Italian Restaurant Bellini 311.
(photo credit: Courtesy)
Bellini, nestled in the Suzanne Dellal plaza for more than 16 years, is the
place to go before or after a performance. In winter, sit in the Tuscan
farmhouse setting, and in the summer enjoy the people watching on the plaza from
the outdoor tables. Rough stucco walls, tiled floors and a high-beamed ceiling
accommodate tables covered in red or green- checkered cloths. A large fireplace
and stone bread oven for baking the crusty house focaccia occupy one wall. To
the rear, a seductive display of the day’s antipasto salads separates the dining
area from the garlic-fragrant open kitchen. It is hard to tell what is warmer –
the atmosphere or the attentive service.
Chef Amir Schuller wanted my dining
companion and me to get a good understanding of what the restaurant has to
offer, so after we provided a little guidance as to our likes and dislikes, we
were brought a parade of tastes.
Upon sitting down, we were met with the homemade
focaccia, kept warm in the establishment’s woodburning fireplace. It is served
to all patrons, on the house, with a ceremonious mixing of olive oil and
Our first beverage was the house cocktail (also
complimentary for every diner), a frozen variation on the beverage for which the
place is named. It was impressively tasty.
We started our meal with the
beef filet carpaccio. It was comprised of intensely lemon-accented ruffles of
thin-sliced raw beef, strewn with grated Parmesan and arugula leaves – both
equally full-flavored ingredients that balance the dish. It titillated our
senses, leaving us giddy for what was to come.
The Italian exploration
continued with bruschetta layered with pieces of sirloin, along with a
surprisingly flavorful vegetable risotto that seemed to involve evolving layers
We moved on to the main dishes. First up was gnocchi in a creamy
truffle sauce. The gnocchi was exceptional, and the sauce was so good that we
used the crusty bread that came with it to sop up what remained on the
I also recommend taking advantage of Schuller’s inspiration with
his everchanging specials. We enjoyed the veal escalope served in a red wine
sauce with risotto and green beans. Schuller adapts his choices to the
season and, from this evening’s creation, proves to be a trustworthy chef
Desserts are both typical and original, ranging from irresistible
house made cognac/date or coconut ice creams and classic panna cotta to a
deep-dish tiramisu served in a ceramic plate.
Bellini’s regular menu is
always available and is comprised of pasta, meat, fish, pizza baked over an open
fire and much more. For a coffee or snack to a full meal in a wonderful
atmosphere, Bellini is well worth a visit.The writer was a guest of the
restaurant Bellini Not kosher 6 Yehielli St., Tel Aviv (03) 517-8486
bellini.co.il Open Sun. to Sat. from noon to midnight. Reservations are