The FLAME restaurant has opened at the Carlton hotel in Tel Aviv, which brings the visible fire, coal, coal smoke, use of natural heat. Its diners will be able to enjoy meats, roasted vegetables and unique dishes grilled over an open flame.
Open fire kitchens have become a leading trend in the world in recent years, also among the Michelin and 50 BEST restaurants. The FLAME restaurant’s kitchen is open, and you can see the use of visible fire. In “Josper” an iron stove that works with oak coals and live fire, and in “Parise” – a huge traditional Argentinian coal grill that works on wood and coal using different heights and distances from the fire or the coals.
All the dishes on the menu go through open fire cooking processes. From charred yellow tomato vinaigrette, lettuce on an open fire with chips of lamb belly, smoked chicken in Josper with fresh okra and roasted apricots, green beans on charcoal with lima bean cream, to rhubarb short courses in charred beet molasses, whole fish on charcoal, ribs Chicken roasted on pine needles with smoked grapes. And of course, a variety of premium aged cuts served as steaks or as large cuts by weight. The cuisine consists of fresh, local and seasonal ingredients. That is why it is subject to changes according to the seasons, alongside locally grown meats from select herds of Holstein cows, paced and treated in the aging room, where you can glimpse from the restaurant space.
Restaurateurs Alon Aharonovitch and Dorian Kofit and chef Ilya Goldman have visited several countries in recent months, including Argentina, Japan, Scandinavian countries, the USA and others to bring to the restaurant the unique form of cooking that has been gaining momentum in recent years.
Restaurateur Alon Aharonovich, owner of the FLAME restaurant, says: “We are bringing to Israel the first fire restaurant and among the few in the world today. This is the ancient form of cooking that is gaining momentum, and leading kitchens are rediscovering it. We have traveled to several continents in recent months to explore open fire cuisine. The moment When humans took control of fire is the moment when we became who we are today, fire is the tribal hearth around which we gather and was and always will be the most exciting taste that our palate will encounter.”
Yossi Nabia, CEO of the Carlton Tel Aviv Hotel, adds: “The Carlton Tel Aviv Hotel is happy about the unique collaboration with the talented restaurateurs who are bringing the fire revolution to Israel. The FLAME restaurant fits perfectly with the character of the prestigious Carlton Tel Aviv Hotel, which routinely hosts businessmen from around the world, diplomats and heads of state.”
