Following our sneak preview of new restaurants that opened in 2025 (read it here), we report now on 10 of the finest of the year that just ended (plus one eatery, thrown in as a bonus) – and there will likely even be a sequel to come. The culinary scene has been exploding with new vigor since the return of most of reservists from the Gaza war, and there is more reason than ever to go out and experience the gourmet cuisine of Israel’s many talented chefs.
Entrepreneurship is a hallmark of the culinary sector in this country, and this list includes not only restaurants that are brand new, but also a few veteran establishments that have expanded, innovated and/or made changes significant enough to merit inclusion as re-invented iterations. As always, we endeavor to bring a range of eateries reflecting the variety that is out there, from fine dining to casual, and from modern to traditional ethnic.
The perennial caveat applies: space does not permit even scratching the surface of the number of establishments deserving to be on this list; for a more comprehensive itemization, with less detail but more geographic scope, here is an encyclopedic compilation researched by a knowledgeable colleague. Another unfortunate limitation is that of time, which does not permit traveling much further afield than the greater Gush Dan metropolitan area (although we do reach the outer suburbs); consequently, excellent restaurants in other major cities outside central Israel (notably, Jerusalem and Haifa) are sadly missing.
All but three of the establishments have bilingual menus, and (as usual) the restaurants are not ranked, but rather listed in alphabetical order. Kosher restaurants – both possessing and lacking certification – are also represented; a few more may be found by looking back at our roundup of restaurants of the Hebrew year 5785.
Café 65
About: In celebration of its 10th anniversary, Café 65 has revamped and enhanced its already renowned brunch menu, to the point where this long-standing Atlas property on Rothschild Boulevard merits inclusion in this list of 2025 standouts. This is now undoubtedly one the best brunches in Tel Aviv, with a lavish buffet that features hot and cold foods and beverages, plus individual hot portions made to order. There is seating both indoors (in a hotel lobby jammed with table), and on two outdoor patios – one enclosed, and one completely al fresco. There is a also a private room for parties reserving in advance – although reservations are highly recommended for everyone, at least on weekends.
Drinks: Unlimited cava and premixed sparkling wine cocktails – mimosas and palomas – along with a selection of fresh juices, including healthy blends. Coffee refills are similarly unlimited, dispensed from a barista counter as well as a self-service an espresso machine (you can even take a cup to go).
Menu: Café 65's bounteous food buffet features fresh breads, salads, roasted vegetables, smoked fish, burekas, international cheeses, egg dishes and more. While the restaurant cannot be certified kosher, because it operates on Shabbat, there is no non-kosher food served – not even smoked meats, such that dairy and meat products are not available at the same meal. There are ample vegetarian/vegan and gluten-free options.
Recommended: From the buffet: Greek cheese pie, antipasti, smoked salmon, semi-soft French cheeses, baguette From the additional courses: Brioche with encrusted poached egg and mushrooms (a special dish not on the menu), French toast.
Café 65. Not [certified] kosher. 65 Rothschild Blvd., Tel Aviv. Tel. (03) 767-7675
Café Shila
About: This new offering by Chef by Sharon Cohen is adjacent to his flagship restaurant, Shila, which relocated this past year to the premises of the Gimanasia Hotel (on Montefiore Street, opposite Shalom Tower). There is sidewalk seating only, which extends expansively from outside the café's deli to in front of the next-door hotel. White tablecloths are draped over the small tables, most of which are out of range of the few heaters. Given that seating is exclusively al fresco, there is no musical soundtrack.
Drinks. There are no specialty cocktails, although there are signature lists of vermouth, Lillet and spritzers. The international wine list is limited but adequate, with all vintages available by the small glass, at reasonable prices. One beer is dispensed: Moretti draft.
Menu: The concept of the menu is to allow diners to enjoy the gourmet creations of Chef Cohen at more affordable prices than at his fine dining restaurant (with portions downsized accordingly). The café menu comprises six sections: oysters (sold individually), platters of cheese and charcuterie, and four categories of dishes meant for sharing: appetizers, caldo (hot), fredo (cold), and frito (fried). There are adequate vegetarian and gluten-free options, alongside limited vegan ones. Five desserts, the work of a dedicated pastry chef, are explained by the wait staff.
