The top hotel restaurants in Tel Aviv
Is there anything better than starting the day with a chic breakfast composed of fluffy baked bread, perfectly-poached eggs and piles of pancakes? This one-of-a-kind classy vibe with antique silverware is the spot to open your mornings, but also the place for a fashionable meal at any time of day.
From fresh fish to kosher Asian cuisine, Chef Meir Adoni has tackled the culinary world as he brings the Far East to the near “White City.” Offerings include: tartar of tuna in soy and honey, sea fish sashimi with green melon, Asian aioli, green tea and lime yogurt and macha powder, grouper capriccio with kohlrabi ravioli and mango, apricot, ginger and lemon grass alongside Indian focaccia on an open grill and more. Pick up those chopsticks and enjoy the best panoramic view around.
In collaboration with Itzik Hamel of the Messa Group and Dani Peretz of Cramim restaurants in Segula and Beersheba, a new restaurant has been born. At Clash, Norther Chef Haim Tibi's fine meats take the stage with a modern raw food menu. There are also options for a breakfast buffet at NIS 75 per and a business menu on weekdays. As long as it's in season, don't miss the cold watermelon soup served with a dollop of labneh and white chocolate with vodka and mint syrup.
The Norman Hotel has established itself as one of the most sophisticated hotels in Israel, known for its high standards and world-class restaurants. The newest culinary addition is Alena, serving up local cuisine with influences from the Mediterranean. Alena showcases an approachable dining style with the same unbeatable standard that The Norman is known for. The Norman restaurant was a high-end brasserie that was majorly successful, but Alena–named after the wife of Norman Luria, the person behind the hotel–promises to be just as incredible, but more accessible and less formal. Chef Barak Aharoni’s creative menu features local ingredients at their finest with fresh seafood and fish, handmade pasta, chicken, meats and lots of vegetables and dishes to share. You’ll find comforting rice-stuffed cabbage, sage and raisins with butter and labane, roasted cauliflower on an assortment of herb-mashed potatoes, filet skewers with grilled broccoli and sour cream, and so much more.
Chef Nir Zuk's new location is nestled in the popular Prima Hotel. Zuk, who recently closed all of his eateries after decades of work, is back and better than ever. Some of his delicious kosher dishes include goose liver in wine and blackberries, oxtail gnocchi and beef fillet medallions with kale and za'atar on potato confit.
After the departure of Chef Charlie Fadida, Chefs Boaz Dror (formerly of the Alma Hotel in Zichron Ya'akov), Shimon Maman and Mikla Buzato came together to fashion a new menu for the Olive Leaf. The concept: kosher Mediterranean. The menu: lasagna with cooked lamb and pepper foam, gnocchi in spinach crème with pumpkin cubes, drumfish fillet in a pan on black eggplant crème and tahini, lamb chops with asparagus and black lentil salad, and more. The Sheraton's offers the general audience a breathtaking view of the sea, with cocktails and small Italian dishes.
One of the city's veteran hotels decided to open a new restaurant under the direction of Chef Asaf Mishkovsky. Paraliya, inside the Crowne Plaza Tel Aviv Beach Hotel, offers a Mediterranean menu that seamlessly fuses Greek with fine dining. Serving up dishes like fried barbounia with parsley salad, scorched eggplant with black tahini, fish shawarma and mini-pitas with pickles, and beef filet skewers with sautéed Swiss chard and polenta, Paraliya promises to bring a little piece of Greece to your Tel Avivian table.
Shishbarak with meatballs, kousa mahshi stuffed with lamb, cooked eggplant and tomato hummus with pine nuts on cardamom-spiced saffron yogurt, vegetarian maklouba, organ kataief with plum sauce, fish knafe, and an unforgettable semolina dessert with crème fraiche and pistachio. These are only some of the dishes that make Maiar a must-visit on your next trip to Tel Aviv. Follow the trail of aromas seeping out of every pore of Osama Dalal’s Arab kitchen and let your palates pop.