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Mul-Yam Restaurant Review: Situated in the port of Tel Aviv, this unassuming restaurant inhabits a small corner overlooking the Mediterranean. A black-and-white interior sets a humble tone by the glistening turquoise water, as the aroma of the crisp sea wafts through the air. The best dishes on the menu are those that showcase the seafood’s simple yet strong flavors. Garlic confit, pickled Meyer lemons and a red pepper coulis enhance the integrity of seared bass in a starter that incorporates acidity and a delicate sweetness in its textures and flavors. Mains include lobster sous vide, presented with red pepper, tomato and avocado salsa, cauliflower purée and a dash of sage oil. The restraint of the preparation allows the lobster to sing, each component in harmony. Wine pairings are recommended, as Mul-Yam boasts a prestigious private wine collection hand-selected from small international wineries by the restaurant’s owner, Shalom Maharovsky. For dessert, allow yourself to be swept away by the Faberge egg, a gold and red crystallized sugar "egg" filled with pistachio cream and fresh tart cherries. Service is professional.