We love to go out for breakfast on a Friday. It’s the only day that nothing pressing needs to be done, like going to work. By preparing our Shabbat meals in advance, we are free to go off and enjoy eggs on toast, and bits of cheese and tuna.
But breakfast at the Carlton hotel in Tel Aviv is in a different category. It’s a meal to be savored, with inventive dishes, as well as the standard breakfast fare. And then there’s the location, which couldn’t be better: a balcony view of the Tel Aviv Marina with luxury yachts, as well as the less splendid craft, bobbing around in the blue Mediterranean Sea. It’s peaceful, inspiring, and it’s pleasant just to sit and drink in the view. It was also reassuring to see the Marine Police Force boat moored nearby.
Having driven quite a distance in the morning traffic, we were more than ready to sample the food. All good breakfasts start with great coffee, and this was, as expected, no exception.
The huge buffet is self-service, but you can also order eggs cooked to your preference. With so many hot food choices, the idea of a fried egg just seemed so prosaic. I was impressed by how many vegan and gluten-free choices were available. The Carlton caters to everyone.
I filled my plate with several tempting-looking dishes – roasted fresh vegetables; potatoes cooked in cream; shakshuka; moussaka with halloumi cheese; and a latke made from sweet potatoes. Everything was perfect; well spiced but nothing over the top.
I was told that the chef aims at varying the hot dishes, and the one I had been looking forward to was not on the menu that day – artichoke hearts with vegetable filling. Since there was so much else to choose, I was not unduly disappointed.
The khachapuri, recommended
I would heartily recommend the khachapuri – a savory pastry filled with melted cheese, which is apparently a staple in the republic of Georgia.
The stuffed vine leaves were good, though perhaps a tad overly lemony for some palates.
Of the vegan options I tasted, there was a cream “cheese” with black bits that might have been olives, which was very good and had a silky texture. I would also give top marks to the roasted cauliflower in a thick batter.
The cheese selection was huge, and there was another section of every kind of smoked fish, including high-quality smoked salmon. I especially liked the tiny profiteroles with cheese filling.
The bread selection was very varied, the salads were creative and colorful, and there were many unexpected treats, such as Turkish delight and mountains of halva, frozen yogurts, and every kind of cereal.
For dessert, we ignored the piles of fresh fruit – I can get that at home – and chose a lemon mousse, and cheesecake presented in a glass. Both were extremely acceptable, as was the vast section of cakes and biscuits of every kind.
So, if you are looking for a great breakfast that will keep you going until Kiddush on Friday night, this is the place.
The writer was a guest of the restaurant.