Yoni Danon and Gadi Bor are a pair of talented cooks who grew up in bustling Tel Aviv kitchens but chose to place the first restaurant under their leadership far from the existence of the culinary capital. In an isolated building in the Hefer Valley, surrounded by a vegetable and spice garden and quite a few fruit trees that will eventually grow into a fruitful orchard, they have established a pleasant, calm place, which puts all its love into serving delicious, interesting, generous, thought-provoking, unique, knowledgeable food, which speaks modestly in the name himself. The cuisine of the two deals with excellence in meat (including an extensive representation of offal), fresh local fish, fine dough, carefully selected dairy products, breads that are baked in the oven on site and served to the table when they are hot and cannot be refused. But most of all they excel in the installation of seasonal vegetables and fruits, fresh or cooked, which they collect directly from various farmers.
"Gadi and Yonatan's ability to locate and grow super specific seasonal vegetables and build incredibly smart dishes from them is surprising every time," explains Shira Zidon for choosing Nomi. "They beautifully represent a trend we've been talking about a lot in recent years, according to which the raw material - and not the cooking techniques - is at the center of the plate." "The food in Nomi is very Israeli-contemporary," adds Michal Waxman, "it almost implicitly draws flavors and combinations from the cuisines of the Maghreb, Asia, Italy, and maybe even Mexico, while combining them in an unforced way in dishes that are completely from here. If there is a new Israeli cuisine, this is what it looks like And we'll taste it."