Santa Katarina.

Situated in the shadow of the Great Synagogue, Santa Katarina manages to feel like a hidden retreat despite its central location. The heart of the kitchen is a massive, white-domed taboun oven that anchors the open space, turning out charred focaccia and hand-twisted bagels that serve as the foundation for much of the menu. Chef Tomer Agay blends classic Mediterranean techniques with modern Middle Eastern flavors, resulting in a concise selection of sharing plates like calamari over local labneh or beef skewers paired with intense tahini. The vibe is effortlessly cool—think communal energy and a lively, local crowd—making it a reliable spot for everything from a sharp cocktail to a full spread of wood-fired dishes. It is sophisticated without being stiff, offering a precise yet approachable take on Tel Aviv’s contemporary food scene.