Tel Aviv’s status as the Middle East’s culinary capital is difficult to contest. The cosmopolitan city continues to expand its roster of world-class restaurants serving everything from original variations on classic hummus to lip-smacking contemporary dim sum, which often explore innovation without forsaking fresh, honest flavours.
If you seek a notable introduction to Tel Aviv’s dining culture—characterized by vegetable-focused, casual fare set against an occasionally lively ambiance—then the city-centre establishment North Abraxas should be among your initial choices. Here, celebrity chef Eyal Shani eschews tablecloths and fine china in favor of offerings such as whole roasted baby cauliflower (which ignited a global trend), chicken liver pita, and ‘burnt’ potato with crème fraîche presented on cardboard and paper bags. While outdoor seating is available, the countertop seats afford the best views of the bustling kitchen as well as opportunities to engage with the amiable staff.
At Mashya, Moroccan influences intertwine with Middle Eastern cuisine in an endeavor to elevate dining experiences. Situated on the ground floor of the Mendeli Street Hotel, young chef Yossi Shitrit emphasizes bold spices (epitomized by the legendary bread combined with 18 distinct varieties) and a touch of culinary performance (such as the bread served ‘impaled’ on a tree branch) within a sleek white dining room. The menu’s imaginative and slightly molecular dishes best showcase Shitrit’s expertise, featuring creations like shrimp, raw spinach, and mushrooms nestled beneath corn foam, alongside raw tuna adorned with molecular eggplant cream and labneh ‘flakes’. The cocktails offered here rival those found in dedicated bars across the city.
It’s a third-generation family operation at Shlomo & Doron, a long-standing local favorite serving the same warm, original recipe hummus since 1937. Located on a cobblestone side street near bustling Carmel Market, this chickpea café within the Yemenite Quarter presents variations ranging from the classic—olive oil topped with paprika, cumin, parsley, and lemon—to the more adventurous shakshuka hybrid, which can be enjoyed with pita bread or a fresh onion wedge. Operating only during breakfast and lunch hours (closing at or before 3:30 PM daily), it is advisable to arrive early.
Hotel Montefiore derives its name from the boutique hotel wherein it is located, recognized as one of Tel Aviv’s premier establishments. The sophisticated, palm-fringed brasserie serves as a social hub, particularly popular for breakfast; the ambiance is elevated by Jazz Age melodies, plush leather seating, and attentive service. It is an additional advantage that the breakfast offerings—which include rich toasted challah layered with Gouda and jambon, continental selections, and Tunisian eggs paired with peppers and tomatoes—are equally noteworthy.
10. Meshek Barzilay
Meshek Barzilay is an organic vegetarian trailblazer situated in the charming Neve Tzedek neighborhood, renowned for producing creative and globally inspired dishes sourced directly from local farms. The pastoral-style restaurant, particularly atmospheric with its garden terrace and glass-walled patio area, presents an extensive menu (including aubergine terrine, spicy pumpkin steak, and cashew cheese lasagne) complete with thoughtful indicators for gluten-free options and occasional non-organic dishes. Following the opening of a neighboring delicatessen in 2018, patrons can now take conscious-driven meals, baked goods, and groceries on the go.
This article was first published in January 2019 and last updated in November 2019.
