3 Rehov Rabbi Chadian
Tel Aviv seems like an unlikely place for a restaurant based on pork, but Charcuterie is a happy surprise. The atmospheric bi-level eatery is on a quiet lane in the heart of an ancient flea market south of the city. The bustling downstairs bar and cozy upstairs dining room are decked out in dark woods, antique lamps, and peekaboo glass cases heaving with cured meats. Chef-owner Vince Mustar serves homemade salumi with fresh-baked bread and aromatic local olive oil, plus flavor-forward entrées like braised veal cheeks atop buttery spaetzle. Meat-shy diners should opt for pasta nero, thick with shrimp, calamari, and mussels.
Tip: Finish with peach Melba, packed with poached peaches, currant syrup, and fresh raspberries (entrées, $15$20).