Served at
Abraxas NorthA restaurant in Tel Aviv, Israel, where chefs Eyal Shani and Elior Boaron are based, known for its culinary offerings including raw fish dishes.
Grouper carpaccio is a Mediterranean appetizer featuring thinly sliced raw grouper, typically dressed with olive oil, citrus, and herbs.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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A restaurant in Tel Aviv, Israel, where chefs Eyal Shani and Elior Boaron are based, known for its culinary offerings including raw fish dishes.
A chef from Tel Aviv's North Abraxas, collaborating with Eyal Shani on raw fish preparations featured in Haaretz Food.
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