Elisha restaurant is situated on the ground floor of the in Tel Aviv, and when we were invited to dine there we were more than ready to make the trip. The center, built in 1998, is an architectural landmark with its three skyscrapers, one round, one triangular, and one square, designed by Israeli-American architect Eli Attia. offers several dining options and the food emerges from caravans stationed around the space.
Diners sit at bars on high stools, where the waitstaff make sure your water or wine glass is always filled, and are pleasant and attentive in a nonintrusive way. We left the choice of menu to our hosts, and the first dishes to arrive were a cucumber salad and a portion of mafrum. This is a dish of origin and consists of root vegetables filled with meatballs.
The vegetable in question was an artichoke heart, adding a certain sophistication to a somewhat homely dish (NIS 72). The accompanying cucumber salad was very fresh, with a slightly sweet and piquant dressing. Several dishes followed in quick succession.
The stuffed cabbage, leaves filled with rice, was welcome, as this fussy dish is something I make only once a year, on Sukkot (NIS 66). There were hot crispy cigars, filled with something tasting vaguely of lamb (NIS 48), and a boulette (NIS 38) which turned out to be a potato – filled with meat, crumbed and fried. It came with aioli sauce, tomato, and onion garnish and was very tasty.
Finally, although barely able to move by this time, another dish of chic.