Claro
Chef Ran Shmueli celebrates local produce in a spacious open kitchen at the heart of a restored 19th century Templar building in Sarona. The most coveted seats allow diners to see dishes such as slow-cooked lamb in pomegranate sauce being made. The biodynamic Israeli wines and ancient stone walls are equally as impressive as the plates, while breads from the tabun clay oven are worth the trip alone.
Popina
Local chef Orel Kimchi runs the show at Popina in the neighbourhood of Neve Tzedek, one of the city’s prettiest. A former San Pellegrino World’s Best Chef, he continues to win acclaim for Mediterranean/French dishes such as oxtail slow-cooked in brandy, pumpkin jam ravioli and rice pudding soaked in rosewater.
Benedict
Tel Aviv’s best (and only) 24-hour breakfast institution. The waft of freshly baked bread draws you in, while perfect omelettes or long bubbles-filled brunches keep you there. There’s no doubt which meal is taken most seriously in its two locations across Tel Aviv.
Tadmor
Falafel is one of the Middle East’s most famous dishes: with good reason. The simple combination of fried balls of ground chickpeas, salad and tahini in pita bread has hundreds of pretenders to the throne in Tel Aviv, but one name mentioned time and again is Tadmor. Consistent long lines at the tiny shopfront show that this is one of the very best – and cheapest – in the city thanks to perfect execution by its long-time owner and a bewildering array of hot sauces. 98 Shalma Road
Kalamata
Jaffa is the oldest part of the city, and the bohemian twin to buzzy Tel Aviv. While the eponymous Abu Hassan Hummus has bragging rights for the best hummus in town, Kalamata in Jaffa’s Kedumim Square continues to pack them in thanks to its peerless Greek dishes, with seafood a speciality. Knockout views over the Mediterranean make the vibrant plates even more memorable, while shots of ouzo always help get a party started.
