Chef Arik Shanberger and pastry chef Ayelet Petal are changing the rules of Tel Aviv’s mornings.
Cafe Europa is bringing forward the kitchen opening to 11:00 AM for the first time and launching a weekend brunch that moves away from the familiar classics. Instead of standard breakfasts, the place offers unapologetic morning versions of the evening dishes and late-night bites it is known for, with the aim of creating a complete entertainment experience that includes cocktails, live performances, and rotating culinary collaborations.
The experience is divided into two parallel formats that allow you to choose the pace of the day. Inside, the bar becomes a rich continental feast led by chef-pastry chef Ayelet Petal. On the feast table, you will find sweet and savory pastries such as bostock with orange blossom water, canelé, and scones, along with fine cheeses and sausages and seasonal fruits.
Those who prefer the vibrant atmosphere of the outdoors will find a brunch menu built by Chef Arik Shanberger in the covered and heated courtyard. The menu offers small appetizer dishes for ₪38, such as shrimp cocktail or foie gras and jam, and continues to flagship dishes such as moules marinières and chips, eggs Benedict with trout, or steak and eggs with bone marrow (₪51-129). “Brunch does in the daylight hours what we do best at night,” they say about the combination of culinary arts and live performances and DJs that accompany the meal.
הפוסט הזה זמין גם ב:
Hebrew
