From Pop-Up to Permanent: Sikh Brings Galil-Style Skewers to Tel Aviv
Tel Aviv's celebrated pop-up Sikh has returned as a permanent food bar in Florentin, blending Galilee skewer traditions with modern Israeli culinary innovation.
When chefs Eli Peretz, Nir Barak, Ido Ben Hefer, and Elay Peretz first launched a tiny pop-up in Tel Aviv’s Florentin Four, they called it "Sikh" and envisioned it as a Galilee-meets-Tel Aviv skewer joint. Initially planned for a month, the project sparked intense interest, utilizing fermented ingredients and long-term planning. Now, following a nine-month hiatus, Sikh has reopened as a permanent fixture in the same complex, trading plastic chairs for a sprawling bar surrounding an open kitchen and offering a mature, cohesive menu.
A Local Food Bar with a Young Spirit
Sikh was born out of a profound longing for the Galilee and its traditional skewer spots, yet it speaks the fluent culinary language of four young chefs living and working in Tel Aviv. In its 2.0 iteration, the accessible grill joint has evolved into a vibrant local food bar that captures the essence of contemporary Israeli dining. Concepts like foraging, fermentation, direct partnerships with farmers, zero waste, grandmotherly inspirations, and local identity all take center stage. The soundtrack is pure Israeli pop, and every dish tells a deliberate story with a clear agenda that never overcomplicates the plate.
The Culinary Minds Behind Sikh
Chefs Eli Peretz (31), Nir Barak (31), Ido Ben Hefer (27), and restaurant manager Elay Peretz (26) grew up across the Galilee, Shoham, and the region between Modi'in and Tel Aviv. The four connected through Eli, whose rich background in professional kitchens and international ski resorts laid the groundwork for the team. In 2024, they established "Brûlée," a catering venture for private events, leading up to the creation of Sikh. "We wanted a place to tell our story," Eli explains. "We explored the Galilee, connected with growers, and foraged wild local plants that form an inseparable part of the flavors we grew up with."
Signature Dish and Innovative Bites
The standout dish of the menu centers on chicken tails—a nostalgic favorite from Eli’s childhood. Recognizing that most butchers discard this fatty, juicy cut due to the tedious manual labor required, the team trained their own kitchen staff to prepare it. Marinated in pineapple vinegar and geranium, the skewers are served atop fresh wood sorrel and a furikake made of dried grapevine leaves. It is an absolute must-order.
Drinks Rooted in Foraged Ingredients
The beverage program mirrors the kitchen’s philosophy with inventive, light cocktails crafted with house-made liqueurs, infusions, and foraged botanicals. The Sumac Negroni features citrus foraged directly from the Suzanne Dellal Center, while the "Hell No" rum cocktail incorporates cardamom and geranium extracts. The wine list proudly highlights Israeli wineries, including ancient and local varietals from Dalton’s "Asufa" series, alongside carefully curated international labels.
