Eat in a glass-walled dining room overlooking the Mediterranean at Herbert Samuel (011-972-3-516-6516). The restaurant, which opened last fall, is ruled by Israeli culinary icon Yonatan Roshfeld. He kick-started Tel Aviv’s haute boîte boom a decade ago and now creates modern Med dishes like anchovies spiked with roasted peppers and Jerusalem-artichoke soup with truffle sauce.
While visiting the Suzanne Dalal arts and cultural complex, break for lunch on the stone patio at Dallal. The Euro-Mediterranean spot opened in November and also sells Fresh bread and croissants at a joining French-style café and bakery.
Cordon Bleu–trained chef Meir Adoni is behind the inventive seafood that’s making Catit the city’s top table. Get seated at lunchreservations aren’t required and you’ll spend about $30 less. Or order the warm-weather "Garden" menu, which includes appetizer and dessert or cheese course plus a glass of Champagne for about $50.