“We are always on the hunt for the most exciting and tasty expressions of local terroir and seasonality, working hand in hand with local and unique winemakers, growers, and foragers. We try and use only baladi (wild farming) vegetables, open-sea fish, and organically grown lamb and beef.”

Mediterranean sashimi of raw local fish with cauliflower couscous, mustard leaves, oil, and pickled unripe grapes; local calamari with hummus, lamb stew, and challah bread croutons roasted in goose fat; and lamb belly slow-cooked with bahārāt, sausages, goat yoghurt, and dry mint.

This intimate wine bar, located on the ground floor of a typical Tel Aviv Bauhaus building, opened a few years ago and showcased a French Italian-inspired menu. Over time, chefs Yair Yosefi and Omer Ben Gal developed a distinctive culinary language, combining Western culinary techniques with local ingredients and traditional Middle Eastern dishes.

The bar/restaurant’s cozy proportions has some advantages, such as working with a forager who makes weekly deliveries of regional wild plants, and featuring an ever-changing assortment of cheeses, wines, and other unusual ingredients from local boutique producers. Vine leaves stuffed with offal and seasoned with a speciality Nazareth spice mixture, or ribollita soup with heritage vegetables and freekeh (roasted green wheat) are among the dishes identified with Brut Wine Bar.