a restaurant is a restaurant led by chef Yuval Ben-Naria. The kitchen at a is built from the basic principles that come through gathering, hunting, fishing and the central use of fire as a cooking technique, along with the use of all raw materials, from tail to head.
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Lunel is a brasserie (culinary bar) under the direction of Chef Yinon Elal, which combines techniques from French cuisine with flavors and influences from the Yemenite and Jerusalem cuisine that the chef grew up on as a child.
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At the pool level of the Hilton Tel Aviv overlooking the breathtaking views of the Mediterranean Sea, The restaurant delivers the story of the Silk Road Cuisine in a modern interpretation.
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Spanish Tapas Bar in the heart of Dizengoff – warm atmosphere, refreshing cocktails, dishes full of character and affordable prices. The perfect place to hang out in Tel Aviv.
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A new Asian chef restaurant in Rothschild Boulevard that brings a culinary experience from three favorite Asian cuisines: Thai, Japanese and Vietnamese. In an international design and atmosphere with a huge dragon brought from the East.
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Everyday Parisian Bistro. The menu at Palette is led by Chef Roy Dori. The menu is based on everyday French classics that have been rethought in accordance with our fresh ingredients in Israel
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The Make-A-Wish Israel organization has been granting wishes for 30 years for children ages 3-18, who are dealing with life-threatening illnesses.
Yuval Ben Neriah presents a personal and local interpretation of street foods from five countries in Southeast Asia: India, China, Thailand, Vietnam, and Cambodia.
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&Moshik is a workshop. A space for personal, emotional creation, based on memories and imagination. | Chef Moshik invites the diner to an intimate dining experience, expanding the boundaries of consciousness
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On the entrance floor of the Drisco Hotel in the American Colony, lies the acclaimed and highly praised George and John restaurant by chef Tomer Tal. George and John offers a current and contemporary Israeli menu, which corresponds with seasonality and locality, and offers mature and creative food in an atmosphere that combines the supertemporal colonialism of the building with today's Tel Aviv
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