In my culinary memoirs, Netanya holds an honored place, not least because I grew up in a moshav bordering the Diamond City. In the 1960s and 1970s, dining out was not part of our routine, yet Netanya still shaped my gastronomic world in countless ways.
There was Nitza ice cream, hot corn by the beach, half a portion of falafel after a movie at the Sharon Cinema, the nut shop at the central bus station, the meringue kisses from Tamar Patisserie, my first-ever borekas and pizza, Pundak HaYam fast-food spot, and, of course, the delicacies my late mother, Rama Kaminer, brought home from the market, especially the pickles and salads from Bukobza Delicatessen.
On rare days when she could not cook, she would happily buy stuffed peppers and grilled chicken from one of the city’s delis.
As the years passed, during my visits back home, I grew particularly fond of the excellent Tripolitanian restaurant Carmel at the market. I occasionally tried restaurants that caught my eye. But over the past two years, Netanya’s culinary scene has gathered real momentum, and the new openings are impossible to ignore.
“Netanya is no longer a small city. It is developing rapidly, with new complexes housing high-tech companies,” said Sahar Bronstein, one of the owners of the Italian restaurant chain Raffaello, which recently opened a branch in the city.
“A large part of the local crowd is middle class and above. This is an audience that likes to go out and try new things. Anything that opens gets attention. And no one wants to drive to Tel Aviv because of traffic, construction and parking problems. People prefer places close to home. Netanya residents want Tel Aviv next door.”
Here are 5 noteworthy, quality venues that have opened in the city over the past two years.
The View: meats and dancing
“Netanya is a melting pot, and that is reflected in our new menu. We went for a table-spreading concept, dishes meant for sharing with a drink,” said Raphael Matok, chef at The View located at the coastal boardwalk. “We brought in the Friday night table and the salad variety culture.”
The starters and small plates deliver on that promise, offering a true cross-section of cuisines: pumpkin chershi (spread), focaccia with eggplant zaalouk and seasoned olives, hummus msabaha, a plate of hot peppers, ikra, potato bastille (dumplings), chopped liver and brown egg salad.
“Netanya locals are warm and generous, they love to hang out, they like their meal to be accompanied with a variety of dishes, and eating with their hands. So we brought in a container full of napkins,” Matok said.
True to its name, the restaurant boasts sweeping sea views. It is led by veteran restaurateurs Patrick Herrer and Assaf Levy. The restaurant opened shortly before October 7, and when the war broke out, both owners suffered personal losses. The venue remained closed for several months.
Herrer and Levy have since launched an updated menu created in collaboration with Eliad Danon, one of the standout talents to emerge from the TV competition ‘Chef Games.’ “Raphael and I went back and forth, and we agreed the direction should be more enjoyable food,” Danon said. “Smaller portions and more reasonable prices, in line with where the restaurant world is today.”
The menu was also adapted to local tastes. “Friends of Patrick told us, ‘If you do spicy, make it really spicy.’ They want more aggressive food. It is a great crowd. Netanya is a city of tough people who want flavors with presence.”
The restaurant is kosher and follows current trends with upgraded skewers such as veal sweetbreads and butcher’s cut steak. Other recommended dishes include green risotto, grilled sea fish, Turkish kebab and a steak selection. Prices range from 21 to 238 shekels.
The View operates in the evenings, while private events are held at lunchtime. “On Thursday nights, there's a DJ and dancers that bring in a younger crowd that likes to dance,” Herrer said. “We host bachelorette parties as well.”
The View, 6 Gad Machnes Street
Raffaello: a temple of carbohydrates
Inside the glass-walled pasta room of the newly opened, stylish Netanya branch of the boutique Raffaello chain, the team prepares tortellini, lasagna sheets, ravioli, gnocchi and pizzas.
“All six of our branches have a transparent pasta room so diners can see the food being made,” said Sahar Bronstein, who founded the Italian empire with Lior Mishali. “Everything is made on site, including doughs and desserts. Even the ice cream. We offer quality with value for money. The average spend per diner is 165 shekels.”
The new branch is located in a developing complex near Netanya’s northern industrial zone, already attracting other chains. It is run by three franchise partners, sisters Natalie and Liraz Ohayon and their partner Galit Avizrur, who also operate branches in northern Israel.
“We realized that Netanya lacked high-quality kosher Italian food,” they explained. “In the evenings, there is a great atmosphere. The lights dim, the music goes up and many young people arrive. We also host wine nights.”
The menu, overseen by chain chef David Kedem, is Italian fusion. “We did not commit to one region in Italy,” Kedem said. Signature dishes include risotto, honey pizza bianca, beetroot dishes, raw fish, beet gnocchi with Bûche cheese and sea fish carbonara. “In Israel, people like a stronger flavor punch, so we adapt Italian food to the Israeli palate,” Bronstein added. Business lunches are served Sunday through Thursday.
Raffaello, Diamond Building 1, 23 HaOrzim Street
Vicino Fratelli: delicious brunch and standout cakes
Experiencing the new brunch by Barak Cohen, served daily at Vicino Fratelli in the Yachin Center, was an audible pleasure. “We wanted to do something different and lighter,” Cohen said. “Not just an omelet and a pile of salads. Everything is handmade.”
