Chef Yossi Shitrit Opens New Skewer Restaurant 'Ofrit' in Tel Aviv
Translated & summarized from Walla by baba
Chef Yossi Shitrit has launched "Ofrit," a new skewer restaurant in Tel Aviv, offering a creative twist on traditional dishes. The menu features unique items like stuffed spleen and innovative kebab preparations, alongside classic skewers and a variety of starters and cocktails. The restaurant aims to blend nostalgia with modern culinary flair in a welcoming atmosphere.
The story in 6 lines · by baba
- Chef Yossi Shitrit opened his new skewer restaurant, "Ofrit," on De Vinci Street in Tel Aviv.
- The restaurant offers creative takes on skewers, including stuffed spleen and kebab with Armenian bread.
- A "table opening" includes fresh bread with beef fat and herbs, plus ten rotating salads and dips.
- The menu features classic and inventive skewers, with a focus on the use of beef or lamb fat.
- The interior design is bright and inviting, with a bar overlooking the live fire grill.
- Reservations are recommended as the restaurant is in its soft opening phase.
Chef Yossi Shitrit has opened his new skewer restaurant, "Ofrit," on De Vinci Street in Tel Aviv. The restaurant, which has been anticipated for months, offers a creative take on traditional skewers, incorporating unique dishes like stuffed spleen and a kebab skewer with Armenian bread. The name "Ofrit" is derived from an Arabic word for a demon or spirit, reflecting the restaurant's playful concept.
"Ofrit" features a "table opening" for 48 shekels, including freshly baked bread with beef fat and herbs, accompanied by ten rotating salads and dips. Additional starters include falafel, fries, homemade hummus, and Turkish-style chi kofta. The menu also boasts a cocktail list with drinks like the "Rabat Mule" and "Fargrita."
Shitrit aims to evoke childhood memories of skewer restaurants, emphasizing the aroma of coals, simplicity, and generosity. The main courses include classic skewers like halawiyat and lamb/beef shish kebab, alongside more inventive options such as Greek kebab with Kasseri cheese and a chicken kebab with beef fat. The use of beef or lamb fat is a recurring element, enhancing juiciness and flavor in dishes like the "Katman" skewer.
The restaurant's interior, designed by Pitzu Kedem, is bright and inviting with Nordic touches, featuring a long bar overlooking the live fire grill area. "Ofrit" is currently in its soft opening phase, and reservations are recommended.
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