Mashya breakfastsby Sarit Goffen | 11.01.16
Mashya is a local traditional restaurant. Chef Yossi Shitrit took the roots of his upbringing, the Moroccan cuisine, dismantled it and reassembled it in his own unique style, the one we know from his creative enterprise the Kitchen Market.
Mashya has now launched a special line of pampering rich breakfasts.
The restaurant is located at the entrance to a hotel on Mendele St., inside a bright greenhouse that wraps you in the morning sunlight and creates a unique breakfast experience.
Like in all his other projects, Shitrit has brought the Mashya breakfast to a higher standard, staying true to form in tastes that are new and rich, and not sparing his molecular magic.
I went to Mashya on a very wintry morning. The soft light coming from the ceiling, which is one big window, reflected on a buffet bursting with Middle Eastern tastes such as filet of aubergine in pomegranate or tabuleh salad. There was also peanut-mint feriki, sweet potatoes in pistachio and ricotta, salmon and other smoked fish, a variety of cheeses, breads, stuffed breads and varying fucaccias, a wealth of fresh fruit, croissant and jams, and just when I thought nothing else could be innovated, the waiter brought Mashya’s special egg dish.
A feast for the eyes, it is a joint creation made by Shitrit’s partners Emri Brill, who is Mashya’s regular chef, along with his business partners Asaf Liss and Alon Friedman. Together, the team puts together a fine dining experience.
Mashya, Mendele St. Hotel, 5 Mendele St., Tel Aviv, 03-7500999.