Chef Neria Kalantarov has created something magical at her vegan Tel Aviv restaurant, Meshek Barzilay. She uses seasonal Middle Eastern produce to create dishes unique to her imagination but influenced by many international cuisines. You might find black bean tempeh on almond cream, beetroot pockets with ajo blanco, eggplant ceviche with seaweed, and tamarind tofu. For dessert, try coconut and cashew cheesecake or aquafaba lemon meringue pie. There’s a buzzy indoor bar area but the real hidden gem is the outdoor terrace, a secret garden kind of space, which is transformed at night with hundreds of fairy lights. This is high-end plant-based dining in enchanting surroundings.
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