Far from tatty

Don’t be put off by Tatti’s exterior, this increasingly popular Givatayim eatery offers bistro style food in a relaxed and friendly atmosphere.

By YONI COHEN
Tatti restaurant in Givatayim 311 (photo credit: Courtesy)
Tatti restaurant in Givatayim 311
(photo credit: Courtesy)
When approaching Tatti in Givatayim, I thought I had arrived at just another one of those coffee shops attached to a mall on suburban high street. However, after closer inspection I realized that I had arrived at a special little place. First of all, I noticed the line of people waiting to be seated. Secondly, it came to my attention that the place was much bigger than I first thought. In fact, there is the main restaurant, a very successful bakery and a private function room. After seeing all this, I was more than intrigued.
My companion and I were lucky enough to be seated in the room that is usually used a private function room. The deep colors, rustic atmosphere and rows of wine bottles made us feel as if we were worlds away from the main road and shopping center that we were looking onto. The service started off great and continued the throughout, with the waiters always being on hand and explaining every little detail about the food. We both went for a glass of the house red wine and were not disappointed.
For starters, we shared fried mushrooms stuffed with four cheeses (NIS 46) and sea bream ceviche (NIS 39.) Although the fried taste overpowered the mushrooms at the beginning, the rich flavors of the cheeses took over, and that was the taste we were left with. This big portion was definitely satisfactory for a starter, and the combination of the mushroom and the cheeses offered a classic but tasty combination.
The ceviche was next, and it was a good thing that we had it second so that we could savor its great taste until the main course came. Ceviche is not usually on my list of things to order, but after tasting this light, yet interesting dish, I think it will become a regular fixture. The lemon juice and olive oil gave it a certain freshness, while the green herbs and tomatoes gave it a bit of bite.
I usually like to share all my courses with whoever I eat with; however, in this instance I was very reluctant to do so. I primarily ordered Spanish smoked paprika-infused sea bass (NIS 108), while my companion ordered steak served with eggplants and tehina (NIS 98). I have become accustomed to the procedure of each person taking a bit of what they primarily ordered and then splitting the rest. However, after I took one mouthful of the sea bass, I was not so interested in sharing it. There was just something about the smoked paprika that gave the already fresh and tasty sea bass an extra kick. The portion was not huge, but the perfectly cooked fish with its unique flavor meant that I wanted it all for myself.
I am not saying the steak was not good, far from it. In fact, steak is not something I usually order. However, this steak was different. They say it has been “60 seconds on the grill,” and you can really tell. It was very pink inside, just the way I like it. The accompaniment of eggplant and tehina gave it a Middle Eastern flavor that actually really worked well and was a welcome break from the usual red wine sauce or some sort of potato side dish.
Dessert is always my favorite part of the meal, and I must admit that I was not disappointed. Initially I was very upset when my companion ordered an apple crumble (NIS 42) because out of all the classic desserts, this English delicacy was always my least favorite. Hailing from the UK myself, I was always shunned for not liking my grandma’s apple crumble. However, I am sorry to say, she never made it quite like they did at Tatti. Usually I do not like the texture of the cooked apples, but here they were so soft and tasted almost like caramel. The crumble was just buttery enough and the creme fraiche on top added a bit of much-needed sourness.
I went for the choco Skippy caramel (NIS 38), which was basically a rich chocolate fondant served on a base made from crunchy peanut butter and caramel. This dish does not contain any milk products and is 100 percent parve. I loved the combination of chocolate and peanuts, and the caramel only added to the pleasure I got from eating it all up.
By the end of the evening, we were both very satisfied and agreed that we would come back again to try out some of the delicious offerings on the menu that we saw other people eating but did not manage to try. Although Tatti is not cheap, it does offer value for money for those looking to enjoy a good quality meal. My advice, however, is to book early because this is the place to be in Givatayim, and the demand does not show any sign of letting up.
The writer was a guest of the restaurant.

Not kosher. Cafe and Bistro Tatti, Derech Shalom 53, Givatayim. Sunday – Friday, 8 a.m. – 1 a.m. Saturday 10 a.m. – 1 a.m. Bakery open Sunday to Thursday 7 a.m.- 10 p.m. Friday 7 a.m.- when Shabbat enters. Tel: (03) 539-2500