In another coup for Israeli chefs worldwide, the London edition of the Time Out entertainment guide has ranked chef Assaf Granit's restaurant The Barbary at the top of its latest list of the 100 restaurants serving the "freshest, most inventive, and most memorable" food in the city.
"It's not possible to have a bad time at The Barbary," the magazine wrote.
"What they've done is taken ancient recipes from across North Africa and the Middle East that have gone on to influence food in today's Israeli kitchen, then reimagined them."
The magazine also praised the atmosphere in the Covent Garden restaurant, describing it as "stuffed full of music, laughter, and people that are beautiful in the best way: inside and out."
In 2016, Time Out published a five-star review of The Barbary, with particular praise for its "great things," including its slow-braised octopus, which it called "the best tentacles in town," the chicken msachen, "marinaded in yoghurt, sumac, and baharrat [spice] for a full 24 hours before cooking," and the knafeh dessert, which is "pan-fried until it's crispy on the outside, chewy on the inside and then sprinkled with roasted pistachio nuts."
