Located on the top floor of Shuk Hanamal in Tel Aviv’s port, Treysar is chef Aner Ben Rafael Furman’s culinary haven where raw ingredients, time, and place take center stage. The restaurant’s micro-seasonal menu changes monthly (Treysar is the Hebrew word for dozen), weaving a local agricultural narrative — a storytelling tradition that the chef cultivated at his past restaurants Alter, Igra Rama, and Munnar.

Treysar’s dishes often focus on a single raw ingredient, meticulously prepared and presented in creative ways to really showcase its flavor. A roasted pumpkin dish, for instance, is served with pepita cream and the pumpkin spread chershi and a tomato panna cotta might be accompanied by a fresh tomato tartare and clear tomato gazpacho.

Aner Ben Rafael Furman. photo by: Noam Preisman

“Treysar might just be Ben Rafael Furman’s most mature restaurant,” remarks Erez Komarovsky. “Utilizing locally sourced raw ingredients, the restaurant boasts flavors that are not only clean, but also exceptionally deep. The menu seamlessly aligns with the local culture — a conversation exemplified by a standout dessert featuring labneh and za’atar cheese balls. Notably, Treysar’s distinctive location is set up in a market — finally, there’s a market-style restaurant above Shuk Hanamal.”