Restaurateur David Tur: "People think I became a millionaire"
David Tur, one of Israel's most low-profile restaurateurs, is on the verge of selling 50% of his 'Pizza Har Sinai' chain. Despite a valuation of 120 million shekels, Tur insists that the proceeds will be reinvested into expanding the brand.
A month ago, it was revealed that David Tur is on the verge of closing one of the largest deals in the Israeli restaurant industry: selling 50% of Pizza Har Sinai for about 60 million shekels, based on a total valuation of 120 million shekels. Today, three branches are operating in Nahalat Binyamin, Glilot, and Sarona Market, with another under construction in Kiryat Ono.
Tur is one of the largest restaurateurs in Israel, but his name remains largely unknown outside industry circles—and that is by design. He is the antithesis of figures like Ruthie Broudo or Eyal Shani; he avoids television shows and rarely gives interviews.
"People do not understand this amount. They do not realize they are paying primarily for future potential," he says regarding the deal, which he notes is in its final stages. When asked who is buying the chain, he remains tight-lipped: "I cannot say yet. Most of the money will go toward opening new branches. If we open one branch a year, that would be excellent."
An Empire Close to Home
When asked how many businesses he has been involved in, Tur replies: "Approximately 50." The list includes the AKA restaurant, the Queens ice cream parlor, the veteran Cafe Europa, the Fifty and One Italian restaurant, the Local burger joint, and the Una trattoria. He holds partners in almost all of them. Additionally, Tur owns a series of properties on Nahalat Binyamin purchased during the COVID-19 pandemic, which he rents to other restaurateurs, including the popular Barbour grill and Paradiso bar.
"It is not an urban legend; it is true. I like to work close to home," he smiles. Tur lives on Rothschild Boulevard, just minutes away. "During COVID, everyone was afraid and sold their businesses. I was a little less afraid. It is not very sophisticated: when it is cheap, you buy."
Designing the Flow
Born 51 years ago in Sukhumi, Tur immigrated to Israel as an infant. He was once the king of Tel Aviv nightlife, behind legendary clubs like the Breakfast Club and The Cat and the Dog. He is now considering a return to the scene: "It is missing in the city. There are apparently no people with the vision or guts to do clubs anymore."
By training, Tur is an architect. "What I do in my places is also architecture; I design them in every sense. AKA, for example, I privatized. Each part is independent, buying goods from one another. I simply collect a percentage for the shell I provide. I know how to move things forward, but I am not built for daily operations."
We head down to the street, and I taste the pizza. It is excellent—classic, simple, and made with the finest ingredients: Italian flour, Italian cheeses, and a 30-year-old sourdough starter. There is no doubt it will continue to succeed, while Tur will likely continue to walk around Rothschild in flip-flops, supervising from afar. As always.
