Tel Aviv has been one of the popular destinations during the past decade due to the edgy city vibe, Mediterranean weather, great food, and for those who got bored with the usual Ibiza and Mykonos party theme. Thus the city has attracted attracted many beautiful young travelers during the summer time. For pretty much the same reasons above, I decided to go somewhere different for this summer, so I booked a last minute trip to Tel Aviv, without knowing where to go and doing zero research before I landed in the City.
Luckily I stumbled across Blender PR during my booking for OCD restaurant, and they have totally opened my eyes and changed my experience in Tel Aviv. Not that they have complied a great list of restaurants and bars for me to explore, they have also took a further step out to arrange dining appointments for me, scored best seats and ensured the best dining experienced for my every visit. When I first reached out to OCD restaurant, the place was booked out for the next month or so, thanks to Blender PR, who has convinced OCD Restaurant to move a few things around and helped me to secure a table there during my very short stay in Tel Aviv. Without Blender PR, you wouldn’t be able to even read this post filled with photos of mouth watering food 🙂
Located on the south side of the town, near the Old Jeffe Port, this is the area with many rising new stars and contemporary dining. Among those new rising star, OCD Restaurant is probably one of the brightest, no wonder when I called them, they were booked out for the next month or even longer. The restaurant is sited on one of the quieter streets near the flea market, in a warehouse conversion building. The kitchen and the dining areas are submerged as one whole unit. An U-shaped dining bench surrounds the main kitchen area, with only 19 seats. This truly re-emphasized one of the restaurant’s core values – quality over quantity. The 9-coursed meal is prepared and presented right in front of the diner, and served to all 19 diners at the same time. Every night, the restaurant has 2 rounds of seatings at 7:30pm and 9:30pm. Another core value the restaurant focuses on is the freshness of the raw ingredients. Inspirations are created depends on the seasonality of the raw ingredients and the menu are not presented to the diner at seating, so after each dish, the mysteriousness for the next dish hypes up and creates extra excitements for the diners.
Aperitif: Spanish Doughnut with hamon cream
Course 1: Red snapper tartar with shipped tomato cream
Course 2: Salmon sashimi with horse radish vinaigrette and cucumber
Course 3: Fried mochi with lightly burnt cod
Course 4: Beef carpaccio topped with red potato chips with chives cream
Course 5: European sea-bass with saffron foam
Course 6: Parsnip with reduced bone marrow sauce
Course 7: Seared duck breast with turnip, black garlic sauce and bone marrow crisps (This dish completely blew my mind away! Definitely was the high light of the night)
Course 8: Aerated honey comb parfait with goat cheese and walnuts
Course 9: Cheery ice cream with rice pops
Petite -four: Sweet pea ice cream with wasabi toppings