Orbi biography

The producer: Vika Slashchuk from a silky was scolded with asparagus and grill-chiz-sandvich with figs for dinners for the IDF and vice versa: Julia Evdolob tells how three partners from Moscow were opened in Tel Aviv Cafe with breakfast, experienced their place with the whole country and found their place. All three have been or lived in Tel Aviv more than once, but settled here over the past year and a half.

Maya is a gastroentist, a Food blogger, the organizer of the Branch and the author of the telegram channel and the most delicious story in the world. Yura Vogelson Fedoseev is a former owner and art director of the head “Testa’s head” and pizzeria. Kirill Zhivin - from the age of 17 he worked in bars and nightclubs, opened the Pirogy “Nikolai” and still remains a co -owner, developed furniture and interiors in his own ITEM Works workshop, and advised restaurants.

They opened the cafe at the end of August - a month and a half before the start of the war of Israel and Hamas and the day when life in the country rolled over. Breakfasts the idea began with breakfast. We are in love with the city, its special, relaxed atmosphere and in the Middle East food in general, but often for breakfast I want something except Shakshuki, the Israeli salad and tuna.

This is exactly what we decided to create, ”says Maya. There are almost no familiar Moscow-Petersburg breakfasts in Tel Aviv. ORBY is served with a secondary liquid core, an unusual omelet "Kacho E Pepe", rice porridge on coconut milk with pineapple grill, Carry eggs, grill-chiz-sandvich with figs. Our scraping with asparagus falls in love with Israeli with simplicity, elegance and purity.

Even the most skeptical of our local friends are delighted with him and come specifically after him, ”says Maya. There are also cheesecakes - more for the Russian -speaking audience. Israelis have to tell what it is. It is amazing at the local and potato puree with Mortalla and the egg with mushrooms in Demiglass, it is surprised that all this could be combined in one dish.

The most understandable and popular item in the menu, of course, is Benedict. In my opinion, this is the most boring position, but, as practice shows, this is the most popular dish in breakfasting around the world. ” And when a person who has lived here for a long time, or even all his life, says that this is not necessary, you think: maybe I'm wrong? But we decided to take a chance.

And now it is obvious that people, both locals and repatriates, are wildly high from the idea to have a cool breakfast outside the house. It’s just that they had much less such opportunities. ” The ORBY room opened in Florentine-it is a bohemian, creative, cheerful area in the center of Tel Aviv, full of restaurants, bars, clubs, galleries, artists. The cafe occupies two neighboring small premises in the shady court of the new residential building.

In one room, the kitchen and a few seats, in the other - a bar. The main part of the tables is on the street, but you can sit inside, in front of the windows on the floor, and behind the bar. The Blueprint, ”says Cyril. Otherwise, opening a place here, that in Moscow is a rather similar process. It took us several months to find the premises, and a month went to agree on the contract.

Here it is a superwater thing, a rental contract for 60 pages. In fact, the construction launched in early April. We met at 4.5 months from scratch, from the moment when the workers came here, until the moment we opened. ” The guys and I saw a super -circular square with trees and immediately imagined how cool it would be to spend time here, echoing cheesecakes and drinking sparkling.

Previously, there really were projects that burned out for one reason or another. Most likely, because it was some boring institutions and everyone was too lazy to go here, because exactly the same you can find anywhere. And people simply did not reach. Although there are only meters to the local epicenter of life, but it turned out that by local standards, this is not so small.

Our idea was to attract an audience not only for meters, but for a kilometer, and for two, organizing a new center in our Super Square. Here I want to spend time in the afternoon and evening. ” The name and interior was the most difficult - to come up with the name. All the one partner liked did not like the other two. And it perfectly suited to us. ” The interior was made by close friends of the founders - Sveta Murtazina and Nika Manskaya.

It was important for us that the girls understood how everyone works here, and saw everything with their own eyes. As a result, we are super -reflected in what happened. Together we managed to create a very cool, simple and cozy interior. Many Israelis tell us that the place is felt as if it were always here - this is the largest compliment for us. ” The team was at first small.

