&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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Bo'u is an open invitation to come in—so simply, Bo'u. Born from a passion for hospitality and creating memorable experiences, Bo'u was founded with the vision of becoming a warm, welcoming home where guests can connect through genuine, unpretentious hospitality. Bo'u offers a full-range dining experience, whether you're stopping by for a cocktail and light bites at the bar or gathering around the table to share a complete meal. Chef-owner Tomer Tal is one of Israel's leading culinary talents. He previously played a key role in shaping one of Tel Aviv's most acclaimed restaurants, renowned for its exceptional quality and creative cuisine. Tomer's cooking is deeply inspired by the local landscape, the Mediterranean Sea, and close collaborations with local farmers and producers. His culinary language reflects the rich cultural diversity of Tel Aviv, celebrating the region's finest ingredients through contemporary techniques such as smoking, open-fire grilling, curing, pickling, and the generous use of fresh local herbs. His work has earned international recognition, receiving accolades and awards from some of the world's most prestigious culinary guides and publications.
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Chef Or Ginsberg provides a creative and daring hospitality experience at the SELAS restaurant with the desire to create a fascinating culinary journey.
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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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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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A fish and seafood restaurant led by Chef Assaf Gabai, Offering a precise experience in the most beautiful location in Tel Aviv
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“AFRIT” is a skewer restaurant by Chef Yossi Shitrit, offering lunch and dinner menus centered around grilled skewers, meats, fish, and fire-cooked dishes, alongside small plates, wines, and cocktails.
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On Sunday, December 7th, you are invited to an entire evening of pure spicy food at Cue. Throughout the evening, a menu will be served with spicy dishes such as a noodle dish that will be offered with a variety of skewers, oysters, raw fish and more.
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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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