With a few tables outside and a packed interior, this dairy restaurant has become a lively spot. Israeli breakfast is served until 3pm and is as good as you’ll get in Tel Aviv, including freshly squeezed juice, eggs and a platter of cheeses, avocado, and so on. Don’t expect much space or quietness; waitresses squeeze between closely set tables, illuminated by a ‘chandelier’ made of pink ice-cream spoons.
We arrived early for lunch and ordered two soups: broccoli and mushroom, both thick and tasty. Crêpes are generous, filled with almost anything from the menu (ours was spinach and parmesan). The own-made pasta options looked good; sandwiches, using freshly baked bread, are imaginative. ‘Choose your own’ salads come with a mix of leaves, a base of pasta, potato or couscous, roasted vegetables, cheeses and a few dozen other options. Desserts are geared towards sweet-toothed diners.
Pancakes and soufflés arrive heavily sugared; less syrupy is the signature FroYo (yoghurt), topped with nuts or a choice of 14 different fruits. ‘Naughty toppings’ will take you into the realm of jelly beans, chocolate bits and cookies. Service is fast, but attention to detail is lacking.
