At vegan restaurant Opa, chef Shirel Berger works magic with local fruits, delving deep into the raw ingredients, aiming to create flavors and textures that defy expectation. While the menu is plant-based, it caters to any curious food lover. Berger maintains close relationships with her suppliers, who grow organic produce specifically for the restaurant, forming the foundation of the tasting menu. Her sister, Sharona, who is also her partner in the restaurant, ensures the atmosphere is lively, welcoming, and unpretentious.

Photo: Noam Preisman

“Opa’s menu evolves with the seasons, consistently offering surprising, smart, and delicious combinations that highlight the raw ingredients and turn them into something innovative,” says food journalist Rita Goldstein. “Long before fermentation and pickling became trendy in Tel Aviv, Berger was already experimenting in the restaurant’s lab. With each dish, she pulls a unique ingredient from one of her jars, like a rabbit out of a hat, and works wonders with it. A meal at OPA is one of the few experiences in Israel that truly compares to a Michelin-starred meal — it’s always surprising and unlike anything else.”