Located in southern Tel Aviv’s Shapira neighborhood, which is home to a large Uzbek community, Hanan Margilan has been a local fixture since 2007. It functions as both a popular workers’ restaurant serving Bukharian dishes, and an Israeli grill restaurant known for its exceptional kebabs grilled over charcoal. The establishment takes its name from the Uzbek city Margilan, the birthplace of the Hanimov family, who immigrated to Israel in 1990. Owned by Arthur, the grandson of Hanan, the restaurant is open exclusively on weekdays during lunch hours, often drawing long queues — including local chefs . Arthur’s mother Ziva oversees the kitchen, while he manages the grill and his wife Yevgenia manages the restaurant, fostering a warm and familial ambiance.

Dushbara, Photo: Noam Preisman

Oren Assif remarks, “At Hanan Margilan, Arthur, his mother Ziva, and their family deliver simple, flavorful, and unpretentious food.” The star attractions include the aromatic dushbara soup, addictive manti dumplings, bakhsh (an herby rice dish), some of the finest kebabs in Israel, and, if you’re inclined, a beef liver skewer and a plate of stuffed vegetables. There are no reservations at Hanan Margilan, so arrive early to snag a table.

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