The latest Tel Aviv restaurant openings
Google “future of food” and you’re bound to see a plethora of articles and newsworthy stories describing plant-based restaurants. Today, culinary heavyweights in the likes of Jose Andreas, are opening plant-based restaurants from San Francisco, to Toronto, to Paris in what is sure to be a force that takes over the culinary world. Now Tel Aviv can proudly say that they join the ranks of a plant-based movement with an exemplary team leading the way. Dan Arvatz, a gastronomic pistol, joins culinary forces Ben Rothschild, Chanoch Schecter and Donna Yarzin to bring Bana, a splendid meeting point of design, atmosphere, and extraordinary food. Applying a keen understanding of technique, precision and application, this restaurant proves that plants can do anything meat does, and perhaps even more.
Chef Yonatan Roshfeld knows how to create a haven for Indian cuisine. After gaining a lot of sympathy in Sarona, Captain Curry opened another branch in the heart of the lively Dizengoff street. Captain Curry is an oasis for Indian food admirers. The food is cooked in an open kitchen and served on authentic plates and trays accompanied by cultural Indian music. Their unique ice teas and smoothies will sooth that South East Asian spice that makes your tongue buzz in the best of ways.
It was over a year and a half ago that Hiro Ramen opened in Sarona, and it was a risky venture even then. Ramen, a soup which overflows with noodles and a rich, intensely savory broth with a heaping of toppings was new in the city. How would it do in the summer? Would Israelis go out for soup? Who knew that the ramen trend was going to take Tel Aviv by storm? As with anything by Chef Aharoni, perfectionism is the key—and everything at the new Hiro Ramen branch is made with meticulous attention to detail and focus on flavor.The ramen is different than the one in Sarona: new ingredients have been introduced, like the duck ramen with a tamago pancake neatly rolled up into the soup. Pillowy bites of fried egg replace the slow, soy-marinated soft-boiled egg in this version alongside pickled turnips, chestnuts and tender pieces of slow cooked duck. Also on the menu is a multitude of buns, from pork to a vegan version, gyoza dumplings and a vegetarian eggplant salad that is equally piquant and meaty. Enjoy a night out with cocktails like the Miso Moz, Miso in a dark rum, roasted banana and spices, the Old Smoky Bastard with Mezcal, makrut lime, lemon and ginger beer or a selection of sakes to choose from.
It seems like everywhere you look Omer Miller is popping up with a new eatery and now he’s at it again! Partnering with David Tor, the man behind the famous nightclub, The Cat and Dog, to bring Calypso, a traditional seafood tavern set against the backdrop of the majestic Mediterranean Sea. Fresh seafood dishes and wistful cocktails are presented through the night in a space where the sea meets the electrifying energy of the city’s nightlife.
Following his success in Taizu and Miazaki, Chef Yuval Ben Neriah is determined to bring real Japanese street food to Tel Aviv. Ben Neriah defines his restaurant ‘Ya Pan’ as his “interpretation of Japanese street food, where some of the products are close to the original and others rely on abstract ideas.” The food served at Ya Pan presents a wide range of new flavors for the Israeli culinary scene, including Japanese curry udon, katsu Carry (Japanese schnitzel), Japanese meat or fish dishes served alongside well-known classical Japanese dishes or classical bistro dishes that were taken care of “Japanese-style." Take a break from the same old sushi and open up your minds to the endless possibilities Ya-Pan has to offer.
Ramen starred everywhere in 2016, but it seems like locals still can’t get enough. Men Ten Ten has an authentic vibe with Japanese cooks, a hidden door and a straight-to-the-point selection showcasing three types of ramen and three gyozas. This might just be the hottest place in the market right now!
Superfood Boutique is here taking the principles of the clean eating method to recharge the city’s batteries. Entrepreneur Doshi Leitersdorf collaborated with naturopath Avivit Cohen to bring vegan friendly dishes free from any heating, preservatives, stabilizers or artificial ingredients. Salads, wraps, smoothies and smoothie bowls filled with power house ingredients such as legumes, nuts, fruits and vegetables fill the menu to provide a much-needed respite in the heart of the city. Complete with environmentally friendly packaging, this is food that nurtures the mind, body and soul.
What happens when a mouthwatering Tel Aviv fixture meets one of Israel’s most ubiquitous dishes? A savory pita filled with excitement is now smack in the middle of Rothschild Boulevard, from one of Tel Aviv’s most recognized restaurants. Chef Bino Gabso, veteran of Dr. Shakshuka, creates savory kebabs, lamb and, of course, shakshuka, at Bino, all in overflowing, easy-to-grub pitas.