Food

Pastel

by Tallie Lieberman | 27.10.16

Remember, in the days of yore, when museum food meant Saran-wrapped mystery-meat sandwiches and toxic salads sold in obscure, dimly-lit cafeterias? Thankfully, this “cuisine” has gone the way of Cheez Balls, and today’s museum-goers may anticipate remarkable culinary experiences every bit as inspirational as the fine art hanging on the walls.

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Pastel, located in the Herta and Paul Amir Building at the Tel Aviv Museum of Art, numbers among the finest and the most dazzling (read Instagram-ready) museum eateries. Under Chef Hilel Tavakoli’s expert creative command, the angular, marbled Pastel, a spectacular seamless extension of the bright and edgy art museum perched above, not only meets the highest gourmet expectations – it reinvents them.

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Chef Tavakoli’s artistic hand is evident in the playful experimentation with colors and flavors decorating every plate: in the vibrant tuna sashimi, which rests gingerly against a delicate bouquet of sliced apples, red chili and cucumbers and is embraced by a curry vinaigrette and adorned with toasted cashews; in the grilled calamari, supple and salty, served on a fuchsia bed of sweet, pickled cabbage, and in the fish tartare, coarsely chopped with tomatoes, chili peppers and chives, and dressed in a spicy chipotle aioli.

The dishes at Pastel and the cocktails no less – “Rush Hour” is an eye-popping magenta concoction of beet juice, Ketel 1, elder flower, lime and tonic – are indeed as striking as they are delectable, rendering this “museum cafeteria” a stimulating, memorable experience all its own. Read more about Pastel in the Telavivian city guide.

Pastel, 27 Shaul Hamelech Avenue 03-644-7441. 
www.pastel-tlv.com | Facebook | Instagram: @pastel_tlv

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Photo Credit: Noam Nachon Meir

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