Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

COOL CONCEPTS

HASALON, TEL AVIV

  2 min

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The fresh ingredients used for cooking are laid out on the food bar. Carrots, cabbage, turnips, potatoes, fresh herbs, peppers, grapes, lemons, fennel, avocados and aubergines. But also fresh fish, chicken and beef. Eight chefs work in deep concentration, top chef Eyal Shani being the only one wearing a black toque.

CONCENTRATION IN THE KITCHEN, ENERGY IN THE RESTAURANT

GASTRO-RAVE IN TEL AVIV

An evening at the HaSalon restaurant is food without compromise. And party without compromise. Food Inspiration visited Israel and saw how the concept of a restaurant can be stretched to create a whole new formula.

Hans Steenbergen  Chantal Arnts
 Chantal Arnts & Rainier van IJzendoorn Sander van der Meij

Eyal Shani owns multiple restaurants in Tel Aviv. He’s a renowned innovator in the restaurant world and HaSalon is one of his masterpieces. Unperturbed, he cuts and chops all evening. The team’s dishes are fresh and prepared with boldfaced elegance.

And then something happens that every international rock ‘n roll top chef dreams of, but never manages to accomplish in their own restaurant. At 9.30 pm Chopin piano music fades
out and makes way for something more fiery, more energetic, faster-paced. The restaurant is filled with a musical mixture of thumping beats and ethereal vocals. The volume of the sixteen speakers on the ceiling is pumped up and one by one, female guests get up from their chairs and start dancing.

MASTERPIECE BY A CELEBRITY CHEF

HaSalon is open two days a week. You have to reserve months in advance. The price per person is 150 euros, excluding drinks. Eyal Shani invites different chefs each week. The menu changes every week. The restaurant first opened in 2008. In 2018, Gault & Millau declared the restaurant the second-best restaurant in Israel. In March 2019, the first HaSalon outside of Tel Aviv will open in New York’s Hell’s Kitchen. The enterprise is expected to be open four nights a week. Here too, chef Eyal Shani will prepare the menu together with a varying team of befriended chefs. HaSalon is the second concept that Shani is exporting. Last year he opened three branches of his successful Miznon pita restaurant in Manhattan, Paris and Melbourne.

EXPANDING TO NEW YORK

How a gastro-rave becomes a new restaurant formulaThe Arabic sounds grow louder and the restaurant turns into a club where people dance, eat and drink. Groups of women dance on tables surrounded by men standing on the floor. Contact is spontaneous, people talk, move and laugh. The gastro-rave is on.

HOW A GASTRO-RAVE BECOMES A NEW
RESTAURANT FORMULA

HASALON
Ma'avar Yabok 8, Tel Aviv-Yafo
+972 52-703-5888
Only open on Wednesdays and Thursdays

  2 min

Lees verder

An evening at the HaSalon restaurant is food without compromise. And party without compromise. Food Inspiration visited Israel and saw how the concept of a restaurant can be stretched to create a whole new formula.

Hans Steenbergen  Chantal Arnts
 Chantal Arnts & Rainier van IJzendoorn Sander van der Meij

CONCENTRATION IN THE KITCHEN, ENERGY IN THE RESTAURANT

The fresh ingredients used for cooking are laid out on the food bar. Carrots, cabbage, turnips, potatoes, fresh herbs, peppers, grapes, lemons, fennel, avocados and aubergines. But also fresh fish, chicken and beef. Eight chefs work in deep concentration, top chef Eyal Shani being the only one wearing a black toque.

MASTERPIECE BY A CELEBRITY CHEF

Eyal Shani owns multiple restaurants in Tel Aviv. He’s a renowned innovator in the restaurant world and HaSalon is one of his masterpieces. Unperturbed, he cuts and chops all evening. The team’s dishes are fresh and prepared with boldfaced elegance.

And then something happens that every international rock ‘n roll top chef dreams of, but never manages to accomplish in their own restaurant. At 9.30 pm Chopin piano music fades out and makes way for something more fiery, more energetic, faster-paced. The restaurant is filled with a musical mixture of thumping beats and ethereal vocals. The volume of the sixteen speakers on the ceiling is pumped up and one by one, female guests get up from their chairs and start dancing.

HOW A GASTRO-RAVE BECOMES A NEW RESTAURANT FORMULA

How a gastro-rave becomes a new restaurant formulaThe Arabic sounds grow louder and the restaurant turns into a club where people dance, eat and drink. Groups of women dance on tables surrounded by men standing on the floor. Contact is spontaneous, people talk, move and laugh. The gastro-rave is on.

EXPANDING TO NEW YORK

HaSalon is open two days a week. You have to reserve months in advance. The price per person is 150 euros, excluding drinks. Eyal Shani invites different chefs each week. The menu changes every week. The restaurant first opened in 2008. In 2018, Gault & Millau declared the restaurant the second-best restaurant in Israel. In March 2019, the first HaSalon outside of Tel Aviv will open in New York’s Hell’s Kitchen. The enterprise is expected to be open four nights a week. Here too, chef Eyal Shani will prepare the menu together with a varying team of befriended chefs. HaSalon is the second concept that Shani is exporting. Last year he opened three branches of his successful Miznon pita restaurant in Manhattan, Paris and Melbourne.

HASALON
Ma'avar Yabok 8, Tel Aviv-Yafo
+972 52-703-5888
Only open on Wednesdays and Thursdays