We came back from Petra after a full day trip completely exhausted. We had
purposely chosen the restaurant Coldwell which was located in our hotel as we
understood it. Nobody seems to know where it was and we find discovered that it
was a separate restaurant located at a private entrance on the side of the hotel
because it was not kosher like the hotel. We were happy once we found it though
and escape the heat and our server Tal brought us two Campari and tonics to cool
us off. He was probably the best server we have had so far all the most of them
have been charming and helpful throughout our entire visit.
The menu was fascinating and we asked him for suggestions and Samuel
decided to have a bib lettuce with parmesan panko bacon and aioli that was
really a fabulous Caesar style salad. Will and I decided to split the appetizer
of stone bass ceviche which was in a chilled cucumber soup with yogurt that was
more like a gazpacho and topped with salmon roe, radish, tomato, smoked paprika,
olive oil and shoots. The fish was super quality sushi and the entire dish was
really so refreshing we were grateful. The other starter that we split was
suggested by our server and was an octopus tentacle confit in olive oil that was
deep fried with a roast pepper "nero" sauce, toasted almond, Spanish paprika,
lime and parsley that really was amazing.
We ordered a bottle of Shvo Sauvignon Blanc 2015 from the upper Galilee
that went perfectly with the fish dishes we ordered.
Will chose the salmon with tapioca, pistou (pesto) vinaigrette, artichokes,
kale, asparagus, zucchini and a butter sauce and I had the grouper in a red
pepper salsa with almonds, parsley, lemon, garlic, and tons of crab sprinkled on
top. Both dishes were really amazing and delicious but we could not possibly eat
anymore.
Samuel went the meat route as he won't eat seafood anymore with a filet of
veal and garlic and herb mashed potatoes crispy shallots on top and veal jus
that seem to disappear faster than you could snap your fingers.
We were thrilled to have the opportunity to meet chef Leor Rafael who came
out to welcome us at the end of the meal and also give me an email contact for a
food critic in Tel Aviv that might make some other suggestions for our future
dining.
As we left the place was filling up a bit but we couldn't help feeling
horrible that tourism here is so low even though it's 105 degrees everyday and
the beaches are crammed the restaurants do seem empty at night.
If you have to come to Eilat make sure you put this on your itinerary as
it's a whale of a spot whether you call it Whale restaurant or Leviathan, which
is actually the Hebrew word for whale.
