The Salva Vida restaurant at Tel Aviv’s Brown TLV Hotel, the latest work of Israeli chef, Yuval Fachler might take the crown of being Tel Aviv’s most innovative restaurant for the summer of 2016. Salva Vida’s cuisine fuses Californian techniques with Mediterranean traditions, while proposing Southern Italian concepts with an Israeli twist. Tel Aviv, the ‘Silicon Wadi’, is second only to California’s Silicon Valley in the number of start-ups that it is home to, so the connection which is so strong in economic terms fits neatly into the culinary scene. In fact, Fachler, studied at the Culinary Institute of America after working under the arms of Gordon Ramsey in London, and in Michelin-starred restaurants in Italy.
Among the dishes on offer at Salva Vida, are Smoked Trout, Artichoke, Parmesan, Quail egg; Drum Fish, Bouillabaisse, Potato and Kale; and Salmon Sashimi with Grapefruit, Avocado and Pistachio. The setting of the restaurant, in the garden of the Brown TLV Hotel, the city’s only member of ‘Design Hotels’, and for many years the beating pulse of the vibrant boutique hotel scene in the city, is a good fit with its status as an innovative, fashionable, and high quality addition to the Tel Aviv restaurant scene, albeit a temporary one, that will not stick around for long. So add it to your summer 2016 Tel Aviv bucket list before it’s too late.
Chef Yuval Fachler plating sashimi
Octopus. Artichokes. Smokey vinaigrette
Tuna. Mozzarella. Strawberries
(Photo credits to Anatoly Michalo)