Marinated Fresh Anchovies on Pepper Salad

Chef Avi Biton launched a new menu this summer at his Tel Aviv restaurant Adora: dishes from Andalusia. “Andalusia is a part of Spain that boasts food highly influenced by Moroccan cooking”—it was ruled centuries ago by the Moors—“and that is part of my DNA,” said Biton. He traces his family’s origins on his father’s side to Fes, a Moroccan city that saw an influx of Jews from Andalusia after their 15th-century expulsion from Spain. To this day the influence of Andalusian cuisine can be detected in the cooking of the Jews from Fes. “Some of the dishes in the new menu, such as veal meatballs, are dishes I ate at home,” said Biton, whose special offerings also include such regional specialties as calamari migas, salmorejo, and flamenquín.