Tenne, whose breakfast we enjoyed a few weeks ago, also has a huge take-out section. When we left the restaurant at that time, the manager handed us a very large canvas bag filled with items from the buffet.
Before that, we had enjoyed a conducted tour of the buffet, during which he proudly pointed out some of the items that were available. He showed us several vegan options as well, such as tofu curry (NIS 60) and lentil dahl (NIS 36).
There are all kinds of meat and chicken dishes, salmon and other fish, every possible kind of bread and challah, side dishes, desserts – the possibilities are endless.
The buffet’s large variety of meat and chicken dishes includes asado (NIS 28 for 100 grams) and schnitzel (NIS 13.5 per 100 gr.). I especially liked the presentation of moussaka as individual portions of sliced fried eggplant filled with mincemeat on a rich tomato sauce, instead of squares cut from a casserole (NIS 104 for four portions).
Side dishes we encountered included quinoa, noodles, and a helping of green vegetables which was a combo of broccoli and green beans.
Most of the acquisitions in our basket of goodies went into the freezer, except for the salads.
I gave them to my vegan son to sample and got some interesting feedback. The carrot and beetroot, with peanuts and bean sprouts (NIS 24), got a thumbs-up, as did the tabbouleh with purple onion, herbs, and sunflower seeds (NIS 36).
The roasted vegetables (antipasti) were found to be a bit lacking in flavor (NIS 109), but the coleslaw found favor. All were fresh, and the dressings were well balanced and not overly oily.
We tried the pargit teriyaki (NIS 110) and found this very palatable. The roasted potatoes, heated up, were surprisingly good, too – I didn’t think roasted potatoes could be reheated.
The stuffed red pepper was a tasty mouthful, although the amount of rice far outweighed the meat content. The stuffed vegetable dish with beets and onions was good, as were the side dishes of noodles and petitim.
“Tenne” is a biblical word meaning “basket,” a kind of Jewish cornucopia of good things. So, if you don’t feel like cooking, drop in to Tenne, where you are sure to find dishes that appeal to you, although I must emphasize that the place leans much more toward Ashkenazi than Sephardi fare.
Tenne
23 Sasha Argov
Ra’anana.
Tel: 073-363-3533
Hours: Sun.-Thurs., 8 a.m.-7 p.m.; Fri., 8 a.m.-3 p.m.
Kashrut: Ra’anana Rabbinate
The writer was a guest of the restaurant.