- Restaurants of the week

De Facto is a chef restaurant led by Chef Hai Charum that combines atmosphere and innovative mixology. On the restaurant and bar floor you will find dinner and a DJ that will turn into a nightly entertainment. On the cocktail bar floor you will find fun sharing dishes combined with the restaurant's flagship dishes alongside a selection of unique drinks.

Get ready for a long evening full of meats in a variety of cooking, grilling and smoking styles - Argentinian charcoal grill, smoker, use of open fire, which flow to the table to the rhythm of the pasador - the traditional "meat server" (a Brazilian term describing the professional who cuts, prepares, plates and serves the meats ). The pasador will give you a complete experience with dedicated care of the meats coming out of the various cooking and grilling tools, will cut, disassemble, fire - at the table in front of the diners. Price per guest - 380 NIS including unlimited drinks.

Joya Kosher in Tel Aviv brings the best of Italian classics to the plate: fresh pastas, pizzas from the oven, and Italian desserts that are fun to share, so it's no wonder it attracts so many diners.

a restaurant is a restaurant led by chef Yuval Ben-Naria. At a restaurant, Yuval Ben-Naria presents the philosophy and practice behind the restaurant, presented to the audience through a minimalist design in the space to a wide-ranging menu based on returning to the beginning, to Genesis, to a connection to nature and instincts. The kitchen at a is built from the basic principles that come through gathering, hunting, fishing and the central use of fire as a cooking technique, along with the use of all raw materials, from tail to head. On the menu you will find various 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 team to produce the sixth taste, umami. We look forward to seeing you.

Temerlin, the meat restaurant located near Nahalal, offers a local meat menu, and after Niv Gilboa crowned it as the restaurant with the "best steak in the country," it caused a serious buzz and orders skyrocketed.

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

When the sea breeze meets the rigid lighthouse stones, we will spread before you a table inspired by the countries of the Levantine Mediterranean basin. Sharing experience , a seasonal menu that includes carefully selected local and fresh ingredients.

Cue, the food bar, topped our reservations and searches chart this week after receiving praise from both food critics and guests – so it’s no surprise it made it to the top.

Roberta Vinci in Karkur, tops the weekly list and presents a seasonal Italian menu that corresponds with Mediterranean cuisine, which comes alongside a happy and light family atmosphere throughout the week.

Lux Restaurant is the combination of local, seasonal and personal food by Chef Alaa Musa for a casual entertainment at eye level. The motto of the new Lux restaurant is that even excellent food can be eaten in a happy and pleasant atmosphere. Chef Alaa Musa is known to culinary enthusiasts from his work at the Almarsa restaurant in Acre. Alaa, who began his career in Dan Gourmet and worked in a number of Tel Aviv restaurants and from there continued to Sweden where he worked in Michelin-starred restaurants such as La Rose and F12 from which he returned to his hometown of Acre.