Supper by the sea

Masada in Tel Aviv has renovated its premises and its menu.

March 4, 2015 20:06
2 minute read.
Masada restaurant in Tel Aviv

Masada restaurant in Tel Aviv. (photo credit: PR)


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I was invited to visit the Bograshov beach branch of the Masada restaurant on the heels of its recent facelift. I was already familiar with the restaurant as a good spot for satisfying and reasonably priced business lunches, but this time I decided to check out their dinner menu.

I went with my dining partner on a cold, stormy night, so unfortunately we couldn’t take full advantage of the seaside view.

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Still, the atmosphere inside the restaurant was warm, friendly and inviting, with its clean and bright design. The other diners were mostly tourists as is often the case in Tel Aviv’s seaside restaurants and cafés. Our waitress was cheery and attentive and presented us with the day’s specials soon after we were seated. However, we opted to order from the standard menu, which offers fish, meat, seafood, fresh pasta, salads and sandwiches.

We selected for starters grilled Portobello mushrooms with garlic and Bouche cheese (NIS 46), as well as shrimp in a tomato butter and sage sauce (NIS 48). The mushrooms were deliciously cooked and seasoned, and the huge slab of cheese that accompanied them was sharp and rich. The shrimp, too was tasty, though the sauce was a little on the heavy side, particularly if you’re planning to order a hearty main dish.

I opted for the grilled Denis steak with a side of steamed vegetables (NIS 116), while my dining partner ordered steak with mashed potatoes and bone marrow. My fish was cooked to perfection; but, as with the shrimp, I found the butter sauce heavy-handed and was glad for the steamed vegetables that were seasoned just with olive oil.

My dining companion was disappointed with his steak (NIS 126), finding its texture rubbery.

The mashed potatoes were delicious, though.

All the portions were very generous. Since I didn’t have much room left for dessert, I asked our obliging waitress what the most refreshing option was. She recommended the cold cheese cake (NIS 42) (there is also a New York cheese cake on the menu), and I was glad that I had taken her suggestion. The cheese cake was light, creamy and delicious, served on a base of crumbled cookies and topped with a berry sauce.

Accompanied with mint tea, it was the perfect way to round off the meal before leaving the cozy confines of the restaurant to step back out into the cold.

The writer was a guest of the restaurant.

Not kosher
Tel Aviv

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