentated tomato sauce), ktistsot daguim (fish boulets roasted with Moroccan herbs and spices) or a memulaïm (stuffed onions with lamb in sauce and green barley risotto) allow continuation Wonderfully this festival of flavors. And if you still have room for dessert, you really recommend Malabi, a Lebanese flan with pink water and pistachios. On the orders, Kobi Villot-Malka, a Moroccan chef who grew up in Israel, and Keren Benichou, coming from his earliest age by the flavors of his mother's Moroccan cuisine, really do well. You will surely see them at the bottom of the restaurant room thanks to the small kitchen open, do not hesitate to exchange with them, they are very warm. In short, Tavline is an address that has many years before it for the greatest happiness of our palace!