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Catit
4 Hichal Hatalmod Street Cuisines: European, FrenchAbout
No menu in the country is as rich, complex, and expertly prepared as Meir Adoni's at Catit, combining Adoni's special gifts as a chef with traditions from around the Mediterranean. Think grilled calamari, filled with lamb meat and mozzarella, in grilled eggplant, goat yogurt, techina, roasted bean, and olive oil; sea fish seviche with red beet carpaccio and sheep yogurt ravioli in basil and green oil; foie gras on grilled semolina with vanilla pastry and caramelized bananas in a sauce of veal stock and coffee; grilled eel wrapped in watermelon jelly; and grilled snapper with garlic purée, calamari, roasted almonds, and eggplant crème. The wine list is perfect, and desserts, led by a version of kadaif (a traditional local dessert) fit for the gods, are dynamite. The setting is pleasant, but no match for the food. You come here to experience the rich dishes. Prices are among the highest in Israel, but two luncheon prix-fixe specials make a gourmand's lunch possible for about NIS 400 ($100/£50) per couple (less-expensive special prix-fixe deals are also offered).
