Ashdod Chef's Creative Kosher Restaurant Opens in Tel Aviv
Translated & summarized from Walla by baba
Chef Avitar Malka has opened Rova A, a kosher fine-dining restaurant in Tel Aviv's Elkonin Hotel, offering creative dishes based on fish, pasta, and vegetables. The restaurant successfully integrates its kosher status into its culinary identity, appealing to observant diners, vegetarians, and others. Despite a price point of around NIS 300 per person, the innovative menu, quality ingredients, and chic ambiance make it a notable addition to the city's dining scene.
The story in 5 lines · by baba
- Chef Avitar Malka opened the kosher fine-dining restaurant Rova A in Tel Aviv's Elkonin Hotel.
- The restaurant offers creative dishes focusing on fish, pasta, and vegetables, with kosher status integrated into its identity.
- Dishes like tuna sashimi with watermelon and harissa, and white sweet potato ravioli were highlighted.
- The average cost is approximately NIS 300 per person before service, considered reasonable for the quality.
- Rova A successfully caters to observant Jews, vegetarians, and general diners seeking quality food.
Chef Avitar Malka, originally from Ashdod, has opened a new upscale kosher restaurant named "Rova A" (Quarter A) in Tel Aviv's luxurious Elkonin Hotel. The restaurant, located on Lilienblum Street, offers a sophisticated and modern dining experience with a menu focused on fish, pasta, and vegetables. Unlike many kosher establishments, Rova A's kosher status is presented as an integral part of its culinary identity rather than a limitation, with dishes designed from the ground up to adhere to kashrut laws.
The dining room is described as chic yet understated, with attentive and professional service. The bar offers creative cocktails, including a unique white negroni and a paloma variation featuring dill. Appetizers like "Red on Red," a tuna sashimi dish with watermelon and harissa, and a tuna tostada with crispy corn tortilla and avocado aioli, highlight the kitchen's innovative approach and balanced flavors.
Main courses include a well-prepared okra dish served with a lettuce salad, mango, and avocado, and a comforting yet light white sweet potato ravioli in a butter and parmesan sauce. For dessert, a corn panna cotta offers a refreshing and unexpected end to the meal, showcasing the chef's preference for reimagining familiar ingredients.
Rova A is not an inexpensive restaurant, with an average cost of around NIS 300 per person before service. However, the price is considered reasonable for a Tel Aviv fine-dining establishment of this caliber, given the quality of ingredients, presentation, service, and ambiance. The restaurant's significant achievement is its ability to appeal to a diverse clientele, including observant Jews, vegetarians, and general diners seeking high-quality cuisine.
