At the Muse Hotel in Tel Aviv MUSE TLV, a Food Track was inaugurated that offers special breakfasts or brunches. In fact, this is no ordinary food truck. They brought an old and classic Volkswagen van to the hotel yard, the kind that was associated with the hippie movement. They took out the inner seats and the engine, cut the window frames on one side, and opened a large opening where they placed a sideboard. Nice gimmick! This podtruck can’t drive. But it stands on wheels, and is therefore exempt from building approval.
The podtrack is painted silver gray, which is not typical for this colorful hotel, the walls of its corridors are decorated with graffiti paintings by the artist Dobi Shuval. Not even for the light blue and green colors of the ceramic plates handmade by the potter Esti Castro, and for the colors of the tables and chairs in the courtyard.
The hotel’s manager, Ben Friedman, explains: “All hotels have standard buffets for breakfast. I wanted to go for something special, which would match the special atmosphere and concept of the hotel. We thought of many options, and in the end we decided on a food track.”
The CEO, Sharon Gubrin, adds, “The idea is to use our charming courtyard for breakfasts as well.” Until now, breakfasts have been served in the adjacent lobby, on the other side of the kitchen on the ground floor. The hotel is kosher under the supervision of the Tel Aviv Rabbinate.
Breakfast can be a combination of a buffet and table service.
The podtrack has a self-serve buffet full of goodies, accessed from the outside of the van.
In addition, there are also dishes to choose from in the menu when served to the table. I chose from the menu a poached egg served on a baked Malvah bagel, filled with a selection of cheeses, a spicy tomato salsa on the side of the bagel, and on the side small saucers of labneh with olive oil and thyme, and lemon tahini. It was very tasty, and the plates were also eye-catching.
The menu includes other treats such as a brioche bun filled with a scrambled egg and creamed with brie cheese, slathered on cherry tomatoes with herbs and gouda cheese wrapped in phyllas dough, seared tuna in a spice and cashew crust and red pepper coulis and cucumber tartare, black eggplant ravioli, pancakes, and a selection of omelets and eggs.
In honor of Tu Bab, chef Roni Lakey prepared a special menu, which will be available throughout the month of love, the month of August. The special menu includes a salmon ceviche dish on artichoke cream and champagne and grapefruit ceviche.
as well as a dish of cannelloni stuffed with watered-down pepper cream served on thin strips of spicy cucumber, lettuce, and berries.
Every Thursday evening there is also a jazz performance.
The MUSE hotel is adjacent to the Metropolitan Hotel, at the corner of Ben Yehuda and Trumpeldor streets, less than a five-minute walk to the beach. It is very suitable to enter the podtrack yard on the way to or from the sea. But at this time breakfasts are only offered to hotel guests. Sharon Gubrin explains that this is part of the Meuse Hotel concept, which is an island of silence and intimacy in the heart of the hustle and bustle of the non-stop bustling city. A guest runs around the city for trips or business meetings, and arrives at the hotel in the afternoon or evening to sit in quiet and intimate peace. Muse is a hotel for adults only, no children.