Tel Aviv's fine dining restaurant Pastel - new chef Koby Bachar
Chef Hillel Tavakoli has been associated with the restaurant Pastel for the last five years, and was in no small measure responsible for its popularity.
Several more first courses followed in rapid succession, of which the highlights were the scallops on polenta and the foie gras. The scallops, under a light dusting of finely grated Parmesan, were melt-in-your-mouth tender, and served on a bed of hearty, coarse yellow corn polenta that was outstanding.