Food
Friday afternoon, wine in a glass, and kubba in the pot: Cue changes the game
The Tel Aviv bar opens Friday afternoons: Wines by the glass or half, vermouth & amaro in carafes, Chef Ben Cohen’s Daylight Drinking menu, and hamusta kubba until the pot is gone.
The tasty news of Israel
No fuss: Beef roll coated with mustard and honey with a mushroom side – light and tasty
Extra hot: Tabasco® and Pizza Hut launch new spicy pizza
Hit the shelves: Crunch, munch, and sun
Inspiration from the East, our own attack: Doritos got their passport stamped again.
Valentine’s Day 2026: The aphrodisiac myth that could spoil your romantic dinner
The term “aphrodisiac,” derived from the Greek goddess of love, refers to foods believed to increase desire and physical pleasure. Yet, experts stress that such claims lack scientific grounding.
Shoes off, sushi on: Terasu redefines omakase in Israel - restaurant review
Chef Daniel Schiff’s Tokyo-influenced 22-course menu is served in one of the country’s rarest dining formats.
R48 Chef’s Table: A Far East testing menu in Tel Aviv - restaurant review
Chef Ohad Solomon’s 12-course tasting menu is among the city’s most sophisticated dining experiences.
The iconic dough, the sweet twist: The collaboration between Papa John’s and Dudu Outmezgine
Three new dessert pizzas bring together the patisserie artistry of Dudu Outmezgine and the fresh dough of Papa John’s – in a limited edition that will be sold at a uniform launch price of NIS 49.90.
Israel’s tasty news
Domino’s Pizza asked to break routine, all the way to the very edge of the dough.
Israel’s tasty news
There’s fries, there’s sauce, there’s a hamburger: A fun meal that gives you a sweet buzz in the head.
Jaffa’s Japon serves Sushi built like art and respects those who understand
The Japon restaurant in Jaffa serves pani puri and precisely crafted sushi, while Fadi Yaish’s “S’90 Diner” blends Jordanian and New York cuisines into rich, distinctive dishes.
New on the shelf
Dubai, Paris, Japan and a surprise from the U.S.: ILAN'S are warming up our winter.
25 years of culinary art on one plate: O restaurant by Tomer Agay
In the iconic space of the former Max Brenner Chocolate Bar, Agay and Avidan brothers offer an urban dining experience with an open kitchen, sleek design, and a menu focused on fish and greens.
