- Mediterranean cuisine
- Israeli cuisine
- Fusion cuisine
- European cuisine
- Meat dishes
- Fish and seafood
DALIDA Restaurant (Tel Aviv)
In August 2013, Dalida restaurant opened its doors in the heart of the Levinsky Market, and quickly became one of the busiest and trendiest restaurants in the city.
Like Dalida, the legendary singer whose narrative was the muse behind the concept, the restaurant is also a meeting of East and West, a blend of Arab-Italian-French cultures and flavors, that can be felt throughout the restaurant- from the special design of the space, through the menu of Chef Dan Zuaretz, the cocktails and the soundtrack in the background.
The menu conducts an ongoing dialogue with nature, and each season, in addition to the restaurant’s regular menu, Chef Dan Zuaretz creates a seasonal menu that is perfectly suited to the season’s finest and highest quality ingredients, thus adding an element of surprise to the dining experience.
At Dalida you can enjoy a variety of dining styles, from a pleasant evening over a glass of wine alongside entrées, a romantic meal in the courtyard or a Moabet meal suitable for tables of four or more dinners, offering a sharing meal composed of a variety of Dalida flavors and drinks – a truly social occasion.
Starters
Spicy feta brulée 28
Eggplant in pomegranate glaze and raw tahini 28
Cured mullet with garlic and chili paste on toast 28
Herbs salad with smoked salmon 28
Mussels with capers, cured lemon and sundried tomatoes 35
Sea bass in Ethiopian tomato sauce 36
Lamb, pistachios and halloumi kebab 28
Medium
Bread. Butter. Sundried tomatoes and capers spread 18
Raw zucchini salad 52
roman artichoke. Tasos olives. Red onion.
Buffalo labane. Roasted peppers paste. Fresh oregano Beetroot 46
Burnt spicy pepper. Spinach cream. Mango tahini. Pesto roquette. Crispy pita
Mom’s pasta 58/66
pomodorro/offals
Cheese tortellini 56
tomatoes and lemongrass butter. fresh shiitake. crispy sage
Fish carpaccio 52
cucumber. Chilli. Roasted freekeh. Tomato seeds. Doah. Coriander
Beef fillet kubaniya on toasted bread. Aioli yoghurt 56
Arab cabbage and potato in champagne. seared calamari. bacon. champagne foam 62 Chicken wings and yoghurt ravioli. Chicken stock. Dried yoghurt. Pistachio. Watercress 48
Lamb heart 48
Lamb fat financier. Curry tziziki. Cured onion
Brioche steak and bone marrow 72
beef and hibiscus stock. Chestnuts.Jerusalem artichoke cream
Large
Greens kanafeh 86
Yellow cherry tomatoes cream, chili jam,
pickled vegetable
Fish cutlets & seafood 124
clam sauce, cherry tomatoes confit, bread
Trout fillet 142
kohlrabi purée. King brown mushrooms. Roasted vegetables. Pesto roquette. Sorrel
Fillet mignon, celery cream, vegetables in hawaij butter, chicken stock 142
- About the restaurant
-
- Mediterranean cuisine
- Israeli cuisine
- Fusion cuisine
- European cuisine
- Meat dishes
- Fish and seafood
DALIDA Restaurant (Tel Aviv)
In August 2013, Dalida restaurant opened its doors in the heart of the Levinsky Market, and quickly became one of the busiest and trendiest restaurants in the city.
Like Dalida, the legendary singer whose narrative was the muse behind the concept, the restaurant is also a meeting of East and West, a blend of Arab-Italian-French cultures and flavors, that can be felt throughout the restaurant- from the special design of the space, through the menu of Chef Dan Zuaretz, the cocktails and the soundtrack in the background.The menu conducts an ongoing dialogue with nature, and each season, in addition to the restaurant’s regular menu, Chef Dan Zuaretz creates a seasonal menu that is perfectly suited to the season’s finest and highest quality ingredients, thus adding an element of surprise to the dining experience.
At Dalida you can enjoy a variety of dining styles, from a pleasant evening over a glass of wine alongside entrées, a romantic meal in the courtyard or a Moabet meal suitable for tables of four or more dinners, offering a sharing meal composed of a variety of Dalida flavors and drinks – a truly social occasion.
- Menu
-
Starters
Spicy feta brulée 28Eggplant in pomegranate glaze and raw tahini 28
Cured mullet with garlic and chili paste on toast 28
Herbs salad with smoked salmon 28
Mussels with capers, cured lemon and sundried tomatoes 35
Sea bass in Ethiopian tomato sauce 36
Lamb, pistachios and halloumi kebab 28
Medium
Bread. Butter. Sundried tomatoes and capers spread 18
Raw zucchini salad 52
roman artichoke. Tasos olives. Red onion.
Buffalo labane. Roasted peppers paste. Fresh oregano Beetroot 46Burnt spicy pepper. Spinach cream. Mango tahini. Pesto roquette. Crispy pita
Mom’s pasta 58/66
pomodorro/offals
Cheese tortellini 56
tomatoes and lemongrass butter. fresh shiitake. crispy sage
Fish carpaccio 52
cucumber. Chilli. Roasted freekeh. Tomato seeds. Doah. Coriander
Beef fillet kubaniya on toasted bread. Aioli yoghurt 56
Arab cabbage and potato in champagne. seared calamari. bacon. champagne foam 62 Chicken wings and yoghurt ravioli. Chicken stock. Dried yoghurt. Pistachio. Watercress 48
Lamb heart 48
Lamb fat financier. Curry tziziki. Cured onion
Brioche steak and bone marrow 72
beef and hibiscus stock. Chestnuts.Jerusalem artichoke cream
Large
Greens kanafeh 86
Yellow cherry tomatoes cream, chili jam,
pickled vegetableFish cutlets & seafood 124
clam sauce, cherry tomatoes confit, bread
Trout fillet 142
kohlrabi purée. King brown mushrooms. Roasted vegetables. Pesto roquette. Sorrel
Fillet mignon, celery cream, vegetables in hawaij butter, chicken stock 142
- Map
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