A very special place that is serving very authentic food from Georgia, the atmosphere is very unique, noisy and filled with laughter - as is typical in Israel.
Despite its location on the water, Tel Aviv has surprisingly few seafront restaurants—which is why Manta Ray, an open-air pavilion that touches the sand, is such a city favorite. Go in the late afternoon for tapas or in the evening for chef Ronen Skinezes's seafood-centric dinner menu: He might roast scallops, shrimp, and mushrooms and toss them with tomato vinaigrette, or mix scallops and calamari into eggplant risotto. Manta Ray also serves an excellent breakfast.
With its prime waterfront location, celebrity chef at the ovens, and stylish organic-wood interiors, Herbert Samuel became an instant Tel Aviv institution within months of its opening in late 2007. Lorded over by Israeli culinary pioneer Jonathan Roshfeld, whose eponymous eatery launched Israel's first foodie movement two decades ago, the Mediterranean restaurant is defined by a series of wooden screens that shift to create cozy dining nooks surrounding a central wooden bar. Diners indulge in Roshfeld must-tries including whole-wheat pappardelle with chestnuts and shredded short ribs, anchovies spiked with roasted peppers, and Jerusalem artichoke soup with truffle sauce. The extensive wine list focuses on Mediterranean bottles, including an impressive array of Israeli vintages. The buzzy vibe, the creation of stylish young owner Yair Bekier, brings in a youthful, food-focused crowd during both business lunches and late-night suppers.
Open Sundays through Wednesdays noon to 12:30 am, Thursdays through Saturdays 12:30 pm to 1:30 am.
HaSalon energetically proves that the concept of "dinner as theater" is alive and well in Tel Aviv. Located in an obscure industrial area on the city's eastern fringe, "the salon" is an exercise in epicurean audacity—but only two nights per week, when chef-owner Eyal Shani and a team of a half-dozen sous-chefs create dazzling (and pricey) meals. The small, always-packed space stars a central open kitchen, and the see-and-be-seen crowd flits between tables. The menu, defined by Shani's weekly finds from throughout Israel, might include a single crystal shrimp wrapped ravioli-style, or entrecôte prepared table-side and infused with olive oil and rosemary to the applause of diners. Never shy, Shani clearly revels in the ovations.
By the way - discuss the address with the cab driver first, it's not a well known street .
Open Wednesdays and Thursdays 7pm until closing.