This summer, one of the city’s most talked-about eateries opened: Gita, a skewer restaurant in the heart of Levinsky Market, Tel Aviv. What makes it remarkable isn’t just the food, but the fact that the owners—renowned restaurateurs Aviad Feld and Uri Steinberg, graduates of the R2M empire—shifted from fine dining to a seemingly casual street-food concept.
After leaving R2M at senior positions, the duo launched Fra, a modern high-end bistro, followed by the refined wine bar Krut. Gita represents the third step in their culinary trilogy: a skewer spot that feels approachable yet delivers the highest-quality ingredients and technique within its genre.
Levinsky Market is one of Tel Aviv’s most vibrant and authentic neighborhoods. Since becoming a pedestrian mall, it has drawn both tourists and local food lovers. Nestled near the famed Raphael delicatessen, the beloved Penso bourekas, and quirky juice stands, Gita offers a small indoor kitchen and register, plus outdoor seating under umbrellas and fans to help diners withstand the city's heat. The aroma of charcoal-grilled meat wafts across the market, immediately drawing attention.
Attention to detail
Gita’s design is meticulous: from branding and logo fonts to service and the curated soundtrack, the experience is carefully considered. The menu features ten types of skewers, several fish and vegetarian options, a variety of salads, and a children’s plate of schnitzel with fries (49 NIS [$13]).
Prices, however, are steep. While some adjustments have been made—a second skewer on the same order was reduced by 30% following early customer feedback—they remain higher than typical skewer spots. Diners can opt for a modest meal to keep costs down, but a full table is a significant splurge.
Salads and starters
The meal began with salads and chickpea hummus (32 NIS [$8]), fresh, creamy, and unmistakably made on-site. The salad assortment (30 NIS [$8]) included five classic skewer accompaniments: roasted eggplant with tahini, flavorful tabbouleh with fresh mint, beetroot prepared perfectly, and well-executed cabbage and Turkish salads. Six falafel balls (18 NIS [$4.5]) were tasty, though slightly over-seasoned and slightly soft inside.
Skewers and mains
Next came intermediate dishes: stuffed vegetables (58 NIS [$15]) with four small vegetables—two zucchinis and two onions—well-seasoned but could benefit from longer cooking to harmonize flavors. The seafood arayes (86 NIS [$22])—half a pita filled with generous fish portions—were slightly unbalanced in taste but came with fries that stole the show. Gita’s fries, thick-cut, golden, and crisp outside, fluffy inside, could easily be eaten solo as a main dish.
Skewers themselves are generous, averaging 150 grams of meat per skewer—30–50% more than typical portions. The lamb kebabs (52 NIS [$13]) are rich, tender, and expertly grilled, while the chicken thigh skewer (48 NIS [$12]) and wings skewer (48 NIS [$12]) highlight careful seasoning and technique.
The more creative skewers shine: smoked beef tongue (52 NIS [$13]) is tender and flavorful, while short rib (62 NIS [$16]) requires precise grilling to render fat crispy without drying the meat. Lamb asado (58 NIS [$15]) delivers bold, deep flavor for adventurous eaters. A side of rice with noodles, almonds, and fried onion (18 NIS [$4.5]) elevates the meal further.
Dessert
For dessert, a Bavarian cream (36 NIS [$9]) adorned with chocolate and walnuts surprises with a touch of salted chocolate, balancing sweetness beautifully.
Final verdict
Gita is a skewer spot that transcends its category. The prices are high, but the quality, technique, and attention to detail justify the cost. Street food elevated by professionals delivers an unforgettable experience for those willing to pay for it.