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Catit Restaurant Review: At his flagship restaurant, classically trained head chef Meir Adoni brings his experience at the Cordon Bleu and time spent cooking in renowned restaurants from Paris to Australia to the menu. Catit, located next to its sister restaurant Mizlala, juxtaposes the wild energy of the latter with its quiet elegance. The large dining room is spacious with a balanced ambience of lush details and crisp design. For an optimal experience, go for the evening’s prix-fixe menu, which includes some of Adoni’s most notable dishes. The meal begins with delicate eggshell filled with a fine ragoût of root vegetables with the pronounced flavors of earthy parsnip and wild forest mushrooms. For starters, the sea fish sashimi includes nori seaweed powder, tapioca jelly and green grass vinaigrette. Move on to the grilled veal sweetbreads with egg yolk pasta leaves, poached egg and asparagus. Adoni maintains the same intensity for the desserts, mixing savory and sweet --- think porcini cream, dark chocolate truffle, cardamom-smoked tonka beans and white chocolate ganache. Rounded out by a notable wine list and attentive staff, Catit puts Israeli cuisine on the culinary map.