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At Goshen Restaurant they take their meat very seriously. They know how to age and care for meats, and they are proud of their know-how. After all, they had the best teachers - Dekel and Chen are veterans of Papagaio, the king of meat restaurants. They have catapulted this experience into Goshen, making it one of the most popular kosher restaurants in Tel Aviv. If you are looking for a great meat restaurant, Goshen is the place.
Revisited June 2024
Too much time has passed since our last visit to Goshen, one of the best loved kosher meat restaurants in Tel Aviv. This is the restaurant's 16th year on Nachalat Binyamin St., first at a a smaller venue and then at the beautiful corner building where they now reside these past 7 years. Sixteen years for a restaurant must be a worlds record, but given the popularity of the restaurant, this is really no surprise.
To experience the best of Goshen you must come for dinner. The dinner menu has a selection of elaborate starters and high end meat dishes. Some appear on the lunch menu at the dinner menu prices. However we stopped at Goshen for lunch mid-week. The restaurant offers an attractive business lunch from noon till 5pm.
The Lunch menu:
Although we were told that reservations are not necessary at lunchtime, the room filled up quickly after 1pm. The business lunch is a one-page menu of starters and main dishes. The basic starter is included in the cost of the main dish. Most of the meat dishes range between NIS 72 -NIS 78, with the exception of one or two high end meats, such as the Beef Fillet Medallion, which is from the dinner menu. Fish dishes are over NIS 100.
If we were only mildly hungry when we got to the restaurant, seeing all the enticing dishes on the various tables whet our appetites for lunch. Reminded me of the famous saying "with the food comes the appetite."
The couple at the next table were feasting on platters of schnitzel, chips and green beans. "We'll have what they are eating" and with that we chose the antipasti starter with focaccia to share and the schnitzel and chips. I opted for the salmon fillet with rice, grateful that at long last there is a meat restaurant that also offers fish.
The warm loaf of focaccia bread was served with tahini and tomato salsa. The dips went well with the antipasti, a platter of grilled sweet potato, squash and eggplant sliced lengthwise and presented on a bed of lettuce. I liked the simplicity of this dish, made with whole fresh foods without too much "patchkerai".
My large salmon fillet was cooked well-done, as I requested. I chose rice as the side dish and I asked for additional tehini sauce. I appreciated the willingness of the staff to accommodate this request, even though tehini was not on this dish.
My partner's portion had two large chicken schnitzel fillets coated with panko. They were very thin, especially at the edges, which made them super crispy, a bit hard to cut and to chew, but they were tasty. They chips were good, not oily or soggy, and the portion was more than generous. The Schnitzel dish went well with a small glass of Goldstar beer on tap.
Our lunches were filling yet not over the top, leaving us with an opportunity that we don't usually have, to enjoy a dessert. We chose the apple crumble over the chocolate volcano and the malabi, a middle-eastern pudding dessert. This large pie, straight out of the oven, was topped with good parve ice cream. The mix of the hot pie and the cold ice cream was both sweet and delicious, and a delightful end to a lovely lunch.
The two meals that we had for lunch were simple classic dishes. The foods were tasty, portions were generous, and they made for a very nice lunch at a reasonable price.
The dinner menu:
To experience the full range of the Goshen kitchen you must come for dinner. While the Goshen lunch is simple and classic, the dinner menu offers elegant dishes and high end meats.
The signature starter on the Goshen dinner menu is the Brochette Goose Liver served on a Belgian waffle, drizzled with date honey glaze and raw tahini. This is one of the high end dinner dishes, not seen in most restaurants.
Sirloin Carpaccio is one of the mainstays of the Goshen menu, that i remember from years ago. This starter is a platter of sirloin strips marinated in lemon juice, drizzled with olive oil and balsamic vinegar, garnished with fresh vegetables.
 Most of the meat main course weigh in at 250 - 300 grams and tip the scales at over 200 shekels per dish. These are fine meat platters, expertly prepared for the discerning taste. Goshen offers Spanish Lamb Chops that you have not seen in other restaurants, Prime Rib which is Entrecote on the bone, and Veal Entrecote on the bone. These are priced per hundred grams, but you must take the bone into consideration. For the more conservative diners the menu offers two elaborate burger platters for under NIS 100 each.
There is a party-pooper in every group, and for those non-meat eaters Goshen offers a large market salad with a very nice dressing. Another veggie alternative is mushroom risotto with truffles flavored with herbs.
The dinner menu offers a larger selection of desserts than the lunch menu, but after your heavy dinner you may want to pass on these.
Parties at Goshen:
Goshen is a party restaurant. The restaurant has several rooms on the main floor and on the second floor, one flight up. The restaurant can host parties in these rooms without interfering the diners in the main dining area 
Service at Goshen is fast and courteous. There is a good ratio of service staff to tables. This helps make the total experience very positive.
Parking: Park in the
Gruzenberg spiral parking
lot at Nachalat Binyamin 26 with 8 floors of parking spaces.
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From the Evening Menu:
From the lunch menu:
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