The Tree (HaEtz) Brings a Culinary Breakthrough to Ashkelon
Ashkelon, a city known for its culinary institutions, is undergoing a transformation. The new restaurant 'HaEtz' (The Tree) offers a modern dining experience, blending a Tel Aviv-style atmosphere with a diverse, high-quality menu.
Ashkelon has never been a destination for culinary innovations, but it is certainly a city of institutions. The 'HaNasi' diner, operating since the 90s, 'HaNitzachon' (which became 'HaNitzachon shel Hani'), operating since the 70s, the veteran 'Istanbul' steakhouse, and others like 'Falafel Baaron' have long defined the local scene. Now, however, the southern city is undergoing an intriguing development, renewing itself with current culinary trends.
'HaEtz' (The Tree) is a new restaurant that opened near the central square in the old part of the city, an area where a scene reminiscent of Tel Aviv is growing. 'There used to be clubs and cafes here; today, all the new places are a combination of everything, and this street has turned into something that never existed in Ashkelon,' says Tal Hollander, one of the owners. 'It's impossible to find parking here in the evening, so we said we would make a place that makes good food, without definitions—a place to hang out without telling stories.'
The view from the restaurant overlooks a well-kept lawn, the famous clock, and the tree. The air is amazing, even in the peak heat of July-August. The place opens every evening at 19:00, with seating currently arranged around tables with white tablecloths outside. In the last hour of daylight, there is a special magic here, especially when the breeze arrives.
The menu was crafted by chef Dudu Ben Abu (formerly of 'Amaya' in Rehovot). His approach is felt in every dish, as even seemingly ordinary items come with surprises. Surprisingly, the menu includes both meat and fish—a combination rarely found in kosher restaurants. The execution of the menu was entrusted to chef Ben Winter.
The entrepreneurs behind 'HaEtz' know that niche places work less well in the periphery, so they built a menu that 'embraces everyone,' offering sharing dishes at accessible prices. Highlights include the perfect 'bread from the tabun' (33 NIS), charcoal-grilled eggplant carpaccio (54 NIS), Asian cucumber salad (64 NIS), foie gras bruschetta (115 NIS), a brioche burger (89 NIS), and excellent crispy rice with tuna tartare (72 NIS). The menu also features 'Gaziel' farm kebabs (76 NIS), summer meager ceviche (67 NIS), and cabbage skewers (45 NIS).
The place was opened by two veterans of Ashkelon's nightlife, Tal Hollander and Dror Simon. Having returned home after working in Tel Aviv, they decided to bring the next big thing to their city. 'There is oriental and popular food here, but with style, a hangout atmosphere with drinks, simply food that people love,' explains Hollander. 'Quality is important. Today people are not suckers; they travel the world, and the food must be nothing less than excellent. As my wife says, in the end, the girls come in heels.'
'HaEtz' is not exactly a restaurant and not really a bar; it is a hangout spot that defies definitions and serves as the first swallow of a new scene in the city.
Address: HaNasi 4, Ashkelon. Sunday-Thursday from 19:00. Saturday night until 23:00. Kosher.
