The Oppenheims’ affinity for serving quality food predates both Crave and Bodega by roughly 90 years.
Established during the COVID lockdown, Papi Pizza was set up by a few friends who wanted to provide customers with great product, great service, fast delivery and innovative technology.
Because parts of Tel Aviv now look like a huge building site, thanks to the light rail which is due to open next year, Alegria is hidden behind vast curtains of plastic sheeting.
Israelis know where to go for good food and entertainment and the Greek Salon restaurant in Tel Aviv offers an abundance of both.
Radler, chef Moshiko Gamlieli’s new brasserie, is one of the hottest new places in Tel Aviv.
The English menu had some marvelous bloopers which I enjoyed red-penciling, with “mify” for “mille-feuille” being a particularly egregious example. But the food makes up for it.
“The concept is Vietnamese food that is super-energetic,” said chef Idan Peretz. “We want the vibe of the market of Vietnam combined with the taste of Mediterranean cuisine.”
10bis discovered which city had the largest variety of culinary options within a 5km radius, finding that Tel Aviv had 58 different cuisine options – compared to 43 for Haifa and 41 for Jerusalem.
The updated menu was introduced by none other than Eric Kayser himself, the maestro widely considered France’s best pastry chef, who now runs a vast worldwide network of boulangeries (bakeries).
The fun of coming here is also to try what innovations are coming out of Chef Tal’s kitchen.