Welcome to the new home of A Chef's Tour. Bigger, bolder and tastier than ever.

Tel Aviv

Pitas balloon inside blistering ovens, chickpeas simmer into silky hummus and skewers crackle over glowing charcoal.

Salting Atlantic sardines
No. 042Salting Atlantic sardinesTel Aviv, 2026, 5.20pm

01  Food tours

Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Tel Aviv.

No tours listed for Tel Aviv yet — check back soon.

03  Field archive

Archived photographs from our tours and the Tel Aviv food scene that tell you what the city actually tastes like.

Salting Atlantic sardines
No. 042Salting Atlantic sardinesBab Doukkala, 2026
Mint tea, poured slowly
No. 118Mint tea, poured slowlyDjemaa el-Fnaa, 2025
Charcoal smoke and tagine
No. 273Charcoal smoke and tagineMellah, 2024
Spice market, dusk
No. 057Spice market, duskRahba Kedima, 2026
Slow-cooked lamb, seven hours
No. 199Slow-cooked lamb, seven hoursRiad Zitoun, 2025
The souk before opening
No. 314The souk before openingSouk Semmarine, 2024
Flatbreads, still warm
No. 086Flatbreads, still warmBab Doukkala, 2025
Cumin and clay
No. 245Cumin and clayKasbah, 2026
Kitchen off the medina
No. 167Kitchen off the medinaDerb Dabachi, 2024
Riad courtyard, morning prep
No. 093Riad courtyard, morning prepSidi Mimoun, 2025

Hummus by the tub, sabich, shakshuka on cast iron, malabi under rose water. Tel Aviv is the Levantine table at its most modern.

04  The pantry

  • Tahini, silky Nablus-mill sesame paste
  • Za'atar, thyme and sumac spice blend
  • Preserved lemons, salt-cured for modern Israeli plates
  • Fresh herbs, mint, parsley and dill piled onto every salad
  • Chermoula, Moroccan-inflected herb marinade for fish

05  In the kitchen

  • Grilling fresh fish on the promenade over open charcoal
  • Baking burekas pastries in wood-fired ovens
  • Assembling hummus plates with warm whole chickpeas on top
  • Frying malawach Yemenite flatbread on cast iron
  • Composing modern Israeli plates from Levantine, North African and Balkan roots

06  Eat this first

  • Hummus, warm chickpea puree topped with fresh chickpeas and olive oil
  • Malawach, flaky Yemenite pan-bread with grated tomato and boiled egg
  • Shakshuka, tomato and pepper stew with poached eggs
  • Fresh fish plancha, whole Mediterranean fish grilled with chermoula
  • Malabi, chilled milk pudding with rose water and coconut
Map of Tel Aviv

Field Guide

Our curated eating guide to Tel Aviv. Independent spots chosen by our local tastemakers.

Coming soon

08  Stories

Dispatches from the kitchens of Tel Aviv.

What happens inside a hammam kitchen

A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.

The bread that fed the medina

Field report

The bread that fed the medina

Learning to pour mint tea

Field report

Learning to pour mint tea

10  Field Notes

Quick field notes to help you get accustomed to Tel Aviv.

Field notes
No. 189Carving roasted mechoui lambMedina
1

Weather

Mediterranean — hot, humid summers (30°C+) and mild, rainy winters. May, June, September, and October are the sweet spots for beach and walking.

2

Currency

The Israeli new shekel (ILS); cards work almost everywhere including markets. ATMs are common.

3

Language

Hebrew is the everyday language; English is universally spoken in this cosmopolitan city.

4

Etiquette

Casual and relaxed — the city is famously informal. Dress up more for religious sites in Jaffa or Jerusalem; secular Tel Aviv is come-as-you-are.

5

Getting around

The city is compact, flat, and highly walkable; bike-share (Tel-O-Fun) and e-scooters are everywhere. Buses and sherut (shared taxis) cover longer routes; Gett is the go-to ride app.

6

Prayer

Shabbat runs Friday sundown to Saturday sundown — buses stop and many restaurants close, though bars and beach cafés stay open. Tel Aviv is markedly more secular than Jerusalem.