&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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Chez VIVIE is a French-Italian brasserie in the most magical corner of Tel Aviv. The place offers on Fridays and Saturdays a light and tasty brunch menu to start the weekend with, between the hours of 8:00 and 15:00
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On Monday-Thursday, between 18:00-19:00, you can enjoy an aperitivo experience that includes three reduced dishes from the menu alongside a drink, at a price of NIS 180.
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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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Kosher dairy restaurant bar led by Chef Shaked Fahima, the menu is made up of fresh fish straight from the sea to a plate of home-made pastas with the finest ingredients, and additional dishes from the Mediterranean cuisine.
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The new place in Nachalat Binyamin. Two floors, three spaces and a lively street. Each space specializes in its field, a seasonal food bar overseen by Alon Peled and Aviv Cohen, a colorful cocktail bar run by Yuval Sofer and Dan Kreitzer, and on the top floor a stylish wine bar run by Shmulik Koltan and Yonatan Rotenberg, with a private balcony overlooking the Binyamin estate, which is closed to vehicle traffic every evening. All you have to do is choose which space to sit and enjoy them all together.
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The business of the Blue Rooster does not stop and awaits you even on the weekend. On Sunday-Thursday you can enjoy a business for NIS 133 until 17:00 and on Friday-Saturday from a business for NIS 199
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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 new Asian chef restaurant in Rothschild Boulevard Soho 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. The kitchen is led by the beloved and successful chef Don Tran. The restaurant's menu is carefully constructed and combines Asian traditions with innovative techniques.
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Gaijin is a vibrant modern izakaya, seamlessly blending modern Japanese gastronomy with an immersive atmosphere. Experience innovative cuisine, curated music, and crafted cocktails in an elegant, yet energetic setting.
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