Fine dining restaurant in Tel Aviv-Yafo

Haim Cohen's Dixie Grill Bar serves a breakfast menu every Saturday between 09:00-11:30. Among the dishes you will find American breakfast, pear benedict and more. All meals are served with one hot or cold drink of your choice

At the bistro, from Sunday to Thursday and on Saturday, the super affordable Happy Hour awaits you between 5:00 PM and 7:00 PM, which includes a 50% discount on alcohol and 20% on food

Erez Komorovski and Hanan Azran bring the North to Par Derrière. Par Derrière Wine Bar and Restaurant hosts chefs Erez Komorovski and Hanan Azran for "North in Noga" evenings. Two days a week, a Northern food menu and our favorite wines from the north of Israel. Sponsored by San Pellegrino and Lahat and Feldstein Wineries.

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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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

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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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In an iconic location facing the Tel Aviv beach, Chacoli brings the richness of Spanish cuisine in small tapas plates or sharing dishes, which flow to the table alongside wines, spritz cocktails and margaritas.

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Baba Yaga was founded in 2008 out of a great passion for food. The restaurant is located close to the sea, in a unique stone building alongside a pastoral and magical garden. From the day the restaurant opened, we have had a goal to maintain a high culinary standard using only fresh ingredients, to provide personal service, and to surround those who come to the restaurant with a romantic atmosphere that captures the magic of Tel Aviv. The highly talented chef, Maria Pisnatz, winner of the reality show “Royal Chef”, has created our amazing menu, combining juicy meats, seafood and fresh fish, inspired by Spanish, French, Russian and Israeli cuisines. Together with our robust menu, we are proud of our “Russian culinary corner”, a unique pearl in the Israeli culinary landscape. It will lead you on a journey to your childhood memories and will remind you of the tastes of home: classic tasting Borscht, red caviar and don’t leave before you taste our glorious star meal: Varniki filled with potatoes and fried onions with butter or the sweet version: dumplings with sweet cherries, caramel sauce with a touch of sour cream. Baba Yaga will wake up all of your senses and will offer a unique experience for all visitors. Our private halls are the perfect place for meeting with friends or business conferences; our live shows include delightful jazz musicians, homage to French Chansons or the sounds of the Spanish guitar. During Sukkot and Passover holidays we host a jazz & wine festival full of surprises, tastes and much more. We are always reinventing ourselves, researching the hidden culinary world and combining fragrances, aromas, textures and surprising tastes. You’re more than welcome to join us. here… it’s all about passion.

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Erez Komorovski and Hanan Azran bring the North to Par Derrière. Par Derrière Wine Bar and Restaurant hosts chefs Erez Komorovski and Hanan Azran for "North in Noga" evenings. Two days a week, a Northern food menu and our favorite wines from the north of Israel. Sponsored by San Pellegrino and Lahat and Feldstein Wineries.

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.