The magazine article looks at the “herbivore smorgasbord” on offer and the myriad ethnic influences that keep menus at the city’s eateries so different from one another.
“Spending a week going meatless in Tel Aviv isn’t just easy; it lets you sample the city’s best bites. As well, most of these no-meat, no-dairy restaurants are essentially kosher by default, appealing to the young, fresh-food-focused population of the coastal city,” reads the gleaming review of Tel Aviv’s culinary scene.
Tel Aviv boasts pure vegetarian and vegan restaurants but even the dining spots with meat on the menu, offer plenty of non-meat options.
“In a city where the salad is more likely to be a star entrée rather than a sidelined starter, the fourteen-ingredient tomato salad is, fittingly, Herbert Samuel’s signature dish,” reads the article.
Other restaurants cited for their distinctive morsels include Tenat (Ethiopian vegan café), Nanuchka (vegan Georgian food), Caffe Kaymak (Levinsky Market vegan hotspot), Bindella (posh Italian), Chiripom (North African treats), Dallal (veg-centric), Café Anastasia (vegan café).