Refresh & enjoy with these summertime dishes in Tel Aviv

If you haven’t been able to visit Oasis in the evenings, now the luxury restaurant is open at noon. Chef Rima Olvera, who missed the tacos from her native California, has created her own version of the Mexican cuisine with a homemade taco - beef with chili, coriander, purple onion and sour cream, sea fish ceviche with pico de gallo, and crispy fish with tomato salsa and onions. About NIS 40 per portion.

At Yaffa Knafeh, on the outskirts of the Jaffa Flea Market, not only will you find a delicious Levantine treat called kanafeh, but also an excellent baklava filled with sheep-milk yogurt ice cream. The ice cream, made in Istanbul, is cold and has a powerful sweet & sour taste. The warmth of the baklava pairs nicely with the coolness of the ice cream and gives us a refreshing treat that should not be missed. NIS 20
Yaffa knafeh, 24 Olei Zion St, Jaffa

This classic spicy Moroccan fish dish gets a vegitarian twist with a tempura tofu alternative basking in a homemade tomato and pepper sauce spiked with coconut milk, cilantro and a side of jasmine rice. Wash it all down with a refreshing choice of house-made ice teas – from lemongrass, basil and mint to hibiscus, ginger and lychee. NIS 68 (during the business lunch, add in a small plate like summer rolls or the Vietnamese Papaya Salad and a drink for the total price).

During the month of July, esteemed chef Ran Shmueli turns his beloved menu at Claro into an ode to one of summer’s favorite veggies: corn. Sourcing from local growers in Emek Hefer, corn will make up all of the restaurants offerings in various forms, from corn roasted on the open fire with fresh sour cream, bacon butter and chile pepper (NIS 54) to exceptional drinks from the bar and a variety of sweet dishes from the pastry shop.

Meshek Barzilai made the summer menu fun, and picked the best of the season.A wonderful dish of eggplant sticks on a home-made seitan bed sprinkled with sweet chilli, sun-dried tomatoes, thyme, tahini and turmeric root. The flavors are suitable for the hot season and Barzilay’s use of ingredients is brilliant. NIS 75

The Dining Hall Concept centers on the philosophy that sharing a meal with a stranger or a loved one can bring you closer together. Arranged like a communal cafeteria, long tables and all, Heder Ha’Ochel is for the social butterflies and foodies. Go for the Cheese Shish Borek (NIS 69) filled with roasted zucchini in garlic confit, chili, mint, labane, and crispy shallots - all super fresh flavor s for summer.

Ouzeria takes advantage of the delicious strawberries in season and slices them up all together with pistachios and the fresh, raw catch-of-the-day, adding lightly cooked okra, radish, garden cress and chili. Together, they make for a fun and aromatic dish that exudes grace - served with a lightness that suits the heavy heat. NIS 58

Even if you’ve already filled up on the Library’s new “Brinner” menu (brunch + dinner) do not pass on their yogurt Panna Cotta (NIS 52). Chef Barak Aharoni melds a sheep yoghurt from the local Jacobs Farm, with white chocolate and seasonal fruit juice in a fresh, light dish that is the perfect balance between sour and sweet. The decadent breakfast for dinner menu is served every Wednesday starting at 18:00.