A star of Tel Aviv's upscale restaurants tries his luck amid the goats and sheep of Israel's south

Tal Ashkenasi, a former sous-chef who garnered recognition in Tel Aviv's competitive upscale dining scene, has embarked on a bold new culinary venture in Mitzpeh Ramon, a remote town nestled in Israel's southern Negev desert. Along with a partner, Ashkenasi has opened Botz Dining, a restaurant designed to offer a unique tasting menu deeply rooted in the local culture and the rugged desert environment. The concept emphasizes a return to elemental cooking, with a campfire playing an integral role in the preparation and overall dining experience, reflecting the traditional way of life in the region. This move by a 'star' chef from the bustling urban center to the serene, yet challenging, periphery aligns with a growing global trend of chefs seeking more direct connections to ingredients, local communities, and a slower, more authentic culinary pace, often driven by a desire for creative freedom away from the pressures of metropolitan fine dining.