Tel Aviv, aptly called the global vegan (tivoni) capital of the world, is the hub of a culinary, social and consciousness movement that is sweeping Israel. Within the White City’s concrete jungle of bauhaus buildings, abutting glass and steel skyscrapers, is a city teeming with “vegan friendly” signs proudly affixed to businesses, from restaurants to markets to stores. The culinary and social atmosphere is decidedly one that gravitates towards conscious plant-based eating. The breadth of this fascinating Israeli social movement was evident at the city’s two day vegan fest that attracted a shocking 40,000 people (and yes, overwhelmingly Israelis). More people turned out for it than Eurovision the previous week. From labane to burgers, the throngs of Tel Avivians of all stripes lined up to eat from local restaurants, taste new Israeli vegan food brands and celebrate in an atmosphere that was decidedly positive, welcoming of everyone.
Though we are in the midst of counting the Omer each night, from Passover to Shavuot, I am sharing a recipe and number that has zero relevance to the Omer. It is the number 206, the name of a Tel Aviv restaurant–really an institution–that has sat on a suburban thoroughfare with a car park in front, for decades. It is my spot for the best no-frills Israeli food. The decor is plain and likewise there are zero airs to the food. There’s some magic happening in the kitchen and their unfussy food outshines much of the high end Israeli food now dotting the globe. Before the worldwide roasted cauliflower craze, 206 was serving heaps of it, smothered in tahini sauce on little white saucer plates. Continue reading