With a name that means “meat only,” it’s not hard to tell what the Rak Basar
restaurant specializes in. On the border of Florentine and Jaffa, this eatery
could easily be mistaken for another dilapidated building in the
However, upon entering, one is transported to an intimate cave-like
setting that any meat lover would die for. For those who aren’t afraid of seeing
exactly where their food comes from, at Rak Basar diners are invited to choose
the specific pieces of meat they want.
It is important to note that all
the meats are kosher, but the restaurant is not considered fully kosher because
it is open on Shabbat.
As for wine, there is an option to spend NIS 20
and receive unlimited wine throughout the evening. I thought that this would
mean some sort of cheap and nasty wine, but I was pleasantly surprised to find
that it was good quality. I ordered red, which came in a pitcher, and my friend
ordered white, which came straight from the bottle.
The service in
general was of a very high standard, with the hostesses making sure that
everything ran smoothly.
The meats are the main attraction at Rak Basar,
but the starters are well worth a mention. I went for the roasted eggplant
served with tehina and tomato salsa (NIS 22). This reasonably priced version of
a classic Israeli dish was tasty and had a strong smokiness that was offset by
the creamy tehina.
My friend went for herb salad (NIS 18) served with
nuts, dried fruits, lemon juice, olive oil and date honey. The freshly cut herbs
provided a great backdrop to the nuts and fruits, which meant a great starter
that wasn’t too filling.
Rak Basar has a unique concept that
differentiates it from most other restaurants. Although there are many
restaurants that specialize in meat, there are not many that let you choose the
specific cut yourself. At Rak Basar, each diner is invited to go to the
specially designed meat counter and choose the piece of meat they
Each table is called individually to pick out the main courses.
When it was our turn, we could not contain our excitement. The novelty of seeing
your dish before it’s cooked certainly adds to the experience.
of meat is priced per 100 gram. It is like going to the butcher in the sense
that you choose your desired meat and then ask the man behind the counter to cut off the amount you want, and he prices it according to the
weight. There is a large selection on offer, ranging from entrecote and fillet
steaks to goose liver, spring chicken breast and hamburger.
thing is that you can choose as many different types of meat as you want, so the
dilemma of not knowing what to order is somewhat eradicated.
I went for
my favorite – fillet steak (NIS 33.5 per 100 grams) and choriso meat, which
comes from South America (NIS 19 per 100 grams). My friend went for the
entrecote (NIS 43 per 100 grams) and also tried some goose liver (NIS 39 per 100
grams). After we chose our meats, we each received a receipt with our order on
it and went back to the table to wait for our dish to be served.
came on a grill that was brought to the table by the waiter, who explained
exactly what each thing was. It was fun to pick out what we had ordered. With
all the meat being placed in the middle of the table, we could easily share.
Each cut was very tasty, with our requests for how we wanted it cooked being
honored. Every main course comes with a side dish of roast
Everything we ordered was of a very high quality and cooked
We polished everything off, including the tasty potatoes.
am never one to pass on dessert, even if I am very full like I was this time, so
I looked at the dessert menu. Even though I had tasted enough meat to last me
for the next week, when I saw that there was also one dessert that included
meat, I was so intrigued that I just had to order it. The Belgian waffle with
goose liver served with figs and coconut sorbet (NIS 42) was so rich that I
struggled to finish it, especially since I had already had so much meat that
evening. It was extremely sweet and quite sickly, but at the same time it had
its own unique taste. I would recommend it for those who are looking for
something a little different.
The second dessert of halva parfait served
on a bed of halva strings with chocolate sauce, shredded coconut and sugared
nuts (NIS 29) took a back seat to the goose liver, but under any other
circumstances it would have taken first place. I love halva, and I would only
recommend this dish to those who also share the love because it was very rich
and sweet. The texture of the frozen parfait went well with the halva strings,
and the chocolate sauce finished everything off well.
Even though Rak
Basar plays heavily on the theme of being able to choose your own meat, it is a
very good quality restaurant with an elegant and relaxed atmosphere.
meat is of a good quality, and the selection is quite
Although some of the meats can work out to be expensive,
the relatively inexpensive starers, desserts and wine ensure that a trip to Rak
Basar will not break the bank. The friendly service and intimate setting only
add to the reasons to check out this meat lover’s paradise.The writer
was a guest of the restaurant
19 Salame Street, Tel Aviv
Open Sunday to Saturday from noon until the last customer leaves
branches: 14 Raul Wallenberg, Ramat Hahayal, Tel Aviv, (03) 644-4822/33 15
Ben-Gurion Boulevard, German Colony, Haifa, (04) 855-1872