Google
We found HaAchim in 2017 through the concierge at The Norman, who rescued us on a Shabbat or holiday evening when nearly everything else in Tel Aviv seemed closed. I believe we visited the original, smaller location, where we sat at the bar surrounded by stacks of fresh vegetables and herbs, a setup I later noticed again at HaSalon in Miami (though a different style restaurant), and ate excellent grilled meat alongside simple, flavorful vegetables built around seasonal Israeli ingredients. The restaurant had exactly the balance I love: a cool interior and lively millennial energy without overdoing either, plus warm, welcoming staff who made the whole place feel easy and generous. It remains my favorite meal from our trip to Israel, and I am glad to see HaAchim succeeding in a larger location because this is precisely the kind of unfussy, ingredient-driven restaurant I would return to immediately and recommend without hesitation.
