Pastel

Pastel - a modern and stylish Israeli brasserie led by owners Itzik Hengel and chef Kobi Bachar. The Pastel Restaurant is located in a bustling complex where the city's leading cultural institutions are located. The restaurant attracts both the audience that visits the Tel Aviv Museum, the Cameri and the Israeli Opera and those who enjoy their unique location. Architects Alon Baranovich and Irina Kronenberg are in charge of designing the restaurant that won the "Most Designed Restaurant" award at the 2014 Space Design Award Idea-Tops competition. The restaurant is designed as an integral part of the museum's new wing in a design made by American architect Preston Scott Cohen. The shell of the building is sucked in and sculpts the seating space and bar. The restaurant has three different hospitality areas that provide a different experience of entertainment and food. Central space, spacious terrace overlooking the sculpture garden and the "Coconut", a hidden and hidden bar that contains a world and its fullness. Each of the spaces has a variety of seating types that offer a rich range of styles and atmosphere - dining and entertainment. The emphasis in the restaurant is on the small details, both in terms of service and food. Chef Kobi Bachar arrived at Pastel in the summer of 2019 after seven years of culinary management of the food sector at the prestigious Mamilla Hotel in Jerusalem, including the esteemed Rop Top restaurant. Chef Bachar has put together a menu that dances on the tension between classics and personal interpretation, while presenting top-notch ingredients in the center of most dishes. "" My food is meticulous and passionate. Each dish has games of flavors and textures. The pastel experience is a fine dining experience. The diners enter a space unusual in its beauty and the food should strike it. I do not intend to run away from it, on the contrary. Fine dining does not have to be systematic. I refer to this definition as a culinary standard and not necessarily as much as a hospitality experience dictates. There is no dictation of a first course, a main course and a dessert. This is the way to enjoy the best of both worlds.