OCD TLV

Crispy chickpea fritters, tahini espuma, pickled vegetables, and a za'atar tuile harmonize Israeli street food with fine dining.

Poached eggs in a rich tomato and pepper sauce, served on challah toast with a hint of labneh hollandaise. A brunch classic, reimagined.

Fresh sea bream marinated in citrus, olive oil, and herbs, with compressed melon and arak. A refreshing taste of the Mediterranean.

Spiced lamb kofta, creamy smoked eggplant puree, crispy onions, and a vibrant zhug yogurt. A hearty and flavorful dish.

A delicate milk pudding infused with rosewater and topped with crushed pistachios and a tart cherry syrup. A sweet and aromatic finish to your meal.