On a tree-lined street with the scent of freshly baked pita and sizzling skewers from nearby Tel Aviv’s Carmel Market, Ruti Broudo and her partner Guy Pollak, have made a home for themselves. Detached houses in Tel Aviv – a city full of towering apartment blocks and constant construction – are rare, which is why the house in Broudo / Pollak feels so random.
The three-story, open-plan house is located in a former yeshiva (or Jewish religious school) in a gleaming white Bauhaus building, whose bare balconies make it look like a large deconstructed vase – a vessel for grapevines and hanging plants.
Broudo and her ex-husband Mati Broudo, the founders of now iconic hotels, bakeries, delis and restaurants in Tel Aviv like Brasserie M&R and the Hotel Montefiore– are widely held responsible for changing the face of the Israeli hospitality industry. Today Broudo is at the helm of the thriving business and her 12 year old partner, Guy Pollak, is the chef of all the restaurants.
While food is an important part of her daily life, Broudo’s greatest love for art and design is true, and this house pays homage to both. Broudo’s father was born in Netanya with a religious upbringing and was a young artist with a penchant for reproducing great portraits and landscapes. Broudo describes canvases piled thickly on the floorboards of her house, so many that it became something of an obstacle course. She has inherited hundreds of his paintings and framed her favorites, many of which now cover the two-tone wall of her downstairs bathroom. Broudo credits her father’s artistic influence as a unique influence on her life and paves the way for her own design interests.
At home, the couple made efforts to set up the first floor as a space for hosting and entertainment – so much so that it often feels like an extension of their restaurant. “The main thing was always the kitchen,” says Broudo. And the kitchen certainly lives up to its importance. Inside there are mortars and pestles in all variations, beautifully prepared dishes, teapots and serving dishes – much of which come from London flea markets. There are also ceramics from Japan and the Netherlands, as well as countless antique pots and pans hand-picked and excitedly sent home from the couple’s various trips.
“We looked at the floor plan and divided the kitchen into two areas – the area for cooking and an area for enjoying drinks and sweets, and from then on it was a matter of course that sitting and eating were separate,” explains Broudo. “It was all based on how you build this house for entertainment – a massive Michelin-star brunch meeting for an aperitif where you sit after dinner.”
At work and at home, Broudo and Pollak intuitively create spaces that maximize guest enjoyment and enjoyment. And here, in their own house, they have set the stage for huge dinner parties surrounded by family, friends and R2M Colleagues. Pollak explains: “Either we make recipes that we have been preparing for years, or we experiment with new ingredients and flavors and bring everyone together to taste and taste and enjoy,” says Pollak. A concept that sounds both comforting and divine in its simplicity.