Food in tel aviv

Radler, chef Moshiko Gamlieli’s new brasserie, is one of the hottest new places in Tel Aviv.

The English menu had some marvelous bloopers which I enjoyed red-penciling, with “mify” for “mille-feuille” being a particularly egregious example. But the food makes up for it.

“The concept is Vietnamese food that is super-energetic,” said chef Idan Peretz. “We want the vibe of the market of Vietnam combined with the taste of Mediterranean cuisine.”

10bis discovered which city had the largest variety of culinary options within a 5km radius, finding that Tel Aviv had 58 different cuisine options – compared to 43 for Haifa and 41 for Jerusalem.

The updated menu was introduced by none other than Eric Kayser himself, the maestro widely considered France’s best pastry chef, who now runs a vast worldwide network of boulangeries (bakeries).

The fun of coming here is also to try what innovations are coming out of Chef Tal’s kitchen.

The Yauza is a river in Moscow, where a group of immigrants from Asia settled many years ago, bringing oriental flavors to Moscow and creating many east-west fusion dishes. 

Cafe Assemblage is in walking distance of Shuk HaCarmel in Tel Aviv, serving up drinks and lunch and dinner menus, including vegan/vegetarian and gluten-free options, all in a comfy courtyard.

Twelve years ago, the Montefiore Hotel became the first boutique hotel in the city that doesn’t sleep. The past year saw it struggling to survive but now the hotel and its iconic restaurant are back.

Vitrina serves no desserts, but sells three exotically flavored lemonades crafted in-house.