Balagan

Navy blues and creamy diamond tiling characterise this Israeli hotspot. Delectable starters – deconstructed kebabs, crispy halloumi cheese with dates, onion confit Ashkenazi chicken liver, spicy tuna tartare with pistachios – are followed by mains such as lamb with smoked-almond yoghurt or octopus with bone-marrow crumble. Pair them with knock-out cocktails like a Bloody Balagan (mezcal, sherry vinegar, beetroot syrup and lime).