There’s no doubt about it, the hotspot for your summer Tel Aviv nights in 2012 is the Jaffa Flea Market. The area has been developing immensely in the last few years and maybe it’s only the beginning. One could write about the flea market itself – ‘shuk hapishpeshim’ in Hebrew – for furniture and antique shopping or for wandering around the old galleries looking for cheap souvenirs (from Chamsa bracelets to little scarves, from jeans and leather to Thailand merch). I’d rather tell you about its most charming and magical spots: “Pu’a” for lunch and “Fleamarket” for dinner. Jaffa is only a few blocks away from south Tel Aviv and Neve Tzedek but it brings you in a completely different atmosphere. Call it Tel Aviv’s Soho or Camden, Jaffa is over 4000 years old and bursting with energy.
Pua was established in 1999 and is described as a ‘beloved, veteran and unique café-restaurant’. It is so quiet in there. The place is named after owner Puaa Ladijensky. Their menu is plain and simple; it is homely and healthy and most of the dishes are based on typical Israeli and Middle Eastern ingredients. Their green Tehina is legendary. Believe me, it’s a great “show off spot” when you have foreign guests. Serve them a fresh Limonana as you sit down (Lemonade with fresh mint) and they’ll forget about the heat. The décor at Puaa is the outcome of constant love and care. The place is full of ornaments and all of its furniture, including the tableware, is for sale.
photo credits Pua: http://www.rol.co.il/sites/eng/puaa for reservations: 03- 682 38 21
Flea market has been opened recently by 9 partners including famous chefs and bar owners. It’s located next to Pua on an alley 
called Rabi Yohanan. We Europeans love to sit outside in the hot breeze but for locals there’s the inside with AC in a super stylish design conserving the Flea Market’s vibe. The menu has a creative mix of Mediterranean dishes combined with the chefs personal inspiration. If you like seafood, get the grilled Calamari in its own black ink. Our favorite dish is called “Shoarma of Ossobucco” and is served with little al dente black lentils in creme fraîche and a yellow smooth sauce I couldn’t name. Never have I intended to become a food critic or write a gastronomy blog. I just like to share with you the places I love.
For reservations: 03- 620 22 62
photo credit Eyal Marilus
photo credit Aviad BarNes
photo credit Daniel Chechik
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