Dining Review: Ibn Gvirol wrap-up

The Fast-Food Lane of Tel Aviv offers everything from burgers and shwarma to noodles and tacos.

November 2, 2006 14:40
2 minute read.
Dining Review: Ibn Gvirol wrap-up

tacos 88. (photo credit: )


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Ibn Gvirol Street near Rabin Square in Tel Aviv should be nicknamed Fast-Food Lane. Almost every week, there seems to be a new fast-food joint opening up. A burger bar, two noodle bars and an Aroma cafe are just a few of the new competitors to the felafel and shwarma joints. The newest kids on the block, Maya Taco Bar and Labane, provide healthy, light and exotic fast-food alternatives. Their open and inviting design, as well as their simple menus, make Maya and Labane ideal stops for a quick bite while strolling. Maya Taco Bar is part of the worldwide "fast good" trend, in which quality food is served fast, fresh and tasty. Co-owner of Maya, Yaron Brown, doesn't think Mexican food in Israel can fly any other way. Mexican food has never really made it big here, he says, because the usual greasy and heavy Tex-Mex fare doesn't suit the Mediterranean palate. So he teamed up with famed chef Amir Ilan (Dixie) to concoct a home-made taco blend that would appeal to Israeli tastes. The name "Maya" was chosen for its Mexican and Israeli connotations. The tacos are prepared somewhat like wraps and are rapidly becoming a fast-good attraction. As one repeat customer volunteered: "I've been to all the taco bars in Israel, and this is by far the best." Soft tortillas are flattened on the spot and filled with meat, chicken or vegetables cut to perfection; fresh salsa and guacamole; home-made refried beans; and secret spicy sauces. The tacos are prepared in such a way that the flavor of each filling is punchy and pure. The tacos come in two sizes - regular (NIS 20-22) and large (NIS 26-28). None of the ingredients are fried or pre-packaged, and they are just as filling as shwarma lafas, minus the fat, carbs, greasy residue and after-smell. Rehov Ibn Gvirol 54, Tel: (03) 696-0304 An elderly woman in traditional Druse garb pressing dough over a dome-shaped hotplate is the window display at Labane. The Israeli owners of Labane transplanted the pita maker to Tel Aviv from her Druse village to give the center of the country a taste of her native community. The ingredients of this Mediterranean favorite are straightforward and authentic. The labane (a soft, sour cheese with about 7% fat), olive oil and olives all hail directly from the Druse village of Kfar Osafiah. The Druse pitas come in three flavors - sheep labane (NIS 12), goat labane NIS (15), and homemade humous (NIS 13). While not completely filling in themselves, they can serve as a quick and healthful snack. Rehov Ibn Gvirol 82, Tel: (03) 522-2962

Related Content

Sarah Silverman
August 26, 2014
Jewish women take home gold at 2014 Emmys