The Mona group is a collective of restaurants and culinary experiences run by Chef Tomer Rosenfeld and headed by their flagship restaurant Mona. Nestled deep within the city of Jerusalem in one of the it’s historic old stone houses, the tastes of home and simplicity are paramount in all the dishes at Mona. However, as Chef Tomer Rosenfeld likes to remind his patrons “simple is never actually simple,” and with a selection of very few ingredients Mona turns out dishes of homemade taste with gourmet color and presentation. The simplicity of raw delicious food is a regular practice at Mona with dishes featuring styles such as sashimi and tartare.
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Jako Street
Once upon a time, four friends Zakai Huja, Rafi Revivo, Uri Abras and Yotam Nissim wanted to bring their joy of life to the people of Jerusalem through food. Jako Street leaves its patrons with a stomach full of happiness. The four chefs especially enjoy bringing the love of life that is enmeshed in Kurdish cuisine to the people of Israel. However the menu pays homage to the idea of food as love and the connection between community and family which spans across numerous Mediterranean cultures. Some of their dishes include sour Kurdish risotto, harima salmon, and the ever classic Moroccan cigars served with sweet breads and chicken liver.
HaMotzi
HaMotzi Restaurant: Algerian Cuisine in Jerusalem
The HaMotzi Restaurant in Jerusalem offers a fresh spin on North African cuisine in an intimate setting. A blend of tastes, aromas, and colors, the kosher food is inspired by chef Avi Levy’s travels and early upbringing in Israel. Located in a historic building, the restaurant was once used by the Etz Haim (Tree of Life) seminary for over 150 years.
The Algerian cuisine at HaMotzi is infused with bold flavors and seasonings. Chef Avi’s mother and grandmother brought their traditions and love of food from Algeria to Israel, teaching Avi to appreciate food at a young age. He grew up eating home-cooked meals every day with his family, a huge influence on his approach to the cuisine in his restaurant today. A few favorites on the menu include the veal asado cooked with chickpeas and the mixed grilled hamotzi, made with chicken spleen, beef heart, onion, pepper, and pickled cucumber, served with Moroccan bread. Miriam Levy, Avi’s mother, prepares many of her own famous dishes and desserts for patrons of HaMotzi.
Vegetarian options are available at HaMotzi, such as couscous soup and charcoal-roasted cabbage. The ambiance of the restaurant is upscale, modern, but filled with warm, dim lighting that creates a feeling of comfort and ease at every table. Perfect for anyone with an appreciation for unique flavors and food from around the world, HaMotzi is a journey into another world just outside of Israel, yet born from the fabric of what makes the country what it is today.
Rachel BaSdera
Rachel BaSadera in the Rehavia neighborhood of Jerusalem serves a variety of kosher sandwiches that balances tradition and innovation. The mastermind behind the sandwiches, Chef Rachel ben-Alul, was born and raised in Jerusalem. Rachel gathered a great deal of support when she appeared on Master Chef season five and built for herself a successful sandwich shop and business. Kosher dietary restrictions do not limit the variety or tasty nature of her sandwiches, like the ‘sharona market’ with onion rings and stir fried mushrooms.
Tzemach
Chef Uri Navon and Chef Assaf Granit, owner of the Machne Yehuda Group, own a significant number of reputable restaurants in Israel, including Tzemach, a vegetable centric and mostly vegan affair with influences from around the globe. As always the main goal for any Navon/Assaf culinary mission is repeated and high satisfaction for its customers with fresh, colorful, and distinctive dishes such as Kohlrabi gratin with onion and fennel stock, fresh cream, horseradish chiffon, and lime. When you look at the plate you are able to distinguish between each type of ingredient in its collective effort to produce something strategically beautiful to look at and eat in that effortlessly lovely sort of fashion.
Miznon Tel Aviv
Chef Eyal Shani is a native Jerusalemite who received his culinary education from his grandfather, a dedicated vegan and agronomist who exposed his grandson to the variety of Israel’s culinary scene. Over the last decade or so, Shani has been one of Israel’s food pioneers, serving Mediterranean taste freshly and conveniently in a pita with seasonal vegetables, fish,and meat. The name of the game at Miznon is recognizable innovation. The pita is the beating heart of Israeli comfort food. It’s the perfect model for translating the language of Mediterranean food around the world and combining that food with other foods. Miznon is now in several locations around the globe with its most recent additions popping up in the trendy New York neighborhood of Chelsea.
Jasmino
Shaul Tevet and Kuljit Singh run this wildly popular Israeli-Mediterranean joint in Tel Aviv. The unpretentious hole-in-the-wall venue is famous for serving some of the best pita bread street food in Israel. With fillings spanning spicy beef sausage to lamb kebabs and tender veal hearts, each delicious pita-wrapped morsel is divine.
Located adjacent to the historic Rothschild Street, it’s a logical pit stop for tourists exploring the city. Just get ready to join the queue because this place packs out.
Gazoz Cafe
Owner Benny Briga began his soda-making pursuits through a tiny Tel Aviv shop hosting his own apothecary. With a smorgasbord of exotic flavors to experiment with, he began making delicious fermented drinks. Benny since opened the famous Levinsky 41 coffee shop and, more recently, Gazoz.
The fruity, herb-infused creations come served alongside carbonated water to create an enticing soda-like drink. Expect garden fresh herbs and botanicals to accompany each refreshing glass.
Cafe Asif
Founder Naama Shefi started Café Asif under the belief that food is one of the most effective methods for building a community. The non-profit culinary organization endeavours to nurture Israel’s gastronomic culture, serving a smorgasbord of traditional dishes to customers from diverse backgrounds. The joint venture runs in conjunction with Tel Aviv’s Start-Up Nation Central and the New York City-based Jewish Food Society.
Promoting food as the core ingredient of culture and identity, the restaurant strives to educate diners on Israeli history and encourage them to confront contemporary conflicts. As for the menu, expect a broad range of Israeli classics, from green shashuka to fish kebab sinniyeh in a tangy tahini sauce.
Mansura
Mansoura’s food represents the global reach and exposure of its chefs, Elad Dagan and Tal Suhami, who are incredibly humble about their experience and talent. The restaurant’s cuisine places an emphasis on fish while paying homage to the origins of both chefs. Both were trained under the legendary Sharon Cohen of Shila in Tel Aviv and L’Atelier in Paris. Think gourmet food but prepared through the Israeli cultural culinary lens. Mansoura is located in the less trendy and out of the way garage district in Yaffo, a humble and understated location that you would not expect to find some of the best fruit de mer that Tel Aviv has to offer, or two of the best trained gourmet chefs in Israel.
