Boya restaurant 311.
(photo credit: Courtesy)
Located at the northernmost tip of the Tel Aviv Port, Boya serves an
eclectic-modern menu consisting of seafood, meat, salads, pasta, pizza and more.
The relaxed and elegant restaurant overlooking the scenic water’s edge is ideal
for lunch on a sunny winter day but was pleasant even on the cold winter night
we were there, despite the crashing waves. The ambience is cheerful, and the
decor is warm with its rich dark wooden tables and chairs.
It was hard to
choose from the mouth-watering list of starters. We sampled the lightly seared
red tuna, enveloped with Japanese black sesame seeds and peppercorns, which made
my taste buds dance with delight. The tuna was so soft and velvety that I didn’t
want to share it with my dining partner. The rich red tuna looked like it had
been caught just a few hours before it landed on my plate.
starter we ordered was that night’s special – tofu sacks (inari) stuffed with
extremely spicy salmon, tomatoes and mayonnaise. It was delicious. Be warned, it
really is extremely spicy, but we loved its strong flavor.
Next we had
the oven-roasted eggplant, which was my dining partner’s favorite dish. It was
served on a bed of soft feta cheese, tomato cubes and a creamy sauce that
complemented the tastes. The iceberg, crouton and Parmesan salad followed,
topped with a light and fresh aioli dressing. I’m not a huge fan of iceberg
lettuce, but this was seasoned cleverly, so it was crisp and enjoyable. My
dining partner was disappointed with the calamari dish she ordered. All these
were complemented by foccacia, which was lightly dressed with olive oil but was
dry on the sides.
Continuing with fish, I ordered grilled sea bream with
mashed root vegetables, asparagus and tomato salsa, which was light and
delicious. Across the table my friend had the fish special – a grouper
steak on a bed of spicy seafood. The buttery, succulent fish steak is
accompanied with mussels, shrimp, calamari and a medley of spinach and
artichokes. There is just enough of each delicious item to make you want
more and yet feel very satisfied when you’ve cleaned your plate.
main dish we sampled was the succulent grilled fillet of beef medallions with
mashed potatoes and asparagus, which was simply delicious and perfectly
For dessert we tried several items. The Boya Bueno is made
of two small chocolate fingers with nuts at the bottom, rich chocolate in the
center and vanilla drops on top. This was by far my favorite dessert. The sorbet
came in a huge bowl with three generous scoops of velvety strawberry, coconut
and passion fruit. The equally generous halva parfait was very sweet. It
had a vanilla cheesecake-like center covered in dark chocolate and topped with
halva shavings. Not the most outstanding dessert I’ve had, but you wouldn’t send
What you would return to the kitchen was the banana tart. It
takes 20 minutes to make, but it is not worth the wait or the calories. One bite
and I was done. The dough was thin and had a strange consistency, and the
bananas were overly saturated in caramel sauce.
All in all, our
experience at Boya was enjoyable. The food was in most cases good and even
excellent, and the service was topnotch – our waitress was kind, attentive and
spoke English perfectly, which always makes it that much nicer to enjoy the
We looked at the breakfast menu, which is rich and mouth-watering,
and I’ve been told that their breads are sensational, so we vowed to come back
for it. With reasonable prices, a scenic location and plenty of parking, this is
a great place to enjoy a good meal.The writer was a guest of the
restaurant.Boya Not kosher Tel Aviv Port Tel: (03) 544-6166