A plate in… Tel-Aviv (3/7): at the crossroads of cultures

With its long sandy beaches, its green parks, its huge towers and its atypical alleys, Tel-Aviv offers a panorama as varied as its culinary landscape. The sun has barely risen when a long queue is already forming at number 10 Shalma road, located a stone’s throw from the sea. At Amita Bakery, we jostle to leave with the traditional rugelachthese Polish brioche croissants, traditionally filled with a mixture of honey, cinnamon, chocolate and nuts – perfect to start the day.

And whatever the hour, Israelis are just as happy to feast on borekas – savory pastries popular in the Mediterranean basin –, generally invigorating, but worked here in an airy puff pastry containing a hint of feta, lemon zest and zaatar (a mixture of spices). They are accompanied by a lemonanea lemonade with mint, typical of the region or a combination of energizing fruit juices, pressed on demand in one of the many fruit and vegetable kiosks in the city.

Strolling in Tel-Aviv is the guarantee of an initiatory journey where the five senses are always awake. Just take a trip to Shuk Ha’Carmel to get an idea. This sprawling open-air market, often animated by music, is full of spices and dried fruits of all kinds. Here you can find foodstuffs imported from all over the world, before stopping on the go. Because here, the temptations of

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