HIBA in Tel Aviv: Winter menu marks turning point for chef Yossi Shitrit's restaurant - review

Opened in 2022, Chef Yossi Shitrit's intimate fine dining restaurant in Tel Aviv, HIBA, has steadily evolved. The newly debuted winter menu is rich, earthy, and carefully layered. With the kitchen’s precision, an exceptionally attentive team, and Shitrit’s personal storytelling woven throughout the experience, safe to say HIBA has met its stride.

The restaurant takes its name from the Moroccan Arabic word for “aura,” a nod to warmth, presence, and atmosphere. Those qualities reflect the presence of the Chef and TV personality who on some nights makes the rounds personally, greeting guests table by table. Similar to his repertoire of restaurants (and accolades - he just won Best Chef 2025 in Milan), Shitrit’s charm and national stardom only seem to grow.

The current winter tasting menu, priced at NIS 650 per person, features between 10 to 15 courses that are comforting, seasonal, and thoughtfully composed. Dishes can be adapted to diners’ preferences, including vegetarian or no-seafood requests. When plates arrive, they often do so with a sense of theater. Many courses feature multiple elements assembled tableside, with staff finishing or plating components in front of guests. Some savory dishes are so refined they resemble pastry desserts in both form and delicacy.

Among Shitrit’s personal favorites are the iconic potato dish, a focused interpretation of a single ingredient; the signature pumpkin course, rooted in ancient tradition but reimagined through a contemporary lens; and octopus with pea purée, anchored by a dashi made from pea shells. Other standouts include a Denver cut served with carrot and beef jus, and a playful palate cleanser inspired by bread, tomatoes, and tahini, reinterpreted as an iced, cold dish that surprises in both texture and temperature.

Ingredients are sourced with care. Truffles arrive from the Golan Heights or abroad, depending on season and quality. Caviar selections range from local sturgeon at Nahal Dan to Beluga. Even locally grown wasabi from the Golan makes an appearance, a small but telling detail that reflects Shitrit’s commitment to Israeli producers. Optional truffle and caviar upgrades are available on select courses for approximately NIS 350 per diner. Necessary? No. But, why not.

Wine pairings are equally considered. Guests can opt for a classic pairing (NIS 240) designed to complement the menu seamlessly, or a more distinctive option that we chose (NIS 420) highlighting rare regional wines with unique stories. Both include five half-glasses and a dessert wine, curated jointly by Shitrit and the in-house sommelier. Israeli wineries such as Ramat HaGolan, Agur, Recanati, Tzora, and Yaakov Oryah appear alongside rotating international selections.

As the meal draws to a close, following a series of small desserts, guests are sent off with thoughtful final touches: a homemade cookie meant for the next morning’s coffee or tea, and a light spritz of a personalized fragrance. “Scent is one of the strongest carriers of memory,” Shitrit notes, a philosophy that ensures the experience lingers well beyond the table.

Israel’s fine dining scene has matured significantly in recent years, and Shitrit sees HIBA as part of a broader shift toward smaller, deeply personal restaurants that prioritize depth and authenticity over trend-driven concepts. With peers like OCD earning international recognition, HIBA demonstrates that Tel Aviv has room for fine dining that is both approachable and exacting.

The past two years, shaped by regional challenges, have only strengthened the restaurant’s sense of purpose. HIBA has become a space of calm and focus, where guests are invited to slow down and fully immerse themselves in the food, wine, and atmosphere.

Looking ahead, Shitrit is deliberate rather than hurried. HIBA will continue to refine itself, emphasizing storytelling and technical excellence rather than expansion, with an eye toward long-term recognition and, perhaps one day, Michelin acclaim.

One thing is clear: HIBA has entered its next chapter. And the winter menu is a compelling reason to experience it now, before the season shifts.