His restaurant empire is located in the very city centre at Nahalat 57. These are two restorations bordering with oneself – an upper class restaurant Catit and more casual Mizlala, where it is possible to eat the lunch or supper both by the long bar, and by the wooden, deprived of the tablecloth table. Both of them this evening were filled up with guests, places were booked a few days earlier, so one could only dream about a spontaneous expedition to Polish – Israeli night. Amaro appeared with the ingredients (rumors said that part of them was brought for our main cook by a president). In the menu one could find among others smoked plum + horseradish + topinambour; herring+ chives; venison+ buckwheat + seeds of black onion, and on the dessert a boletus cheesecake, taps from sea buckthorns, the boletus meringue and the juniper cream fudge given on edible moss. Meir Adoni suggested a plate full of “Jewish” appetizers among others a Kugel, gefilte fish a la Catit, a duck chest baked in herbs and morello cherries and for the dessert a cherry minestrone with dumplings filled up with ricotta. It was sensational, and we also tested a few dishes which are available in the everyday restaurant menu and we know that it is worthwhile coming back here also when there are no special events (particularly due to ceviche from salmon on the liquoriced sponge cake with ginger, with cassava, Thai basil and the carrot vinaigrette). The Polish head chef received a lot of admiration from his kitchen colleagues. Supposedly the work with him was for the entire team a type of intensive workshops, during which they learnt a lot about the role of products, the localness and the seasonality. They were enchanted. We, as guests also.
Amaro kontra Adoni
