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Description de la collection, parce que c'est important de contextualiser ces collections, ça permet de mettre des mots clefs et plus tard des tags ;) !
At the end of a dimly lit, dead-end street (no sign in sight) are two heavy doors; open them and you’ll find THE restaurant which everyone in Tel Aviv is talking about and salivating for.
The atmosphere, including classical music at full blast is, is incredible: welcome to the abode of Chef Eyal Shani, a star chef and cooking show judge. Chef Eyal Shani already has an impressive trail of trendy restaurants that people fight to get into.
Our waiter patiently tells us in detail about the Chef’s signature dishes. The service is never pressured. The entire team is amiable and good-humored, at once drinking, laughing, cooking and serving. You feel like you’re enjoying a meal with friends.
It is quickly apparent that the intention here is to highlight the product, rather than being sophisticated. The focus is on freshness, quality, and seasonal ingredients. In this spirit, the menu changes daily depending on the market and the Chef’s inspiration.
The Maestro performs for those seated at the bar: he delicately assembles, tastes, and puts the final touch on the dish, after his assistant’s energetic preparation.
Hasalon which uses only excellent quality ingredients offers intense visual, olfactory and taste pleasures and a high energy vibe. If possible, experience it seated at the bar and from 10:00 pm onwards, and don’t forget to bring a full wallet as this pleasure has a price.
Eyal SHANI has got the award of the best entrepreneur and culinary trendsetter.
In contrast to the colorful facade of Hotel Dan Tel-Aviv, its gastronomic restaurant offers understated elegance with a cozy atmosphere, beautifully set tables and fine dishware. The service is extremely attentive without being stifling or overly formal. The wine list which includes only Israeli wines is extremely informative including notes about geographic origin, the year, the grape variety and the taste. The short menu gets right to the point: tataki, beef sirloin, lamb, all elegant and carefully prepared. The cuisine is traditional and the meat is cooked just right. This is a perfect place for a romantic dinner, in a timeless, Orient-Express atmosphere.
Pini Waknin has got the award of the Gault&Millau Best Maitre d'Hotel 2018.
North Abraxas is, a priori, one of those ultra-exciting places, for which we are willing to cross the city and arrive at 06:45 pm, to ensure that we get a seat at the counter. The predominantly vegetarian menu promises simple, uncomplicated ingredients, served at their best, and a few raw or cooked meat dishes. We are also enticed by the concept of serving the food directly on paper mats instead of dishes (except when there’s sauce!), along with the house cocktails, and the joyful neighborhood bar atmosphere.
Eyal Shani, the trailblazing inventor of roasted whole cauliflower, which has been copied thousands of times since, will delight those who love boiled, roasted and grilled vegetables. However, for those who like their meat the menu offers shawarma, beef carpaccio, and generously topped pizza.
We love the upbeat cheerful ambiance, especially at the counter where you can chat with your neighbor while watching the show in the kitchen. We also like the plate-less concept, which is fun for all ages. Eyal SHANI has got the award of the best entrepreneur and culinary trendsetter.
Located in a charming neighborhood, Dallal is a lovely place with tastefully decorated indoor and outdoor areas with a vintage look. This is an authentic, romantic spot. The wine list is not especially interesting but the excellent cocktails and many other drinks are tempting. We make some excellent discoveries such as the chimichurri, a South American herb condiment which adds a touch of originality to the roasted artichokes and brings out the flavors or the slow-cooked lamb: tender inside, caramelized outside and perfectly cooked. The desserts highlight the talents of the pastry chef, Aner Zalel, who supervises the tea room next door. We are especially taken with the goat cheese cappuccino: it is love at first bite including a complex, fairly sophisticated, combination of ingredients and flavors and textures, which harmoniously complement each other. We liked the meal but we loved the dessert.
Aner Zalel has been elected the pastry chef of the year 2018.
Fifi’s is a tiny, tastefully decorated restaurant with a joyous profusion of carefully selected bric-a-brac, an open kitchen straight out of Lilliput, and an exotic mini-terrace installed on a tuk-tuk. Don’t hesitate to let Fifi, who willingly leaves the kitchen to explain her dishes, compose your meal. Here, Asian beer and sake prevail over wine. Try the surprising cloudy Saké Nigori (it is unfiltered), which goes very well with Thai cuisine. The menu is simple and printed on paper so that it can be easily renewed. Fifi gets off the beaten track: when she serves broccoli, the flowers are removed in order to honor the stems. The flavors are intense but the overall effect is mild and harmonious. Fifi’s is a genuine jewel, nestled in a charming neighborhood and serving Thai, Malay and Chinese-inspired dishes which will delight your palate.
Fifi's has got the Gault&Millau 2018 award for the best quality to price ratio.
Havat Zuk, located in a residential Tel Aviv neighborhood, is a farm-to-table restaurant with a tasteful « nature and vegetable » decorative theme in the moshav spirit.
