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The Catit restaurant has stood strong in Tel Aviv, Israel, since it was opened by chef Meir Adoni back in 2002.
Known for preparing classes Israeli cuisine combined with European cooking techniques and styles, the restaurant is a foundation of fine food in Israel.
The restaurant and it’s success are testament to the solid, eye catching dishes of chef Adoni who trained in Australia, France and New-York before opening Catit.
They serve a diverse menu with dishes such as, Red, Green and White which includes campari & grapefruit sorbet, Israeli ricotta, pine nuts, basil and extra virgin oil. A sea fish sashimi with confit mussels, Uzbek apricots and curry cream and a crispy samosa filled with chickpeas, almonds and saffron yogurt.
To celebrate their 13th birthday, chef Adoni will also be created a limited edition album containing a selection of his best dishes and wonderful pictures from behind the scenes at his restaurant. The album is photographed by Dan Perez, a leading and well-known food photographer in Israel.
Take a look at some of the dishes from the restaurant: