Sustainability Project

Винарија Галил Моунтаинс у сарадњи са Неспрессом отвориће поп-уп ресторан Габагоол, на локацији где је пословао ресторан Брут.

Detaljnije

At the entrance to the Chena restaurant, one discovers a pleasant interior space that overlooks the open and full of energy kitchen, a huge urban courtyard that manages to both forget the street and constantly remind the city itself, and a fun bar that connects the two parts of the restaurant, inside and outside, outside and inside. Chef Gil Dehan has created one perfect menu, and the full experience that the restaurant has always aspired to provide - sexy but accessible, sharp but warm, the highest there is and still at eye level. Fine dining, normal. A work of art of food, and much more than food.

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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.

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Claro - "Clear" in Spanish, is the first restaurant from Chef Ran Shmueli, one of the oldest and most respected chefs in Israel, who has been leading innovative culinary ventures for 25 years. Claro is not "just" a restaurant, but a place of entertainment, one that provides an experience that embodies all the knowledge and experience of Shmueli and his team in hosting and producing events. A social meeting place, relaxed, with a warm atmosphere, good music and an open and up-to-date kitchen.

Detaljnije

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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Chef Tomer Agai's casual restaurant offers local, unpretentious and happy food. The restaurant's bar overlooks the large tabon, from which hot traditional and modern dishes come out.

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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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