Tell us a story: Founded in 2013 in one of Tel Aviv's main corners on Rothschild Avenue, this restaurant – a popular venue in town – transformed over time into a casual fine dining experience with original dishes.
Who's in the kitchen? Chef Moti Titman, one of Israel's most promising chefs at just 38 years old. Titman studied cooking in Strasbourg and specialized in baking in New York, working in several Israeli chef-led restaurants before joining Milgo & Milbar in 2015. Titman's food mirrors his culinary journey and all his life's stops, with flavours combining together in a Tel-Avivian, contemporary and precise kitchen.
The atmosphere: This is a fine dining restaurant, with white tablecloths and waiters in buttoned shirts and aprons. But it is not a quiet restaurant. The dining room atmosphere here is jovial and energetic, with music and the sound of the bell summoning staff to the pass ever-present. If you choose to sit around the open bar, you can follow a dish’s creation from start to finish from within the kitchen to the plate being placed in front of you.
What’s on the menu? Courses are based on fresh seasonal vegetables, fish, seafood and meat. One of the most popular starters is a charred corn croquette perched on a bed of parmesan and habanero cream. Other dishes on the menu are sea fish carpaccio with crispy ginger, grapefruit kefir life and green chilli, or hanger steak served with broccolini, white sweet potato cream and potato gratin.