Bavel

Everything was well done by Chef Ori and didn’t disappoint. All the dishes we ordered were spot on. The one thing we didn’t order was the Wagyu Oxtail Tagine. That came to us by accident and was the one thing that didn’t impress. We’ll definitely be returning.

The Oyster Mushroom Kebab was probably the star of the meal. Served on the sword it is roasted with. Chef recommends eating it while it’s hot. Simple but so flavorful. Meaty of course so it could even please the meat lovers.

The Grilled Dorade is a butterflied fish rubbed with many spices. Similar concept to the branzino at Bestia. Very flavorful.

A couple next to us raved about the Grilled Celery Root. They almost ordered a second one. It was on our list to try but ultimately we chose the Grilled Prawns and Oyster Mushroom. But we will make sure that is ordered next time.

Chicken Liver Pâté was a must for us since it used to be on the Bestia menu. This one of course came with a dif twist. Typical classic pate with Mediterranean notes to it. The honey avocado and chili oil was very good but can also overpower the pate so use sparingly. Very good but we still like the pate at Bestia better when they had it (removed during covid).

Grilled prawns: Any chef who recommends removing the head, scooping up the tzatziki and then sucking it up to get all the great flavors is my kind of chef. Marinated overnight in harissa it definitely has the spice kick. Hot towels provided on request to clean your hands. Don’t be afraid to enjoy it all.

Dessert: Black Licorice Bonbon: I am not a fan of black licorice so this pleasantly surprised us. It’s not a strong flavor and not too sweet. Good after dinner dessert for those that want something different. Probably wouldn’t get again but I am glad we tried it.

Foodie Top Dish: Hands down the Oyster Mushroom Kebab