Tanduka

Menu
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₪₪

Beware of a place with the word “Dukie” in its title.

Always beware of a restaurant that has the name “dukie” in its title.

I should have heeded the warning.  

In the north, near Yoqneam, you will find Tanduka. It is a tajine meets fajita-sizzling tray of manner to serve meat. A Tanduka, like a tajine, is a high triangulated top, but unlike the tajine which is made from clay, it is designed from cast iron.

Regardless of how the food was cooked, it left much to be desired.

Perhaps it is a worthy visit on Chanukkah, since there was enough oil for 8 nights and it could make you, ahem, have a serious case of ‘Tandukie.’

The meats that were hiding underneath the top and surprised us included  pargiyot with a sweet sauce but something was majorly missing, some sausages that were ehhh and corned beef that was slow roasted and fatty with little season or edge. There was tons of oil, not just from fat at the bottom of the Tanduka.

The desserts were pareve (yes, that was a double entendre) and didn’t move the needle one iota.

The salads were mediocre, the bread kind of bland, and the atmosphere was plain.  It seemed like a dive inside a kibbutz. (Technically a Moshav, so not far off).

While choices in the north or Yoqneam area might be slim, don’t go out of your way to make this stop. You’ll stay slim one way or another after eating here.