Dizyngoff — Mediterranean mood with an Odesa accent
The Deribasivska restaurant has taken Israeli-Mediterranean cuisine as a base and adapted it to Odesa produce — with distinct success.
Dizyngoff is not a 'meeting of cultures', it is their merger. The menu interweaves the Tel-Aviv school of presentation (meze-style, shakshuka, malabi) with Odesa produce — local eggplants, Black Sea fish, regional herbs. Chef Ilanit Berg brought from Tel-Aviv the 'small plates' format, which is absolutely unique in the Odesa scene today.
Key dishes: shakshuka with home-made labneh and young Odesa onion, hummus with house-tahini, black pita with lamb and harissa. The wine list is compact, predominantly Israeli and Georgian producers. Average cheque 850-1,300 UAH per guest. Service is sincere, without over-formalisation. This is the best example of how the Odesa restaurant scene is finally going beyond Soviet-Ukrainian gastronomic stereotypes and becoming multicultural. Reservations strongly recommended a week ahead — popular with city youth.
