Reviva and Celia have become a much-loved and esteemed culinary institution these past years. Today they are proudly fulfilling yet another dream as they open their prestigious Paris-inspired restaurant, ensuring an exceptional gastronomic experience. Meet: “Reviva - Second Floor”
A heavy wooden door stands at the end of a corridor on the second floor of the Tel Aviv G Mall. Circular metal letters simply spell out: Reviva. When the door opens, an elegant Scandinavian-inspired space is revealed, with clean lines of concrete and wood. On the terrace that closes for winter, there’s a long wooden table, two bars, a tabun & a smoker, a corner with soft sofas for coffee and green vegetation. Welcome to Reviva and Celia's new spot - 'Reviva - second floor', a prestigious restaurant in the image and honor of the late pastry chef Reviva Appel. Everyone who knew Reviva knew about her great love for Paris. She traveled extensively to the City of Lights, accompanied by her staff and family, to taste, experiment, regenerate and expand her horizons. The food she created, especially in the confectionery department, was French in its soul and quality, and uncompromising but accessible and relaxed.
Small and intimate
At 'Reviva - second floor' this philosophy of living extends to the realms of hospitality. Every detail is carefully examined. The furniture was chosen in collaboration with Tollman's alongside elegant French serving utensils, a butter knife made by an Israeli artist and a long-necked coffee machine reminiscent of a beer tap. All of them came up for discussion and were tested at an operational and design level. Creating a place that is all about the spirit and inspiration of the late Reviva was only possible when the group took over the new space. "In our business, thousands of visitors pass by in a single day, and under such conditions, it is impossible to use fine utensils, linen napkins, and teapots from Japan," says Amos Appel, son of Reviva and the owner of the group. "We love the little spots in Paris where everything is meticulous, slow and peaceful, the atmosphere is calm and the food is high-quality. We were looking for a way to realize the dream of creating in Israel a restaurant of this style and decided to open a small and intimate place."
In the middle of the week, from morning to late afternoon, the place operates as a luxury restaurant. The morning starts with a luxury breakfast buffet including pastries, boutique cheeses, exotic fruit and vegetable, mueslis and jams, alongside savory breakfast dishes, such as salted Paris- Brest pastry with eggs asparagus and salmon; French toast cubes with caramel patisserie, fresh fruit, maple syrup, and more. At lunchtime, a set menu is served, just like in Paris, only with a small difference: while in the City of Lights it includes one or two dishes of each type - first, main and dessert, here you get a more generous choice, stretching across five dishes. The group chef, Shay Montag, and the restaurant chef, Idit Fadida, have created a tight and accurate mix of meat, fish and seafood dishes, as well as vegan options. In the evenings and weekends, the place is set for business and private events. The bars, furniture and everything else has been designed so that it can be moved to fit the space for an event, from a dinner for 50 people to a cocktail for 150 guests. The same personal touch and refinement that has characterized Reviva and Celia for many years are mostly felt in the new restaurant during dinners and events that are truly run at Haute- Couture level.
Reviva - second floor, Nissim Aloni 10 (Mall G) Tel Aviv, 050-9006402