Michael Rantissi, chef and owner at Kepos & Co. cooks vibrant food with fresh ingredients inspired by his Tel Aviv upbringing.

For Rantissi, the ultimate meal will always include a big plate of hummus and falafel, but there are other dishes that deserve your attention at Kepos & Co. Mulukhiyah – a stew of dehydrated spinach leaves served with Wagyu beef brisket and lemon – is a standout.

The lunch and dinner menu includes a variety of creative salads including a tomato salad with pickled eschallot and fresh herbs, and a roasted-eggplant salad served with almonds, burrata and chervil. For brunch, warm, freshly baked bread accompanies small dishes of baba ganoush, hummus, goat labne and pickled veggies, among salads and meats.

Rustic brickwork nestles into curves of white Moorish walls creating a classic but contemporary setting. A wood-fire oven takes centre stage, cooking juicy lamb and bread, like that served at the all-day weekend brunch.

There’s also a menu dedicated entirely to teas, hot or iced. Iced teas come from natural fruits such as Egyptian hibiscus with lemon and basil, and lavender and persimmon with honey.

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Updated: February 21st, 2022

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