The Dead Sea Scrolls have made their mark in an unusual place—a Tel Aviv restaurant. Named Qumran, this kosher meat establishment pays homage to the cave where the scrolls were discovered back in 1947.
The restaurant’s decor features some thematic elements, including stone-like accents on the walls and a mural depicting cave dwellers on a warm, brick-toned wall.
Overall, Qumran presents a contemporary, sleek setting that not only offers kosher meals but also hosts cabaret entertainment for patrons in the evening. We made a reservation for 7 p.m., only to find out upon our arrival that the restaurant actually opens at 7:30 p.m., requiring us to wait a bit.
To alleviate the slight inconvenience, we decided to indulge in some cocktails. My vodka-based drink and my companion’s whiskey were sufficiently strong, lifting our spirits and enhancing our overall experience.
Exploring the Menu
The first dish presented to us was a crusty loaf served with a delightful oil and vinegar dip (NIS 48). We made a conscious effort not to consume the entire loaf, knowing more delicious courses awaited us.
Our first course featured Jerusalem artichoke served with tortellini, a hearty dish enriched with a generous quantity of vegetables and a creamy sauce (NIS 125). We eagerly savored every bite.
Next, we enjoyed a generous salad brimming with unique flavors, including strawberries, a truffle-flavored cheese, kohlrabi slices, an excellent vinaigrette, and an almond topping. It was a standout dish (NIS 96).
The third course was a ceviche comprising finely chopped tomatoes and cucumbers, punctuated with tender pieces of fresh tuna. It was a delightful addition to our meal.
For our main course, we enjoyed a generous serving of fried sea bream accompanied by gnocchi, enhanced with an intriguing chestnut sauce (NIS 188). The chestnuts noticeably enriched the dish.
Just as we began to feel full, our attentive waitress brought forth a plate of beautifully presented beef carpaccio, adorned with white sauce and almonds. It was both a visual and culinary delight (NIS 179).
Next, we were presented with a plate of fresh grouper, a firm fish that was battered and deep-fried, garnished with a zesty lemon dressing to elevate its flavor (NIS 258).
Finally, we reached the crowning jewel of our meal—dessert crafted by the celebrated chef Moshek “Moishik” Roth, who previously earned two Michelin stars at his restaurant in Amsterdam.
The dessert was reminiscent of the famous English Eton Mess, but truly deserves its title of Moishik’s Mess—a whimsical combination of dark chocolate filled with rich cream, accompanied by cookies and hazelnuts for texture (NIS 220).
We could hardly do it justice after such a filling meal, but it was a satisfying way to conclude our dining experience. My companion indulged in a robust espresso, providing a perfect finishing touch before our long journey home.
While the prices may appear high, it is important to note that these include entertainment beginning at 9 p.m., rumored to feature belly dancers and lasting until late into the night.
Qumran
21 Ha’arba’a St.
Tel Aviv
Tel: (03) 919-1555
Hours: Sunday to Thursday, 7:30 p.m.-midnight
Kashrut: Tel Aviv Rabbinate
The writer was a guest of the restaurant.
