I
t’s hard to imagine that behind the gritty streets, tooting horns
and hellish traffic of Tel Aviv is a city at the forefront of high-tech
innovation and venture-capital industry. Nicknamed Silicon Wadi,
it has the largest number of start-ups per capita in the world, with
young entrepreneurs dressed in T-shirts and thongs, building billion-
dollar companies from their laptops while sipping espressos in cafés.
This innovation stretches to the city’s food scene, which is at the
forefront of a new wave of modern Israeli cuisine. And the city is not only
one of the most exciting places around the globe to eat, but it’s also been
named the vegan capital of the world. Against Israel’s tense geopolitical
landscape, coastal Tel Aviv is often criticised as existing in a bubble. It’s the
resilience of its people, however, that’s led them to be described as sabras- the local prickly pear, with a tough skin that’s soft and sweet inside.
With a rich immigrant community, inspiration and flavours are drawn
from the cuisines of North Africa, Palestine, Iraq, Morocco and Eastern
Europe, among others. From dramatic open kitchens and secret pop-ups,
Tel Aviv’s chefs and restaurateurs are making the most of the abundant
and readily available seasonal fruit and vegetables, creating dining
experiences that are unique and exhilarating, just like the city itself.
For a taste of what is fast becoming the new wave of modern Israeli
cuisine, here’s our pick of the best places to wine and dine in the city.
PHOTOGRAPHY VIA TOLILA.