HaTahinia

After returning from culinary school in Paris and interning with three Michelin star restaurant owner Alain Ducasse, Chef Yehonatan Barbi came back to Israel to open his own restaurant with a tahini theme. The dishes are mostly tapas style, the atmosphere is colorful and joyful, the Ouzo and wine selection is plentiful, and the tahini comes in a diverse variety of mixtures, textures, and flavors. Everything is made from fresh ingredients right in front of customers. Including dishes like Tunisian-style potatoes with pickled fish, lemon, tomato, capers, olives, tahini and spices, and eggplant balls with red quinoa on harissa tahini over pickled and spiced vegetables, the menu is expansive, intricate, and mostly vegan.