Ola Kala

Today for the first time I am writing a review that I wish I wouldn't have written, one that is not so good and something I do not like to do, but I must be honest and tell you how I really experienced the restaurant.

So after a dramatic introduction I will tell you that last Saturday I arrived to Ola Kala restaurant in Caesarea, where we finally met Gal and Coral, our friends from the LA, who came to vacation and gave us a whole evening of memories and fun.

We arrived at the restaurant, hugged them tight, sat down at a nice table in front of the restaurants open kitchen and started telling the waitress the dishes we would like to order.

We started with the starters area, with Grilled Greek Pitas (18 NIS), smeared with olive oil. Nice pitas, but full with oil. There was no harm in scattering coarse salt and also a little crunch. What's more, they charged us twice, even though we asked them to bring the pitas that come with the starters. #yammmmm

Scordelia (28 NIS), almond and garlic spread, olive oil and roasted almonds. I hate that they make scordelia that is not tasty enough, because when you prepare it as it should be, not too complicated, it can be the most delicious thing on the table. #yammmmm

Humus (32 NIS) that the restaurant prepares with chopped pickled pepper and lemon. Nice dish, but I have tasted more delicious Humus dishes in my life. #yammmmm

Turkish Salad (28 NIS), of eggplant and tomatoes, garlic and a little spicy. A salad that reminded me a bit of my mother-in-law's Matbuha (don't worry, your Matbuha is obviously the best). So this is a salad that worked well with the pita. #yammmmm

We moved to entrees with Sea Fish Carpaccio (68 NIS), with celery, almonds and tomato salsa. The only dish I really enjoyed at the meal. A type of sashimi dipped in olive oil and coarse salt, simple and delicious. #yammmmm

Fish Cigar (59 NIS), chopped with a knife, with parsley, coriander, hot pepper and lemon zest. I did not feel the fish, nor would I have guessed that it existed if I had not been told. So yes, the amount of filling in the cigar needs to be increased, and the tahini that came as a dip was not suitable in my opinion for the whole event. #yammmmm

Dolma (42 NIS), onion leaves (originally vine leaves) stuffed with rice with garlic and dill on a sour tomato sauce, olive oil and vegan feta. Nice stuffed, not something that can be extended a whole paragraph on. #yammmmm

Pilas Chard (63 NIS) and vegan cheeses, with grilled eggplant, tomato salsa and tahini. A small volume of the filling inside, and comes with dips that didn’t exactly line up with what happened on the plate. #yammmmm

Sea Fish Suflaki (78 NIS), served on pita with grilled tomatoes and onions, grilled eggplant salad and garlic dill aioli, with onion, and parsley. A nice skewer of fish pieces whose combination with the pita, aioli and onion really made sense in my mouth, but I still lacked something that would bounce it all to a higher level of interest. #yammmmm

Cold Malabi (42 NIS), a dessert that came very with coconut and tahini flavors that was not something we wanted to end the meal with. #yammmmm

It's a #yammmmm