Served at
85/15A non-kosher restaurant in Tel Aviv, serving bluefin tuna sashimi, tuna tartar, and sea bass fillet.
A fusion dish combining German Spätzle pasta with the classic Italian Cacio e Pepe sauce.
Spätzle are a type of egg pasta characterized by their irregular shape and porous surface. The glutinous dough is typically pressed through a perforated plate into boiling water or steam. While commonly associated with Swabia and Alsace, spätzle are also found in the cuisines of southern Germany and Austria.
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