Quattro gives Italian cuisine a Mediterranean flavor.
(photo credit: AMIT ZANTKEREN)
On the Tel Aviv culinary scene, Quattro has established itself as a wellreputed moniker. Celebrity chef Aviv Moshe fuses Italian cuisine with Mediterranean style cooking. Every item on the menu receives special attention and showcases dishes unique to Quattro in both taste and presentation.
Upon entering this sister restaurant of Messa, we were met with a warm, elegant atmosphere. Designed by renowned architect Alex Meitlis, Quattro is open, airy and vibrant.
We had the pleasure of sitting at Quattro’s elongated bar. The bartender was very knowledgeable, personable and gave us helpful background information about each of our intriguing cocktail selections.
We started our meal with several appetizers. The tuna sashimi was appealing in color and presentation, and the quality of the fish was exceptional. The tuna was so tender that it required hardly any chewing. Each ingredient in the dish spoke for itself, enhanced by a light sprinkling of sea salt and a drizzle of olive oil
Next up was the truffle tortellini with mushroom duxelles, prefozola cheese and lemon zest (NIS 58). The pasta was heavenly and cooked to al dente perfection. The truffle flavor was just enough to boost the flavor of the dish without overwhelming it. The sauce was perfection: subtly sweet, savory and earthy.
This was followed by rich, velvety, creamy goose liver. The essence of this dish was very complex, and the flavors blended together like magic.
Our last appetizer was the truffle pizza (NIS 72). What I noticed in particular was the crust. It was crisp and cooked well throughout, and the fresh toppings were applied afterward. With truffle cream, porcini mushrooms, portobello, caramelized onion and a generous amount of flavorful goat’s cheese, it was wonderful.
For the main course, we had the beef fillet with grilled asparagus in red wine sauce (NIS 158). It was divine. The meat had a lovely crust from the searing process but was perfectly pink all the way through. The meat was so tender, it fell apart as I cut it. The fillet came with a side dish of trufffle-infused mashed potatoes that were smooth and creamy. Melt-in-your-mouth heavenly.
Last, we sampled the sea bass with porcini butter, oyster mushrooms, potato gnocchi, chestnuts and spinach (NIS 132). The sea bass was prepared just right: crisp on the outside and soft and buttery on the inside. The porcini butter provided just enough flavor without detracting from the taste of the fish.
For dessert, we shared the New York cheesecake with apricot passion-fruit marmalade, mandarin sorbet, salted caramel and caramelized hazelnuts (NIS 62). It was amazing on so many levels.
Overall, Quattro exudes genuine charm. Although a meal may be rather expensive, it will be a night you will remember and a dinner that will excite your senses.
The writer was a guest of the restaurant.Quattro Not kosher 21 Ha’arba’a Street, Tel Aviv (Platinum Tower, upper terrace) Tel: (03) 919-1555