De Facto: Dinner turns to dancing at this simple yet ambitious restaurant - review

At De Facto, dinner naturally gives way to dancing.

Created by the Nox Group – Israel’s nightlife powerhouse with around 11 venues – this Tel Aviv hot spot brings together a chef-driven restaurant, inventive cocktail bar, and vibrant late-night scene, all under one roof. It’s polished, lively, and designed for those who prefer their evenings to unfold rather than end.

The concept behind De Facto is simple yet ambitious, says owner Rom Sherman. “We wanted to create a place where guests never have to choose between a great meal and a great night out.”

Leading the kitchen is chef Hai Zarum, who brings to the table modern Mediterranean flavors with playful technique. Dishes are designed to pair with cocktails rather than compete with them.

Take a seat at the bar or settle into a booth and start with the fish tartare (NIS 78) topped with charred and pickled kohlrabi. Follow it with the menu favorite – lamb mantu (NIS 86), a choux pastry filled with slow-cooked lamb, yogurt, and za’atar. It’s rich, textured, and captures De Facto’s balance of comfort and sophistication.

Pair your plates with one of the bar’s signature cocktails. Try the Black Sea Weirdo – Sipsmith gin, martini extra dry, and Shifka soda – for something crisp and aromatic. Or the Ness Ziona Sour – whisky, roasted wheat, sour beer, and red wine foam – for a smoky twist with a hint of drama. Each costs NIS 66.

As the night unfolds, so does the mood. At 9 p.m., the DJ starts setting the tone. Around 10:30 p.m., the lights drop, the tempo rises, and dinner gives way to dancing. By 11, the venue transitions into a full-on party, making De Facto one of the few places in the city that truly blend semi-fine dining and nightlife seamlessly.

The transition is more natural than it sounds, thanks to a staff trained for both atmospheres: diners become dancers, tables are cleared, and the energy intensifies.

De Facto draws a stylish, 30+ crowd who know how to enjoy a good night out and appreciate the “dinner to party” experience. You’ll find singles at the bar, couples on dates, and groups of friends starting the weekend early.

The warm staff greet loyal regulars by name. The international set fits right in, too, with menus offered in multiple languages and an inclusive energy that defines the space.

Upstairs, the ground-floor brunch runs daily from 7 a.m. to 11 a.m. It’s a relaxed, communal affair built around indulgent plates like green shakshuka with beurre blanc, wilted greens, eggs and feta; and French brioche toast topped with seasonal fruit and sumac syrup.

Ease into the day the Tel Aviv way with their morning cocktails, like a Bloody Mary, Mimosa, or Bellini. Breakfast includes coffee, a soft drink, and one main dish for NIS 110. Cocktails are extra and range from NIS 34 to NIS 48.

As the latest Nox Group project, De Facto stands out by combining fine dining and nightlife in a high-end, well-designed setting. It’s not just a restaurant, bar, or club; it’s a space where all three converge.

While other Nox venues excel at energy and atmosphere, De Facto adds a chef-driven kitchen and sophisticated service without losing the signature Nox party feel.

Though open for less than a year, De Facto is already known for seasonal creativity and high-profile collaborations. The team regularly redesigns the décor and launches new culinary and mixology menus for every holiday.

They also host guest chef pop-ups, including recent evenings featuring chef Erez Komarovsky and others.