The menu includes tartines on toasted sourdough with various toppings, Russian shakshuka that is richer in peppers and lighter on tomatoes with a subtle sweetness, quality salads and the highlight: handmade borekas filled with spinach, leek, gorgonzola and a soft egg.
“I paid tribute to ‘Little Turkey’ on Herzl Street,” Cohen said, referring to a legendary Netanya spot. “After parties in our youth, we would sit there and eat borekas with mayonnaise and hot sauce. So now I serve it with mayonnaise and harissa (chili pepper paste).”
Cohen gained a reputation for his outstanding cakes at Tel Aviv’s Magazzino. Living in a moshav in Emek Hefer, he grew tired of commuting and chose to work closer to home. And so, a year ago, he partnered with Netanya restaurateurs Sharon Yishai and Aviv San of Fratelli to establish Vicino Fratelli, a patisserie and café adjacent to the restaurant.
"I began my professional career in high tech, in the worlds of management and processes", Yishai added. "At the same time, I always had a strong connection to food and leisure culture. Over the years, I looked for work with a more direct connection to people.’”
Yishai's chance meeting with childhood friend Cohen resulted in Vicino Fratelli. Yishai was immediately taken with Cohen’s idea for a cake display. "It drew me in and stirred memories and nostalgia for Netanya’s legendary patisseries.”
Indeed, the cake display is a test of restraint. Standouts include pistachio lemon pie that balances crispness, salt and acidity, pistachio strawberry pie, flourless almond cake with red fruits, birthday cake, coffee brownies and classic cheesecake.
“The secret is precision of flavors, quality ingredients, aesthetics and consistency,” Cohen said. The display also includes sandwiches and quiches, with gluten-free options available. A generous slice of cake costs 46 shekels, while brunch dishes range from 48 to 64 shekels.
Vicino Fratelli, 17 Giborei Israel Boulevard, Yachin Center
Chatuchak: the aromas of Thailand
Stepping into the dramatic space of Chatuchak, decorated with items from the Kingdom of Siam, it is easy to forget you are in Netanya’s new industrial zone. Named after Bangkok’s famed market, the restaurant opened two years ago during the war by veteran chef and restaurateur Yanir Green, whose background includes Giraffe and Tiger Lilly. He partnered with his brother Ofer and Ofer’s Thai wife.
“There was no Thai restaurant in Netanya or the surrounding area,” Green said. “So we decided to open a simple Thai market restaurant.”
The Green brothers have deep local roots. “Our late grandfather, Zion Mizrahi, sold corn on the way down to the beach. As kids, we would help him sell corn on Saturdays,” Yanir recalled.
The kitchen employs 13 chefs from Thailand, aiming for maximum authenticity, while adjusting heat levels for local diners. “Spice is not the essence of Thai cuisine,” Green said. “If I served you even half the heat that Thais eat, you would suffer. We play with spice levels.”
That did not prevent the restaurant from earning praise from Thailand’s ambassador to Israel, who awarded it the Thai Select certification from his country’s Ministry of Commerce, which ranks authentic Thai restaurants around the world according to its own criteria.“We are the only restaurant in Israel to receive two stars,” Green said. “The ambassador toured the place, inspected the kitchen and ingredients to make sure everything is authentic. We were very excited.”
Signature dishes include yum woon sen, curry and noodle dishes, shrimp cakes, tom yum soup, and gai yang marinated chicken thigh. Green plans to introduce more hardcore dishes with bolder flavors and heat, alongside a recently opened sushi section.
Chatuchak is open on Saturdays and serves seafood. “We get guests from nearby towns and even Tel Aviv. We try to keep prices attractive,” Green said.
Chatuchak, 4 HaMelacha Street
Sushi Bazel: Asian delight
In 1997, long before sushi became a national staple, Yossi Hilo opened Sushi Bazel in northern Tel Aviv, offering many Israelis their first approachable encounter with Japanese cuisine. Over the next three decades, the restaurant became a brand that underwent several transformations and changed locations.
In 2024, the Niror Group, owned by Nir Maatuk and specializing in Asian concepts including Chooka, China Town and Wok to Walk, acquired Sushi Bazel.
“Sushi Bazel is not just another brand. It introduced a clean, precise Japanese language with a Tel Aviv soul that cannot be faked,” Maatuk said. “Our vision is to turn this icon into a boutique kosher Asian chain, drawing on our deep expertise.”
The Netanya branch is operated by restaurateur James Hamra. “There is a shortage of kosher Asian restaurants in the city,” he said. The pan-Asian menu, developed with group chef Itai Tamir, includes sushi, noodle and rice dishes, Vietnamese nem, buns, Japanese skewers, gyoza and the popular ramen soup.
“Kosher cuisine can offer excellent dishes. We do not compromise,” Tamir said. Hamra added, “We insist on fresh fish to serve high-quality sushi. There are no gimmicky combinations, and I do not put cheese in sushi. Our Thai dishes are spicy but not extreme.”
Recommended dishes include Thai pomelo salad, Mexican tuna sashimi, and sushi rolls such as Sunset and Dragon. “We aim to appeal to a wide range of diners. Everyone can find a favored dish on the menu,” Hamra said.
Sushi Bazel, 5 Mefi Street, Soho Complex, near IKEA