reens, pickled onions and arugula pesto (NIS 62). The corn puree really made the dish and gave it a unique flavor. The fish was well cooked and the skin was nice and crispy, just the way I like it.

5f:{"position":3,"content":"$60"} 61:{"position":4,"content":"My friend opted for artichoke ravioli in garlic butter, yogurt cheese and fresh zaatar (NIS 57). The creaminess of the yogurt cheese complemented the texture of the ravioli and provided a great backdrop for the strong taste of the artichoke."} 62:{"position":5,"content":"In keeping with the small and intimate theme of the restaurant, the menu at Mel and Michelle is rather limited. I usually regard this as a good sign, as it shows that the chef is concentrating on what he does best instead of trying to be too adventurous. Of the four main course choices, there were only two options that I was interested in. After much deliberation, I went for drunken veal with mozzarella in a lemon and Chardonnay reduction (NIS 107). Again, the portion was not so big, but looking back it was probably a good thing because it meant that we were not too full by the end of main course. The veal was well cooked, but the lemon sauce was quite bland and took a while to for me to appreciate the flavors."} 63:{"position":6,"content":"In total contrast, my friend or

Understated sophistication

Mel and Michelle is intimate, interesting and Italian