(photo credit: courtesy)
Liliyot in Tel Aviv is one of those places you can return to again and again and
always enjoy the relaxed atmosphere, the original offerings on the menu and the
fact that by being a patron you are contributing to the social vision of people
who invest in it in order to help train youth at risk to acquire a useful
It’s the place I’ve chosen in the past to celebrate family
landmark events, so when an invitation arrived to try out the summer menu, I was
more than ready.
I was shown to a comfortable table in the corner, so I
was able to enjoy sitting on a sofa and absorb the atmosphere while I waited for
my companion to park the car. When the waitress suggested a pre-dinner drink and
showed me a cocktail menu (all cocktails are NIS 36), nothing really appealed to
me so she suggested a gin and tonic (NIS 41).
As this is usually a
difficult mix to get right, I asked her to bring me the constituent ingredients
separately. To my delight, a tray appeared with the gin, the tonic, ice cubes
and lemon slices each on its own, so I was able to mix my drink to the perfect
consistency. Sipping it slowly I perused the menu and waited for my husband to
join me. By the time he did, I was exuding bonhomie.
My husband chose his
favorite starter of grilled chicken livers on toast, in this case served with
banana and vanilla caramel (NIS 46). I that I should sample something more
adventurous, and my eye was caught by the intriguing green asparagus on popcorn
cream with a soft-boiled egg and bitter chocolate (NIS 52). The kindest thing I
can say about this dish is that it is not easy to peel a soft-boiled egg, but
they did it without a trace of shell. The asparagus was crispy, but after making
inroads into the dish, the overall result was so unaesthetic that one could not
proceed. The grated chocolate was just a powder that soon dissipated, and the
egg was, well, an egg. The less said about the popcorn cream the
Luckily, my husband shared his absolutely delicious livers with
They were perfectly grilled, not too much and not too little, and the
sweet base accompanying the dish enhanced the flavor.
We also sampled
another starter, mushroom ravioli with asparagus fumet (NIS 54). The filling of
the ravioli was a mushroom puree, which was fine, but a chunky filling would
have been better and the flavor of the fumet was ultra-subtle.
main course I chose goose supreme (NIS 98), a generous piece of breast served
with apple sauce and Swiss chard. Our helpful waitress assured me it was easy to
remove the layer of fat covering the breast, and this I did. There was still
plenty of tender, pink meat left to enjoy. My husband, a dedicated carnivore,
chose the oven-roasted, boneless, marbled and aged premium cut of prime rib (NIS
150), which he said was succulent, not too rare or well done and flavored
strongly with black pepper. It came with potato puree and an unidentifiable
green vegetable. The green salad (NIS 38) on the side was very welcome, and the
glasses of iron-mixed red wine (NIS 45 a glass) were acceptable.
dessert, we chose the selection of mixed desserts (NIS 54 for two people), which
enabled us to try five out of the seven on offer, in small amounts, which was
perfect for two dedicated weight watchers like us.
zabaglione on meringue with sour fruit, which had a strong and welcome liqueur
flavor; green apple crumble with pecans and ginger ice-cream; chocolate nougat
and espresso crunch; and chocolate soup, which was unbelievably rich. Separate
desserts in a larger format cost between NIS 32 for a few scoops of sorbet to
NIS 42 for the zabaglione and apple pecan crumble.
For a relaxed and
laid-back evening out, with soft unobtrusive music in the background, kind
lighting and a warm atmosphere, you can’t do better than Liliyot in Tel Aviv.
Just don’t be too adventurous when ordering.
The writer was a guest of
4 Weizmann St.
Tel Aviv. Tel: (03)