Recommended: The house focaccia, with tomato tartare dip; grilled artichokes with Parmesan and balsamic vinegar; calamari and sausage with chickpeas, shrimp burger; stuffed zucchini flowers, arancini; cheesecake with graham cracker crust.
Cafe Shila. Not kosher. 9 Montefiore Street, Tel Aviv. Tel. 03-5221224.
Chez Vivie
About: This popular French-Italian bistro has been around for a while, but earned its way onto this list by virtue of announcing the introduction of a new and auspicious tasting menu. It came as a surprise, therefore, when this innovation was suddenly withdrawn. It was decided, nevertheless, to retain the restaurant on this list, for two reasons: this is still its debut appearance on our site, and new talent was recruited in the kitchen: sous chef Daniella Yaari, who fills in for head chef Assaf Gabay when he is absent.
The atmosphere here is lively, loud and boisterous. Sprawling outdoor seating wraps around the sidewalks that intersect at Dizengoff Street and Ben Gurion Boulevard, with the latter section partially enclosed while exposed tables are under heaters in winter. There are a few high tables and plenty of bar seating indoors, where the rhythmic music is at full volume; tables in all areas are close together, so neighboring conversations add to overall decibel levels. The menu in English is said to be on its way; in the meantime, some English-speaking staff can translate and interpret.
Drinks: There are five specialty cocktails served by the fully stocked bar. There is a more than adequate international wine list, with half of the vintages available by the glass. Budweiser is the only beer on offer. There is a daily happy hour, with discounted alcohol and food.
Menu: The dinner menu (the restaurant also serves brunch) comprises four untitled sections, equivalent to appetizers, starters (all raw fish or meat), intermediate dishes and main courses. There are limited vegetarian, vegan and gluten-free options. Desserts, of which there are but two choices, are explained by the wait staff.
Recommended: Peach Melba and Une Lumiere (cocktails); Jerusalem bagel (the house bread); crab arancini, padron peppers; yellowtail ceviche, tuna tartare, beef tartare; gnocchi with green peas; chocolate mousse (dessert)
Diner - Makom shel Basar
About: Diner by Makom shel Basar (literal translation, “a place for meat”), located in a new dining and retail complex of a fledgling Kiryat Ono neighborhood, is the second suburban casual dining spinoff of the flagship restaurant in Neveh Tzedek, after the first Diner opened in Hod Hasharon. Everything about the decor of the attractive premises reflects class, from the modern, sleek design to the dark wood furnishings and comfortable leather-upholstered chairs. There is plenty of indoor seating, at the bar and tables of all sizes, with outdoor seating only in warm weather. A classic rock musical soundtrack plays at a pleasant level.
Drinks: Two specialty cocktails are served as changing daily specials by the fully stocked bar. There is a limited but adequate international wine list, with a sufficient selection of vintages available by the glass – including the restaurant’s private label petit verdoux, a red wine by Yarden that pairs very well with meat. Two brands of draft beer are on tap.
Menu: The evening food menu comprises no fewer than seven sections: Starters, Salads, Main Courses, Steaks, Sides, Burgers and Kids (not to mention daily specials written on a chalkboard). Not surprisingly, there are limited vegetarian/vegan options, alongside plenty of gluten-free choices. A separate dessert menu lists a number of decadent choices, so it is advisable to save room. The weekday “business meal” offers good value, especially since its hours extend until 17.00.
Recommended: Kiwi Smash (cocktail); the house sourdough bread; ceviche taco, sirloin tataki; filet steak; onion rings (one of the best versions you’ll find anywhere), gratin potatoes; bread pudding with ice cream (dessert).
