Segev restaurant in Herzliya.
(photo credit: PR)
Segev Herzliya is a culinary experience like nothing I’d ever seen before. Everything was above and beyond what I expected: the food, or should I say the “edible art,” is superbly creative, unparalleled and tastes as good as it looks.
Segev Herzliya is the gastronomic brainchild of Moshe Segev, one of Israel’s most celebrated chefs. Segev wants to serve those who look at food through an artistic lens and not just for what it tastes like.
The interior is much like the restaurant itself – classy and warm, yet modern with beautiful motifs projected on the walls.
We sat on the upper level, which gave us a nice overview of the restaurant and the open kitchen, where you can see the young chefs plating weird and wonderful dishes.
From the moment the glass test tubes of aperitifs arrived, I knew I was in for an exceptional culinary experience.
We started with the spicy sprout salad (NIS 59). Served on a long plate sporting a half cover of Vogue, the salad came with chopsticks that were a lot of fun to use to pick up the matchstick radishes and kohlrabi. This was followed by the goose and chicken liver paté (NIS 68), seasoned with wine and figs sauce, brioche and apple pearls. Served alongside a cut-out pick axe, we began to “chip” away at this delicious dish. The liver paté was smooth, with no tinge of an iron taste. The sauce on top enhanced the flavor of the liver.
In-between, our capable server appeared with an extensive wine list.
After asking whether we liked red or white, she gave her recommendation. We opted for the Cabernet from the Bravdo Winery. It was indeed an excellent wine, with fruity aromas of red berries and a touch of oak.
Next up was the beef carpaccio (NIS 68). Served in a small metal pan, it was accompanied by a paintbrush adorned with a wonderful array of different colored dipping sauces, including a tangy mustard. Served under a layer of Parmesan, the beef was sliced super thin and seasoned to perfection.
This was followed by scorched tuna (NIS 80) on top of goat cheese and truffle baby ravioli served on large metallic spoons. Pan-seared to perfection, the tuna simply melted in our mouths. The mixture of tastes and textures of the tuna, goat cheese and truffle ravioli was absolute bliss.
The essence of this dish was very complex, and the flavors blended together like magic. It was my favorite dish by far. I would go back to eat that again in a heartbeat.
We were then presented with the grilled beef fillet (NIS 80) Game of Thrones style, as the fillet came skewered on a mini gold dagger. The beef was very tender and cooked perfectly to order. The creamed potatoes, with goose and truffle cream sauce, was a great addition that complemented the flavor of the beef very well.
Desserts are not to be missed and were my favorite part of the meal.
Aside from their technical beauty, the flavors were all spot on. My favorite was the soft chestnut cake accompanied by a tube of colored “toothpaste,” made of mascarpone spilling out onto the plate decorated with painted-on toothbrushes. Other desserts we tried included the frozen crème brulée and an array of mini cheesecakes designed to look like paints on a palette. The flavors included chocolate, passion fruit, raspberry and yogurt.
What more can I say? You go to Segev for a remarkable experience: food that is creative, whimsical and delicious. Hopefully, I will get the chance to return. Just not too soon because I need time to recover from this severe separation anxiety I’m experiencing now with “normal” food.The writer was a guest of the restaurant.
16 Hachoshlim St., Herzliya
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