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HomeNewsDarya: Experience Silk Road cuisine in Tel Aviv - review

Darya: Experience Silk Road cuisine in Tel Aviv – review


I must be eager to take a walk, because as soon as I heard that there was a new restaurant in the Hilton Tel Aviv that serves Silk Road cuisine, I had to try it. I was not sure what exactly Through silk The kitchen is, but I knew I wanted to experience something new.
The restaurant is one floor down from the lobby. I love Hotels, And just getting into one usually makes me happy. This was no exception. The Hilton Tel Aviv has a parking lot, and (read well now) Daria matched the parking lot. I was glad yes, since a little over two hours of parking would have cost me NIS 61.

The restaurant is lovely. White tablecloths, glittering silverware and the kind of service usually found in luxury hotels. The tables are far apart, and you can actually have a conversation if you want.

The restaurant has an extensive wine menu, but the only cocktails offered are gin and tonic (NIS 70) with a selection of seven different gins. Guy (our very friendly waiter) offered me the Jerusalem gin, and the Acre gin for my husband. Both drinks came in a tall glass with cucumber, and green herbs including parsley and cilantro. They were a great way to start the meal.

The menu is divided into three parts: appetizers, small plates and large plates. While the entire menu (except for desserts) is integrated on one page, Chef Hillel Tavkoli has composed unique dishes with many ingredients.

Silk Road Kitchen in Daria. (Credit: OHAD KAB)

The idea of ​​Silk Road cuisine includes dishes from Indian, Persian, Uzbek and Turkish cuisine, many of which use spice combinations I have not tasted before. Menus are available in Hebrew and English. The English menu has prices in dollars, while the Hebrew menu is in shekels.

“I do not think kosher is something that should be an obstacle,” Tabacoli said in an interview. “Actually, the opposite is true. I wanted to think a little out of the box and not do what everyone else is doing.”

In this he certainly succeeded.

From the appetizer department we only ordered the barbarian bread with sesame and hyssop, tomato salsa and green shrimp, but what we got is a large round tray with all the appetizers on offer. The tray is available for NIS 92, and I highly recommend it. It included the most unique olives I had tried in a nut and pomegranate concentrate, Egyptian pub pea confit with black Persian lime marmalade and olive oil, and garlic cloves marinated in gallper and tamarind. The only dish I did not particularly like was the “salt-soaked almonds”, which were wet and bland.

From the small plates cut, we chose the cashmere cut ($ 31), which is intended for distribution. It was two beef skewers on licorice sticks soaked in gram masala, and served with grilled sticky rice, a spicy tomato salad with coriander okra and a lemon grass chili marinade. It was served on a table grill and was meant to stir up the bonfires that nomadic nomads would cook around in the evening. It was delicious, and we both enjoyed it.

But the good was still ahead of us. There are six options in the “big plates” section, and I do not think you can go wrong with any of them. My husband chose the grilled duck in shiitake and Sichuan salt ($ 34.25), served with wild mushrooms and shiitake along with white miso and tamarind.

“Oh my God,” he said, as he bit his first bite. “It’s one of the best things I’ve ever eaten.”

We swapped our plates halfway, and I had to agree with his description. I also loved every bite of my dish, grilled almonds with sweet veal ($ 49) on a licorice stick, served with salsa verde, mashed lima beans and demi-glaze pomegranate. I fainted from every bite. If you just won the lottery or have a rich uncle, you can go for a smoked lamb market for two ($ 131), glazed with roses, rice puffs, dried mint, Druze pita, curry vinaigrette, fresh herbs and torpedo pickles. .

By the time we finished it was already after 9pm, and we were pretty full and still had to drive back to Jerusalem.

Guy walked over to the table and asked us what we wanted for dessert.

“I’m sorry, but I’m really full and it’s getting late,” I said.

He looked very disappointed.

I saw that the table next to us had received their desserts, so as a service to readers I went to peek, and the confectioner Idan Hadad surpassed himself. It was a table of two parents, with three grown children, celebrating Father Amir’s birthday.

“It’s not just a meal, it’s a culinary experience,” Amir said.

When we left Guy rushed in with a dessert we had not ordered and sat back down. And we were glad we did!

It was called Fallude (NIS 58), and it was a bowl of almond milk and Zohar water, with rice noodles, rose and almond sorbet, raspberry backdrop, candied roses and pistachio nougat. The large bowl was placed in another bowl of crushed ice that kept the dish cold.

It was unlike anything I had ever eaten before (which I finally realized was what this place was) and was just delicious.

Tel Aviv Hilton
205 Hayarkon Street
Hours of operation: Sunday-Thursday, 18: 30-23: 00
Tel: (03) 520-2127
Kosher: Tel Aviv Rabbinate

The writer was a guest of the restaurant.


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