Shmoné operates under Shani's Good People Group and is led by chef Orianne Shapira. Its menu is defined as Neo-Levantine, a contemporary Middle Eastern style based on intuition, seasonality, and exceptionally fresh ingredients – an approach that has made Shani one of the chefs most identified with Israeli cuisine worldwide.

The restaurant earned excellent reviews from its opening, and the first star it received in 2023 marked a significant milestone. Maintaining the star this year proves it continues to meet the Michelin Guide's highest standards.

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In a post on the restaurant's social media, the caption read, "We're proud to share that Shmoné has retained our Michelin Star. his recognition reflects the heart, craft, and intuition that guide us every night, carried by our team that pours magic into every moment shared at the restaurant. Thank you to the Michelin Guide for the honor, to our guests who trust us with their evenings, and our dedicated staff. We're grateful, inspired, and excited for what's ahead. Congratulations to all the other restaurants in the Northeast honored this year, we're in great company!"

The achievement comes after a particularly complex year for Shani and his restaurant group, which faced protests and demonstrations in several countries. Some protests targeted Shani as an Israeli amid the Gaza war, while others focused on his partner Shahar Segal's connections to the controversial Gaza Humanitarian Foundation (GHF). The protests included delays in opening new restaurants, vandalism attempts, and incidents in which businesses in the group had to increase security.

Despite everything, winning the Michelin star refocuses attention on what has driven Shani for years – food, creativity, and genuine love for cuisine. Shmoné, considered one of Manhattan's most talked-about restaurants, proves it is not just part of a global Israeli trend but a culinary institution in its own right.

The post Israeli chef's New York restaurant retains Michelin star appeared first on www.israelhayom.com.

One of those addresses is Nachalat Binyamin Street, which has emerged in recent years as the most prominent focal point in the city's culinary landscape. Spearheading this movement is Pereh restaurant, owned by Chef Aviad Feld, which opened four and a half years ago and continues to maintain its standing as one of Tel Aviv's finest and most cherished restaurants.

Feld, along with his kitchen partner Uri Steinberg, has created at Pereh a seasonal Israeli cuisine that communicates in local dialect but thinks globally. This is a restaurant that succeeds in balancing technical precision with the instincts of a chef who understands how to work with Israeli ingredients without sacrificing sophistication. It draws inspiration from the Mediterranean, from local farmers and from the markets – and presents them with meticulous aesthetics and a stylish yet unpretentious atmosphere.

Video: Jared Kushner and Steve Witkoff visit the Pereh restaurant / Credit: Usage under Israeli Intellectual Property Law Article 27a

On the menu you'll discover evolving dishes that change with the seasons, highlighting local vegetables, fresh fish and premium meats alongside contemporary techniques and Feld's personal touch, and naturally a Japanese soufflé pancake, which has evolved into one of the city's signature dishes.

Witkoff and Kushner, apparently, have already made this discovery themselves. On Monday evening they were observed at Pereh for the second time within a week, escorted by security personnel, seated during the late evening hours and savoring the ambiance.

Chef Aviad Feld told Israel Hayom, "It's profoundly moving to host Witkoff and Jared and it touched not only us, but everyone who was present during both of their visits to the restaurant. Their connection to the restaurant and the personal bond between us warms the heart and brings special happiness. Already anticipating hosting them on their next visit."

Overall, it appears Witkoff and Kushner appreciate the remarkable culinary scene Tel Aviv has to offer. During their previous visit, immediately following the rally where they addressed the crowd at Hostages Square, the two proceeded, together with Ivanka Trump naturally, to the prestigious Pop and Pope restaurant of Chef Shachaf Shabtai on HaArba'a Street.

The post Trump's peace envoys can't stay away from Tel Aviv's Pereh appeared first on www.israelhayom.com.

The flavor revolution that saved a factory

It's hard to explain the secret behind the yellow snack's magic, but there's no arguing that Bamba has become an Israeli staple, arguably even more iconic than falafel, for 61 years and counting.

Not many people know that Bamba's story started as a flop. In 1964, food manufacturer Osem launched a cheese-flavored corn snack that failed to win over Israeli palates. Just before the plant was due to shut down, a critical decision was made: coat the snack in peanut butter. That pivot didn't just save the company—it reshaped Israel's culinary history and birthed one of the country's most cherished cultural symbols.

"Some babies start solids with Bamba," says Nahum Zeiman, head of Osem's snacks and baked goods division. He believes this early exposure is one reason peanut allergies are relatively rare in Israel compared to other countries.

But Bamba isn't just for babies. In fact, it may be the only snack that transcends generations, accompanying Israelis from infancy through childhood, army service, and into parenthood—when many find themselves sneakily finishing off their kids' snack stash.

A cultural icon: Bamba baby

In the early 1990s, another iconic symbol was born: the Bamba Baby. The character was created by animator Gil Alkabetz, in collaboration with Anima Studios and the Arieli advertising agency. The famous slogan "Ema, Abba, Bamba" (Mommy, daddy, Bamba) was inspired by the first words spoken by the son of ad executive Ofer Golan, who uttered "Abba, Bamba." And of course, no one can forget the jingle that cemented its place in national consciousness: "Ein ein ein kama Bamba" (There's nothing, nothing, nothing like Bamba).

The numbers speak for themselves. Bamba is the best-selling snack in Israel. Production at the Kiryat Gat factory runs five days a week, 24 hours a day, with about 1 million bags of Bamba produced daily. The snack has even gone global, sold in major retail chains across the US.

Osem hasn't rested on its laurels. Over the years, the brand has launched many special editions and new flavors, some limited-time, others permanent fixtures. A standout success was Bamba Nougat, introduced in honor of Israel's 60th Independence Day, which remains in production today.

The post How Israel's most beloved snack became a cultural icon appeared first on www.israelhayom.com.