Neve Tzedek, which means Oasis of Justice built outside of Yafo’s walls. It was founded in 1887 by Aharon Chelouche, 22 years before Tel Aviv was founded.
Many of the neighborhoods turn of the century houses can still be seen and it has retained much of its old charm thanks to a re-gentrification of the neighborhood in the 1980s. The Nobel prize winning author and poet S.Y. Agnon lived there, as did the famous artist Nahum Gutman.
Neve Tzedek’s narrow winding lanes, colourful plaster walls and tile roofs have become one of Tel Aviv’s latest fashionable districts. If I could afford property there, I would move there immediately.
They have some beautiful galleries and boutiques there; my engagement ring and wedding band came from Agas v’ Tamar Jewelers. The make beautiful 22k gold and silver jewelry.
And, there are some really nice cafes, such as Caffe Tazza d’Oro, Michelle Bar and Ninawhere you can sit and relax as you people watch in this charming neighborhood of Tel Aviv.
Or you can go to Bellini restaurant across from the Suzanne Delal Center and try their delicious antipasti buffet for lunch.
Since Neve Tzedek is so close to Yafo, we usually go and eat at one of the fish restaurants on the seaside. We usually end up at the Arab-owned Succah Levana (The White Pergola). It is a casual restaurant, reasonably priced with a nice choice of grilled fish. The meal comes with a large assortment of meze which are made in-house. You can have your meal al fresco with a view of the Mediterranean Sea.
The White Pergola, 72 Kedem Street, Yafo. (03) 682-6558. Open Sun – Sat 12:00 – 01:00.
First, they bring a table full of mezze. The salads are nice and fresh. The pita is prepared on-site, so they are nice and warm when they come to the table. One was covered in za’atar.
Hummous and eggplant with mayonnaise salad
Syrian olives and pepper salad
Another eggplant salad, carrot salad and matboucha and labane with cucumber
Israeli salad
Then, grilled Gilt-head Seabream. They also have trout, seabass, drumfish and a few others. And, they also serve shellfish. The food is simple, but delicious.
- 2 to matoes seeded and finely chopped
- 2 cucumbers peeled and finely chopped
- 1 green pepper seeded and finely chopped
- 1/4 cup fresh parsley finely chopped
- 1 small onion finely chopped
- Juice from 1 lemon
- 4 tablespoons olive oil
- 1 teaspoon of za'atar optional
- Salt and pepper to taste
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In a non-reactive (not metal) bowl, combine chopped vegetables. Toss gently.
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In a small bowl, combine lemon juice, olive oil, za'atar, salt and pepper. Drizzle over vegetables and toss. Serve immediately or refrigerate. Keeps for two days.
Everything looks really fresh and delicous. Do you have a recipe for Isreali salad?
Sure. I will add it to this post.
Your Blog is new to me, and I love it !
thank you 🙂
Toda, Chanit.
Nice to hear from a fellow Israeli.
Your pictures are wonderful (I love the third one) and the food is gorgeous! Thanks for making me travel via your great blog!
By the way, I have added you to my list of links…
quanti bellissimi piatti tutti da gustare.
I have just discovered you via Chanit’s blog. Beautiful photos, and thank you for the recipes. I will get my daughter, for she is the pastry cook, to experiment with the Hamentashen even though it’s almost Shevouot.
When we make our (English) Israeli Salad, we add some new green pickled cucumber, and sometimes a little grated white cabbage.
I will now be reading you regularly. I won’t link to you, as I’m rubbish at IT and haven’t worked out how to link/make a side bar.
Many thanks for adding my blog to your blogroll! Your blog is also in my list of favorite blogs…