Pizza restaurant in Tel Aviv-Yafo

Rustico Rothschild offers from Sunday to Thursday between 18:00 and 19:30 the happy hour which includes a 20% discount on alcohol and a 15% discount on starters and desserts and on Friday between 12:30 and 16:00 a 15% discount on alcohol and desserts

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A new pizza and wine bar, the perfect combination of a refined yet cozy wine bar and Canaanite-style pizza. From Sunday to Thursday, between 5:00 PM and 7:00 PM, you can enjoy an aperitivo with a 1+1 offer on glasses of wine.

Far from the hustle and bustle of Tel Aviv, in one of the magical corners of Jaffa, lies Gemma Restaurant (Italian: Ibn-Chen, Pnina). Chef Rami Aminov is in charge of the restaurant's varied menu, which he designed in the style of a travel diary. After quite a few trips and culinary training in the land of the boot, Rami decided to open a place where he could cook classic dishes with personal interpretation, while maintaining the freshness of the raw materials and connecting them to the place. The pastas served in the restaurant are fresh, and are made daily by hand, the Neapolitan-style pizzas are baked in a special oven, imported from Italy. The chef in the kitchen of Gemma Restaurant is waiting for you and promises to give you an unforgettable Italian-Jaffa experience!

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Sicily is the name of an Italian restaurant created by the mythical Hippo "old man and sea" restaurant. It is located in the port of Jaffa - right against the backdrop of the port and the boats, the waves and the sunsets. - the sea, and which include fresh fish and excellent seafood. The restaurant has a huge central oven where experts, pastries, breads, pizzas and other tempting dishes are expertly prepared.

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In the Italian food bar you will find a menu of chef's pizzas, sharing dishes and salads served alongside a varied alcohol menu. From Sunday to Thursday, between 17:30-20:00 there is happy hour with a 30% discount on the menu

In Joya Tel Aviv, as in all branches of the Joya chain, you will find Simchat Haim and alongside it the wonders of the cuisine of the land of the boot. On the menu you will find a selection of classic dishes, special dishes, dishes for vegans and of course - fine pizzas and pastas

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La Tigra-Napolitani Bar redefines pizza according to the Neapolitan tradition. La tigre's main goal is to keep in line with recent developments in the pizzerias of southern Italy and Little Italy in New York. The raw materials, drinks and atmosphere are 100% Italian. Get to know the roots of pizza. Italian pizza started in Naples and conquered the world. Now the original taste has landed in Tel Aviv. La Tigre is the first restaurant in Israel to receive recognition and membership in the A.P.N, the Neapolitan Piccolo Association. The restaurant staff was trained in Naples and trained by world pizza champion Davide Civitiello. In the evening the restaurant becomes a happy Italian bar, with music built especially for La Tigre.

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Pomo, an Italian restaurant in Ramat Hachayal, an Italian restaurant led by Chef Shachar Barnea. Cooking is more inclined towards the south of the boot country and celebrates the richness of the vegetables, fragrant herbs and a large charcoal oven that gives an aromatic flavor to the meat, fish and antipasti vegetables. Pomo provides an Italian-Tel Aviv experience, authentic and up-to-date, a kind of Italian brasserie in the heart of Ramat Hachayal.

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Nice to meet you and glad we met under these happy circumstances - food. A lot of people ask how we started, and it's time to tell our story. Pizza X is a family business, and what's more family than working from home? At the end of 2020, at the height of the corona virus, we were locked in our houses, boredom took its toll and we were looking for ways to pass the time, when becoming a professional at making dough was one of the ways. After thousands of attempts, we concocted the perfect dough for you (at least that's what we thought at the time), and in a momentary decision we decided that in the next two weeks we will sell our pizzas to the general public. We couldn't believe what happened next. Every day more new friends met and heard about us, we heard a lot of compliments and of course also criticisms, every day we worked (right up until today) we changed something in the dough, all with the goal of reaching a product that would really be perfect, bringing the Neapolitan dough right to your home. The truth is that to this day I make deliveries and enjoy every moment, meeting you, hearing and seeing the customers eating the thing we worked hardest on in life, our creation It's the most exciting thing there is.

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