הסקוליארד של דנון

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Noema opens every Friday and Saturday between 12:00-17:00 with a super affordable brunch at the farm, which includes a menu of small plates alongside fish dishes, pastas and even affordable desserts, which will add a smile to your weekend.

[Not] a restaurant - a home, an experiment, a place, a community. For people who are willing to re-examine everything. Only half of the tables are reserved in advance, so you can always be spontaneous and arrive even without a reservation.

Cue, a bar and restaurant located in the Levontin neighborhood, in a preserved building in a mythical Tel Aviv area, presents a sexy but stylish atmosphere. The cuisine, led by Chef Ben Cohen, consists of combinations of flavors from around the world, food that does not flatter or seek to impress, but simply be delicious, exciting and different.

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.

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

קצת עלינו

הסקוליארד הוא לא מסעדה ״רגילה״ הוא חלק מהקמפוס הקולינרי של דנון, בית הספר למצוינות קולינרית. האירועים בו נועדו לחשוף, לחקור ולהתנסות בתחומי היצירה הקולינרית. בימי חמישי, ...