Restaurants

JONZ offers a great deal, Pop & Pop launches new dishes, Coca-Cola brings back the Diner project, OBI announces a new menu, Berta offers aperitivo and Friday lunches, Nono Mimi launches a vegan menu, Dinings celebrates Sundays, Sarona Market hosts fruit desserts from Ashdod, Tomer Tal meets Raanan Nosel, and Rib West in Haifa changes direction. All the tasty news of the week.

Avi Biton takes first place with the new Club Marine in Herzliya, Haim Cohen revives a legendary Tel Aviv address, and Asaf Granit manages to create a line even for pita. From the burger everyone is praising to a cafe in Ashkelon that is all over Instagram — these are the 20 most talked-about restaurants, bars, and cafes of the month.

Three wine bars in the Sharon area and one in Kiryat Ono, new New York-style pizzerias, a cafe with a large menu of matcha drinks, additional skewer restaurants, the taco trend continues to expand, as does the 'dine and party' restaurant trend. Many new places opened this week, here is everything you need to know.

Chef Omer Miller, who left Israel with his family, revealed the dramatic change he underwent and explains why he refuses to pay for these meals: "I prefer to collect experiences"

The southern city is experiencing an impressive awakening, and recently a variety of current and trendy restaurants have opened there: a wine bar, a cafe and tattoo studio, a Neapolitan pizzeria, a Japanese cafe with a decadent brunch menu, a fish restaurant and an Italian restaurant, a 24/7 cafe with a huge matcha menu, and in short - everything that makes the periphery much closer to the center...

For the first time, it is possible to order dishes from the Taizu restaurant to your home, and we have already checked how they survive the journey. Also: a madeleine and matcha pop-up in Tel Aviv, an event entirely about fermentation at the Talpiot market, and a new farmers' market in Pardes Hanna.

The issue of tipping in US restaurants has become a major topic of debate. With digital tipping options reaching 18–22%, more establishments are moving toward a "no-tip" model, incorporating service costs directly into menu prices.

Imagine a meal at a Michelin-starred restaurant where the final bill is merely a suggestion. You decide what you can afford to pay, and the staff accepts it without question. This model is gaining traction in luxury dining establishments worldwide, and the results are surprising even the owners.

The Jerusalem group that took over the location of Topolopompo continues to expand and is opening Zoti, a grandiose restaurant with an investment of millions in the space where Herbert Samuel once operated. Zoti continues the group's 'dine and party' concept, with a DJ playing every evening, a Mediterranean menu, and pricing that can be defined as absurd.

In an era where culinary trends change like the seasons, there are places where time has stood still - in the good sense of the word. The veteran workers' restaurants are institutions of culture, memory, and food cooked with a lot of emotion. From the comeback of "Monka" in Jaffa, through the hands of Ziva in the Shapira neighborhood, to the tradition of "Rahmo" in Jerusalem: we went in search of...

After years of standing abandoned, the colorful arches on the descent to HaSharon Beach in Herzliya have received a new lease on life. In the morning, sandwiches and pastries await, while in the evening, there is pizza, smashburgers, wine, and music at sunset. The prices are not low and the service is still in the trial phase, but the location does much of the work.

For the last two weeks, everyone has been talking about 'De Pita', the new shawarma place from the Machneyuda group in Jerusalem. But does it manage to put up a real fight against the famous doner from the Mahane Yehuda market, which is only 100 meters away and has had lines for 6 years in a row? We went to check and returned surprised.

A team of leading chefs and culinary experts selected eight European cities with exceptional food scenes for Travel + Leisure, providing recommendations for restaurants and markets.

What was missing in Jerusalem is exactly what we found in Mola Botani and Mola Aquarium, twin cafe-restaurants that are jumping on the buffet trend and offering worthy (and kosher) breakfasts and lunches in the busy leisure complexes in the capital. What do they eat there and is it worth the pricing?

Renowned chef Eyal Shani opens up about a personal tragedy, the 'quiet' boycott of Israeli restaurants abroad, and why he still refuses to watch himself on television.

The veteran chef provided an honest glimpse into his busy world and explained why he finds it difficult to watch himself on the Keshet 12 screen, while revealing the truth behind the complex relationships between the show's judges over the years.

When it opened back in 1999, Zuzubara brought a real breakthrough to the country and saw huge lines for many months. After the chain was sold in 2024, the buyers decided to refresh the ranks, and now the chain is getting a facelift, including innovations that haven't been thought of yet in pan-Asian chains in Israel.

Matcha drinks, New York-style pizza, crazy grilled toast, self-service, and the coolest branding you've ever seen. We found all these and more at the new Coffee Club, which opened in the reviving Afridar Square in Ashkelon and offers round-the-clock service.

Israel's restaurant index shows an increase in diners arriving in Haifa and the Galilee. Alongside high demand and the desire to recover, business owners reiterate the need for grants and assistance to survive.

Lobster roll and oysters in Haifa, kubaneh and chard blintzes in the Galilee, an elaborate buffet near Rehovot, and a Jerusalem Friday brunch that starts with challah and ends with a torshi toast. We have collected 11 new and renewed brunches across the country, including some kosher options and others that don't require waiting for the weekend.

Everyone is talking about Nomi, but nothing prepared us for what we found at the restaurant in Kfar Monash on a mid-summer Wednesday afternoon. A huge selection of pastries, sandwiches, salads, spreads, desserts, and special dishes, excellent service, a relaxed atmosphere, and everything is running flawlessly.

To mark 20 years of operation, the Mexicana group is expanding its presence in Israel and opening branches in Rishon LeZion, Kfar Saba, and Netanya. The move includes a kosher branch at the Azrieli Rishonim mall, a designed food truck, and a flight promotion to Mexico.

The chef who disappeared a few years ago and finally returned, the restaurant-deli that recruited the well-known Tel Aviv chef, the Eilat rooftop restaurant like no other in the city, and the Ashdod kosher spot by the reality show-winning chef. These are the most talked-about restaurants of the month.

The trend of restaurateurs opening venues in boutique hotels is reaching new heights as top chefs and culinary groups storm the hospitality market. "An excellent restaurant is not just a service for hotel guests, it is a destination in itself," say the CEOs of Fattal.

Merkaz HaHummus HaAsli introduces hummus-flavored ice cream, Biga cafe chain launches a giant pancake, Shchuk restaurant serves fish sausages by Allan Talmor, Moshik Roth offers fresh truffles, Jerusalem hosts the Auto-Ochel festival, and La Tigre celebrates its 5th anniversary with a leopard-themed party. All the tastiest news of the week.

Over the past two years, Jager has become a pilgrimage site for meat lovers. The establishment recently opened a branch in the Ramat Aviv Mall, offering an unexpectedly high culinary standard within a food court setting.

The BBB Group is launching two leading brands, Moses Shop and Rapidos, in a shared space at the Rothstein commercial center in Be'er Ya'akov.

Following the success of Sebastian in Herzliya and Augustin Brasserie in Ra'anana, the Cafe Noir group has launched 'Augie's', a trendy wine bar. Operating four days a week, the venue offers a relaxed, youthful atmosphere in the heart of Ra'anana's high-tech district.

A national survey in Germany reveals that more than half of the public views digital tipping screens negatively. Over 20% of respondents admit to reducing their tips since the transition to digital terminals.