Scrolling through Eatwith.com instantly induces thoughts of “I want to eat that...there...and with them”. These seven experiences speak for themselves
Already globally-recognized, Eatwith.com is for foodies what Airbnb is for travelers. The premise is simple: log on, scroll through a drool-worthy catalogue of delicious meals punctuated by strangers who are having the best dinner party ever, and actually book one for yourself - anywhere in the world. Israeli founder, Guy Michelin, started the game-changing site in 2012 after having an especially inspiring home-cooked meal with friends of friends in Crete. Now the site boasts communal tables in over 200 cities worldwide.
With Eatwith, not only do users get to feed on voyeuristic cravings and check out locals’ humble abodes, but they also get to break bread with them, share regional delicacies, and most enjoyably, swap stories. We don’t mean to steal you away from Tel Aviv’s restaurant scene - after all, it does live up to the hype, but these seven Eatwiths have also become an integral part of the White City’s dining experience, and are well worth making a reservation to see another side of our local foodie culture.
© Hadas Peretz
It takes two to tango
Sari and Tola have a different style of entertaining: one cooks with the best ingredients the market has to offer, the other plays music to accompany the meal perfectly.
When Sari and Tola combine forces, something magical happens with music and food. The two childhood pals grew up together in Tel Aviv before going their separate ways, and were brought together again by their unique friendship and love of people. Tola, who sings and plays the guitar, has a deep connection to Spanish and Portuguese music from the time she spent in Barcelona, and to Yemenite religious music from her home. Sari juggles a love of Thai boxing and cooking, baking and entertaining. The link between the duo’s very different worlds gave birth to dinners that are truly exceptional: Food that’s Mediterranean, light, delicious and healthy, alongside music that’s full of energy and joy. Sari, who once simultaneously worked at Tel Aviv restaurant Bertie, while also cooking dozens of private dinners, has created a culinary script combining fish, seafood, fresh herbs, seasonal vegetables and lots of olive oil. Tola collects the food’s positive energies and appears before guests with her guitar and drum for a feel-good performance.
Sample menu
Mediterranean sashimi with Armenian cucumbers, tomato and chilies
Fresh baked challah bread with homemade dips
Sea bream with arak butter
Chestnut squash and sage ice cream for dessert
© Matan Katz
Prepare to fall for these girls
The Girls (HaBanot), Keren Ella Gefen and Yael Sela, are a married couple who, in addition to their personal relationship, share a strong desire for food and a big love for entertaining.
Sample menu
Homemade bread and flavorful dips
Hot peppers stuffed with fish and served with an herb salad
A mix of fish on flatbread
Lachmajun pizza
Juicy butcher’s cut
© Amir Menahem
Authentic Indian
Anyone who has visited India or plans to go to the subcontinent must make a stop at the home of Chanchal and his wife Sigal, where they host Indian meals made with the finest regional spices.
The story of 44-year-old Chanchal Banga could be a perfect screenplay for a movie about romance, art and food on the Israel-India route. Banga, born and raised in India, came to Israel as a kibbutz volunteer after completing a masters in art. Once enrolled in Jerusalem’s Bezalel Academy of Art and Design, he was sitting in an Indian restaurant when he met Sigal, his wife-to-be. They began cooking Indian meals, which they promoted by distributing fliers around Jerusalem. As time passed, the meals gained popularity. Chanhal, Sigal and their two daughters now live in Jaffa, hosting Indian meals in their home twice a week – one a tali vegetarian meal, the other chicken tikka masala.
Sample menu
Idli rice cakes
Deep fried beetroot patties
Potato and veggie samosas
Eggplant and onion pakora and other authentic dishes
© Amir Menahem
Born to cook
After traveling and cooking around the world, Merav Davidson opened the doors of her home to host exceptionally delicious meals.
The sea view from the window, the well-equipped kitchen and the large entertaining space provide a frame for the work that Merav Davidson loves. Davidson, who has rich experience working in kitchens - including Jerusalem’s Machneyuda and Jaffa’s Vashti, decided to develop her own culinary creativity. After completing her baking studies at Estella in Tel Aviv and spending a year in Brazil, she returned to Israel with a keen desire to study the processes behind the raw materials that we eat - opening her apartment to the general public in order to cook, entertain and serve food that she loves and believes in.
Sample menu
Fish tartar in crispy rice shells
Jerusalem artichoke soup swirled with truffles
Asado ravioli
For dessert - a chocolate and amaretto pâté on hazelnut crumble with earl gray cream and green tea powder
© Lior Horesh
The Vietnamese vegan
Mika, who tried to cook a cucumber when she was seven, began her serious culinary journey at the age of twenty. Her love for food and entertaining gave birth to Vietnamese-vegan culinary concoctions.
The kitchen is the place where Mika is most likely to be found. “When I was twenty, I understood that the world has a great deal to offer, and I took off on a journey in the foot steps of food,” she says. “I understood that food, just like love or music, has a universal language that connects people. That connection marked my professional path.” For years, Mika managed a gourmet catering company and even opened her own restaurant. Today she combines her two great loves: food and people.
Sample menu
Bahn filled with spaghetti squash
Vietnamese spring rolls
Vietnamese Pho with wild mushroom dumplings
Glass noodle and snow pea salad
Steamed veggies in ginger-orange-basil dressing
© Idan Eden
Thai meal in an urban loft
A love story between people and cuisine is always a winning recipe. With Guy and Inbal, love is connected to Thailand. Together they create food with lots of chili.
Guy and Inbal host Thai dinners in an urban loft with lots of exposed concrete and style. His affection for Thai food dates back to the time he spent in South East Asia photographing lady boys for an academic project and she, an account manager at a branding studio, is simply crazy about street food in general, and Thai food, in particular. Together they reached the conclusion that there was one thing that would make them both happy – cooking Thai dinners and entertaining, as only they know how. Guy and Inbal’s Thai meals are comprised of seven dishes brought to the table, with an accompanying chaser for each.
Sample menu
Satay chicken skewers
Tom Yum soup
Spicy papaya salad
Roasted pork with broccoli and green curry
© Matan Katz
The market’s best
For those interested in a meal without animal products, composed entirely of ingredients from the Carmel Market, Edu’s your man. He takes guests on a culinary journey steeped in fresh veggies and herbs.
After years in the city’s kitchens, Edu decided to dedicate himself to vegan cuisine, creating Shulhan 40 - a series of meals based in their entirety on natural ingredients. The meal takes place in an urban roadside inn and begins with a cocktail that guests make from a range of liqueurs, fresh-squeezed juices and special spices. The menu and ingredients change according to Edu’s interests at the moment, and modern inspirations from Persia to Tunisia are present among the pots. In his unique way, his culinary variations and baking techniques leave diners amazed, turning the meal into something unforgettable.
Sample menu
Moroccan style rolls
Tomatos with greens, Roasted eggplant and a black lime spread, Tzatziki yogurt with almonds, ucumber radish and grapes
A refreshing bulgur salad with mint, celery and brazil nuts
Greens with Spices