Diner. Not kosher. 9 Shmila Imber Gadish St., Kiryat Ono. Tel. (03) 753-9088
George and John
About: This award-winning fine dining restaurant was featured by us last year in the annual roundup (see the 2024 entry here, for a fuller description of the elegant premises). Unusually, the sole Relais & Chateaux-affiliated restaurant in Israel is back again this year, because a new chef recently replaced the duo that briefly succeeded Tomer Tal (who plans to open a new restaurant of his own in 2026). Chef Yaron Fishniak has been a George and John sous chef for years, and his menu is characterized by a return to bolder flavors. Other innovations include a special six-course dinner for two, and a wine flight consisting of tastings of four different vintages. A nice touch here is that even tables for two are large enough to never feel cramped. A pleasant instrumental soundtrack plays at level that allows for conversation.
Drinks: The six signature cocktails rotate seasonally, and the full bar also mixes the classics (with ir without its own twists). The restaurant employs two sommeliers, who oversee the extensive and carefully curated international wine list, which is refreshed several times a year. While most vintages are sold only by the bottle, there is a reasonable selection available by the glass as well. Two brands of bottled beer are on offer.
Menu: The dinner menu comprises three sections, not including the sourdough bread, individual oysters and sole amuse bouche as appetizers. The sections are untitled/unclassified, but they roughly correspond to Starters, Intermediate dishes (like pasta, in the style of the Italian “primo piatto”) and Main courses. There are adequate gluten-free options, but limited vegetarian (and even fewer vegan) choices. The menu features plenty of seafood, but no pork. The restaurant’s long-serving pastry chef remains at the dessert helm and oversees the separate menu of four elaborate creations, and/or a platter of French cheeses.
Recommended: Chili & Mule (cocktail); Gougere (an amuse bouche); Leek, tuna toro; fishermen’s soup, 40-day sirloin steak; orange pumpkin cream (dessert).
George and John. Not kosher. The Drisco Hotel, 6 Auerbach St., Tel Aviv. Tel. (03) 726-9309.
Ma Pau
About: This veteran Indian restaurant is on our list for two reasons: it not only relocated – moving from its downtown Nahalat Binyamin Street to the Lewinsky Market area – it also changed conceptually, to a hybrid format: it serves its traditional Indian food menu weekdays until 16.00, plus Fridays all day and evening, but on all other nights, it transforms into a typical Israeli bar, with a different name: Juniper. There are two indoor seating areas, with basic furnishings and tables of different sizes and heights, plus bar seating. Bollywood and eclectic music plays at a reasonable decibel level.
Drinks: Three specialty cocktails are served from the full bar. There is a limited but adequate European wine list, with all vintage available by the glass as well as the bottle. Beer from India is available only occasionally, but otherwise there is one Belgian beer on tap and foreign and domestic beer in bottles. Traditional yogurt lassi is available only in a sweet version (mango).
Menu: The Indian menu revolves mainly around cuisine from the region of Mumbai (Bombay), and comprises quite a few sections and subsections, beginning with chat, or appetizers, which are served with an array of exotic dips (chutneys). One soup (not always available) and one salad are listed, while main courses run the gamut: Tandoori (from the clay oven), Biryani, Curry (meat, paneer, vegan and fish) and Dosas. Although the restaurant is not kosher, it is aware of certain sensibilities: there is nether seafood nor pork on the menu, and a number of curries can be prepared in either dairy or vegan versions, to accommodate those who do not eat meat and dairy in the same meal. As is common in Indian restaurants, there are plenty of vegetarian/vegan and gluten-free dishes. Finally, there are several desserts, which draw from both Eastern and Western cuisine.
Recommended: Pani puri, onion bhaja, masala papadam; fish curry, malai kofta; gulab jamun (dessert)
Ma Pau. Not kosher. 7 Zevulun St., Tel Aviv. Tel. 03-773-9797
Nina Bianca
About: This popular kosher bistro has been around for seven years, but is in this list because of a new and meaningful innovation: brunch is slated to be served not only on Fridays, but also during the week (meanwhile, value lunches are served weekdays, 12.00-16.00). Stay tuned also for a once-weekly seasonal tasting menu. The premises are classy and glassy, with several indoor seating areas, including at a sizable bar. The chairs throughout are comfortably upholstered. Strangely, one is surrounded by English everywhere – lyrics on the wall, over the entrance, the motto (“Good Mood Food”) on the napkins, and even the menu title and section headings (exclusively) – but where it really counts, the food and drinks menus are in Hebrew only. Some of the wait staff speak reasonable English. The rhythmic music is slightly too loud, until it is muted by conversations from a fully packed house. Reservations are de rigueur on weekends.
