Served at
85/15A non-kosher restaurant in Tel Aviv, serving bluefin tuna sashimi, tuna tartar, and sea bass fillet.
A dish combining German Spätzle pasta with the classic Italian Cacio e Pepe cheese and pepper sauce.
Spätzle is a type of egg-based pasta or noodle, known for its irregular form and rough, porous surface. The glutinous dough is prepared by being pressed or dripped through a perforated plate directly into boiling water or steam. While commonly associated with Swabia and Alsace, it is also found in the cuisines of southern Germany, Austria, Switzerland, and other regions. It can be served as a side dish, often with meat and sauce, or as a main dish with ingredients like cheese and onion.
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