Chef Haim Cohen's restaurant Yaffo-Tel Aviv, never fails to delight with the very best of seasonal, local produce, cooked to perfection in the enormous Taboon, which is the signature of this stylish, sophisticated restaurant.
My husband's all time favorites are the oven-roasted vegetables (Haim buys them from a small organic producer and you really can tell the difference) with the most amazing tehina, and the oven-roasted octopus over gnocchi and white beans, the bouillabaisse and the veal ragu. Mine is the fillet mignon with cauliflower cream and black lentils and the grouper fillet with jerusalem artichoke and mushrooms.
The breads, hot from the taboon are sinfully good and on Thursday and Fridays there are fresh challot and cakes - our favorites are the poppyseed yeast cake and the maple& pecan sponge .... on sale for taking home for the weekend.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.