Drinks: There are quite a few specialty cocktails, intermingled on the menu with classics. A more than adequate exclusively Israeli wine list offers a sufficient number of vintages available by the glass. Two Israeli craft beers are on tap.
Menu: The dinner menu comprises six sections, including the first, untitled Bread and Appetizers category: Entrees, Fresh (i.e., raw) Fish, Fire (all pizzas, from the taboun), Mains (mostly fish dishes) and Pasta. There are ample vegetarian (though hardly any vegan) and gluten-free options, although the latter does not include any of the pizzas or pasta dishes. The separate dessert menu lists six decadent final courses, created by a dedicated pastry chef. There is espresso coffee, but no decaf.
Recommended: Amber (cocktail); kubana; taboun-baked cabbage with tehina; yellowtail sashimi; cheese tortellini, Jerusalem artichoke ravioli; black cream puffs (dessert).
Nina Bianca. Kosher (dairy). 1 Bareket St., Kiryat Ekron. Tel. (08) 948-0080
Noema
About: Noema is the new, more informal home of Chef Moshiko Avraham, after leaving Aria and moving just a block away to the corner of Ahad Ha’am and Nahalat Binyamin Streets, where the latter becomes a pedestrian alley in the evenings. The sprawling premises comprise three indoor seating areas, with seating at the bar and at high and low tables, while the equally expansive sidewalk al fresco seating area wraps around the intersection. Interestingly, the outdoor tables on Ahad Ha’am boast white tablecloths, while the perpendicular area is more casual, with some chairs upholstered but most plain wood. There are plenty of heaters outside in the winter; the rhythmic musical soundtrack is audible only indoors. The night we were there, the service was not up to the level of the excellent food.
Drinks: The alcohol menu consists of a full page of specialty cocktails interspersed with classics, with a more than adequate international wine list on the flip side of the page. There is a sufficient selection of vintages available by the glass. Domestic (including craft) and imported beers are in bottles only.
Menu: The dinner comprises six untitled sections (not counting the house bread and accompaniments), equivalent to Appetizers, Starters, Pasta, Fish/Seafood main courses, Meat main courses and Desserts. There are limited vegetarian/vegan options, but no lack of gluten-free choices. The desserts are all dairy-rich and creamy. Decaffeinated coffee is not available. Brunch is served at noon on weekends.
Recommended: Phat phong night (cocktail); cheese and leek croquettes; sea fish carpaccio; butcher’s cut skewer with noodle soup, sea fish fillet; basque mousse (dessert)
Noema. Not kosher. 59 Nahalat Binyamin St., Tel Aviv. Tel. 077-938-6186
Popina
About: Popina has been a popular institution in Neveh Tzedek for years, and is in this list by virtue of Chef Orel Kimchi’s recently introduced tasting and pairing menus, combining his signature favorites with new seasonal dishes. This is also an opportunity to reiterate a milestone that was reported on these pages just weeks ago: the appearance of Popina on the prestigious international ranking aggregator La Liste, as one of only eight restaurants in the entire country to have achieved that distinction.
The inviting premises consists of an L-shaped bar facing the open kitchen, which is also visible from low and high indoor tables. There is additional seating in an entire separate dining area, with white tablecloths, as well as at a counter in an enclosed and heated front patio. A low-key musical soundtrack provides pleasant accompaniment. A glimpse of Popina’s world-class wine cellar is visible through a section of glass floor.
Drinks: The fully stocked bar serves up six specialty cocktails, and places an emphasis on Macallan scotch whiskey. The carefully curated international wine list is extensive, with the prices of select bottles reaching into four figures. Fortunately, many vintages are available by the glass, conveniently listed separately from the bottles. Israeli craft and imported beers are available in bottles.
