Kitchen Tales · June 2025
The Secret Behind Our Hummus
Chef Avi Mizrachi shares the 48-hour soaking and slow-cooking process that elevates our Jerusalem-style hummus above the rest. It starts the night before you ever walk through our door.
The dried chickpeas are soaked for 24 hours, skins removed by hand, then simmered for four hours with baking soda until they're almost dissolving. Only then does the blending begin — with raw tahini from a Nazareth producer, freshly squeezed lemon and just enough garlic to whisper rather than shout.
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Seasonal Picks · May 2025
Summer Menu: What's New
Watermelon shakshuka, grilled corn pita and a new frozen tahini dessert are joining our lineup this summer — here's what inspired each one.
Sourcing · April 2025
Our Carmel Market Mornings
Every Friday at 6am, our sourcing team walks the market. We meet the same vendors, taste the same produce and build the relationships that make our food honest.
Milestone · March 2025
Three Years on Rothschild
From a single cart to a full kitchen — a look back at how a falafel obsession became a neighbourhood institution on Tel Aviv's most iconic boulevard.
Technique · February 2025
Why We Grind Spices Fresh Every Morning
Pre-ground spices lose their volatile oils within days. Our morning ritual of freshly grinding cumin, coriander and sumac makes a difference you can taste.
Team · January 2025
Family Meal at TelAviv Bites
Before every service, the team sits down together. It's a tradition borrowed from fine-dining kitchens that has become the heart of our culture.
History · December 2024
The Cart That Started It All
The story of the first day — 80 portions of falafel, an Instagram photo that went viral and the phone that wouldn't stop ringing for three days straight.