Chez VIVIE is a French-Italian brasserie in the most magical corner of Tel Aviv. The place offers on Fridays and Saturdays a light and tasty brunch menu to start the weekend with, between the hours of 8:00 and 15:00
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Od ponedeljka do četvrtka, od 18 do 19 časova, možete da uživate u aperitivu koјi uključuјe tri snižena јela sa meniјa uz piće, po ceni od 180 dinara.
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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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O nama
Cue Food Bar offers a 30% Happy Hour discount on the entire menu on Mondays through Thursdays and Saturdays, between 5:30 PM and 7:30 PM.
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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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Gaijin is a vibrant modern izakaya, seamlessly blending modern Japanese gastronomy with an immersive atmosphere. Experience innovative cuisine, curated music, and crafted cocktails in an elegant, yet energetic setting.
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Posao Plavog petla ne staјe i čeka vas čak i vikendom. Od nedelje do četvrtka možete uživati u poslu za 133 NIS do 17:00, a od petka do subote od posla za 199 NIS
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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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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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Beina invites you to end the day, or start the evening with an aperitivo with a 15% discount on food menu and a 30% discount on glasses of wine and cocktails, Monday through Thursday between 6:00 p.m. and 7:00 p.m.
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