A delicious meal from Hashaked.
(photo credit: Courtesy)
With so many modern and trendy restaurants opening in Tel Aviv, all with their
own concept or unique design features, it’s sometimes refreshing to walk into an
established restaurant and feel the intimacy and authenticity. That’s how it
felt on a recent visit to Hashaked restaurant in Tel Aviv.
has been serving quality fish and seafood dishes since 1964. A commendable
achievement on the fast-paced and ever-changing Tel Aviv scene.
and Avraham Shulvitz opened Hashaked as a worker’s restaurant and, over the
years, their son Hayim Shelo, who is also the chef, extended the operating hours
and expanded the menu.
While the relatively expensive restaurant offers
top-quality fish and seafood, which are caught fresh daily, it has maintained a
simple atmosphere and design, with basic wooden tables and chairs.
the moment we walked in, my friend and I felt at home. This was mainly due to
the warm reception from Hayim himself, as well as the friendly waitress who
looked after us throughout the evening.
We started with a bottle of
Recanati Chardonnay (NIS 82), which was a very reasonable price for a quality
Before we even finish the first sip, our table was filled with
salads and fresh bread from the popular Breads bakery across the
road. Having your table filled with small salads is nothing unique in
Israel, but when they start piling a second layer of dishes on top because
they’ve run out of space, you know you’re in for a treat.
The salads come
automatically, are unlimited and are included in the price of a main course. Of
the 18 or so salads, the egg salad and chopped liver were among our favorites.
My friend and I, both Ashkenazi olim, said they reminded us of our grandmas and
the home cooking we enjoyed in our childhoods. It wasn’t just Eastern European
flavors on offer. Various eggplant salads and tehina also featured heavily, as
well as a fresh chopped salad.
Hayim also treated us to roasted eggplant
and some home-smoked fish as part of the starter course. All absolutely
My friend and I were very proud that we restrained ourselves
from eating too much of the tasty bread in order to leave more room for the main
course. This turned out to be a smart idea because the feast that followed was
We had samples of a few of the main dishes on offer.
One dish that really stood out was the fresh grouper schnitzel (NIS 34 per 100
grams). Not only was the fish extremely fresh and well cooked, but the flavors
of the batter and the garlicky sauce made it a unique dish. We were lucky to
have the opportunity to sample it because Hayim made a point of stressing that
if they cannot obtain the fish fresh that day, they can’t serve
Another stand-out dish was the sea bass (NIS 98), which was
beautifully cooked and had just the right amount of seasoning. The filet of
stone bass (NIS 110) was also a winner in our books, again because of the
quality of the fish and the simple non-fussy approach.
It’s important to
point out that while the main focus is fish, and that’s all we sampled from the
menu, there are also a number of meat dishes available.
If it was up to
Hayim, he would have wanted us to sample every dish on the menu, but as we are
only human, we had to admit defeat after a certain point.
Even though we
were both extremely full, we couldn’t resist a taste of the halva mousse (NIS
34) on the dessert menu. It was worth every calorie, of which I am sure there
were many because of all the white and dark chocolate, as well as the fresh
Hashaked may still have the appearance of its workers’
restaurant roots, but the quality of the food and level of service are more
reminiscent of a top chef’s restaurant. By not wasting time on any special
concept or trying too hard to be trendy, the restaurant is able to focus on what
really matters – the food and making people feel welcome. Hashaked is for
those who are willing to pay a little bit extra to receive top-quality fish and
seafood in a warm and intimate environment. I can’t wait to go back to try some
of the fish they didn’t have on the menu the day we visited.
was a guest of the restaurant.
90 Hashmonaim St., Tel
From noon until the last customer leaves