New Grand Social Dining Complex Opens in Israel With Multi-Million Investment
Culinary enthusiasts in Israel are celebrating the launch of Y - GRAND SOCIAL DINING, a massive 520-square-meter kosher complex by Chef Guy Peretz and Yamit Amsalem Peretz featuring upscale dining, a wine bar, and a pastry lab.
Culinary enthusiasts in Israel are in for a major treat as the 'Salon Yioni' group launches Y - GRAND SOCIAL DINING, a massive new hospitality and entertainment complex with an investment of millions of shekels. Behind this intriguing venture are partners Yamit Amsalem Peretz and Chef Guy Peretz, who have crafted an innovative culinary vision blending high-end gastronomy, premium ingredients, and a rich wine culture.
Spanning an impressive 520 square meters, the new complex offers around 300 seating areas divided into several unique spaces: a vibrant central wine bar, a spacious 'wine courtyard' terrace for open-air sunset dinners, a transparent pastry laboratory facing directly onto the street, and a discreet, intimate cigar lounge for private gatherings.
A Journey of Flavors
At the helm of the culinary concept is Chef Guy Peretz, who has curated a kosher menu inspired by leading global kitchens. At the heart of the restaurant stands an open kitchen operating around a blazing brick oven, a Josper grill, and glowing embers, offering a rich fusion of advanced roasting techniques and fresh ingredients.
The menu features oven-baked starters such as sourdough bread and Y focaccia alongside padron peppers with Maldon salt, earth-inspired dishes like charred beets and kohlrabi, and a raw fish bar boasting nam tok, hamachi ceviche with ouzo vinaigrette, and beef tartare with bone marrow.
'We wanted to create an all-encompassing entertainment alternative that brings together supreme culinary arts and vibrant wine culture in a stunning architectural setting,' noted the founders.
Sweets and Wine Culture
The hot kitchen delights diners with veal brain cigars, king-size schnitzel, gourmet Y burgers, foie gras with pineapple, Denver cut in Cabernet sauce, Josper-roasted sea bass in red curry, and a classic Rossini tornado of beef filet and goose liver. Desserts include Capri lemon, halva taco, churros with Belgian chocolate, and freshly baked chocolate soufflé.
A central pillar of the experience is the wine culture, with the main bar featuring over 90 hand-selected labels curated personally by the Peretz couple, alongside weekly Friday showcases hosted by prominent local wineries.
