&Moshik by Chef Moshik Roth invites diners to an intimate experience, based on years of wandering between continents and cultures and now - a return home. And from now on you can also reserve a place at the restaurant through Ontopo
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Chef Or Ginsberg provides a creative and daring hospitality experience at the SELAS restaurant with the desire to create a fascinating culinary journey.
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Radler is a local brasserie offering a vibrant culinary experience in the heart of the city. The menu draws inspiration from classic dishes, giving them a modern and contemporary twist. Radler features three distinct spaces that come together to create the perfect atmosphere for a night out — the lively restaurant area, the intimate bar space, and the outdoor seating overlooking Nahalat Binyamin. We look forward to welcoming you for an evening of great food, music, and long conversations around the table.
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Popina is a modern chef's restaurant in Tel Aviv, which is already an integral part of the picturesque landscape of the Neve Tzedek neighborhood in Tel Aviv: the restaurant is housed in an antique building designed in clean lines with retro stained glass windows, stone walls and a green garden. Popina's uniqueness in the culinary landscape of Tel Aviv passes, as its name implies, through bringing the kitchen to the center of attention. The open kitchen, located in the center of the restaurant, allows diners to have a dialogue with the chef and his staff. The kitchen, which is the beating heart of every restaurant, becomes a significant part of a happening thanks to the original design concept of the Poppina restaurant.
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Restaurant a is a restaurant led by chef Yuval Ben Naria. In the a restaurant, Yuval Ben Naria presents the philosophy and practice behind the restaurant, presented to the audience through a minimalistic design in the space up to a menu with a wide range of options based on the return to the beginning, to Genesis, to the connection to nature and to instincts. The kitchen in a is built from the basic principles that come through gathering, hunting, fishing and the central use of fire as a cooking technique alongside the use of all raw materials, from tail to head. On the menu you will find different cooking techniques such as aging, preservation and fermentation and a combination of Japanese raw materials with flavor extraction techniques that allow the chef and the kitchen staff to produce the sixth taste, the umami. The menu is divided according to the different methods of handling it: raw, roasting, frying and cooking with iron. Looking forward to seeing you.
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A light Jaffa Izakaya, cuisine with Peruvian Japanese influences with Middle Eastern touches, from the creator of Or Ginsberg (Selas).
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Milgo and Milbar is chef Moti Titman FIRST AND ACCLAIMED RESTAURANT. CHEF TITMAN works to create a modern Israeli food that incorporates his unique interpretation of international cuisines, focusing on the highest quality local ingredients, native to the land and continuously striving to stay one step ahead of new culinary trends
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A dozen awaits you every Sunday with an aperitivo throughout the evening, which includes a 15% discount on the menu
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A classic Italian aroma and boundary-breaking modernity are what have turned the old Pronto restaurant into an exciting Tel Aviv institution.
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Europe and the Mediterranean. Evening into a night of hot drinks and wonderful wine. The menu changes from day to day.
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