Chef Yuval Ben Neriah Transforms Yuma at Glilot into Mediterranean Bistro
Chef Yuval Ben Neriah's Yuma at BIG Fashion Glilot transforms from a deli into a Mediterranean bistro, featuring expanded seating and a revamped menu blending Mediterranean and Asian flavors.
Chef Yuval Ben Neriah's culinary venture, Yuma, located at the BIG Fashion Glilot complex, has undergone a major transformation. Originally opened as a deli with a concise menu, it has now evolved into a full Mediterranean bistro featuring expanded seating and a revamped menu. Following the closure of Cafe Taizo in Sarona, Yuma serves as the new official destination for a more relaxed dining experience by the renowned chef.
The changes are immediately visible upon entering the space: some of the refrigerators were removed to accommodate 11 new tables, the outdoor seating area was expanded, high tables received bar chairs, and disposable tableware was replaced with ceramic dishes. While the new menu leans toward Mediterranean flavors, it maintains the Asian influences closely associated with Ben Neriah, offering dishes ranging from fish carpaccio with olive oil to chirashi and yakitori chicken.
A Diverse Menu of Small Plates and Mains
Visitors can drop by for a glass of wine and small bites or settle in for a full meal. Starters include two varieties of oysters, Gilles de Raies and Yuta, alongside bread from the Hagi Bakery served with butter and tomato jam for 32 shekels. The raw fish selection features three types of sashimi (68-78 shekels), fish carpaccio with tomato salsa and Gal's olive oil (78 shekels), and two types of ceviche, including Lima Tokyo served with corn cream (78 shekels).
Among the intermediate dishes are a chicken Caesar salad (68 shekels), a green leaf salad (52 shekels), chirashi (92 shekels), baladi eggplant tartare, and yakitori chicken (74 shekels). The main courses highlight the standout schnitzel, which began as a children's meal option and grew into a bestseller with dozens of orders leaving the kitchen daily. Priced at 88 shekels, it is a large and successful dish coated in panko and seasoned breadcrumbs, served with a slightly spicy Japanese-style tartar sauce.
Rotisserie Chicken and Seafood Selections
The menu also features a rotisserie chicken requiring a 72-hour preparation process that includes a 48-hour brine, drying, and roasting for 92 shekels per half chicken. Steak lovers can choose from entrecote, sirloin, or rump from Butcher Shop ranging between 128 and 188 shekels. The seafood and fish department offers a smash tuna burger consisting of two 70-gram tuna patties with koji sauce and provolone cheese in a potato brioche bun (92 shekels), as well as a fisherman's sandwich with a whole fish fillet (88 shekels).
Starting at 4:00 PM, white tablecloths are spread across the tables in anticipation of the evening service, a practice also maintained on Fridays and Saturdays during lunch hours. With its expanded seating and renewed menu, Yuma invites visitors to sit down for a comprehensive dining experience.
