There is a layer on Mazel Tov's menu that comes from where our grandparents' recipes came from: Eastern Europe. Matzo ball soup, Eastern European stuffed cabbage, matzo schnitzel, Jewish egg salad, and flódni — flavours that have been passed down through generations before landing on a plate in a Budapest restaurant.

These dishes are alive and evolving. The kitchen gives them a new emphasis with today's ingredients on today's plates. The matzo ball soup is served in a rich chicken consomme with colorful heritage carrots, while the Eastern European stuffed cabbage is accompanied by an apple-raisin sauerkraut ragout and sour cream. And the flódni is the classic finish to a dinner shared together.

This style of cuisine is now gaining more and more attention internationally — the new generation of Jewish gastronomy builds on how the flavour of an entire region travelled, evolved, and yet remained recognisable.

Mazel Tov makes this layer an equal protagonist alongside the mezzes. If you know the taste of matzo ball soup or stuffed cabbage, it will feel like home. If you have never tasted them before, now is the time.

Book a table on the Mazel Tov website.