We really enjoyed dinner and the exceptional wine list at Herbert Samuel the other night.
Now we are looking for another good experience in Tel Aviv to end our trip.
The main prerequisite is that the chef should have a light touch, but wish to avoid 'molecular cuisine'. No constraints on cost.
I read Daniel Rogov's column in HaAretz, but apart from Herbert Samuel, it does not appear that he has given a good review to one restaurant in the last few months.