Cena, is a Southern Italian bar in the Bauhaus-chic Brown Theodor hotel. At the heart of the restaurant is a stunning bar with a centerpiece that embodies the epiphany of warmth: a huge tabun-clay baked oven that assures the most incredible pizzas, bread, and baked goods. Sexy, cozy, and inviting, this Italian gem sets the mood for creative drinks and great conversation.
The mastermind behind Cena is Chef Tomer Agay, one of Israel’s most respected chefs, a genius at sourcing the best ingredients and creating dishes that shine with Tel Aviv simplicity. At Cena, he combines Southern Italian authenticity with local ingredients. This stunning hotspot is a collaboration between Tomer Agay and the OTH restaurant group, one of Israel’s top restaurant groups known for incredible creativity and attention to detail. The menu draws inspiration from the exciting cuisines of southern Italy and northern Africa, taking in exotic tastes from Naples to Sardinia to Tunisia. Start the evening with a spicy pizzetta from the tabun before moving on to Piedmont tartare, continue with a skewer of sea fish and roasted calamari.
Cena’s wine list and cocktails are concentrated in the same geographical area as the food, with a beautiful selection of Israeli and Italian wines. Combined with a focus on the seasonal, the menu is fresh and vibrant. Think green pizza with wild spinach, Ha Meiri cheese, oregano, half-baked yolk, or red pizza with fresh basil and floral olive oil. The starters are stars in their own right: delight in the za’atar flatbread with labane balls, Maggie tomato salsa, and hot green chili oil, or choose roasted greens and organic broccoli
10 Herzl St, 077-2302534, brownhotels.com/cena