Founded 2011

Chef Bo Bech

Kitchen new Nordic with international influence

Atmosphere designed and sexy

Bo Bech (45) is one of the well-known chefs in Denmark, the fierce host of the ultra-popular local culinary reality show baded on “Hell’s Kitchen” (originally hosted by Gordon Ramsay).

His restaurant in Copenhagen – Geist – is one of the pearls in the necklace of Danish restaurants that have reinvented the Nordic cuisine. While Bech attempts to use local ingredients, and places an emphasis on Nordic aesthetics, unlike his conservative colleagues, the daring chef is not afraid to add foreign ingredients and global influences into the mix.

It was this rebellious and experimental attitude that has led Bech to close his flagship restaurant, Paustian, at its peak, a moment after receiving a Michelin star. Chef René Redzepi of Noma described the restaurant – where Bech established his status as a culinary genius – as “the most interesting place to eat in Europe”.

Beck went against the fancy atmosphere that usually characterizes fine dining establishments and opened the trendy Geist, featuring a hot cocktail bar, an open kitchen and an easygoing attitude. The bet has paid off, Geist has become a huge success and even went on to win the prestigious “Discovery of the year” award of the World’s 50 Best Restaurants list, the most influential in the culinary world.

 

Signature dishes
  • Whole roasted cauliflower with black truffle
  • Enoki mushrooms with yuzu and egg yolk sauce
  • Wild duck with pumpkin and arabica
  • Turbot with fennel ravioli on gruyere

One more thing Being an adventurer - who refuses to commit to ingredients, influences or style – Bech is obsessed with change. In 2015, he decided to face a new challenge: he set out to conquer New York with a series of mysterious pop-up dinners in alternative locations, which were only revealed to diners at the last minute.

Contact Kongens Nytorv 8 DK – 1050 København K
(+45) 3313 3713 | [email protected]
Website

“I want guests to enjoy what they are eating without knowing they are eating something complex. That was the philosophy behind the mashed potatoes with caviar. Who decides whether caviar or the potato should have a higher standing. I wanted to put the two ingredients together and ask that question. Why cannot a potato, if given love and care not be as good as caviar?”

Chef Bo Bech

Chef Q&A

Founded 2008

Chef Shlomi Harari

Kitchen French Asian

Atmosphere a European colony in Asia

At the entrance to one of Tel Aviv’s most beautiful boutique hotels lies the elegant colonial restaurant Hotel Montefiore. It became a culinary stronghold since its inception, one of the finest in town. A perfect gastronomic experience delivered by the R2M group, Tel Aviv’s top restaurateurs.

This French cuisine, seasoned with Vietnamese charm, is led by chef Shlomi Harari. The restaurant serves classic dishes prepared using fine local and imported ingredients, as well as special weekly dishes, depending on the season.

Signature dishes
  • Shrimp, Cellophane Noodle, peanuts, coriander
  • Small Nams, “Cha-Gio”
  • Spare-Ribs, spicy pumpkin
  • Crispy Chicken Vietnam

One more thing The restaurant's famous brunch offers an innovative take on culinary classics, and is considered a weekend must stop for every true Tel Avivian. No matter when you arrive, this is the place to see and be seen by trend setters and businesspeople.

Contact 36 Montefiore St., Tel Aviv
03-5646100
Website

"An illustrative lesson in precisely how to run a restaurant that takes itself (and more importantly, its customers) seriously."

thefoodblog.co.il

Chef Q&A Shlomi Harari

Shlomi Harari
My restaurant's secret:
we don't just serve, we host
My 3 most favorite ingredients:
olive oil, lime and bacon
The dish I love cooking the most:
Lasagna – numerous techniques, steps and flavors, but also the most homey and comforting
The most exciting moment in my career:
the first time I was told I'm going to run a kitchen
The best cooking advice I have ever received:
everything is easy, you just have to give it a try
I was most excited cooking for:
the first Seder meal I cooked for my family
My guilty food pleasure is:
cinnamon Danish.
My ideal last meal would be:
Ramen soup in Japan with my partner
The next big thing in the culinary world is:
the depths of the ocean
The best restaurant in the world in my opinion:
Da Fabrizio in Rome