• To launch a venue with more oomph than the neighbourhood's star attraction, the Mahane Yehuda market, is quite an achievement. The brainchild of chefs Uri Navon, Asaf Granit and Yossi Elad, the key concept is an open kitchen that enhances the connection to the food. The menu is infused with Jerusalem and Mediterranean flavours, such as a deconstructed beef and lamb kebab with a tahina and yoghurt.

    • 1 of 10
  • It feels quite righteous to eat in a place that helps at-risk youths gain skills through work in a restaurant. But Liliyot's social mission isn't the main reason patrons have made it one of the most acclaimed gourmet destinations in Tel Aviv - the superb food is. This elegant restaurant's kosher menu features classics such as grilled chicken livers, red tuna sashimi and goose supreme.

    • 2 of 10
  • At Beit Hakavan, situated in an original railway station house along the tracks from Baka, you can sample the food of former "MasterChef" winner Avi Levi. His Algerian and Moroccan heritage is evident in colourful creations that revisit classic Israeli dishes, such as shakshuka, but with the addition of spicy sausages, hand-made pittas and roasted vegetables with tahini.

    • 3 of 10
  • My experience at Uri Buri in Acre was one of the most pleasing and exciting restaurant experiences I've had. Uri Jeremais is a former deep-sea diver, UN buyer, and ice cream seller. He is self-taught and cooks in the smallest kitchen you have ever seen. The results, however, as astounding, using a variety of African and Arabic spices with fresh, local produce. A must visit if you are in Israel.

    • 4 of 10
  • Whether you fancy gnocchi with porcini mushrooms and nuts, roasted salmon fillets with asparagus or a sirloin steak served in red wine sauce, the Sinta Bar in Haifa has it all. Its patio is particularly pleasant on a balmy night in Israel's third city.

    • 5 of 10
  • When they opened their first restaurant over a decade ago, the Abbas brothers wanted to dispel the myth that Arab cuisine was merely meat sprinkled with spices, hummus and chips. Overlooking the Akko shore, this, their third venue, proves their point clearly, with a menu offering splendid sea and land dishes. Try the fatayers, pastries with goat's cheese and the spicy shrimps.

    • 6 of 10
  • Rosh Pina, quite possibly Israel’s most charming village, is nestled in the slopes of Mount Canaan. The historic village enchants with its artists’ studios and cobblestone streets and is indeed worthy of being home to Muscat, considered one of Israel’s finest northern restaurants. Chef Roee Dekel's love for French and Italian fare is obvious from the go, with an Israeli touch throughout.

    • 7 of 10
  • Chef Harel Zakaim at Zakaim in Tel Aviv shows a desire to combine his Persian heritage with a style of vegan food that would appeal to the non-vegan market. The food is wonderfully inventive, fresh, and continues to lean on Israeli influences, using Middle Eastern spices and local, roasted vegetables.

    • 8 of 10
  • Set in the heart of Tel Aviv's White city, a cluster of Bauhaus buildings and bustling thoroughfares, Mizlala displays all the trademark of celebrity chef Meir Adoni's style, an achingly cool setting, trendy crowd and intriguing menu. Adoni's classic Israeli beef and lamb kebab served with an eggplant stew is enhanced by a curry vinaigrette, while calf brain is presented in a croissant.

    • 9 of 10
  • Only open two evenings a week and headed by celebrity chef Eyal Shani, this restaurant attracts well-heeled Tel Avivians, cosmopolitan foodies snd curious tourists. In a bustling atmosphere, Shani and his team prepare food at an open bar. It's all about ingredients, from ripe tomatoes to raw steaks, with an unexpected twist on Mediterranean classics.

    • 10 of 10
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