Location: Rehov Ha’Arba’a 23 | Corner of David Elazar 30, Tel Aviv 6107450, Israel. +972 3-601-7777
Date: July 5, 2019
Rating: Surprisingly delicious — incredible lamb
Our penultimate night in Israel led us to this totally different much more modern area of Tel Aviv.
Like a Jinga building, lightweight edition.
And to Claro, which I was worried (from the online reviews) would be overly “international.” Turned out to be great.
Interior is the Israeli version of one of those DTLA converted warehouse restaurants. Older warehouse building with hip new decor. Large.
Some more bubbly.
Puffy zatar bread with olives, yogurt, cucumbers, etc.
Asparagus, asparagus cream, butter, chili sheep cheese.
Beef tartare, spinach, mustard-labaneh, seasonal vegetable, Kodosh cheese, bruschetta. Great tartare.
Leaves salad, herbs vinaigrette, pickled onion, sheep cheese.
Mediterranean fish confit brushetta, tomatoes, spinach-labeneh, olives, capers.
Seared sea fish, mustard horseradish puree, garlic aioli, red chili.
Asparagus gnocchi, cherry tomato, spinach, butter, white wine.
Family style lamb platter, tzatziki, matbucha, pickled vegetables, pita bread. This was one of the best dishes I had in Israel. My father and I split the whole thing too! Let’s take a closer look.
Various sides and toppings, almost like a Korean meat or Vietnamese fish dish: tzatziki (garlicky yogurt), spicy red stuff, herbs, pickled veggies, lettuce.
Then this huge hunk of incredibly tender lamb and the really nice fresh thick pita breads.
The dessert menu.
King size truffle. Milk chocolate mousse, caramelized hazelnuts, creme anglaise.
Sticky toffee pudding. Dates, coconut sorbet, toffee sauce.
Overall, Claro turned out to be lovely. In it’s way, it is an international restaurant. It would be at home in LA. But the ingredients are Israeli centric. The room, service, and food quality were, however, excellent.
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