Between Hong Kong and Rome, above the rooftops of Tel Aviv, the Pop & Pop restaurant overlooks everyone. On the 14th floor of the Four Towers, high in the sky, is a culinary entertainment complex unlike any other in Israel, which includes an Asian fusion restaurant, an event space, an exclusive concert bar, an art gallery and a decadent bakery.
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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 and personal interpretation
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Blue Rooster’s chef Shaul Ben Aderet (Kimmel Catering, Kimmel Bagilboa restaurant, culinary advisory and chef workshops) now in G Mall at north Tel Aviv. Blue Rooster restaurant’s varied menu and warm atmosphere, together with the urban tower environment, make for a colorful experience. Blue Rooster’s menu includes lunch deals as well as dinners. Chef’s specials are offered every day in accordance with availability of fresh ingredients, as well as regular known signature dishes, also made by Ben Aderet of fresh raw materials, implementing his own personal interpretation.
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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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Oasis is the chef restaurant of Chef Rima Olvera. An eclectic and varied menu with dishes from around the world, the menu is dynamic and changes according to the raw ingredients. Classic dishes with a unique twist by Chef Rima Olvera, rich in special flavors, unique raw materials, that will take your taste buds on an adventure around the world without boarding a flight. Along with all this pleasure we have over 250 labels of wine to suit you for a meal.
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Mashya is where Baladi cuisine meets modern cooking techniques, featuring fresh ingredients from fishermen's catches and local markets, combined with top-tier culinary expertise.
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Our kitchen is a kitchen of longing. Longing for food, between the last bite of the season, and the first bite of the next one. Longing intensifies the present and is exactly the beginning of the story we are cooking up. And as in every story, our story also has a hero, a time, a place and a narrator. The hero of our story is the raw material. The taste. The smell the color. The way the material is grown, which respects it and makes it, worthy of consumption. The time of the story is 12 seasons. Yes, a dozen. micro seasonality. The produce of the land changes frequently and are changing with it.
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Yaffo-Tel Aviv is an incredible worldview that brings with it one idea - a restaurant that loves to host, a restaurant that creates an experience of a journey that consists of precise food based on fresh, seasonal ingredients, high-end confectionery and a personal relationship that is naturally created between its guests and staff. The restaurant takes the classic food And the romantic towards the new culinary world and connecting them, combining authenticity, smells and nostalgic (perhaps even mythological) flavors with modern techniques, precision and connections, which is what makes it so special.
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When you say ARIA you talk about Tel Aviv, when you talk about Tel Aviv you come to ARIA. ARIA is the place you come to when you imagine Tel Aviv. ARIA is housed in a two-story historic building, as a combination of a contemporary chef's restaurant and next to it a lounge bar rich in cocktails and a variety of wines. The new restaurant menu was created by the promising young chef Moshiko Avraham. The experience in the restaurant and at the bar ranges from a quality dinner carefully prepared, to lively mingling until the late hours of the night. The food, the music, the cocktails, the wine, the unique location and the meticulous service, together create a perfect synergy that creates an experience that has never been seen before.
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Naifa restaurant offers its guests layers of a unique culinary experience, Shami cuisine with traditional cooking techniques and a bit of Europe. A perfect combination of East and West. An enveloping, pleasant and attentive atmosphere together with human warmth and understated elegance, the hospitality experience in Naife turns into a culinary story, a journey between past and present between local raw materials and meticulous cooking among people, food hospitality.
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