“The cauliflower is a world, a being, a baby. Miznon’s main message is the cauliflower in itself – we like to pet it with oil,” Yuval Zederman, the manager describes the integral role of the humble cauliflower in the beautiful mess that is Miznon. Yuval’s cauliflower has made him famous around the world, which may help you understand why he’s gushing so much over this humble vegetable.
Smack bang in the center of good ol’ Vienna, it feels like we are in the midst of a roaring Israeli marketplace in what used to be the old Dom Beisl. Miznon has taken the Israeli cuisine, and gotten very creative with it.
Served up in a no-fuss, street food, wipe-your-chin-with-your-fellow-diner’s-scarf, kind of way, the menu is simple and made to be eaten with your hands. Most of it will turn up on your table heaped on paper and once you’re digging into it, with one foot pawing at the floor like a bull winding up to charge, you’ll understand the paper’s there to catch the mess.
From the tasty tahini to be scooped up with flat bread, to the variety of filled pita breads – succulent lamb ribs, steak, ratatouille – to the favourites inspired by the street food found in the Israeli and Arab world, like Malfouf (stuffed cabbage rolls), the food is alive with flavour. To learn more, read our full write-up about Miznon.
