As cooking-related shows and reality series solidify their grasp on primetime Israeli television, chefs emerge from their anonymity in the kitchen to a newly felt state of celebrity. While some take the opportunity to bully the spotlight with nonsensical self-aggrandizing aphorisms, others utilize the stage to push the envelope of consensus farther than ever before. Chef Meir Adoni, who’s restaurant Catit is widely regarded amongst the premier establishments in Tel Aviv, represents the latter. With Mizlala, chef Adoni attempts to implement his experimental approach to gastronomy in less formal settings – think Michelin in a t-shirt.
Like its older sister, Mizlala is designed to ensure that attention is devoted to the meal, the restaurant’s centerpiece element. The space is left mostly white, with a formalist styled bright color pattern spanning the entire back wall. The bar area dominates most of the hall, with its outlying bar-top serving as communal dining table, while its back-end is dedicated to the preparation of the appetizers and raw dishes.
The main menu is divided into four parts, based upon the chef’s recommendation as to placement of dishes in the meal. Like it’s older sister, the menu at Mizlala betrays heavy French influences, affected by regional flavors and local ingredients. Given that the restaurant was launched only this past June, it would be advisable to make reservations ahead of time- just don’t forget to wear a t-shirt.