The new Market Arena is my kind of restaurant.
Heres what I love about Market Arena:
This is a restaurant where you can have your food the way you like it. You can have small or large portions, tasting dishes and large sharing dishes. This is a serious meat restaurant but non meat eaters will find a great variety of veggies and fish dishes to enjoy. Their unconventional approach to dining is great fun. The foods are delicious. The location could not be better, with parking and easy access. And the price is right.
Let me tell you more..
The restaurant is located in the Arena mall at the Herzlia Boat Marina. It occupies the space of the former Papagaio restaurant. Park your car in the underground lot as close to the yellow section as you can and elevator up to the first floor. The restaurant is on the opposite side of the elevator, from Bistro 56. Parking is free. With the exception of one or two low steps you can consider this a wheelchair friendly restaurant. Bathrooms are on the dining level.
Everything at this restaurant is as you like it, including the seating. There is indoor seating and outdoor seating overlooking the Marina. Inside the tables suit the size of your party, whatever it may be. There are bar stools of every height: standard tall bar stools and more comfortable bar chairs on an elevated platform alongside the bar. There is also a private room with glass doors that can seat about 50 people comfortably. Keep that in mind when you make your next party.
The design of the restaurant suites its concept. Here you will feel that you are enjoying the freshest foods from the market. Forget the crowded smelly shuk. This is the "upmarket" version.
Baskets of gorgeous vegetables are scattered here and there and the menu items are named for the theme.
When you take your seat you will be offered a refreshing grapefruit juice cocktail with herbs. The menu (in Hebrew and in English) is a one page affair with a short list of starters and a long list from the Butchery. Tacked on to the menu is a list of small dishes that you can order for nis 15 each.
 We were still trying to figure out the strategy for the evening when the peddler approached our table with a tray of these small dishes. We chose 3 vegetarian salads that appeared substantial enough to share, and one order of focaccio served with 4 dips. Choosing the starters live, from an actual tray (the way they do with desserts at some restaurants), and not from the list on paper, was very nice. Being able to try several small portions and get explanations from the peddler was fun.
My carnivorous companion struggled to choose his main course from among the many meat dishes. They range from the less expensive hamburger to the rib eye and sirloin steak. You will never guess what he chose! Thankfully the meat dishes come in two sizes: 300 grams and 500 grams which is probably good for sharing. That very day, the staff told us, there were two tables that ordered the 1 kilo mixed grill that is not currently on the menu. This is great fun for 3 or 4 people at one table sharing. Other meat dishes include the shuk-shuka which is shakshuka with sausages. There are also meat balls with eggplant and pomegranate, and many other meat dishes. Non meat eaters can enjoy the gnocchi and several fish choices.
I was up for a modest main course that evening and I was please to see that the fish dish could be ordered with two fillets or with just one. The one expertly prepared and totally delicious fillet was served on a bed of roasted vegetables in a tin pan right out of the oven. Speaking of right out of the oven, my companions rib eye steak was served on a sizzling platter-size skillet with crispy chips and roasted onions and tomatoes. The dish was so large he could not finish all the chips a first for him.
All of these dishes were served up by a delightful waitress who is clearly enthusiastic both about the concept and the food.
Whats for dessert?
Let me assure you, nothing standard. Again in the spirit of the marketplace and with a smattering of food theater, we were treated to an ice cream dessert with toppings of your choice. Again, you choose. On a tray at our table, a half-liter container of parve ice cream was placed on a cold metal sheet. We chose from 6 different toppings which were then cut and blended into the ice cream before our eyes. The blended result was then distributed into two dessert bowls so that we could both enjoy this creative dessert.
Who comes up with all these creative culinary ideas? The menu and all the foods are under the skillful hand of Chef Guy Harel who comes to this restaurant with a great culinary background. He launched his career with Chef Kadosh, went on to receive a culinary degree in France, experience in two well known French restaurants, work with Chef Ezra Kedem back in Israel, and more.
In conclusion: my companion and I enjoyed a lovely dinner at Market Arena on the outdoor deck overlooking the boat marina. It was a beautiful evening. The food was delicious. The service, excellent. It was a what a wonderful world moment. Bteavon!
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