The food scene in Tel Aviv is hardly boring, but one restaurant seems to stand out year after year with an innovative take on Israel’s vegetarian farm-to-table movement. Since opening in 2018, Opa’s menu of sophisticated fare made solely of fruit and vegetables has provided locals and tourists alike with a gastronomic journey that’s committed to sustainability and zero-waste principles. Now, its 11-course menu is leveling up the offering.
Following the pandemic, Opa cultivated a distinct spectrum of flavors while meticulously repurposing and transforming restaurant waste into dishes. From fermenting melon peels and ice cream sourced from potato peels – each dish is presented like a work
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