One of the countless "mega" restaurants in North Tel Aviv's port area, amidst the organized clutter and excitement of the boardwalks evening frenzy, appears Boya, a giant eatery with its own rush of activity.

Calm Waters in a High Tide

The restaurant's entrance is now at the side, due to the fact that its front entrance was severely damaged by December's rather serious storm and is now being repaired. But this does not deter from a full Boya experience. Seating up to 100 people at tables indoors, another 25 at the lovely elliptical bar, and another 80 outside on the front deck- the restaurant boasts a calm and controlled environment of casual sophistication (Yes, the two can co-exist!).

Modern and Grounded- Decor and Clientele

The ambiance at Boya (which means buoy in Spanish) is pleasant, yet most definitely commanding, if not slightly subdued for a place as grand and urban as its interior. A undefined vibe, completed with swaying to the tunes of mellow mainstream music, is not particularly young or hip-although a few well-established couples in their late twenties could be seen dining at the bar-nor specifically mature either. 

In fact, there doesn't seem to be anything distinctive about the clientele at Boya...which could be good if you're searching for calm waters and a place to please a mixed crowd...and not so good if you're looking for deep-sea mystery and a unique environment to dine.

The large tables, high ceilings and clean-cut décor make this breezy container-like venue a great meet-and-greet solution for business affairs or family reunions-impressive as a group point-de-reunion due to its proximity to the gaze-worthy Mediterranean.

Service...

Although the waiters are all friendly, I never knew who to approach; sitting at the bar means any one of the several employees may take your order, serve you and be available to top off your wine...but it's confusing. Somehow, the staff seem to manage their shared serving status, and almost too calmly, at that. Boya's is what I might call "sleepy service". Chilled out seaside grooving at formal costs.

So Many Fish In The Sea

The menu at Boya is varied and general-a veritable fusion of Euro-Mediterranean cuisines-giving a hopeful option to many-a-differing palate. The daily starter and main specials creatively spice up the longstanding restaurant carte, which consists of soups, breads (a wonderful focaccia and the delicious home-baked yeast-free five grain bread, most recommended!), tapas, salads, pizza, pasta, seafood, fish, meat and desserts.  There is a fully stocked bar with all the alcohol one may want, and an unsparing wine list, including two wines-of-the-month (one red, one white).

My partner and I started with the red wine of the month by the glass, accompanied by yummy house olives and the Boya bread with butter (20 NIS). As starters, the Pickled Beef Carpaccio, served with little toasts (from the specials of the evening, 40 NIS) was generous and impossible to leave un-devoured, while the Caprese salad (38 NIS) was something we could have skipped on ordering and made at home. The Green Lettuce Rocket Leaves & Cherry Tomatoes salad (34 NIS) was perfectly dressed and added a refreshing zest to the otherwise heavier meal. 

The mains at Boya can go either way-fresh, simple and to the point, or, decadent yet slightly bland. The Skillet Grilled Whole Sea Bass, served with roasted vegetables (98 NIS) was nicely done and hit the spot. On the other hand, the Roasted Vegetable Pasta in Tomato Sauce, Crème Fraiche & Gouda Cheese (56 NIS) was rather unimpressive. If you don't love crème fraiche you may find it difficult to find much to choose from at Boya, as they seem to use this dairy improver most frequently, with meats and pastas, seafood and fish (no kashrut here).

Sweet Ends It

Desserts at Boya are the usual fare served at most typical bistros. The Banana Tarte Tin, served with vanilla ice cream, was an interesting rendition of the classic apple treat, but remained sober. The Chocolate Mousse cake, also served with ice cream (I, however, opted for passion fruit sorbet, smooth and tangy) was a sugar rush...the desserts are sweet and satisfying if that's what you're after, but don't look for something moving. The prices here, are, again, slightly high but common for a restaurant of Boya's prototype.

Check Please!

Personally, I don't think I'd rush back to this restaurant, but Boya seems to have acquired a stellar reputation amongst Tel Avivians and tourists alike-it is a great spot to spend a respectable evening with friends and receive good service and substantial food.

One of the countless "mega" restaurants in North Tel Aviv's port area, amidst the organized clutter and excitement of the boardwalks evening frenzy, appears Boya, a giant eatery with its own rush of activity.