Nestled in a stunning 130-year-old Templar building in the Sarona colony, Claro is a sprawling urban farm-to-table concept. Central to its charm is Israel’s largest open kitchen led by chefs Ran Shmueli and Tal Feigenbaum. The restaurant prioritizes locally-sourced raw ingredients. Every morning, a Claro van visits fields and greenhouses across the country, forging close ties with farmers and getting the best produce. Within hours, these ingredients grace the restaurant’s menu.

Tortellini, Photo by: Noam Preisman

Claro’s commitment to farmers goes beyond sourcing. “Periodically, the restaurant spotlights specific seasonal ingredients or regions, showcasing a special menu that captures the essence of that locale and elevates its producers, farmers, and wineries,” says Ravit Danino. The restaurant is also known for its stellar service and hospitality, the top-notch cocktails and desserts, as well as the elegant private dining rooms that are ideal for events.