Mashya

I ate in Mashya about 3 or 4 times, even in the days when Chef Yossi Shitrit was in charge. A restaurant that has won so many titles and rightly so. Suddenly the news came that Yossi Shitrit was leaving and for a while I chose not to check what had changed in this special restaurant. But last Saturday we finally got to check out what all the excitement from the new menu built by chef Guy Arish, a former cook at the legendary Pronto restaurant.

The restaurant remained beautiful, with a stunning open kitchen, a wall of leaves not recommended to sit next to and a service that completely respects us, the diners (Elad the waiter, you are the king). The menu is made up of 4 very diverse categories so that every diner can find something delicious to eat and come back for more. There are also openings that should not be missed and of course an alcohol menu that is worth a peek.

First came to the table a small dish of Sable with a kind of soft cream cheese on it. Unlike most of the times, it was a successful starter that opened my appetite for everything to come. #yammmmm

From here we continued to a personal Appetizer Plate (42 NIS per diner). 4 cute bites dishes of rye and Spanish Mackerel, fish tartare, berry cheese with jam and grouper pastrami. There is of course an eating order which give you smoky, soft and sweet flavors. All is wow. #yammmmm

Red snapper, "Leche de tigre" & persimmon (84 NIS). The fish was fresh and literally melted in our mouths, as it lay on a sour sauce, which provided us with a super original experience in our mouths. Delicious. #yammmmm

Grouper skewer, miso butter, asparagus and white sweet potato cream (122 NIS). The Grouper was perfectly made, disassembled from the skewer and landed straight into the warm sweet potato cream. Raise a mix of the fish and cream into the spoon, add an asparagus topping from above and you get a dreamy bite that only Mashya knows how to make. Yam. #yammmmm

A dish of Tagliatelle, butter and "Valley of the Springs" cheese (72 NIS). A perfect pasta with a soft sauce that included delicate flavors of the cheese, and overall it was a dish that was very fun to have, especially on a rainy winter day. #yammmmm

Skirt steak, pici, egg yolk & bone marrow (88 NIS). The best dish I have eaten in a long time. It came to the table with all the ingredients standing side by side. All that is left to do is mix them all together and get a perfect bite of pasta, meat (a bit fibrous but great with the softness of the pasta), and spiciness. I have not calmed down yet. Warm recommendation, do not leave even one leaf on the plate, you will thank me later. #yammmmm

We went back to the fish because we really missed it. We received a dish of Spanish Mackerel sashimi, shuiu hummus and citrus oil (78 NIS). Super refreshing dish. The fish is delicious it is obvious, but the sauce is really original and leaves a nice freshness in the mouth. #yammmmm

We finished with Apple Sorbet, which comes with small pieces of apple on the bottom, apple sauce sprinkled on top and a new peak of freshness to end the meal. #yammmmm

We almost went out, I swear, but they loved us so much they did not let us go without snacking on a few pages of chocolate, and I'm of course always in favor.

It was perfect and definitely joins my Top Yam list.

So if it's not clear yet, it's a #yammmmm