A restaurant where renowned Chef Haim Cohen serves signature dishes like beef tartare and sliced beef fillet, offering a sophisticated dining experience.
Additional Details
The restaurant is also known by its aliases: Yaffo Tel Aviv and Jaffa Tel Aviv.
Yesterday we had dinner at Yafa Tel Aviv. The place has a reputation, and it is well deserved.
The cuisine here resists easy definition. I would call it Mediterranean with an Israeli character, where French and Italian influences surface quietly, one at a time. The space itself is arranged with considerable taste: considered design, a warm atmosphere, impeccable service. We ordered generously, and nothing disappointed.
The sauces deserve a word of their own. They are precisely the thing you cannot replicate at home. The dishes themselves are simple in concept. fish, salads, carpaccio, the kinds of things you find on any menu. But the preparation and the flavour turn out to be unexpectedly rich, layered, built from many small gradations of taste. That is where the craft lives.
There was, however, a moment that caught me off guard. By Israeli standards this is not the pinnacle of fine dining, not the most expensive or exclusive address in the city, but it almost certainly belongs among the twenty best tables in the country. Before our visit we had studied the menu carefully and knew exactly what we wanted to order. When we arrived, the menu was entirely different. It turned out it changes almost daily, depending on what the kitchen has on hand that day.
As a concept, it is interesting. As an experience, it was not entirely convenient. We had counted on specific dishes, and had little appetite for improvising the whole evening from scratch. To the restaurant’s credit, the staff apologised sincerely and sent out a complimentary dessert. The evening was a success regardless, but that menu surprise stayed with me. I will admit I had never encountered anything quite like it in Israel.
Even so, I will say this: Yafa Tel Aviv was, is, and I hope will remain a genuinely fine and pleasurable part of the Israeli culinary scene.
Visited Winehouse at The Terrace expecting a chef-level experience, but left disappointed. The prices are fair, but the portions were extremely small without any justification in quality or presentation. The pasta was overcooked and stuck together, and the meat was served well-done without even asking for doneness preference. Overall, the food and experience felt far below the standard of the restaurant itself. I’d recommend just paying a bit more and eating at the main restaurant instead.
We got a very bad table, in the aisle next to toilet or some kind of service room. We had to listen to all the talks of the staff going in and out. Also it was very close to there people sitting at the bar, when they started leaving they almost brushed the food from our table.
I believe there shouldn't be such tables in places like this. Really spoiled the impression.
Besides it the food and the service were very good.
But we won't come back.
Food is good, but nothing exciting.
The raw fish was fresh but boring.
Salads were nice but not exciting.
Baked fish was amazing, but again, nothing exciting, nothing to go back for.
Service was really good and staff were all so so nice!
But again, I didn’t fall off my chair, and will go to many other restaurants before going back there.
Over all was nice.
We came to the restaurant with the aim of supporting small businesses during the war - we heard how difficult it is to survive. The location of the restaurant is good, the space is beautifully decorated from the inside and the atmosphere is very pleasant. We were greeted by a wonderful waitress named Yarden, a professional and attentive girl. After reviewing the menu with many sophisticated terms, we chose a starter of roasted kohlrabi, a dish that was somewhat economical and not bad (worth 73 NIS? Not sure). For the main course, I wanted to order a stale cutlet (85 NIS per 100 grams), but the smallest piece was 850 grams - that's a bit too much for me, and looking at the other options of meat or fish fillet (205 NIS and up), we settled for something "simple", one dish of potato gnocchi (115 NIS) which was a good dish in a borderline quantity, and a dish of parfait with livers that surprised with good taste and also in a reasonable quantity(127₪), a glass of wine (65₪),one tea (10₪),and a dessert of "knafeh" which was excellent (60 NIS). The bill came to 450 NIS and with a 15% service charge it came to 518 NIS. The price could have easily continued to climb with two "heavier" starters and main courses to 800 NIS per couple, a price that is undoubtedly excessive, certainly at this time.
