Fine dining restaurant in Tel Aviv-Yafo

Radler is an up-to-date Israeli brasserie led by Moshiko Gamleli. The menu ranges from rustic to urban and consists of appetizers, starters and intermediate dishes suitable for a meal in several rounds. In a space designed to create a lively culinary entertainment experience.

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Fine dining

Meet for a date

Going out

A fish and seafood bistro led by Chef Assaf Gabai, Offering a precise experience in the most beautiful location in Tel Aviv

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Winona Forever Wine Bar, named after Johnny Depp's famous tattoo, his eternal and iconic declaration of love for Winona Ryder. And this is the intention of the poet - food, wine, atmosphere. The food, which is based on local and seasonal ingredients, the creation of chef Avitar Malka, dissolves the boundary between a wine bar and a restaurant. With dishes that have become iconic in a short time such as gnocchi alla Romana, the black spinach stew and the roasted leek with Tulum and Romesco cheese. As in love, there are no rules for arriving at Winona, a fine snack alongside a quality bottle of wine or a satisfying dinner. These are accompanied by eye-level service that includes a light and relaxed conversation. The structure of the wine menu is designed to give diners the opportunity to try wines from different styles: "natural" wines, a large and frequently changing selection of wines by the glass and a significant representation of new wave wines as well as classic wine regions in Israel and abroad. The location, in the heart of Tel Aviv on the corner of Solomon the King and King George , gives a sense of a time that is standing still and in which anything can happen, especially love.

A food bar with an Italian flavor led by chef Shahar Ben Galim with a spectacular design that offers a precise entertainment experience alongside a unique Italian sharing menu.

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Mediterranean

Meat

Going out

Fine dining

In the heart of Nachalat Binyamin, led by Chef Tomer Agay, we’ve created a place where alcohol and music meet Mediterranean mezze for a true celebration. Culinary cocktails, a warm atmosphere, and a Mediterranean rhythm that leaves you wanting more. We set the table, raise a glass—and let the night take the lead.

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Chef Or Ginsberg provides a creative and daring hospitality experience at the Selas restaurant. Monday through Wednesday and Saturday between 18:00-19:30, there is a Happy Hour with 1+1 on alcohol and 20% on the tasting meal

Yaffo-Tel Aviv is an incredible worldview that brings with it one idea - a restaurant that loves to host, a restaurant that creates an experience of a journey that consists of precise food based on fresh, seasonal ingredients, high-end confectionery and a personal relationship that is naturally created between its guests and staff. The restaurant takes the classic food And the romantic towards the new culinary world and connecting them, combining authenticity, smells and nostalgic (perhaps even mythological) flavors with modern techniques, precision and connections, which is what makes it so special.

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A new Asian chef restaurant in Rothschild Boulevard Soho that brings a culinary experience from three favorite Asian cuisines: Thai, Japanese and Vietnamese. In an international design and atmosphere with a huge dragon brought from the East. The kitchen is led by the beloved and successful chef Don Tran. The restaurant's menu is carefully constructed and combines Asian traditions with innovative techniques.

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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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