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OCD Restaurant

Tel Aviv

Sustainable culinary philosophy reshaping the country’s gastronomic scene

On the Pass

Raz Rahav

Pastry Chef

Or Amir

Behind the pass: Chef Raz Rahav doesn’t want his food to be labelled as European, Middle Eastern or anything in between. At OCD, he only wants to be known for his own progressive style that pulls inspiration from the above but is unique in its own right. Selecting the very best ingredients from the global pantry, he has curated a restaurant that fulfils his ultimate goal of redefining his country’s gastronomy through exemplary produce.

Small but mighty: To call OCD’s dining room intimate would be an understatement. Seating just 19 diners around a communal bar table overlooking the open kitchen, it has an exclusive and convivial atmosphere designed for diners to bask in. Within whispering distance of the kitchen, each guest has a front-seat view of a masterclass in plating and presentation from Rahav and his astute brigade.

Seasonal eating: In line with the changing seasons, OCD’s tasting menu changes quarterly every year, each iteration featuring around 16 to 20 courses depending on the availability of produce that arrives at the restaurant that morning. Dishes of peas, geraniums and white chocolate blend the worlds of savoury and sweet to deliver a memorable experience.

Low waste: Sustainable practices are at the heart of OCD’s operation, with wastage and offcuts often overlooked by the hospitality sector being willingly transformed within its kitchen. Every inch of produce from skin to stalk is utilised across the operation. Where a pumpkin’s flesh forms the foundation of a luxurious praline, marzipan and profiteroles, its seeds are utilised for their crunch and nuttiness within a double bill of financiers.

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