Culinary Hotspots: New Bakeries, Wine Bars and Restaurants Across Israel
Explore Israel's newest culinary hotspots, from artisan sourdough bakeries in Haifa and Tel Aviv's wild ice cream shops to innovative bistros and upcoming foodie openings.
Israel's culinary scene continues to evolve at a breathtaking pace, offering new spots from the north to the south. From artisanal bakeries and vibrant wine bars to innovative street food concepts, here is your ultimate guide to the freshest foodie openings across the country.
Northern Flavors and Haifa Hotspots
Mingus has opened its doors in Haifa’s Talpiot Market, brought to life by Adi Hadad and Nizar Matar. Operating as both a sourdough bakery and a specialty coffee shop, it collaborates with the esteemed Nahla family roastery. Alongside stunning loaves, the pastry counter features meticulously laminated croissants, while the sandwich menu—crafted by Hadad, a chef with a rich Neapolitan pizzeria background—delivers perfection. Highlights include a stellar mortadella sandwich with stracciatella and pistachio pesto (54 NIS), and a roasted veal option with miso caramel and coriander chimichurri. Don’t leave without discovering the secret courtyard hidden behind the building.
In Pardes Hana-Karkur, Rapha brings an unconventional, kosher street food menu dedicated entirely to fish and eggs, featuring salmon-stuffed brioche and truffle scrambled egg brioche. Meanwhile, the nightlife group behind Mala has introduced Calma Cantina to Ramat Yishai, bringing Mexican tacos, nachos, and margaritas to the Jezreel Valley.
Center Stage: Tel Aviv and Sharon Openings
Chef Zohar Gabai has launched Toushe in Hod HaSharon, offering a sophisticated bistro menu featuring Greek tomato keftedes, raw fish, pastas, and a standout sirloin roast beef sandwich with potato chips. In Tel Aviv’s Neve Tzedek, Anor brings authentic Bukharian cuisine, serving traditional pastries, Dushpera soup, and Oshpalo.
Ice cream lovers are flocking to Duda in Tel Aviv, created by the team behind Cafe Bouke. Known for wild flavors like skordalia, old-school sour cream, and Glenfiddich 12 whiskey alongside classics, it is redefining dessert. In Givatayim, Apizza serves massive, crispy New York-style slices topped with freshly grated parmesan.
Southern Cravings and Future Openings
Down south in Ashdod, Sakana is redefining fish-based street food with fish burgers, fried catches, and raw fish plates served in oval stainless steel dishes. Looking ahead, culinary enthusiasts can anticipate exciting new launches, including Chef Aviv Moshe's upcoming seaside restaurant Zvulun in Herzliya, and the expansion of Haifa's beloved Barda bakery into the Carmel region with a new evening pizza concept.
