Trying to keep up with Tel Aviv's changing food landscape can be a costly endeavor. I find myself eating out probably more than the average eater outer, and still I am finding myself less and less enthused about spending big bucks to eat in "trendy" places because Time Out Tel Aviv has told me it is the new hotspot. As Tel Aviv feels so tiny, I am weary about hotspots. And I also recognize in this sexy, trend-filled city that sometimes there is value in the hotspot. Santa Katarina is one of those places that you just hear a bit too much about. I had eaten a few appetizers about 2 years ago, sitting at the bar, when they just opened. I was underwhelmed. I remember thinking, oh, another Eyal Shani wannabe with their grilled veggies on tehina. Not what Tel Aviv needed. 

So after avoiding this "hotspot" for two years, I finally re-visited and it is with great relief that I invite you openly to put Santa Katarina on your "to eat" list while you are in Tel Aviv. One of our Delicious Guides, Merav, whose food opinion I trust, was really happy with her meal, so when our mutual friends Marion and Michael were in town, I took the chance to give it my Delicious Israel approval stamp (or not). 

Tomer Agay, whose wife manages the kitchen, is the chef behind the taboon. He came over to chat and took out his phone with pride to show us Ottolenghi's post from the week before before praising his Basbousa (semolina with syrup) cake. Once we got him going, Agay was happy to share with us tidbits of his journey, being sure to name-drop some of the top chefs he has worked with around the world. 

With a mixture of Syrian and Egyptian heritage, he explains that his upbringing was filled with incredible fusion from the two kitchens. The influence is evident in the dishes, from the doah (dukkah/duqqah) and oil served with the breads, to the ..... This is one great example of something we speak about often on our tours - how young chefs look to reinvent their grandmothers dishes, both respecting the tradition as well as innovating to fit the modern palette. 

And where does the name come from? Santa Katarina is a monastery that the chef remembers visiting with his father at a young age while in the Sinai. He shares that he has dreamt of this visit since he was a kid. When he chose the location - on Har Sinai Street, Mount Sinai, in English - the name was clear to him. According to Agay, he has stopped dreaming of it ever since. 

2 Har Sinai St
058-7820292

The Shuk HaCarmel is known for its groceries, fresh fruits and veggies, and "in your face" vendors shouting to hock their offerings. Today, the market is experiencing a revival that is bringing an influx of young blood to this lively market, including some new gems along the busy market that should make it to your must-try food spots list. Alongside authentic Israeli eateries, now you can take a food tour around the international culinary world through this market. Start at the top and try The Bun for your fusion Asian cuisine and ramen bowls. Indulge in South African street food at Bunny Chow. Head down the market and check out the South American Arepas stand. Enjoy a Middle Eastern kebab in a pita at Shmuel, or the classic Israeli shakshuka at the hip Shukshuka.

The Bun

After working at some of the best restaurants in the world, brothers Shay and Ayal Kitches opened up The Bun. The Bun is inspired by Asian street food, but also has a kick of Japanese, Thai and Vietnamese. Steamed buns are the staple on the menu. The pillow-y, doughy, buns resemble those found in great dim sum restaurants. You add well-prepared insides like brisket, hamburger or tofu, and you are bound to open your taste buds for more. The menu also includes Asian classics such as ramen noodle bowls or udon soup. Save room for their crème caramel miso dessert.

The Bun, Hillel ha-Zaken St 18, Tel Aviv, Israel

Arepas

The Arepa stand will introduce you to a pocket of goodness straight from Venezuela. Young Venezuelan Olim (immigrants) missed their fluffy, crumbly, warm and freshly made Venezuelan crispy corn pancake, so they decided to open a shop to bring the goodness to all.  Add meats and vegetables to your liking and watch as they add a crazy good amount of cheese on top melted and crisped to perfection. These Arepas are gluten free! They also serve empanadas and fried plantains called patacones, as well as corn-based cachapas (flat corn “pancakes” with queso fresco).

Arepa’s, HaCarmel St 38 (next door to Bar Ochel), Tel Aviv, Israel

Bunny Chow

Bunny Chow originates from the Indian Durban community in South Africa where traditional curries are served. Bunny Chow brings this Indian treat to Israel serving it in delicious challah bread bowl. Keeping the menu simple, you can choose from one of three different curries – chicken, beef or vegan,  each prepared with over 20 herbs and spices. You can get your meal served in either a sweet challah roll or on a bed of rice. Chow down on this delicious curry in a bread bowl.

Bunny Chow, HaCarmel at the corner of Yishkon St 40, Tel Aviv, Israel

Shmuel

Get a quick escape from the hustle bustle by ducking into a hidden spot off the side of the main strip, and say hello to Shmuel.  A warm and inviting atmosphere with friendly staff and quick service. The Shmuel kebab is probably the most popular dish – a combination of kebab and Jerusalem mix and vegetables all served in a warm pita.  A great place for lunch – simple street food made fresh from market products, what more do you need for your shopping break?

Shmuel, 21 Hacarmel St corner of 42 Rabbi Meir St, Tel Aviv, Israel

Shukshuka

Shukshuka takes the classic Shakshuka to a new level, and adds a great all-around market dining experience. Tucked off a side street towards the bottom of the market, Shukshuka’s (same owners as Bar Ochel) vibrant music and Moroccan-inspired tile counter tops will either lure you in for a meal, or have you headed in the other direction. As the specialty here is Shakshuka, they serve a few options, each flavored with different spices. There is the classic, Spanish shakshuka with kabanos sausages, spinach and chickpeas, and Italian with goat cheese and basil. The main dish is accompanied by unlimited challah for soaking up the sauce, and a complementary shot if you’re lucky.  

Shukshuka, 41 Simtat HaCarmel, Tel Aviv, Israel

Delicious Guest Blogger Andie Himmelrich recently graduated from the University of Michigan with a major in Communications and minor in Chinese Studies. She is interested in food, photography, social media, traveling and having fun. For more of Andie's falafel scoops, be sure to follow on Instagram: @falafullTLV.