Tel Aviv's 'Sich 2.0' Offers Surprising Culinary Delights in a Casual Setting
Translated & summarized from Israel Hayom by baba
Sich 2.0, a new restaurant in Tel Aviv's Florentine neighborhood, offers a surprising culinary experience in a casual setting. The establishment, run by four partners, features a unique menu with standout dishes like pumpkin-filled kreplach and a tomato creation with a bread cream filling. Despite a potentially confusing menu, the attentive staff and vibrant atmosphere contribute to a memorable dining experience, blending regional influences with modern techniques.
The story in 6 lines · by baba
- Sich 2.0, a new restaurant in Tel Aviv's Florentine neighborhood, offers a surprising culinary experience.
- The restaurant is run by four partners who previously operated a "farm to plate" catering company.
- Standout dishes include pumpkin-filled kreplach, beef tartare in grape leaves, and a unique tomato dish.
- The menu features creative descriptions and unique terminology, with staff providing patient explanations.
- The atmosphere is described as calm and pleasant, despite an open kitchen and bar seating.
- The restaurant successfully blends regional influences with modern fermentation and foraging techniques.
Sich 2.0, a new permanent restaurant in Tel Aviv's Florentine neighborhood, is redefining the "urban shish kebab" establishment, offering a surprising and memorable dining experience. Originally launched as a pop-up a few months ago by four partners who previously ran a "farm to plate" catering company, Sich has now opened as a permanent fixture.
The restaurant features a vibrant atmosphere with a wall of fermentation jars and pickles, an open kitchen with a charcoal grill, and a personal, passionate approach to hosting and service. Despite the open kitchen and bar seating, the ambiance remains calm and pleasant, avoiding the expected chaos.
While the menu's unique terminology and creative descriptions might require some explanation, the staff, including co-owners Nir and Ali, patiently guide diners through the offerings. Standout dishes include a "triple starter" featuring pumpkin-filled kreplach, jasmine-stuffed grape leaves, and a biscuit with mascarpone and harissa. A particularly praised dish is the "one tomato that received warmth and love from an entire kitchen," a simple yet deeply flavorful creation with a bread cream filling.
Other notable dishes include a "whatever's available that moment" salad with finely chopped raw zucchini, onion, and persimmon, a beef tartare rolled in crispy grape leaves, and cured striata beef wrapped around melon with horseradish and mustard. The focaccia served with fermented dips like chili butter and skhug, and a whipped labneh dip, also received high marks.
Main courses include perfectly cooked picanha steak and slow-cooked, fatty lamb palda, complemented by yogurt and sumac. Desserts feature a unique rosewater-free malabi, a rich chocolate mousse with olive oil, and a fig burla. The dining experience is enhanced by well-crafted cocktails, such as the "Daiquiri" and the potent "Hell No."
Sich 2.0 successfully blends influences from the Galilee and South Tel Aviv, incorporating fermentation and foraging techniques with a youthful bar vibe. Despite a few less successful dishes, the overall experience is described as surprising, delicious, and memorable.