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BALAGAN

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When the experimental cocktail club joins forces with the crazy duo Assaf Granit-Uri Navon, co-owners of MachneYuda in Jerusalem, you get Balagan, merry chaos (in Yiddish). The plates, which pile up on the tables like in Israel, bring charcoal-grilled aubergine, deconstructed kebabs or even tuna tartare with raw, cooked and dried tomatoes and flying fish roe. Mop it all up, including neighbouring plates, anything goes here.

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