I heard that Oren Asido has a new restaurant, OLE Restaurant. So of course I had already saved a place for me and daddy.
We know Oren mostly as the winner of the third season of the Chef Games show, a respectable title in itself. But behind him are also years of experience in the best culinary institutions in Israel, such as the legendary Catit, of Chef Meir Adoni, and the restaurants of the Mahnyuda Group, Mahnyuda and Dekel 3. So yes, he certainly brings us a whole concept, real, authentic, humble, but also full of confidence.
So as I like, the OLE restaurant also has a chef bar, the best place to spend the evening, for sure when it comes to eating Oren Asido's food. Because there is nothing like feeling the kitchen, the cooking, the dishes, the serving, the whole atmosphere that makes the restaurant what it is and especially to feel the chef's say, a real experience. It is important to note that if you chose to book a place in the bar chef area you also chose to enjoy a tasting meal. This is a meal that costs 315 NIS, the best expense in your life, thank me later. For the first time I'm also doing a little spoiler - the restaurant has entered my personal Top Yam. Let's start.
First came Sourdough Bread, with matbucha, tanzaya butter and hot pepper. A stunning tray with magnificently puffed carb and delicious dips. A fun way to start the meal with. Let's talk for a moment about this crazy tanzaya butter, too. If I understood correctly it is salted caramel butter and it was perfect. #yammmmm
Bishbash Salad, with fennel and coriander. A nice dish to start with, a little refresh and prepare your mouth for the rest. #yammmmm
Shuflor Salad, with cauliflower, chickpeas, pomegranates, greens and olive yogurt. I'm dying for it, for me it's a dream to start the meal with. In each spoon that gets into the plate I got so many tastes. This is a salad that stayed with me throughout the meal because I did not agree to release it, a true story. Yam. #yammmmm
A dish of Tuna Sashimi with celery cream, beans and chickpeas. The tuna is fresh, the chickpeas and beans are soft and the cream caresses us beautifully. Put everything on the spoon, getting it quickly into the mouth and get a deep, fresh and soft taste. #yammmmm
Tuna Sashimi, with a salad of Uzbek apricot, pickled kohlrabi and coriander oil. With each slice of sashimi, place a little of the salad and one slice of kohlrabi on the spoon, which is amazing. As a well-known fish lover this was all I could ask for from a delicate and special dish of sashimi and a fascinating combination of flavors. #yammmmm
Pink Dentex, placed on a Rifat (a kind of sweet cookie that usually joins a good cup of tea), at the bottom of the plate there is a gazpacho and green on top. Break the cookie into the gazpacho and start enjoying bites from all the ingredients together. Salty flavors with sweet and lots of freshness that unites everything together. #yammmmm
Batata Casbia, with celery cream, shallot confit and Tulum cheese. Jerusalem artichoke that comes charred on the outside and soft on the inside. Yes, for the 200th time I love artichoke, so my dream come true because it was paired with Tulum cheese that provided me with stunning saltiness, and so it turned out that I got a warm, comforting, and burnt taste that balanced perfectly with the cheese. Yam. #yammmmm
Grouper Carpaccio, with Mashwiya salad (roasted vegetable salad) toasted chickpeas and garlic confit. You get the dish, and are a little amazed at its beauty and it takes time to figure out what's really going on in the plate, but once you understand it is very special. There are so many special burnt flavors alongside the refreshing greens, and so from a so-called regular carpaccio dish, we got a dish with burnt special flavors, along with fresh flavors of the fish and it is stunning. #yammmmm
Wing of Fish, with smoked eggplant vinaigrette. The dish arrives, with a pretty simple look, I look at it, it looks back at me, thinking to myself what this chef was thinking when brings me eat this strange thing. But he was looking at me, so I took the wing in my hands (because the chef said) took a bite, and thinking to myself, is he a genius or what? Someone answer me please! It's a piece of experience, you must eat it well with your hands and trying to pump out every piece of fish that is available for eating, and especially one that an eggplant vinaigrette has touched so that we also have its perfect taste in our mouths. #yammmmm
Fish Pastel, with pickled lemon and aioli. A pastel with a dreamy crispy shell when in the inside waiting us a fish that God knows how he got to such a precise and good degree of doing. All this goodness along with the flavors of the pickled lemon is brilliant. Add a dip in the aioli to each bite as well and you will pass out. #yammmmm
Red Drum Skewer, with egg noodles (angel hairs), fish sauce, arisa and lime. This dish had so few ingredients but lots of wisdom. With every bite of noodles and fish I got the spicy and sour tastes from the noodles and the softness and crispiness of the fish, and it was so delicious. For me, the best dish at a meal.#yammmmm
Brioche Bruschetta with pickled sheitel and aioli shifka. The brioche was crispy and soft and the sheitel slices were quality, thin and delicious. The sweet flavors of the pepper and the spiciness of the aioli were combined into every bite and it was a great fun. #yammmmm
Lamb Katayef with tehini coriander. A kind of fried pastry that comes with soft meat, which is literally poured out gently at every bite, and everything is also wrapped in a dreamy saltiness. Writing this and I just want more, put me some 20 pcs aside please. #yammmmm
It also came with a Inside Parts Cigar with pepper vinaigrette and tahini. The cigar filler was a bit hard for me, probably because I am less familiar with it. #yammmmm
Lamb Ribs, with potatoes, hyssop chimichurri. We were already done, but with a light touch of the chef the bones came out of the meat, and it was unusually soft, so I could not stop eating. Not simple. #yammmmm
That is it, we stopped (literally for 5 seconds), and relaxed with hot water and Shiba.
We finished the meal with a Vegan Dessert of strawberries and hyssop, and with crumble as I like. Slightly bitter but also sweet flavors. Nice. #yammmmm
Definitely #yammmmm