Stas Kireev, a former bar manager of the Perelman network in Moscow, is responsible for drinks with Yura. The talented Ray White helped to set the bar, which has been creating a bar culture in Israel for more than 10 years. Responsible for the coffee map Zakhar Ashurov - he was responsible for coffee in Jinju. The guys use Specialty-grano from the local roasts of Jera.Initially, they wanted to assemble a team that would consist of both indigenous Israelis and from Russian -speaking people who own Hebrew.

Labor ethics here is very different from what we are used to. ” Maya adds: “Perhaps everything that I like in Moscow, the gastrosphere, brought to perfection, is a consequence of Moscow neuroticism and some of our transgeneration national cracks, when you always feel that you did not do well enough and you need to continue to work and try. Local people are a little more healthy in this regard, they are more relaxed and do not require much from themselves and others.

Everywhere staggering tables and cleanliness shining devices do not cause any surprise and even more irritation. Therefore, I still do not understand whether it is possible to combine a healthy psyche and clean devices. Still in the search for balance between Moscow and Tel Aviv values. ” Looking at Storis Orby or Maya Klugman, the one who was not in Israel may be surprised at some fixation on the topic of clean tables or replacing devices between courses.

Chill, calm, sea, a large stream of tourists, we remind you that this conversation took place until October 7. Do you want to add milk to coffee? They can just give a package of milk. You can sit on a beer box or on sofas from the flea market, the tables will stagger, they can be confused or completely forget, while everyone is fine. When you are here, you also spray and do not see anything shameful in it.

But we had a desire to bring something else. I wanted clean tables so that the devices were changed between salty and sweet, a little more care for the GOST. I wanted to show what could be different-both in food and in the service, so that the experience that people receive from us is as cool as possible. ” At the same time, Tel Aviv has a sufficiently developed restaurant scene: there are star chefs, there are places where you need to record in a few weeks.

And there the tables do not stagger, but everything is in order with the service. And we do not want to be called a restaurant in principle. We want to break this template and say: dudes, this is a cafe, everything is superpost here, here you will not bed a white tablecloth. But you will sit at a clean table that does not stagger. At the same time, we have some tables still stagger.

We simply do not have time to twist them between plantings. The success of the “cafe that conquered us with an orange juice with espresso,” wrote Tel Aviv Time Out. Yes, as in the most relevant directions-New York and London, ”the famous Israeli food blogger Netta Slonim admired. She was also surprised by bamble - a drink based on espresso and orange juice, and Raf called the "Russian upgrade Latte." As in any class Tel Aviv place, here they are sitting for coffee and breakfast with children and dogs, and on Fridays and Saturdays there is a queue for the branch.

All this is just a month after the technical opening in late August. On October 7, the city residents woke up from the sirens of air anxiety and terrifying news. After the Hamas attack, the more Israelites were killed, more - captured hostage, and the whole country froze in shock and deep grief. Almost all businesses were closed, some of the inhabitants were in a hurry to mobilize, and the rear service recommended citizens to have a three -day supply of drinking water at home.

For a couple of weeks we did not open the cafe and did only volunteer work, in which both the team and our guests, friends and acquaintances took part. Then we decided to open at least in a truncated mode: we were tired not to work, it became financially difficult, and the guests were also tired of sitting at home and afraid. We decided to work only on a day shift.

The first days worked in minus, there were few people. But a week later, we actually restored the previous mode of operation and finally finished volunteering, since the need for this was practically disappeared: if we had received requests for servings a day or more, then after a month they became per week or even less. Obviously, they established supplies to the army and the victims of the conflict.

” Yura describes the volunteer experience as an important point in combining with the community. There was a feeling that literally everyone united and helped each other. We were written not only by friends, but also by completely outsiders who came to help, brought food, and donated money. There were so many people that we could not even provide them with work.

The feeling that there are people next to you, that you are not alone, there are many of us and all in one emotional and physical stream is what still gives strength. ” Evening life in Tel Aviv has not yet been completely recovered, but in the morning and afternoon, Orby collects lines, as before the start of the war. In the case of air anxiety, everyone together goes to the nearest shelter and after minutes they go back to their places.

Those team members who were drafted into the army managed to return. Someone from the team and regular guests left the country, but the founders have no such plans. Cyril remarks: “When you come to another country, you are looking for some kind of community, the center of life that you could join.