Six Sunny New Brunches That Are Giving Us Life Right Now

Two years ago, the bakery Elhanan - Bread Culture flung open its blooming, green nook at the entrance to Kibbutz Mishmarot between Pardes Hanna and Caesarea and has been an under-the-radar gem ever since. With an emphasis on traditional and organic work processes and the use of local and selective raw materials, unique wheat varieties, and no additives or industrial materials, this rich bakery, which offers breads, pastries, and cakes of various kinds and a full menu including breakfast and lunch dishes with high-quality artisanal sandwiches and salads are all presented in front of a magnificent view of endless fields and a pleasant quiet that can fully capture a perfect start to the day.

Every morning (except for Saturday), a rich brunch is served at the restaurant, with a variety of soft and hard goat cheeses, raw and cooked vegetables, nuts, fruit, butter, house-made jams, rich tahini, eggs, and more - all served with a range of beautifully-crafted breads. The butcher menu is seasonal and varies.

NIS 116 for a couple, without drinks. Open Sunday-Thursday 8:00-14:30; Fri 08:00-14:00

There is simply nothing that rivals Claro's Eggs Benedict, served on grilled challah with Turkish spinach, a farm-fresh poached egg, classic Hollandaise sauce, dried cherry tomatoes, dried and chopped Tassos olives and sheep cheese. But, as if that is not enough, there are so many other delicious options, you might as well close your eyes and just point to the menu. The baked Turkish pastry piping hot and straight from the stone tabun, a deconstructed Sabich sidled by potato latkes with all of the goodies to pick and choose from like fried eggplant, a brown egg, tahini amba, tomato salsa, and baked pita bread also from the tabun, and the French toast with fresh berries from the Judean Hills on fried brioche, crème fraîche, and a patisserie ice cream crafted from sour cream and caramel crumbs. The new brunch - served in the restaurant during Friday and Saturday - is served combining the restaurant's favorite dishes alonside the new dishes.

Bellboy, the signature cocktail bar in the Berdichevsky Hotel, has one-upped their already colorful menu of drinks - also launching a colorful brunch to match. The new menu, which is served on Friday and Saturday between 10:00-16:00, presents a menu made up of a variety of unlimited starters that are meant to be shared at the center of the table to whet the appetite, including freshly-baked breads, bagels, sunflower bread, and mini brioches with dips. Then, main courses are an unusual interpretation of the traditional breakfast with dishes like pumpkin pancakes with bananas, bacon and honey, and eggs on brioche with pork belly and Hollandaise sauce. The price of the meal, including an alcoholic breakfast cocktail is NIS 120 per guest.

On the ground floor of the Hotel 65 boutique hotel, at the heart of Rothschild Boulevard, is the aptly named Café 65. The spacious venue, with a balcony overlooking the bustling boulevard, offers a meticulous breakfast buffet and a trendy menu of delicacies. In the morning hours, Café 65 offers varied, colorful and elegant options for the general public, accompanied by a personal dish to choose from the menu, including fresh salads, cheeses, fresh fish, a sabich stand, a health corner, a selection of breads and rolls, salty and sweet baked goods, cakes and freshly-squeezed juices. Personal mains like green shakshuka with chard, spinach and goat yogurt, the Gouda cheese croissant toasted with almond butter, and spinach and eggs on the side or the French toast with brioche, berry jam, pears doused in wine and whipped cream are all serious winners.

Breakfast is served from 6:30 to 13:00 and on Friday and Saturday until 14:00 and costs NIS 115.

Bushwick, the successful cocktail bar at the entrance of Tel Aviv's Fabric Hotel (a mighty collab between the Atlas Hotel chain and the Imperial Cocktail Bar group) expands its operating hours and now serves as an "all day bar - from coffee till cocktail" venue starting bright and early in the a.m. The new Bushwick brunch menu, named after the trendy New York neighborhood, creatively combines the influences of Brooklyn with the heart of Tel Aviv. The brunch, which is served every day from 11:30 to 17:00 (Saturday from noon), consists of a variety of small plates to start, such as an egg salad with chives and capers; smoked salmon and cream; smoked peppers; beets with sheep yogurt; zucchini antipasti with Bulgarian cheese each for NIS 15 per plate or NIS 59 for five plates. Mains include delicious savory options like roasted pumpkin with spinach, kale, chestnuts and crème fraîche, roasted brioche with scrambled eggs, grated parmesan and salmon caviar, and sausage with lima cream, red onion and garlic, in addition to excellent dessert breakfasts like the Belgian waffle with whipped cream, coconut caramel and seasonal fruit.

This vibrant gastro-bar has expanded to new business hours and offers an intriguing brunch, served on Friday and Saturday (9:00-17:00), and boasting classic French brunch dishes with the chef's personal flair. On the menu, the brioche is mixed with lobster bisque; the omelette with avocado and jambon and even the croissant filled with bacon and chicken breast. And there is also a creative and corrupt version of the classic French toast, Pain Perdu, made from juicy bread with whipped chantilly creme, orange flower water and strawberries. The brunch is also accompanied by a rich selection of cocktails created by Israeli mixmaster Ariel Leizgold. Among them: Peach Crusta with cognac, vanilla, citrus, white peach and black tea foam; the Remond Gin Fizz with gin, fresh carrot juice, strawberry jam, yogurt, lemon, egg white and soda and the Café Fou with coffee, homemade hawaij (Yemenite spices), whiskey, demerara sugared cream and a touch of nutmeg. The Bitter Mimosa 230 is also a winner, with orange fruits, kaffir lime, chia seeds, sparkling wine, and Campari and more.