Milgo and Milbar is chef Moti Titman FIRST AND ACCLAIMED RESTAURANT. CHEF TITMAN works to create a modern Israeli food that incorporates his unique interpretation of international cuisines, focusing on the highest quality local ingredients, native to the land and continuously striving to stay one step ahead of new culinary trends
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Celebrate Valentine's Eve at Giardino Restaurant, with a special meal led by the restaurant's chef Bar Tsenger, which includes a set menu for NIS 980 per couple.
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On Thursday, February 12th, Moshik& will serve a special Valentine's Day tasting menu for 1,500 shekels per guest, including truffles and caviar, all in an intimate and romantic atmosphere.
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Taizu – Asia Terranean Kitchen opened in 2013 by renowned Chef Yuval Ben Neriah. The kitchen brings a mix of Asian street food and the Mediterranean kitchen, featuring local twists on authentic street food dishes from five south east Asian countries, inspired by Chef Ben Neriah’s travels throughout South-East Asia. The restaurant boasts a unique dining journey inspired by the elements of Fire, Water, Metal, Wood and Earth combined with his personal interpretations. Since its opening, Taizu has won many prestigious awards, including most recently “Best Restaurant” (TimeOut, 2018), “Best Fine Dining Restaurant” (2017) and “Best Restaurant in Israel” (Forbes).
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From the moment you enter the impressive space, all the senses work and an ongoing entertainment experience begins, accompanied by fresh and fine Japanese food, and in the background a musical soundtrack unique to the place plays.
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The wild kosher restaurant of Eyal Shani. Malka restaurant's little sister. Deborah is a lively and happy restaurant, based on fresh and local ingredients, alongside wonderful wines from all over the world. As in Shani's other restaurants, the menu changes every day according to the best ingredients available
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Katzir is a seasonal restaurant rooted in local ingredients and deep culinary tradition. Each dish tells the story of the land and its seasons, following a “farm-to-table” approach that reflects Chef Daniel’s connection to nature and the environment. The menu features shared plates that invite diners into a collective experience of fresh, high-quality flavors with regional influences. The name “Katzir,” symbolizing the harvest season, draws inspiration from Jewish tradition and the connection between land, food, and culture - turning the restaurant into a sensory journey shaped by craftsmanship, community, and the tastes of home.
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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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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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