Agay (Santa Katarina) has worked in a number of well-known restaurants in Israel and around the world. Three years ago, he opened Santa Katarina, a restaurant with a Tabun and bar that features Egyptian, Moroccan, Italian, and Arabic dishes, which are executed with precision in a relaxed atmosphere. Agay’s ideology advocates that excellent food can be served without exaggeration.
Which of your dishes stood apart from the rest this year?
Bruschetta with crab meat on polenta made from fresh corn.
Where did you draw your inspiration?
I visited Istanbul with a group of chefs and prepared a big meal for Turkish politicians, and I brought in a lot of raw materials - the place, the atmosphere, and the people interested me very much.
What dish have you eaten this year that stuck with you?
A deer dish in a Toscan restaurant in Amsterdam, it was charred on the outside and raw on the inside, and it was one of the best meat dishes I’ve ever eaten.
What did you discover about the Israeli diner this year?
That they’re smart - they know exactly what they want, but don’t nag about it. They are intelligent and understand concepts that think outside the box. They are interesting and challenge me and I want to satisfy them all the time.
Who would you like to cook a joint meal with next year?
Chef Auguste Escoffier.
And who would you like to cook a meal for?
Someone who hates us, like someone from Hamas or ISIS; I would like to cook a meal for them and then ask them why they hate me
so much.
What are your plans for next year?
My schedule is already closed for next year. I will soon open a large restaurant in Amsterdam. It will also feature an extravagant space, and a Mediterranean fast food complex. Besides that, I will do culinary counseling for a group of restaurateurs in Kiev. In short, I’m going to be very busy.
Santa Katarina, 2 Har Sinai St, Tel Aviv (058-7820292)