Pronto

I've been waiting to go back to Pronto Restaurant, and after almost a year, it finally happened. A restaurant that provides special Italian cuisine, led by chef David Frenkel. Included among the first restaurants that made me appreciate the culinary in the country and because of it maybe I also love to eat so much.

We started the relationship about 11 years ago when it opened in its new location. When we have already experienced the many menus that have changed over the years, and there are some dishes that we will probably never forget, and we hope that maybe one day they will also return. But the current menu also leaves a deep imprint within our palate and there are a few dishes here that are sure to go into Yuvi Yam's Pronto archive.

The restaurant of course remained in its classic design, with the nice window to the kitchen that allows to see the actions of the cooks, but with a service that for a change could have been better. Luckily, we got good recommendations for all the delicious and it managed to leave us satisfied.

The current menu is built a little differently, it consists of one section of bite-sized dishes, two sections of entrees and another section of mains. We picked some delicious things from each area and started the meal with a few cute bites.

Puff Tapioca, sea fish tartare and kimchi kohlrabi (29 NIS). A refreshing bite of puff that explodes quickly inside the mouth and blends stunningly with the fresh tartare and sour taste of kohlrabi. #yammmmm

Tartlet, sheep cheese, potatoes and garden peas (34 per piece). Another exciting and warm bite. The tartlet is made from a very thin and crispy dough, which provides perfect contrasts to the softness and warmth of the potato. The peas add the extra special texture that is really important to us in the mouth, the cheese the salty flavors and the leaves above get all the flavors in stunning perfection and incorporate the necessary freshness. #yammmmm

From here we moved on to entrees.

Corn ravioli, yellow tomatoes, sage, and brioche crumbs (81 NIS). A deep and tender dish with sweet corn flavors, a fun sourness of the tomatoes and a thin and precise dough. #yammmmm

Trigger fish skewer, oatmeal miso aioli, zucchini and red chili (69 NIS). The skewer comes in the appearance of a meat, and also in it's flavors. A dish I was less attached to, meaning less attached to the type of fish, something that has happened to me in the past with Trigger fish. The chunks of fish that came on the skewer were not particularly soft or chewy and I did not feel the uniqueness of Pronto in its serving. #yammmmm

Purple artichokes, organic pomelo, cashews, rashad and horseradish oil (87 NIS). We're getting a new trend of using horseradish in restaurants, and I have no problem with that because it is very special and gives a special wasabi flavor to the dish. But one needs to understand why it is being matched and also understand the volume. Because more than two bites in this dish and I would have run out. Also, with all my love for artichoke, it was useless in this dish. The pomelo was supposed to refresh, but it was just OK. The cashews helped a bit and gave the contrast, and the leaves were a nice addition. #yammmmm

Sheitel, shallots, fermented green garlic, tomato seeds and white wine vinegar (69 NIS). Sheitel slices, masterfully prepared in the restaurant, are cut dreamily with all the ingredients above, with each slice being a real gift to the mouth, and the garlic and tomato seeds are adding freshness to the whole celebration. #yammmmm

Beef tail tortellini, brown chicken consommé, garden peas and chili oil (89 NIS). Beautiful tortellini that was made with perfection, with a thin and dreamy dough whose filling is soft and pleasant and melts gently into the mouth. Eat the dish like soup with a spoon full of one tortellini, peas and the rest of the space filled with the soup that delicates everything, and it's an ingenious and special bite that I had some fun enjoying. #yammmmm

Veal almonds, pea cream, beef stock and organic vegetables (119 NIS). Another dish that makes me fall off the chair, with burnt veal almonds on the outside and soft on the inside, placed on a warm cream of peas and a fun sweetness of the beef axis. Spoon through all this goodness and nothing else needed. Yam. #yammmmm

We decided to finish with another bite dish of twill with beef tartare, burgul and black paprika (28 NIS per piece). If you finish the meal then finish it just like that. Twill crunchy that comes thinly sliced, topped with beef tartare with a fascinating and delightful texture along with burgundy grains that lift it insanely and paprika flavors that add even more good to the event. Wow. #yammmmm

We officially finished the meal with an amazing dessert. Coconut granita (46 NIS), with coconut jam, berries, strawberry sauce, coconut yogurt sorbet and blush. Wow, wow, wow, why do I deserve all this good. Gets such a beautiful and intriguing plate, with the understanding that something is hiding beneath it, but who knew how good was waiting for me. Move the spoon from top to bottom of the plate and discover pleasant surprises, with great anticipation. It turns out that at the bottom waited patiently a strawberry sauce, on top of which the sorbet was placed and some berries also joined them. It was all wrapped in a kind of spectacular powder along with touches of blush that always add interest to my dessert. Bite and it's stunning. #yammmmm

It's a #yammmmm