Menu: The revamped menu comprises two sections of equal size, nine each of Signature and Seasonal dishes. There are limited vegetarian/vegan options, but ample gluten-free choices. A separate dessert menu features sizable final courses alongside lists of digestifs and alcoholic sweet spirits.
Recommended: Green Delight and Tropical Summer (cocktails); root vegetable tartare, crème brûlée foie gras with truffles, shrimp “burger “ (signatures); tuna sashimi, shrimp tagliolini (seasonal); lemon cream, profiterole (desserts).
Senior
About: Senior is small both in size and scope – just four tables (each seating four) plus bar seating right in front of the open kitchen, and open only three evenings a week (Tuesday thru Thursday) – but big where it counts: in its delicious food and personal service. The location is a bit off the beaten track, in a quasi- industrial neighborhood just starting to be gentrified, and the decor is basic, but the chairs are comfortable, and a pleasant soundtrack at a mellow level. As it is very new, there is no English menu yet, but one is planned, and all the staff speak English well.
Drinks: There are three specialty cocktails and three classics, alongside a limited and predominantly Israel wine list. Only two vintages – one white and one red – are available by the glass. Beer is only in bottles: Budweiser, plus two Israeli craft beers.
Menu: The dinner menu changes monthly, and comprises four untitled sections, which break down into Starters, Raw fish (plus beef), Seafood/fish and Poultry/meat. There is no bread on the menu, although slices of excellent sourdough are served with some dishes, and is served on request. All dishes are sized for sharing; a few of them are suitable for vegetarians, with hardly any tailored to vegans. There is a plethora of gluten-free options. The three desserts do not appear on a printed menu. The only coffee is espresso (no decaf).
Recommended: Bitter Sweet (cocktail); leek in Parmesan cream, grilled lettuce; fish tartare, bluefin tuna sashimi; baby calamari, shrimp risotto; maple cake with vanilla cream, panna cotta with strawberries (desserts)
Senior. Not kosher. 4 Ravnitski St., Tel Aviv. Telephone unpublished. .
Appendix: Bbang Bbang
About: Bbang Bbang is a storefront eatery that is the new iteration of Zuppa, which was an institution for 18 years on a main artery in Tel Aviv’s old north, This self-styled kiosk has an electronic bilingual menu with a touch screen on the wall for self-service ordering and paying; there is also a printed menu (in Hebrew only), and one may still speak with someone in English to place an order, There are eight tables on a partially enclosed section of sidewalk, with a few strategically placed heaters in winter. Rap music plays on the soundtrack,
Drinks: There are two specialty pre-mixed cocktails in bottles, as well as Red Stripe (Jamaican) and Maccabi beer, similarly in bottles. Two Portuguese wines, one white one red, are available by the glass.
Menu: Talented and creative chefs Ofer Elmaliach and Kobi Bedelac serve food made with local and Asian ingredients, often fused with Middle Eastern spices as well. The Pan-Asian lunch and dinner menu is inspired by the cuisines of SE Asia and the Far East (primarily Japan, Korea, China and Thailand). The menu’s eight sections are Spudo (multiple versions of the house sandwich); Yakitori (skewers), Main courses, Salads (full and half portions), Soups, Sides/Small dishes, Kids, and Desserts.There are ample vegetarian/vegan and gluten-free options. Value lunches are served weekdays from noon, with extended hours until 18. The eatery does a brisk take-away and delivery business, seven days a week, and maintains a loyalty club that bestows generous perks.
Recommended: Spicy margarita (cocktail); Chinese gnocchi, corn ribs in spicy sauce; cucumber and seaweed salad, cellophane noodle salad, all greens salad; Japanese goulash; “the spicy one” (main course); chocolate fondant, malabi with matcha (desserts).
Bbang Bbang. Not kosher. 138 Ibn Gabirol St., Tel Aviv. Tel. (03) 602-0291
[Note: One preliminary entry, Mifgash Shabi, managed to open and close within months during the year; nomadic Chef Danielle Shamir Shabi planned all along for her “modern hamarra” to be an extended pop-up.]