Baina
A new restaurant and bar with a light atmosphere with a food menu that ranges from simple to complex – as befits the translation of the place name from Arabic, "in between". "Beina" is a collaboration between Narkis Alfi, who has more than 15 years of experience in the field and worked in the best restaurants in Tel Aviv, including Santha Katrina, Pushkin, Katit and more, and Shelly Grabler, who began her career at the Peles Hotel in Paris and later managed Zuma in New York and also opened Mocho.
Beina's menu is divided into three categories – small, in-between and desserts. You can find dishes such as: chard and yogurt stone, long-cooked lobia on a wick with green tahini and red onions, sea fish sashimi in apple cucumber vinaigrette, tortellini stuffed with celery root, sheep pancotta and Louisa on watermelon consoma, and more.
Tchernichovsky 4, Tel Aviv
Beina Restaurant // Photo: Meital Hadad
Miliou
The façade of the new Parisian wine bar is somewhat reminiscent of a bar in the French capital with small, round tables, reddish striped thatch and soft evening lighting. The restaurant's offering, whose name means "group" in French, includes 60 different bottles of wine in a wide price range (from NIS 99 to NIS 610 per bottle) curated from dozens of countries around the world.
The food menu here is eclectic, seasonal and changing. Among the dishes: roasted cabbage with brown butter, hot yogurt, oregano and sourdough crumbs; homemade roast beef bruschetta with aioli, tomato seeds, mustard leaves, pickled shallots on bruschetta; Cheese platter with tom, bouche and blue cheese, truffle manchego with walnut mixture, cashews and almonds with spice mixture, seasonal jam and thyme honey accompanied by toasts, and more.
Dizengoff 141, Tel Aviv
Milio Restaurant, Photo: Gal Kolog
Cafe Napo
A new Italian place from the Pomo Group owned by veteran restaurateur Shimi Schwartz and headed by esteemed chef Shahar Barnea, which is between a restaurant and a cocktail bar and serves a selection of appetizers, salads, fish dishes, pizzas, pastas and a variety of desserts. The restaurant's designer, Yaron Tal, created quiet corners suitable for couples, wooden tables for family meals or several friends, and more.
The menu includes a variety of dishes, including beef tartare, capers, shallot, coriander, puff risotto, chili and truffle aioli; Mediterranean tuna with yogurt, herbs, chili, almonds and lemon; salmon in pickled lemon butter, asparagus and grilled Baby Jam; A variety of types of pizzas and salads, varied cocktails and of course quite a few desserts.
HaDuvdevan 7, Kiryat Ono
Cafe Napo, photo: Shiran Cohen-Shai
Kiko
The new wine bar of Chef Ohad Levy (contestant of the "Next Restaurant of Israel" program), which opened next to his Mamo restaurant, offers visitors an experience that changes throughout the day: wine and deli camps with delicacies and a selection of wines in the morning and lunch, to a wine bar with a small menu in the evening. In between, the on-site courtyard is open throughout the day.
Apart from a wide selection of wines from Israel and around the world, among the dishes you can find bruschetta with various toppings, sausage and smoked aioli, brausella and fried almonds, and more.
Agmonim 10, Eilat
Kiko Restaurant, Photo: Itamar Ginzburg
Pizza Regina
The people of Pizza Regina, a new Italian food house in Gedera, learned the secrets of Neapolitan dough with their hands, opened an oven on the highest heat possible and set up a perfect stop for refueling carbohydrates on Route 40. At the place - which is part of the Lear Hotel, Aberto and HBB group - you can also enjoy handmade pastas, desserts prepared on site and more, but most of the menu focuses on seven larger than usual pizzas, 40 cm in diameter, including: classic margarita with mozzarella shreds (68 shekels), "The Queen Wears White" - Bianca sauce, fresh mushrooms, parmesan and arugula leaves (82 shekels), "The Royal Goat" - tomato sauce, mozzarella, Kalamata olives, ripe goat cheese and pesto (86 NIS). They are fun to eat alongside house wine, generous Aperol Spritz or with Campari mixes like in Italy.
Herzl 3 (Sadesh gas station), Gedera
Pizza Regina, Photo: Gil Aviram
Berger
A new neighborhood burger has just opened at the Shuster tender in Ramat Aviv called Berger. The burger is made from premium meat that comes from a boutique farm in Mount Tabor and is made according to a special recipe. On the menu you will find five different types of hamburgers that can also be ordered as part of a meal that includes fries and drinks. Among them: Classic Berger with 200 grams of beef, chipotle aioli, lettuce, tomato, pickles and red onions (52-70 ₪); "De Berger" with 200 grams of beef and special toppings such as roast pineapple and smoked goose and chipotle aioli (66-84 NIS) or vegan "Redefine Berger" (66-84).
In the toppings section there are some specials, such as: artichoke fries (31 ₪). Apart from the burger, the place offers additional dishes of steak and chips with 180 grams of entrecote or sirloin served on sliced fries with garlic confit, chimichurri, and coarse salt and a drink of your choice (98 ₪). At Berger you will also receive designed scratch cards to win various prizes at every meal and you can purchase shirts that correspond with the design line of the place and other surprises that will suit a diverse audience, family and young alike.
The place is the fruitful brainchild of Gal Raveh, the Tel Aviv restaurateur who founded Cafe Zorik in Tel Aviv 20 years ago and since then has been in a variety of places, including the new wine bar "Tel A Vin".
Abba Ahimeir 21 Shuster Center, Tel Aviv
Berger, Photo: Meital Azoulay
Continto
Lior Ohayon, a graduate of the eighth season of MasterChef, opened a lively food bar on Tel Aviv's waterfront called Contento. The new place is kosher and is located below the Carlton Tel Aviv Hotel. The variety of cocktails and alcohol in the place is wide and the menu created by Ohayon includes small and medium-sized dishes that are fun to eat next to it, such as: a bite of tuna tartar and salsa of unripe mango in crispy kohlrabi, tangerine syrup and basil oil (NIS 56); Burrata salad with burrata cheese on cherry tomato jam, colorful tomato salad, balsamic literature and quinoa popcorn (NIS 62) or a three-bite serving of crispy polenta and mushroom doxal (NIS 44).
Eliezer Perry 10, Tel Aviv
One of the dishes in Contanto, photo: David Moyal
A place in the heart
In the heart of Ra'anana, a new and especially green place called "A Place in the Heart" opened - sounds familiar and for good reason, the place has changed ownership and opened with a new concept named after the veteran food and events house that operated in the exact same location for 30 years.
A place in the heart is really a magical garden nestled within green pastoral spaces. Organic vegetables and spices are grown nearby, which serve as the ingredients for the restaurant's dishes. The menu is entrusted to veteran chef Kobi Katz. He created a menu that changes throughout the day with an emphasis on healthy food, well-groomed vegetables without spraying or preservatives. Spreads and jams are also produced. In the mornings it serves brunches and in the evening it turns into a wine garden and restaurant.
A Place in the Heart, Photo: Amir Menachem
The Mi Casa group of restaurateurs Tomer Mozes and Ofir Alkalai recognized the potential of this veteran institution in the Sharon region and decided to change its DNA to fit the zeitgeist. Among the breakfast dishes, you can enjoy breakfast for two (NIS 179) with a variety of cheeses, spreads, vine leaves, breads and omelets to choose from; Center table dishes like white fish ceviche (68 shekels) or pan dishes like fish kebab risotto with 120 tomatoes, garlic and thyme (88 shekels).
Pardes Joint 5, Ra'anana
An evening instead of a heart, photo: Amir Menachem
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