(photo credit: PR)
Located in an ancient fortress at the Caesarea harbor, the historical town built by Herod the Great, sits the new Limani Bistro. The eight-month-old restaurant, established and run by three Tel Avivians who aimed to bring a bit of the big city to the North, offers a range of high-PORTquality food against the backdrop of the picturesque port.
The restaurant serves breakfast, lunch and dinner, with a selection of fish, seafood, meat, salads, pasta, sandwiches and a couple of vegan options.
I decided to check out the bistro’s dinner menu. Despite its being a little nippy outside, my dining companion and I opted to sit outside – under the warmth of a heater – in order to enjoy the view of the moonlit sea dotted with a couple of lone fishermen.
The atmosphere of the restaurant was friendly and laid back, with a Mediterranean feel. The relaxing mix of music in the background enhanced this vibe, which included a lot of Latino tunes.
Being by the sea inspired us to begin our meal with butter shrimps, served in a sauce comprising lemon, white wine, garlic and herbs (NIS 52), along with Greek cigars (NIS 38) filled with feta, tomatoes and pistachios on a mint yogurt. The dishes were light and delicious, whetting our appetite for the main event.
Continuing the maritime theme, I opted for a Dennis fillet, accompanied by Majadra, fried sweet potato and green beans (NIS 105). The dish was fresh and tasty, paired perfectly with a glass of Barkan Sauvignon Blanc (NIS 26). My dining companion decided to try the meat, ordering an entrecote steak, which came with a side of mashed potatoes, carrots, and Saloniki salad, and he ordered a Heineken to go with it (half pint, NIS 32). He was delighted with his steak, enthusing that the unique sauce made it one of the best he had ever tasted.
To round of the meal with something sweet, we selected a chocolate fondant (NIS 39) and a dessert called Little Switzerland (NIS 36). The chocolate fondant was classic and satisfactory, accompanied by vanilla ice cream.
Little Switzerland was presented beautifully but though tasty, it lacked the wow factor in flavor. It was made up of mascarpone cream on a crunchy base with thin layers of chocolate and a red fruit sauce poured over it. An espresso (NIS 12) and mint tea (NIS 12) later, we were all set to hit the road back to Tel Aviv, with full stomachs and high spirits from a lovely dining experience.The writer was a guest of the restaurant.