Tel Aviv’s Claro is leading the way for Farm to Table in Israel. The Mediterranean kitchen provides different cuisines from a neighboring countries.
Claro Tel Aviv is rich in Israeli ingredients featuring seasonal fruits and vegetables. The proteins on the menu are environmentally responsible and source from local Israeli companies. The menu changes daily in a relax and casual atmosphere. Chef Ran Shmueli provides a great dining experience with large portions and budget friendly prices. Chef Shmueli’s relaxed cooking philosophy is apparent from the restaurant’s decor to its dishes.
The building has a long history in Israel dating back to 1886. It has been occupied by a variety of groups over the years. It was the first winery in Sarona. The British used it as a World War II headquarters. It was the official State Printing Office. The Bank of Israel was in the building in the 1950s. In the 1960s, it used by the Defense Ministry. Now, the building houses Claro Tel Aviv. The restaurant is a large open space with an open kitchen. The decor uses wood, leather and stone to create an authentic rustic atmosphere.
I arrived close to two hours early to Claro Tel Aviv. I decided to take a journey through the nearby Sarona Market. It was a few steps from Claro Tel Aviv. After an hour or so there, I headed by to Claro Tel Aviv to relax in front of the restaurant. The entrance had plants and vines growing on the building walls; it gave Claro Tel Aviv a very comforting appeal to the restaurant.
It was 12 PM. My Claro Tel Aviv reservation time had arrived. I walked into the restaurant to find a warm hostess with a big smile on her face; she walked me over to a table in the patio. The restaurant was filled with people at lunch; it had a mixture of families, couples and women having a get together. It was a lively crowd on a Saturday afternoon as the sun was out. It reminded me of New York’s NoMad restaurant. I looked through the menu and decided I wanted an authentic Mediterranean dish — Shakshuka.
The Shakshuka came out in a piping hot iron cast. It was escorted by some bread. The seafood shakshouka tasted fresh with it’s tomato based sauce; the prawns and squid didn’t have any taste of fishiness to them as it laid on top of the poached egg and tomato sauce. The tangy tomato sauce was blend with onions, a dash of chili for flavor, and top with a stem of cilantro. The bread was used to clean the remaining sauce. It was a perfect dish for lunch as it wasn’t heavy for being a comforting meal.
I left Claro Tel Aviv satisfied. The casual restaurant left a great impression on my palate even though I only had one dish. The environment, decor and the Farm to Table combine to make it a great dining experience. I can’t wait to rush back to try other items on the menu even though it will be a completely different menu.
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- Service - 7/107/10
- Presentation - 7/107/10
- Flavors - 7.5/107.5/10
- Decor - 8.5/108.5/10
- Ambiance - 8.5/108.5/10
Summary
Tel Aviv’s Claro is leading the way for Farm to Table in Israel. The Mediterranean kitchen provides different cuisines from a neighboring countries; Claro is rich in Israeli ingredients featuring seasonal fruits and vegetables. The casual restaurant left a great impression on my palate.
