Restaurant

Tantura was opened ten years ago by chef couple Elad Budenshtiin and Itamar Eliyahu.

Happy comebacks, decadent landings: Israel’s tasty news.

A tasty playground among all the buildings.

Scenery, food, and rinse-and-repeat: Israel’s tastiest news.

I filled my plate with several tempting-looking dishes: roasted fresh vegetables, potatoes cooked in cream, shakshuka, moussaka with halloumi cheese, and a latke made from sweet potatoes.

The restaurant immediately sets the scene, with its décor of the bygone bon vivant colonial era. Five ceiling fans whirl above. A small lamp lights up each table, and low-key indie jazz whispers out.

Once seen as industrial and cold, stainless steel returns to the spotlight. Consumers embrace its authenticity and elegance as it becomes highly sought-after in home kitchens, says Yael Moskowitz.

Tucked into a storefront on Bethlehem Road, for over 30 years it was a Tunisian restaurant run by Rashel. When she was no longer able to cook, her children took it over.

For us, the standout starter was the non-meat beet tartare (that’s beet, not beef). The presentation is stunning, and the flavor matches it. My companion’s sirloin steak was a perfect medium rare.

Daddy Daily Deli (est. 1979) cites New York’s Katz’s Deli as inspiration. The menu is as diverse as its clientele. Customers can purchase an assortment of meat and vegetarian options.