After Jared Kushner, son-in-law of U.S. President Donald Trump, and Jewish-American businessman Steve Witkoff dined at Pereh, a popular Tel Aviv restaurant, owner Aviad Peled didn’t expect them to return so soon, let alone twice in one week.
“I didn’t think anyone would even care, and suddenly it went crazy,” Peled said. The two first came to the restaurant two days after the hostage deal was implemented, and returned this Monday evening—this time with a large entourage.
“A week ago they came after receiving a recommendation from a senior media figure,” Peled recalled. “That dinner went great, and since then we’ve stayed in touch. Witkoff’s personal assistant has my number and handled all coordination, security, and logistics. They arrived with a large security team—both Israeli and American—and we had to make special arrangements to host them.”
According to Peled, the group included two full tables of guests and bodyguards. “We hosted other customers as usual, too. It created a nice mix—it was a great evening,” he said.
Warm reception, full plates
How did the two react to the attention?
“They loved the crowd and were warm and friendly throughout the night. Everyone thanked them, and they agreed to take photos with anyone who asked,” Peled said.
As for the food: “They ordered the entire menu,” he laughed. “They even reordered some dishes they especially liked—like the stuffed chicken wings served with citrus broth, and the slow-roasted lamb asado with mashed potatoes. For dessert, they had Japanese pancakes, poppy seed and lemon crepes, and chocolate cake. The bodyguards sat at their own table and ordered freely—they’ve got good taste too.”
How did it feel hosting such high-profile guests?
“Noise comes and goes,” Peled said. “I’m enjoying the attention, but I’m not overwhelmed by it. The fact that they genuinely enjoyed their first visit and chose to come back a second time—that’s the real compliment.”
He added that their return “was proof we’re doing something right. In a time when running a restaurant is tough, this really warmed our hearts.”
And the tip?
“They were very generous,” Peled smiled. “We connected on both a personal and culinary level—they truly loved the restaurant.”