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).
Подробнее
О нас
&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
Подробнее
О нас
Chef Or Ginsberg provides a creative and daring hospitality experience at the SELAS restaurant with the desire to create a fascinating culinary journey.
Подробнее
О нас
Claro by Chef Ran Shmueli, one of the oldest and most respected chefs in Israel, who has been winning innovative culinary ventures for 25 years. Claro is not "just" a restaurant, but a place of entertainment, a social meeting place, relaxed, good music and up-to-date cuisine
Подробнее
О нас
ROVA A is a trip to the districts of Chef Avitar Malka. Originally from the A neighborhood of Ashdod, the restaurant tells its story and emphasizes the experience of the chef returning to the regions of his childhood, with a modern interpretation and an emphasis on fresh fish, coal and influences from all the countries of the Mediterranean. The restaurant is located in the legendary Alkonin Hotel - the first hotel in Tel Aviv to be rebuilt in 2019.
Подробнее
О нас
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
Подробнее
О нас
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.
Подробнее
О нас
A floor above the daily hum of the frequency, right in the center overlooking the passage of the old Beit Romano, inside a modernist amphitheater looking into the present - the Romano beats every evening. The direct continuation of the collaboration that began in Port Said between the gang of DJs/connoisseur cultural entrepreneurs of the Frequency and the culinary musings of Chef Eyal Shani, produces a raw and people-loving restaurant with a menu based on meat, fish and fresh vegetables - and offers pleasant seating in a wooden space that flows into the green terrace of Beit Romano. Next to the fresh and dynamic menu - fine selectors place select records every night on the throne that is the stand.
Подробнее
О нас
A Spanish fish restaurant in an iconic location facing the Tel Aviv beach, brings the richness of Spanish cuisine in tapas plates and sharing dishes that flow to the table alongside wines, spritz cocktails and margaritas.
Подробнее
О нас
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.
Подробнее
О нас