Ra'anana's Delikazan brings food by the yard

• Published date: 30 March 2024
• Author: GLORIA DEUTSCH
• Publication title: Jerusalem Post, The: Web Edition Articles (Israel)

On a recent visit, we were given a brief tour of the site, which includes a very attractive shop selling food and accessories, and a private room that can accommodate parties of up to 35 people

We were then able to sit down in the comfortable and spacious restaurant and choose our meal.

The starter of 19 salads sounded good and it was – every vegetable known to man seemed to have been commandeered into this very aesthetic first course.

Too numerous to elaborate on all of them, I will just mention the ones I particularly liked: tiny cubes of fried sweet potato, green pepper in vinaigrette, about five varieties of the incredibly versatile eggplant, salsa, cubed beetroot and spicy Moroccan carrot salad.

Our waitress brought us a frena (loaf) topped with coarse salt and roasted garlic to eat with the salads. Baked on the premises, it was a perfect accompaniment. (NIS 32 if a main course added, NIS 55 just for the salads.)

We also got to taste the house chopped liver, consisting of a perfect round of liver with a small mountain of crispy fried onion. A cross between your grandmother's chopped liver and a sophisticated pate, it was very good – although the fried onions were way too salty. To paraphrase Omar Khayyam, "What, did the hand then of the salter shake?"

For a main course my companion chose the beef fillet. (NIS 218). He said it was the best steak he had ever eaten. Cooked to medium-well, he...