אל על | אטמוספירה

Lifestyle I Food

Photo: Noam Prisman

Located in a Carmel market side street, Merloza is a great illustration of the current Tel Aviv culinary scene. Half restaurant, half typical Levantine watering hole, Merloza is helmed by couple Dor Even and Mor Hazan. While Hazan takes care of diners outside of the kitchen, keeping everybody happy and handing out chasers, Even (formerly Merloza | Carmel market, Tel Aviv A festive place for a bite and a drink

a chef at Taizu, MahneYuda and Ouzeria) is in charge of the food. The menu he devised is full of delicious dishes that celebrate Carmel market produce and Middle-Eastern flavors, perfectly matching the authentic generous market atmosphere of this Tel Aviv

Photo: Noam Prisman

Centro | Levinsky market, Tel Aviv Italian-style deli and eatery Levinsky market has been a culinary hub for decades now, brimming with spice shops, burekas stands, olive stalls, trendy cafés, and specialty delis. Four years ago, around the same time Tel Aviv municipality made the market’s main road entirely pedestrian, young chef Alon Lisi opened “Centro”, a deli and eatery inspired by Italian flavors and dishes, serving paninis, Italian cheeses, charcuterie, and wine in a fun, cheery atmosphere. Nowadays, alongside the paninis and finger food, “Centro” also serves vegetable dishes, cured fish, cocktails, etc., all made with local market produce. It’s a great place to come for an aperitivo, especially during happy hour when prices are reduced and Levinsky market is teeming with merrymakers. centrotlv.com

nightlife hub. merloza.co.il

Be-ito | Haifa A fun and creative food bar

Haifa’s Talpiot market has undergone a bit of a food revolution these past years: aside the abundance of stalls heaped with prime quality produce, it now boasts dozens of restaurants, eateries, and bars. It’s also where “Game of Chefs” finalist Chef Guy Rozmarin opened his food bar, after years working in some of Israel’s best restaurants. “Be-ito” celebrates local cuisine with a menu that changes according to what lands on the market stalls that day. “That’s how I avoid making the same old dishes you get everywhere else”, says Rozamarin. The restaurant’s lighthearted vibrancy is in perfect keeping with the market’s buzzing vitality. beito

Photo: Hagit Sardas

30 ATMOSPHERE MAY 2023