(photo credit: Courtesy)
Good and elegant kosher restaurants in the Ramat Gan area will always
have a ready-made clientele in the form of the many observant people who
work in and around the Diamond Exchange on the outskirts of Tel Aviv.
which opened only a few months ago, is a welcome addition to the
available eateries in the area. With a Canadian-trained chef and an
interesting Spanish- Mediterranean influence in its extensive menu, the
restaurant offers excellent food in an attractive environment. During
the day business lunches are available, but in the evening one has more
leisure time to notice the polished wood tables and luxuriant brown
leather chairs, the flower arrangements and the impressive chandeliers.
my dining companion and I visited recently, the staff gave us a warm
welcome and the chef, Avi Yonatan, came over several times to check that
all was well.
So that you will be left with no doubt that the
Spanish influence is pre-eminent, a large bull painted on the wall is
visible throughout the spacious eating area. And the tapas starters that
began to arrive at the table with alarming speed only confirmed that
impression. They included a helping of gravlax on a thin slice of
beetroot, a slice of zucchini topped with duck breast, fish and meat
balls, home-made tehina and eggplant. Everything was very good and small
enough that one was able to sample everything before the official
The ceviche, which has become very popular recently, can be a minefield if not perfectly made.
fish, in this case, musar, is diced and served with chopped fruit and
vegetables, depending on the season, in a citric sauce.
was lovely, refreshing and yet spicy (NIS 46). The very fresh fish had
absorbed just enough of the lemony flavor to be tasty but not overdone,
and the cut-up apples and red peppers were a perfect accompaniment.
companion’s chopped liver, served with caramelized onions and served on
a toasted baguette, was pronounced delicious (NIS 39).
also several vegetarian options that sounded good, such as eggplant and
tomato tart (NIS 56) and pecan and vinaigrette salad (NIS 39).
the main course, I liked the sound of the duet of chicken and duck
breast, which was described as pan-seared spring chicken wrapped with
smoked duck breast served on green mush with spring vegetables (NIS 72).
This was excellent, soft and not dry, with an original combination of
flavors. The green mush, which I believe was a puree of peas and potato,
was especially good.
My companion’s steak was succulent, without any surplus fat, and crispy yet tender (NIS 120).
roasted sweet and regular potato on the side complemented the meat, and
the crispy onion cake was an added bonus. I liked the fact that the
zucchini chunks accompanying the dishes were cooked al dente and not
The desserts are all priced at NIS 35. We sampled the
chocolate volcano served with vanilla ice cream and raspberry glaze; and
the apple strudel, which came with berry sauce and coconut sorbet. All
were sinfully delicious.
I’d like to add a word about the menu, which I think is rather important in an upmarket restaurant.
In the olden days, one saw many examples of “Pinglish” – ludicrous mistakes in English on menus, billboards and the like.
The term was coined by Viscount Samuel during the Mandate period and entered the vocabulary, where it stayed for many years.
with spell check, there are no spelling mistakes as such. But having
items like “liver moss” and “wiled salmon” on the menu can be considered
Pinglish in its newest form; and for English speakers, these things
jar, to say the least.
Apart from that small complaint, this was an excellent and memorable meal.
During Succot and until the end of September, Sumesa will celebrate the Tomatina Festival with many tomato-based specials.
There will be a kosher succa built on the premises.The writer was a guest of the restaurant.Sumesa
1 Jabotinsky Street, Ramat Gan
Tel: (03) 752-6222
Sunday to Thursday noon to midnight. Friday closed.
Saturday from half an hour after Shabbat until late.