The service is relaxed and perfectly in step with the vibe of the place. The carefully selected and labeled wines are lined up on an immense mural stand, with a clear predominance of Israeli vineyards.
The surprise tasting menu is worth trying: the ingredients are excellent and exceedingly fresh with a multitude of colors and flavors. From the salads to the meat dishes along with the sides and desserts, everything is well prepared, in just the right portions, and always a little special something that is the mark of every great Chef such as a touch of tartness here, a mellow note or a bit of crunchiness there.
This is a lovely discovery in an unexpected place and well worth the visit. In keeping with the times, this concept celebrates good local products while avoiding pretentious sophistication. Meat lovers will be especially happy here, and the quality price ratio is remarkable in Tel-Aviv.
Havat Zuk has got the Gault&Millau award for the best wine advisor 2018.
In the heart of Jerusalem, close to the bustling Machane Yehouda market, a good sign in terms of quality and freshness, JACKO’s welcomes you warmly. The music goes from pleasant background noise to full blast volume, inspiring customers to get up and dance. It’s surprising but it would seem that people also come here for these sharp variations in mood, accompanied by lots of complimentary shots of Arak. On the refreshing side, the fish carpaccio, salads and bruschetta are tempting. The meat dishes are also handled just right: for starters, there is carpaccio with an unexpected but not uninteresting soft boiled egg, a spot-on seasoned chopped veal, or a caramelized assado with extremely balanced flavors, graced with an excellent aioli. The main meat dishes are generous such as the breast of duck on a bed of caramelized onion, or an exquisitely executed medallion of beef with a lovely pepper sauce and excellent sides. The ingredients are carefully selected, skillfully handled, and generously served. This is a great place, which though not ideal for a quiet romantic dinner for two, definitely delivers on its promises both in terms of atmosphere and food.
Jacko's street has got the Gault&Millau prize for decoration and ambiance 2018.
We reserved at OCD four weeks ahead of time to meet the prodigy of Tel-Aviv gastronomy. We are warmly welcomed in a setting perfectly matched to the concept: 20 comfortable chairs seated around a U-shaped bar, with a panoramic view of the kitchen in which the chef, Raz Rahav, and his assistants are busily at work. This is not the chance to observe the spectacle of a star chef but a young, modest highly focused chef whom it is quite easy to confuse with his assistants. The service is remarkable thanks to the attentive but discreet maitre D and the waiter who carefully explains each composition, technique and seasoning. The service is perfectly timed, making us feel a part of the process. Very quickly, a close feeling is established between the staff and the diners. The mood is so intimate that we can’t help sharing our impressions with our neighbors. The mise en bouche sets the tone: a subtly refined mini-donut with labné. The series of dishes that follow are truly delightful. Some of the combinations are extremely innovative and the products are of the highest quality. They include wakame algues, sesame crumble, dried, fried mochi, whisky cream, smoked potatoes, parsnips, pecans, black garlic cream, sage, hilbe (a Yemenite condiment), to name just a few. This is inventive, visually graphic cuisine that delivers an intensely pleasurable tasting experience.
The unique concept of the tasting menu takes into account your dietary restrictions, about which you are asked about when you reserve. The chef is discreet, hardworking, and in no way imbued with his own star status. The cuisine is extremely refined and made with utterly fresh, meticulously worked products for an unrivalled quality to price ratio.
Raz RAHAV has been elected the Chef of the year Gault&Millau 2018.
Chef Eyal Shani’s Pita Empire now spans 4 continents and many branches, and it all started in Tel Aviv. Shani, a judge on the Israeli “Master Chef” and a rather poetic / extrovert personality was one of the first chefs to take the humble pita a step forward and into the gourmet street food era. Miznon (Hebrew for “Canteen”) now has three different locations in Tel Aviv. The basic principle remains the same in all of them – a vegetable heavy menu of Pita stuffings, alongside some meat and some of the branches also seafood (Ever had Shrimp in pita? If not, it’s a must try). The whole roasted cauliflower, another of Shani’s signature dishes, will always be present, as well as a little self-service stand where you can gorge you face in free pita ends with Tahini, crème fraiche, hot green peppers and pickles. Another common denominator for all Miznon’s branches is the rather loose service and hipster-ish vibe – you order and pay at the cashier and wait for your name to be called – it can take 2-3 minutes, it can take 10 and it can take even more. In any case, the end result is worth the wait. The Pitas themselves are always super fresh, fluffy and warm as they are baked in-house, and the different fillings, always oozing with local goodness, demonstrate the simple power of the new Israeli cuisine – Tahini or sour cream, crushed tomatoes, hot peppers and a stew of meat, chicken livers or a dollop of ratatouille, and that’s it. Eyal SHANI has got the award for the best entrepreneur and culinary trendsetter.
