Once again we ended up going to Adora, Ben Yehuda st. And once again argued about taking car or bike. We took the car of course and wept over the parking fee, but at least we didn’t have to deal with mom trying to bike back home after that meal. I already wrote about Adora the last time we went there. You can read all about it here. This time we went there all four of us, Saturday evening. Unfortunately the Classic French evening menu that was supposed to be served on Saturdays was unavailable and I was a bit disappointed.
The featured picture is the Pâté that was gorgeous.
We ordered 4 appetizers and 2 mains, and one bottle of wine.
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| Israeli wine that was a bit too heavy on me |
Appetizers:
The Ravioli filled with Hame’iri cheese (a well known locally produced soft white cheese), za’atar and tomato sauce (38 nis). The sauce was unique as Avi Biton, Adora’s chef, is known for putting emphasis on good seasoning. The portion was a bit smaller compared to the rest and it had a slight “factory made” appearance. Overall I must admit it was well made, and the ratio between cheese and pasta was perfect. You probably already know I’m a big fan of dishes with the right ratio of ingredients.
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| unique seasoning but factory appearance? |
The Ceviche “arabic salad” style with coriander, za’atar cream and pita (36 nis) was a great fusion dish. It tasted like the classical freshly chopped arab salad, with the twist of the marinated white fish. The cream really matched well but come to think of it, I’m not sure what it was exactly.
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| When the fusion is successful the pallet is happy |
The next dish was the Paprika Shrimp with creme fraiche (39 nis). The paprika was smoked and it was interesting match with the creme. Mom was really excited about this dish and Barak commented that for this dish to live to his expectations, it needs to have bigger shrimps. We suspect these were like the pre-cooked shrimp from the supermarket that we buy and not fresh ones. But I did like the combination and we thought about trying this dish at home.
The last appetizer was the Goose and chicken liver Pâté with cognac served with fruit confection and wine jelly (37 nis). It was very smooth and creamy, melted even before reaching my mouth. Together with the sweetness of the confection it was comforting and tasted like goose liver though it was a mixture. The cognac wasn’t noticeable though.
Mains:
Coquille Saint Jacques and shrimp in porcini cream and potato (79 nis). I read good review about this dish but I was a bit disappointed to find only one (!) coquille. We looked really good and all the rest were potatoes. The sauce, again, was very good.
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| why only one? 🙁 |
The other main was the Grilled pork chop with “Ras El Hanut” Moroccan spice mix (78 nis). It felt more like a kind of barbecue sauce, but it was tasty.
The problem was that after few bites we noticed it was very raw for a pork dish, and asked the waitress if this is the way the dish should come out. She checked and said that it’s fine and supposed to be done medium. I think this is more rare or medium rare. So in spite of the approval of the kitchen we did ask to cook it a bit longer. It was weird having to ask that.
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| Does it look medium to you? |
Came back better..
Desserts:
We intended to take one but ended up taking two desserts!! I am weak when it comes to my dessert stomach. This one is Coconut ice-cream in a chocolate fondue with nuts cigar (32 nis). I love this dessert, “bounty” style, but the cigar is taking it to the next level.
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| Not the first and not the last time I loved this dessert |
In the second dessert I wanted to try something new, it was the Rose Mousse with caramelized nuts and chocolate truffles (36 nis). Less impressive to my opinion. First of all, I don’t think we got the caramelized nuts on top at all, and I didn’t get the matching between the mousse and truffles. Second, I prefer the classic texture of Malabi then the mousse, but mom did like it. It was gentle and airy. The chocolate itself wasn’t bad at all.
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| Not the first place in my Adora charts |
In the end of the meal we got complementary dessert wine which was seasoned with cinnamon, cardamom and maybe clove and it was super sweet.
The bill came out 504 nis, but we came with coupon so we actually payed 304 + tip.
Last words: Once again I fully recommend this place. We were more impressed with the appetizers this time but I know they have great mains that we ate on other visits.
[…] I left to Paris, I visited Adora several times. I even wrote about it in my earliest posts. I considered Adora as one of my Tel-Aviv favorites. The past few months I started realizing that […]