Neuf restaurants israéliens parmi les 1000 meilleurs du monde. 
LPH INFO

Neuf restaurants israéliens figurent dans La Liste 2025, le classement des 1000 meilleures tables du monde. Parmi ces derniers, huit se trouvent à Tel Aviv et un à Jérusalem.

OCD TLV, situé dans le quartier de Jaffa, est le mieux placé des restaurants israéliens, suivi par Mashya, la table de l’hôtel Mendeli Street, et l’Alena (3), table de l’hôtel Norman.

Les autres sont le Manta Ray en bord de mer, le Claro (1) et le restaurant Pastel, qui a également reçu par le passé un prix international de design.

Le Chakra fait également partie du classement, tout comme le Popina et l’établissement George et John.

Le Chakra est le seul de la liste se trouvant à Jérusalem. Précisons qu’aucun des établissements israéliens du classement n’est casher.

NOTRE AVIS SUR LE MANTA RAY. Sur la plage. Avec vue sur la mer, et la découpe du promontoire de Jaffa sur l’horizon. Excellents plats de poissons, et autres délices de mer. Très bonnes entrées (mezze ou zakouski, selon la façon dont on veut les nommer. Très gouteux. Mais aussi très bons brunchs. Et une très bonne cave à vin.

(1) Situé dans le complexe de Sarona, le restaurant Claro applique le concept de « la ferme à la table »dans une ambiance cosy et accueillante. Le chef Ran Shmueli, l’un des plus appréciés en Israël, sublime des produits frais locaux dans une grande cuisine ouverte qui rassemble des ingrédients originaux, un tabun (four traditionnel en briques), du poisson frais, de la viande, du poulet ainsi que des pâtes et du pain faits maison. Le bar, aménagé autour de la cuisine ouverte, est idéal pour s’imprégner de l’atmosphère, et profiter d’une belle vue d’ensemble du restaurant.

(2) Ingenuity is the name of the game at chef Raz Rahav’s exclusive restaurant in Tel Aviv. Mixing Mediterranean techniques with Jewish and Israeli culinary traditions, Rahav’s one-of-a-kind creations are truly inspired.

The 19-course tasting menu is served for only 19 diners, all of whom sit at the circular chef’s table surrounding the open kitchen.

On any given day, you might find Israeli sturgeon black caviar with cauliflower pancakes, or Askhenazi dumplings with kasha buckwheat puffs. Complementing many of the dishes are special homemade sides such as chickpea hummus miso, or a tangy olive oil marmalade. It’s waste-not want-not at OCD.

Rahav makes a concerted effort to avoid food waste, using extra cuts and ends of vegetables such as asparagus stalks, which are aged in sugar and served as a (perhaps surprising) dessert. Driven by the heady success of his restaurant, Rahav has plans to expand beyond traditional fine dining – a Tel Avivian wine bar and a Jaffa-based bakery may soon be on the cards.

(3) Most Tel Avivians will agree that The Norman is the most elegant and prestigious boutique hotel in the heart of the city. Alena, the main restaurant of the hotel is suitably elegant, offering excellent food and exquisite service.

After being closed for over a year, the restaurant reopened last month under the helm of two new chefs – Daniel Zur and Omer Shadmi – childhood friends that present a cohesive menu that is influenced from both classical European and Mediterranean cuisines and celebrates the best of local ingredients.
Quality, local ingredients, innovative cooking and beautiful picture-perfect displays make this restaurant a favorite meeting place for special occasions. There are several seating options: the main dining room, with starched tablecloths and gleaming silverware, the bar, for less formal dining, and the beautiful terrace garden for al fresco dining.
The menu, bursting with local fresh produce, is based on Mediterranean cuisine from Italy to Tel Aviv. The contemporary cuisine gives a fresh interpretation to some European classics and sets the stage to seasonal produce, while keeping the experience as elegant.
A meal at the Norman is always a celebratory event – the quiet elegance, the beautiful décor, the white tablecloths and the service – all speak elegance, while the food, very delicious – and innovative – is both very local and evokes memories of diners eaten abroad.
The new chefs, leading their own project for the first time, have shared a dream since they were young to work and present their ideas. Both worked in several leading restaurants both in Israel and abroad, and now proudly present their own cuisine, mixing influences from Jezreel Valley where they grew up, with knowledge and experiences they picked up throughout their years working in top restaurants around the globe.
We were ushered to our table by a lovely waitress wearing the restaurant’s new fashionable pink uniform, and were offered a cocktail. There are six signature cocktails (NIS 49-62), and my dinner companion chose the first on the list – Negroni Crystal (NIS 58), made with Extra dry Noilly, gin and bitters. It was fresh and only slightly sweet – a perfect start to a summer dinner. I chose a glass of Pouilly Fume , a white wine from the Loire valley (NIS 49).
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