Like all the other assets which comprise chef Eyal Shani’s empire, Port Said has a groove and atmosphere that are hard to surpass. More and outdoors bar than a proper restaurant, the staff here is comprised of some of the coolest people of Tel Aviv. The music, accordingly, comes from Vinyl records only and the service can feel slightly inattentive at best. But this is also why so many people love this place, which since its opening in 2012 manages to stay packed every night – a fact that cannot be taken lightly in a frenetic city like Tel Aviv. The fact that food is really good probably helps as well. Shani is considered to be one of the founding fathers of the new Israeli cuisine, and his menus are always vegetable heavy, consisting of only local ingredients and served in a rather sloppy yet charming manner. Some of the best sellers / must try dishes are the Lima bean Mesabacha, the Ratatouille, The “intimate” beef cuts cooked for 7 hours, the chicken sandwich and the bread salad. When fresh seafood (Calamari or local shrimp) are in the house, don’t skip them, as well as the baby zucchini or the buttered spinach. The menu is very long and parts of it are always missing, but don’t worry – pretty much everything you can order here will bear the marks of one of Israel’s true culinary legends. Another thing that tends to be long here is the cue – they don’t take reservations here, and on busy night (Thursday especially) you might find yourself having to wait for a table for quite some time. If you are not up for it, try to come here off the peak hours, when also the service tends to be better.
Eyal SHANI has got the award of the best entrepreneur and culinary trendsetter.
A really lovely place on the banks of the Tiberiade river with a splendid view of the lake, Magdalena is everything but fast-paced. The maitre d’hotel, also the sommelier, is knowledgeable and generous with his advice and time. In particular he offers accurate, thoughtful information on regional wines. In terms of the food, the pleasure is intense right from the very first bite: Israeli classics are delicately interpreted with an original slant, such as fried cauliflower served with tanguy amba, a Middle Eastern mango-based spice.
Our party unanimously loves the Chef’s signature dishes. He adds his own very personal touch to every creation: a marvelous, very aromatic, astringent olive oil to balance the creaminess of the goat cheese sauce, smoked wheat to add originality to lamb chops, a green risotto to contrast with truffle flavored shrimps..
This is a delicious meal, concocted by the very talented, meticulous chef who clearly aims to delight his guests.
Magdalena has been elected the best traditional restaurant.
Situated in a meticulously renovated building in the “old city” of Tel Aviv, Herzl 16 is one of those rare places that you can visit almost any time of the day, and get a different experience each hour. You can start your day here with coffee, pastries and a few more decadent breakfast options (or, on weekends, a classic brunch). You can come for a quick business oriented lunch, European bistro style with a Japanese accent (Ramen, Katsu, Yakitori and more are on the menu). You can come in the early evening for a happy hour drink and a small bite, or you can come late at night to hit the well-stocked bar and enjoy a live music show. Any given time you can be sure that you will feel like you are in one of the most updated, cool and vibrant places in the city. Such are most of the places of R2M group (which also operates the restaurants “Hotel Montefiore”, “Brasserie” and “Coffee Bar”), but somehow Herzl 16, the modest of them all, manages to also be the coolest. Therefor, and as reservations are unfortunately not an option here, be advised that a short wait for a table or a seat at the bar is almost mandatory. However, the rather large size of the place and the very efficient and professional service usually mean a high turnover rate which result in descent waiting times at the door.
Herzl16 has been elected the "POP" of the year 2018.
Beit Romano is another establishment created by Eyal Shani, the genius of the Israeli culinary scene. Like all of his “babies”, this one is atypical in terms of its environment-one floor of an old building on a Tel Aviv shopping street, its menu, which is fairly limited including simple dishes highlighting the quality of the products, including what are known as the best fries in Tel-Aviv, and in terms of the trendy, relaxed, bohemian vibe.
The Master knows how to please and to keep people coming back, creating a genuine community of afficionados. For Romano, like for his other creations, the wager is won: the lines are as long as ever and you’ll be delighted by your experience when you know what to expect.
Eyal SHANI has got the award of the best entrepreneur and culinary trendsetter of the year 2018.
With its small terrace on the boulevard, loud music and small bar open oon to the kitchen, this restaurant is typical of Tel Aviv.
All of the wines are Israeli, which is to be expected given that this is a locavore restaurant. Here seasonal products rule and the result is both simple and original.
The ceviche with raw gombos (otherwise known as okra) is a surprising combination but it works perfectly. It’s extremely fresh and unctuous.
The green cherry tomato gazpacho is very attractively presented and the flavors are harmonious.
The « Medfouda » lamb is an absolute must: the dish is perfectly cooked, the meat melts in your mouth, and the flavors are distinctly oriental. The desserts are unexpected, original and totally satisfying.
We were a bit thrown off by the “roots” or moshav-to-table attitude. With a little more attention to detail, this could be an exceptional gourmet restaurant. There is no doubt that the chef and his team have more than a few surprises in store.
Asaf and Yotam DOKTOR have been elected "Gault&Millau best upcoming talent 2018".