Jericho (CLOSED)

Chef Tomer Agay, who has climbed his way from being a sous chef at Yaffo-Tel Aviv restaurant to Santa Katarina with the encouragement of his boss Haim Cohen, has a lot of experience. He has now brought Chef Idan Peretz to Jericho - a new restaurant and bar that opened this week in the Greek Market in Jaffa.  The menu starts with entrées (NIS 21-26), such as Arancini made from Persian rice and herbs filled with labane on top of tomato salsa. In the main course category (NIS 36-48), you will find Carpaccio with fried capers. The pricing is relatively accessible and single dishes are close to the NIS 100. One example is a deep-fried Branzino fish that comes with a plate of lettuce, pickled lemon cream, Moroccan salad and green leaves, a local interpretation of the Asian Miang Kham, which can function as a main course or a perfect sharing dish for friends.