While this might recall a classic British television show, it actually pertains to Reim Bistro (re’im, meaning “friends”), a kosher dining establishment uniquely positioned on the border of Bnei Brak and Tel Aviv. The restaurant has become a hotspot, drawing a crowd for its inventive approach to dairy cuisine.
Of course, pizza and pasta feature prominently on the menu, but diners can also indulge in a variety of enticing fish dishes, vibrant salads, and homemade interpretations of popular spreads, including tehina.
Upon our arrival, we were warmly greeted by head chef and restaurateur Idan Tauber. Despite his youthful appearance, he brings years of expertise in the culinary field.
Reim Bistro offers several distinctive dining areas. We were led to The Lounge, a quieter, more exclusive space adjacent to the main restaurant. Here, guests can savor soft background music reminiscent of Sinatra and Louis Armstrong, all set amidst lovely lighting and fresh flowers adorning immaculate, white linen tablecloths.
Digging in
To start, my dining companion opted for tzatziki (NIS 28), crafted from rich Greek yogurt and topped with olive oil and fresh herbs. It was served over a bed of arugula leaves and touted as “the best I’ve ever had.”
I chose a dish described as fish cigars (playfully labeled “sea-gar” on the menu). The delicately crispy pastry shell encased spicy white fish, complemented by homemade tehina for dipping.
A delightful bread basket graced our table, showcasing fresh, homemade whole wheat slices with a crispy crust, served with a garlicky lemon dip—a true delicacy.
We left the remaining selections to Tauber, unaware of the delightful surprises that awaited us.
A large Panzanella salad arrived, featuring a colorful array of cherry tomatoes, red onion, mozzarella, and croutons, eschewing the traditional soggy bread. We appreciated this refreshing twist.
Next, two main courses arrived. One featured tortellini pasta enriched with portobello mushrooms and Parmesan, all enveloped in a rich, creamy sauce (NIS 91).
The second dish was a delightful ceviche of sea bass, harmoniously mixed with grapes and a touch more cream (NIS 71).
Both dishes were nothing short of mouthwatering.
To accompany our meal, I enjoyed a glass of Chardonnay from Carmel Winery, which paired beautifully with the dairy dishes (NIS 61), while my companion opted for an ice-cold beer (NIS 31).
We concluded our splendid dining experience with tiramisu and chocolate cake, both generously adorned with fresh cream (all desserts NIS 55).
My companion treated himself to a hearty cappuccino, ensuring he remained alert for the drive home.■
Reim Bistro
4 Bar Kochva St.
Bnei Brak
Tel: 077-997-3035
Hours: Sun.-Thurs., 11 a.m.-11 p.m.; Sat., 7 p.m.-11 p.m.
Kashrut: Mehadrin, Rav Machpud
The writer was a guest of the restaurant.
