Tasting menus, Michelin stars and the chefs redefining Tel Aviv.
Tasting menus, Michelin stars, and the kitchens redefining what fine dining means in Tel Aviv.
OCD in Jaffa seats 19 around an open kitchen for Raz Rahav's tasting menu of 16 to 20 plates, blending Israeli and Jewish flavours with haute cuisine.
TipThe price rises to ₪760 per person from 1 October 2026. Book well ahead; the room is 19 seats.
Pastel sits inside the Tel Aviv Museum of Art on Sha'ul HaMelech, where chef Teddy Kagan runs a seasonal kitchen with a terrace over the sculpture garden.
TipClosed Sundays. The Friday schedule splits into a lunch and a separate evening seating.
Popina in Neve Tzedek is chef Orel Kimchi's open-kitchen dining room, sorting seasonal produce into pickled, steamed, baked, roasted and slow-cooked plates.
TipThe kitchen closes at 23:00 but the room stays open for the last table. Closed Saturdays for now.
Shila moved to Montefiore Street, Tel Aviv in 2025, where chef Sharon Cohen still centres the room on a crudo bar and two aquariums of live seafood.
TipNo Shabbat closure. Thursday nights run latest, with the kitchen open to 01:00.
Mashya inside the Mendeli Street Hotel is chef Bar Tsanger's dining room, a French-trained cook who names the Carmel Market and old Jaffa as his references.
TipMembers of the hotel group's VIPrima club get 10 percent off; breakfast and lunch run on separate hours from dinner.
Taizu on Menachem Begin runs chef Yuval Ben Neriah's Asian and Middle Eastern fusion menu for sharing, from har gow dumplings to wild fish ceviche.
TipEvery Sunday night from 19:00 is the Indian Feast; the regular menu runs the rest of the week.
Hiba is chef Yossi Shitrit's fine-dining room on Menachem Begin, serving a seasonal tasting menu of ten to fifteen courses in two seatings a night.
TipDinner runs Monday to Friday in two seatings, 18:00 and 21:00; wine pairings cost ₪240 classic or ₪420 for rarer regional bottles.
North Abraxas on Lilienblum is Eyal Shani's small restaurant and bar, a seasonal menu cooked in an open kitchen that diners watch from the bar seats.
TipThe small bar overlooks the open kitchen; ask for a seat there if you want to watch the cooks work.
Toto occupies the Museum Tower next to the Tel Aviv Museum of Art, where chef Yaron Shalev runs an Italian and French menu built on oxtail tortellini.
TipA fixed-price lunch of starter and main runs at midday; the oxtail tortellini and chestnut gnocchi are the long-standing signatures.
Yaffo-Tel Aviv on Yigal Alon is chef Haim Cohen's dining room, pairing couture pastry with the classic Mediterranean plates that built his career.
TipWednesday splits into a lunch and evening service; the rest of the week runs one long sitting.
HaSalon is Eyal Shani's Wednesday and Thursday only dining room off Ma'avar Yabok, a daily-changing menu run from his own farm and local fishermen.
TipOpen only two nights a week; reservations are the only way in and go fast.
Studio Gursha on Derech Salame is chef Elazar Tamano's Ethiopian and pan-African tasting room in south Tel Aviv, plating dishes rooted in his own heritage.
TipChef Elazar Tamano's own linoleum prints line the walls; gursha is the Ethiopian gesture of feeding someone the first bite.
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Editor picks in Tel Aviv include OCD, Pastel, Popina, plus the full fine dining chapter on TableJourney.