Within M25’s unassuming exterior lies the heart of a truly great steakhouse. Venture through the side alleys of the Carmel Market in Tel Aviv at the right time, and you’ll witness trucks unloading whole slaughtered animals. These are transported to the adjacent butcher shop (a mere 25 meters away), where they are expertly broken down into premium cuts. These cuts are then showcased for patrons who can personally choose their meat from the display case outside the restaurant. M25 exclusively features meat sourced from carefully chosen local farms and every part of the animal is utilized. The additional fresh ingredients needed for the menu are procured daily from the market, a task overseen by the restaurant’s chef, Jonathan Borowitz, who has crafted a unique culinary language at M25 that seamlessly fuses everyday dishes with more inventive cooking you would expect at a chef-driven restaurant.

Unique culinary language - M25. photo: Noam Preisman

Adeena Sussman, who lives next to the market, explains: “While the dish names may ring a bell, the professional cooking techniques employed by the chefs here elevate the cuisine on multiple levels. For instance, their shawarma involves a process of frying and smoking, while the tongue undergoes marination and a lengthy cooking before a final searing on the plancha. Even the accompanying potatoes possess rich flavors from being fried in tallow. M25 embodies the essence of an Israeli market restaurant — in its dishes, plates, choice of ingredients and the laid-back, casual ambiance synonymous with our leisure and food culture.”