Ashdod Travelers guide

Culinary arts 181 At first he took a year sabbatical from the company, and tried his luck by opening a small pub. After a year he returned to the pipeline company in order to secure his family's income, but the culinary bug did not let go. He decided to leave his secure position and start an independent career. Even his manager at the company looked at him as if he was crazy when he announced he was leaving, but Idi could no longer ignore the true burning desire he had inside. And so he opened a small place again. And then another six or seven locations. Some had better results, some less so. On the way, in between, he still had doubts and dilemmas, and even the question of whether the original, mythological and famous Idi Fish would have even existed had he not left his job at the pipeline. But his dilemma wasn't relevant. He went with love, his connection to the sea, and the belief that there has to be a place in Ashdod like the one he had fantasized about. And that a place like that would also be successful. He sought to specialize in the field he loved and knew, fish and seafood. So he travelled from time to time to restaurants in France, learned how they operate, did research and studied at the Cordon Bleu - one of the most respected culinary institutions in France. His acquaintance with the owner of Mul Yam, the Michelin Star Tel Aviv restaurant, who had been a fish importer before he became a restaurant owner, also helped him a great deal with opening his own restaurant. I n 1995, at t he end of his wanderings, he came to the place in Ashdod where he decided to build the restaurant he had imagined. And so, after many hours of studying, touring, loving the sea and its produce, development and hard work, and lots of spunk, perfectionism and faith, a designed location, fresh catch of the sea, a superb menu and excellent service - the good reviews were not far behind. 6 Habosem street 073-7569513 Sunday- Saturday, 12:00-23:00