New Latin Restaurant in Sharon Area Features Corn and a Tribute
Translated & summarized from Israel Hayom by baba
A new Latin restaurant, L'mAyA, has opened in Kfar Saba, co-owned by chef Noam Basson and Noa Beiga-Bason, and named in memory of May Na'im. The restaurant focuses on grilled meats and corn, with dishes like corn soup, empanadas, and churros receiving praise, while beef dishes were criticized for dryness. The establishment also supports the "Shpiriyot of May" association.
The story in 5 lines · by baba
- L'mAyA, a new Latin restaurant in Kfar Saba, opened by chef Noam Basson and Noa Beiga-Bason, honors May Na'im.
- The restaurant's menu features a strong emphasis on corn, with corn soup and empanadas receiving high praise.
- While many dishes were successful, the beef in the tacos and burritos was repeatedly described as dry.
- The "Shpiriyot of May" association, supporting social activism, is linked to the restaurant's branding.
- Churros provided a crispy and sweet conclusion to the meal, compensating for less impressive main courses.
A new Latin-style restaurant named L'mAyA has opened in the industrial zone of Kfar Saba, aiming to bring a cuisine focused on grilled meats and corn to the Sharon region. The restaurant is owned by Noa Beiga-Bason, former CEO of Noir Group, and her partner, chef Noam Basson, who brings approximately 25 years of culinary experience. This is their first fully owned restaurant, where Basson blends his expertise in meat and grilling with Latin American flavors and techniques.
The restaurant is named in memory of May Na'im, who was murdered at the Nova music festival. The dragonfly motif in the restaurant's branding is linked to the "Shpiriyot of May" association, established by her family for social activism in her honor.
Reviewers highlighted several dishes, particularly those featuring corn. The chipotle corn soup was described as excellent, rich, and satisfying, with a natural sweetness and mild spice. The La Amaya rolls, served with corn butter and sea salt, were praised as incredibly soft, warm, and airy. The grilled corn on the cob, served with chili aioli, cheese, and green onions, was noted for its successful flavor combination, though eating a whole cob was deemed somewhat cumbersome.
Handmade empanadas were also a highlight, especially the cheese and corn variety, which was rich, savory, and complemented by sour cream, salsa verde, and chipotle salsa. The fish ceviche was found to be fresh, balanced, and refreshing, with lime acidity and charred corn adding texture. However, the beef tacos were criticized for dry meat, lacking the juiciness essential for the dish. Similarly, the beef burrito, while featuring fresh components like rice, frijoles, guacamole, and pico de gallo, suffered from dry, slow-cooked beef, a recurring issue that detracted from the overall experience.
The meal concluded with churros, which were described as hot, golden, and exceptionally crispy with a soft interior, providing a sweet and successful end to the meal, especially after the less impressive main courses.