The rising star of the Israeli nouvelle cuisine Chef Meir Adoni made himself a huge disservice by lending his name to Mizlala, a pretentious bistro at Nahalat Benyamin 57, Tel Aviv. We booked lunch in Mizlala on Yom HaAtzmaut (Independence Day), inspired by good memories of Catit, a flagship restaurant of Meir Adoni. Well, the lunch in Mizlala proved to be a disappointment which could be summarized in a few words – stale food with refrigerator’s odor and poor service.
Sourdough bread was stale (at least few days old). The beetroot and lima bean salads, served as appetizers, had an appeal of supermarket chilled ready meals. Described in menu as “winter salad” the beetroot salad had winter written all over it – fridge stank and cold.
The “risotto with local calamari stuffed with shrimps” was unsavoury mess of rice porridge covered with blankets of parmesan, cold squashed cherry tomatoes and some green weeds. Mullet fillet had a characteristic fish odor not associated with freshness. What was supposed to be an eggplant foam in reality was a heavy greasy mass. Waiters were slow and unattentive despite almost empty restaurant. Eek, never again!
