Neve Tzedek, which means Oasis of Justice built outside of Yafo’s walls. It was founded in 1887 by Aharon Chelouche, 22 years before Tel Aviv was founded.
Many of the neighborhoods turn of the century houses can still be seen and it has retained much of its old charm thanks to a re-gentrification of the neighborhood in the 1980s. The Nobel prize winning author and poet S.Y. Agnon lived there, as did the famous artist Nahum Gutman.
Neve Tzedek’s narrow winding lanes, colourful plaster walls and tile roofs have become one of Tel Aviv’s latest fashionable districts. If I could afford property there, I would move there immediately.
They have some beautiful galleries and boutiques there; my engagement ring and wedding band came from Agas v’ Tamar Jewelers. The make beautiful 22k gold and silver jewelry.
And, there are some really nice cafes, such as Caffe Tazza d’Oro, Michelle Bar and Ninawhere you can sit and relax as you people watch in this charming neighborhood of Tel Aviv.
Since Neve Tzedek is so close to Yafo, we usually go and eat at one of the fish restaurants on the seaside. We usually end up at the Arab-owned Succah Levana (The White Pergola). It is a casual restaurant, reasonably priced with a nice choice of grilled fish. The meal comes with a large assortment of meze which are made in-house. You can have your meal al fresco with a view of the Mediterranean Sea.
Then, grilled Gilt-head Seabream. They also have trout, seabass, drumfish and a few others. And, they also serve shellfish. The food is simple, but delicious.
The sad thing is that I am allergic to raw tomato, so my husband always has the Israeli salad all for himself. This salad is dead easy to make, but the key is to have the freshest, tastiest ingredients possible and to finely chop the vegetables like in the picture above.
2 tomatoes, seeded and finely chopped
2 cucumbers, peeled and finely chopped
1 green pepper, seeded and finely chopped
1/4 cup fresh parsley, finely chopped
1 small onion, finely chopped
Juice from 1 lemon
4 tablespoons olive oil
1 teaspoon of za'atar (optional)
Salt and pepper to taste
In a non-reactive (not metal) bowl, combine chopped vegetables. Toss gently.
In a small bowl, combine lemon juice, olive oil, za'atar, salt and pepper. Drizzle over vegetables and toss. Serve immediately or refrigerate. Keeps for two days.