"Between Saint-Paul and Hôtel de Ville, a slice of Tel Aviv, a taste of Morocco, a hint of Lebanon – such is the formula of Tavline. Spices supplied by Shuk Ha'Carmel, the largest market in Tel Aviv, adorn the fine cuisine served here, includingksitsot daguim– grilled fish balls with herbs and spices on a bed of lentils with yoghurt and candied lemon, or the memorablememoulam(onions stuffed with lamb), a recipe passed down to the chef from his mother." - Michelin Inspector
