(photo credit: Courtesy)
Upon entering Tel Aviv’s Rokach 73, you will notice the calming earthy decor and
some of the freshest dishes you will have tasted in a long while. Chef Eyal
Lavi’s carefully thought-out menu of delicious, colorful food with powerful
flavors is very impressive. However, be prepared to pay for the privilege of
dining at Rokach 73, especially if you splurge on the signature dish beef
fillet, cooked in red wine and served with citrus orange sauce.
extensive menu boasts fish, seafood, meat and pasta dishes. As my dining partner
and I don’t eat seafood, I cannot comment on it, but it was highly recommended
by our waitress and seemed to constitute the majority of dishes. For wine
lovers, there is an elaborate list of more than 60 different types of bottles
from boutique wineries, and many are produced in Israel. We loved the Cava and
the dessert wine.
Most of the food was exceptional, from appetizers
through dessert. Stand-out entree dishes included ceviche, which was
beautifully presented with wild fish, avocado and tomato and refreshing yogurt
surrounding the plate, which toned down the strong fish taste, as it was
supposed to. This was perfectly complemented with the bread basket that came
with delicious melt-in-yourmouth butter and a spicy tomato spread, a winning
combination with the ceviche.
Our waitress recommended that we order the
mushroom ravioli, which took my breath away. As I am not a lover of ravioli, I
wasn’t excited about the prospect of trying it; however, it ended up being the
best entree I have had in some years. Each ravioli is carefully handmade and
stuffed with wild mushrooms and slathered in a superb cream sauce, drizzled with
The lentil soup was rich with lentils and vegetables but was
incredibly salty. And the Caprese – mozzarella and tomato salad – was a big
disappointment. This is usually my dining partner’s favorite dish, but he didn’t
eat it. The presentation was off, but the soggy tomatoes and mozzarella were off
putting. The good news is that I ordered a simple lettuce salad, and it tasted
as though every lettuce was hand selected, washed and dried. It was dressed in
an elegant Parmesan and cream sauce topped with croutons.
The main dishes
were ridiculously tasty, including the drum fish fillet on a bed of roasted
eggplant, almost melted feta cheese and tomato comfit enveloping it. Visually,
this was a stand-out dish, and the taste blew me away. My dining partner, who is
a self-proclaimed beef expert, didn’t stop talking about how fantastic his 300g
succulent beef fillet tasted and how rare it is to eat such a magnificent steak
these days, medium done and it got a score of well done. It came on a bed
of roasted potatoes and sweet potatoes and was soft, elegantly presented and
With no room to breathe, I was reminded that we all have a
separate stomach for dessert, so I ordered the tarte tatin and the chocolate
ganache, both of which are made on site. The tarte tatin, we were told, would
take approximately 15 minutes to make and made the evening complete. It was the
best 15 minutes I would ever wait for a dessert. It was a magic combination of
apples, ice cream and other heavenly ingredients, making it simply the best
dessert I’ve ever had.
The chocolate ganache was also mouth-watering;
however, it could not compete the tarte tatin.
Diners will be delighted
to be pampered at the Rokach 73 restaurant. Even if you don’t eat seafood, you
can still enjoy an array of food, as we did. But if you eat seafood, I imagine
you would enjoy it even more.
As the restaurant overlooks a few tennis
courts, go play a few games and work off some 2,000-3,000 calories. You’ll need
to for the scrumptious dishes you will indulge in.Rokach 73 - 73 Rokach
St., Tel Aviv is open seven days a week from 9 a.m. till midnight; not kosher.
The writer was a guest of the restaurant.