Flame restaurant, the pioneer of open-fire cuisine in Israel, is reigniting its flames after a hiatus. In August 2023, Alon Aharonovitch and Erez Atzmon opened Flame at the Carlton Hotel in Tel Aviv, in collaboration with the 'Supermen' group.
The restaurant stands out among the local culinary scene, featuring a traditional grilling facility where meats, poultry, fish, fruits, and even desserts are grilled and smoked.
Initially, everything ran smoothly, with enthusiastic crowds flocking in. However, on October 7, everything came to a halt, just like the rest of the country. The restaurant closed immediately as Aharonovitch and Atzmon were called to serve in the military, one in the south and the other in the north, only returning recently.
Now, with their return and necessary adjustments to the period and situation, the restaurant has reopened, centering around the concept that brings back the ancient tale of humans, meat, and flames.
"We've gone through turbulent times as a country, as citizens, and as restaurateurs," says Alon Aharonovitch, "especially as restaurateurs who opened a new restaurant with significant investment just before the blackout."
"While we dedicated ourselves to the country, we left our loyal team with a mission: to utilize the closure period to return better and more precise, in taste, experience, and prices."
"We deserve to rejoice, to live well, to preserve our fire. That's what we want to offer our guests, whom we missed so much."
The heart of the restaurant houses an authentic grilling facility emitting the aroma of charcoal, reminiscent of childhood memories for many.
The facility, based on South American parrilla grills, is used for preparing most dishes in the restaurant. It resembles a traditional Argentine grill, equipped with skewers and wheels, ensuring that meat, poultry, and everything else are at an optimal distance from the flames, resulting in precise grilling and smoking flavors.
The dishes are grilled, smoked, and heated using only charcoal and wood smoke, without gas or electricity. Next to it sits a Josper, a charcoal grill with oak charcoal, providing bold grilled flavors.
"Live fire is an ancient cooking method gaining momentum worldwide," explains Alon, "and leading kitchens around the world, in Scandinavia, Australia, and other places, are rediscovering it. We traveled to several continents to explore the open-fire cuisine, and we fell in love again with this tribal atmosphere we gather around."
During their free time, they watch the meat aging in the display case, managing various levels, raising, lowering, turning, bringing closer, and moving away from the open flames. Occasionally, they add wood chips and cedar needles for wonderful taste and aroma.
The open-fire principle is applied to almost every dish in the restaurant: from appetizers to desserts. Starting with charred focaccia served with white honey and garlic confit, continuing with roasted mushrooms in demi-glace sauce with truffle oil, to various meat cuts accompanied by roasted potatoes, how could it not be?!
Even the dessert undergoes a light grilling, accompanied by slices of lamb roasted over charcoal.
"No fire without smoke," as part of the restaurant's compound, Alon, who is also a cigar enthusiast, created an intimate VIP room with heavy bookshelves, a cigar smoking corner, and a large wooden table for shared and private meals for up to 12 participants.
Opposite the smoking room is a large tasting room, with a wine refrigerator on its western wall, featuring a collection of kosher wines, about 70% of which are local. At a glance, one can spot kosher champagne and wines from France, Spain, Italy, and Portugal, as well as our finest local wineries.
Just before the meal, it is recommended to glance through the restaurant's large glass windows, enjoying the full splendor of the Tel Aviv beach with its colorful promenade and stunning sunset. Bon appétit!