No matter the occasion, Claro works. The atmosphere is one of those rare ones that genuinely caters to all — a long lunch, a proper dinner, something in between. High ceilings, an open kitchen you can watch from almost anywhere in the room, professional and friendly staff who clearly know what they're doing, and a wine list that actually rewards attention.
The restaurant sits in the Sarona complex — a German Templar Colony established in the 19th century, now one of the more distinctive dining destinations in Tel Aviv. The building itself dates from 1886 and has been meticulously restored. Chef Ran Shmueli, one of Israel's most respected, runs the kitchen on a farm-to-table basis: the menu updates daily based on what came in from local producers and farms that morning. Seasonal, generous, Mediterranean in the best sense.
"The restaurant itself has a crazy history, which you can hear all about whilst tucking into the lamb platter."
— Claude, @foodfiendGet the lamb platter if it's on. Ask someone about the building while you eat. Both things are worth doing at the same time.
Built 1886. Originally the first industrial winery in the German agricultural settlement of Sarona. The Templar colony was one of the most significant German settlements in Ottoman Palestine — the buildings have been preserved and the whole complex restored around them.
Chef Ran Shmueli has been one of Israel's most respected chefs for over 25 years. The open kitchen is Israel's largest.
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