Location: Rehov Ben Yehuda 182, Tel Aviv 6347122, Israel. +972 3-522-1224
Date: July 3, 2019
The restaurant was established ten years ago by Sharon cohen and his wife Adi. At the first years Sharon worked with 2 cooks and Adi with 1 waitress. Year after year, step by step the restaurant grows and expanded its size, staff and culinary vision. Today shila became a home for people that love to eat and have fun, Sharon Cohen, the chef, manages his kitchen with laughter and humor behind the Flame, Seasoned with grace and serves with love.
The interior is decidedly more modern than most of what we’ve seen in Israel up to this point. Space was crowded and buzzy too.
Tahini and spicy sauce.
Fisherman’s Caaprese. Mozzarella di Bufala, cherry tomatoes & Spanish anchovies.
Iron salad. Spinach, endive, walnuts, beetroot carpaccio & Feta cheese.
Tel-Aviv mix of fish on top of tzatziki & pita bread.
Fish Fillet and Lobster Ravioli in a Swiss Chard Stew with a lemon butter sauce served with mussels, Tiger shrimp & calamari.
Seafood spaghettini. Shrimps, mussels & calamari in crab stock & pickled caper leaves.
The dessert menu.
Entremet. Dark & Milk Chocolate Mousse, Salted Caramel Cremeux, Sesame Crumble & Sesame Nougatine.
Caribbean Crème Brule. Crème Brule, Almonds Crumble, Coconut ice cream & tropical fruits.
Overall, Shila was great. It was young, hip, loud, crowded, and full of energy. Service was good. The food was more unusual and more contemporary than many places we visited up until this point. The presence of so much “seafood” (aka tref, shellfish) was a pleasant change too. It was definitely rich, but didn’t come off as heavy.