A absolute memorable experience! The service was warm and attentive, and the couple's menu offered a thoughtful progression: bread, two starters, an intermediate dish, a main, and dessert. A chilled tomato soup to...
A absolute memorable experience! The service was warm and attentive, and the couple's menu offered a thoughtful progression: bread, two starters, an intermediate dish, a main, and dessert. A chilled tomato soup to start and a sweet bite to finish were welcome surprises. Highlights included the crab spaghettini - refined and full of flavor - and a perfectly cooked filet with mashed potatoes. Dessert was creative, with a poppy seed and lemon cream bite that left a lasting impression. Highly recommend.
The fact that Vermuteria serves a carafe of vermouth spritz immediately sets the tone. This is a place deeply rooted in Spanish vermutería culture — generous, social, and built around the table rather than the plate....
The fact that Vermuteria serves a carafe of vermouth spritz immediately sets the tone. This is a place deeply rooted in Spanish vermutería culture — generous, social, and built around the table rather than the plate. We ordered the beef tartare twice, and rightly so. Finely chopped, well-seasoned, and balanced with acidity and fat, it reflects a classic Iberian approach: respectful handling of the meat, no unnecessary embellishments, and a clear focus on texture and flavor. Served on toasted bread, it’s rich without feeling heavy — confident and precise. Across the table, the Spanish small plates were consistently strong. Raw fish preparations leaned on olive oil, citrus, herbs, and gentle heat — allowing freshness to lead. Toasted nuts, chili flakes, and restrained seasoning added texture without overwhelming the core ingredient. Vegetable dishes followed the same philosophy. Roasted red peppers with soft cheese and olive oil were deeply flavored yet controlled, while grilled vegetables retained bite, sweetness, and char — hallmarks of a kitchen that understands restraint over excess. Bread, olives, and olive oil are treated with the respect they deserve in Spanish cuisine. Crackling crust, well-marinated olives, and high-quality oil aren’t filler here — they are part of the experience, anchoring the table in tradition. What stands out most is the clarity of culinary identity. This is not fusion, nor modern reinterpretation for its own sake. It’s Spanish food executed with confidence — straightforward, generous, and deeply tied to vermouth culture. A vermutería that understands pacing, balance, and the pleasure of shared plates. Unpretentious, well-executed, and exactly what it sets out to be.
A dozen of us, my two friends and I, arrived for dinner. Expectations were high, and in some aspects, the restaurant met them. We arrived between 6:00 PM and 7:00 PM and were greeted by a charming waiter whom I wish...
A dozen of us, my two friends and I, arrived for dinner. Expectations were high, and in some aspects, the restaurant met them. We arrived between 6:00 PM and 7:00 PM and were greeted by a charming waiter whom I wish had stayed for the entire meal. Although the other waiters who came were also charming, we didn't enjoy having a different waiter arrive, and it created a feeling of being less meticulous. We arrived at 6:30 PM, a time when orders come with a 15% discount. The waiter suggested and served us wine that was simply wonderful. We initially ordered 9 dishes: 🫛 לחם מחמצת which was simply wonderful, with tomato foam, and butter that we requested additionally. A respectable portion of bread for 36 ₪. The tomato foam lacked a kick. 🫛 פטה חמה - warm feta with seeds sitting on a Magen tomato sauce with filleted Magen tomatoes. In retrospect, we would not have ordered this dish. The seeds were great, but the feta combined with the tomatoes created a very ordinary, childish homemade dinner taste of an omelet with cheese and tomato. Additionally, the sauce had an aftertaste of a tomato that had sat too long in the sun, not in the good sense of cooking. What's more, the foam that came with the bread and the sauce on which the feta was placed were very similar, and we felt it was tomato on tomato on tomato unnecessarily. A disappointing dish. 76 ₪. 🫛 פיצ׳י קובה - in a mushroom broth foraged in the Golan Heights with Leshem cheese on top. The פיצ׳י was excellently made, long and provided a superb eating experience. However, the broth was bland for my taste, didn't go anywhere, and even brought down the level of the פיצ׳י. 116 ₪. 🫛 טרטר דג ים על אפונת שלג - a delicate and wonderful dish. The incredibly fresh fish sits on crispy snow peas that you'll just want more of. A great dish, but despite two mentions of spiciness on the menu, the dish wasn't spicy enough. The other flavors were wonderful, so in my opinion, it's forgivable. An excellent dish - 98 ₪. 🫛 סשימי דג ים - tomato glaze, sun-dried tomatoes, Magen tomato consommé. Again - wonderful fresh fish, but the sauce was lifeless, as if they drizzled tomato water and the tomato wasn't at its peak that day, no additional flavor. A disappointment. 96 ₪. 🫛 לאב דג ים איולי חציל, קריספי בורגול, צילי ועשבי תיבול. A tasty dish overall, but I expected more acidity, spiciness from the chili which wasn't felt at all, and saltiness. Additionally, I didn't like the method used for the fish; it had a taste of torching with a burner which, in my personal opinion, doesn't flatter fish. The herbs were fresh and...
