(photo credit: PR)
Situated on Tel Aviv’s bustling Ben-Yehuda, Adora is one of the city’s prettiest bistros. Modern and inviting, the restaurant presents a lovely blend of exceptional food and service in an elegant atmosphere.
But Adora’s strength is what comes on your plate. The menu created by chef Avi Bitton offers contemporary French and new Mediterranean cuisine, with creative dishes made with fresh ingredients and plenty of the personal touch.
Soon after we were seated, the waitress arrived with an appetizer of fresh bread accompanied by three excellent spreads: garlic confit, sundried tomato tapenade and a lemony butter. Each spread tasted wonderful, and we would have happily kept on eating them had the first courses not arrived. The appetizers are a thrill to the palate, but you might consider sharing them for their sizable portions.
We began with a small tasting of gazpacho. The cold, velvety consistency of the soup itself was delicate and light. The flavor was unique, combining a soft balance between savory and sweet. This was followed by an Adora special consisting of a sweet filo pastry filled with goose liver, with a sprinkling of pistachios. It was buttery, smooth and so delicious I could have sworn I was eating the liver from the goose that laid the golden eggs. Next up was the rump steak carpaccio (NIS 52) served with Moroccan style fennel salad and Parmesan. The dish was exactly what I was hoping it to be, with the veal sliced oh so thin, accompanied by shavings of Parmesan reggiano. It had a perfect balance of fennel and citrus, as well as some hot pepper laid about, which added a nice slight heat to the dish.
In between appetizers, our waitress appeared with an extensive wine list.
After asking whether we like red or white, she gave her recommendation.
We opted for Cabernet Sauvignon from the Yogev Winery. It was an excellent wine, with fruity aromas of red berries and a touch of oak.
Having eaten at Adora before, I was looking forward to once again sampling the falafel stuffed with seared eggplant, herbs and Parmesan cheese (NIS 48), served with a side of sunflower sprout salad. It did not disappoint.
A few months back Adora introduced a vegan menu that’s chock full of appetizing treats. My dining partner and I decided to try a few things from this menu. We started with tofu patties chraime (NIS 82), a traditional spicy Moroccan dish prepared in a peppery tomato sauce.
It was absolutely delicious, with the tofu literally melting in our mouths.
We used what was left of the bread to sop up the thick, creamy sauce.
This was followed by the Arabian spinach and truffles risotto (NIS 88). I can’t say enough good things about this. The risotto was cooked to just the right consistency, with the rich, unmistakable edge of truffle oil. It was so rich and creamy, we couldn’t stop eating it. Wow! Last, we were presented with the veal cheek (NIS 96), cooked for 16 hours in red wine, root vegetables, beef stock and truffle oil. The veal was soft, tender and perfectly seasoned.
Each bite melted in my mouth, and I found myself saying “Mmmm” out loud in the quiet restaurant. Oops.
The desserts were sinfully good.
From the vegan menu we shared the banana filo in chocolate ganache (NIS 39), as well as the devilishly decadent nemesis chocolate cake (NIS 39) with whipped tonka cream.
Adora is a charming little restaurant, perfect for a business lunch or a romantic dinner. All in all, our experience there was most enjoyable.The writer was a guest of the restaurant.
226 Ben-Yehuda St., Tel Aviv
Tel: (03) 605-0896