Chosen by Food and Wine magazine as the world’s top “Rising Star Chef”, Yonatan Roshfeld’s Tapas Echad, is one more reason for Tel Aviv’s growing prominence on the global culinary map.

Yonatan Roshfeld says he took “big risks” and put “no limits” on the creation of his second wildly successful Tel Aviv restaurant Tapas Echad, which is described as mixing “the best Israeli and Spanish ingredients.”

Recently chosen as Top Rising Chef in the World by Food and Wine Magazine‘s Go List 100, it is chefs like Roshfeld who are changing Tel Aviv’s food reputation, so that the city is now known for much more than falafel.


Yonatan Roshfeld’s first restaurant, the neo-Mediterranean Herbert Samuel.

Roshfeld, who likes the freedom of creating far from the center of culinary arts, says that the Israeli palate is much saltier and spicier than the European palate. At Tapas Echad, he tells ISRAEL21c: “I decided to make a mix of many kinds of tapas and adjust the tastes to Israeli cooking.”

His first successful restaurant was the neo-Mediterranean Herbert Samuel. Israel’s unique multiculturalism is what helps to create the fusion of different spices and styles that Roshfeld has been combining for 20 years. His hard work and creativity are paying off for the modest chef and for Israeli gastronomy. Your mouth will water as Harvey Stein describes the dishes he sampled in the course of his assignment for ISRAEL21c.


A dish served at Herbert Samuel.

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