The dynamic experiences offered by The George in the beating heart of Tel Aviv feature a collection of restaurants and bars celebrating the best of Israeli cuisine. Our eclectic style is equal parts classic and innovative, intimate and extravagant, relaxed, bubbly, and meaningful.
The menus and dishes rely on the cultural and culinary wealth of the Mediterranean, sun-drenched kitchens, and fresh regional produce.
Pardes introduces a new and emerging Israeli cuisine with a menu showcasing the wide array of seasonal ingredients and local produce. Created by chef Barak Aharoni, the menu features traditional dishes executed in a contemporary style.
We serve a lunch and dinner menu as well as cocktail and light snacks that can be enjoyed in the main bar or outside, in the garden.
The restaurant will be open to the public and located on the entrance floor.
Opening Hours: Monday-Saturday 18:30-22:20
The beautiful restaurant overlooks Tel Aviv’s urban landscape, reflecting the city’s changing atmosphere throughout the day; bright and laid-back in the morning and afternoon, intimate and vibrant in the evening.
We start the day with a hearty breakfast, later on in the day the menu is varied and eclectic, featuring both Israeli dishes as well as the classics. The bar menu serves an expansive array of cocktails, drinks and a carefully-curated list of wines from Israel and the rest of the world.
Breakfast Sunday-Saturday: 8:00-11:00
Lunch & Dinner Sunday-Friday: 12:00-22:00
Saturday Dinner: 17:00-22:00
*Open exclusively to ‘Friends of George' club members and hotel guests.
Set in the pool and spa area, the light and vibrant bar offers a curated cold and light dishes, based on fish and vegetables, smoothies and freshly pressed juices, refreshing cocktails and summer wines. The informal seating around the bar and pool is perfect for spending time in sunny Tel Aviv at all hours of the day, most days of the year.
Sandwiches, drinks, yugurot, and pastries: 8:00-12:00
Pool bar menu: 12:00-18:00
*Open exclusively to hotel guests and ‘Friends of George' club members.
Located on the entrance floor, Ofaimme farm café and shop delivers the finest local produce directly from the field, orchard, barn and coop into to the heart of Tel Aviv. Enjoy a light meal with the farm’s signature cheese selection and handmade products, freshly baked pastries, excellent coffee and cold pressed juices. Available to eat in or to take away, from the morning hours and throughout the day.
Chef Barak Aharoni developed his techniques and style throughout his professional career working in Tel Aviv's leading restaurants and through his travels abroad, where he is always delving into various food cultures.
It has always been the Mediterranean landscape, combined with his mother's Tunisian and his father's Persian roots, that has given him the possibility to explore and mix together traditional and modern cooking techniques.
His approach marries only the freshest regional ingredients with specialties by local growers and the result is fully realized is a rich, gentle and daring culinary language.
In Pardes, Barak creates a mature and personal menu, with interpretation of traditional and contemporary dishes - creating a true modernist Israeli cuisine.
Galia creates and leads culinary concepts at milestones in the Israeli culinary world. She is an indefatigable culinary tourist, exploring international cuisine and accompanying the local scene for the past 30 years. She completed her formal education in the fields of art and design at the Corcoran School of Art in Washington, DC, and the Department of Textile Design at Shenkar. Since she can remember, Galia has been combining aesthetics, culinary content, cooking, to an experience
The combination of these fields led Galia to a long career in the restaurant and hospitality industry. She has established and managed some of the best catering companies, restaurants, and food and beverage departments in Israel, created concepts for businesses with culinary content, and styled food environments. At the “George” Tel Aviv, she is responsible for planning and establishing the food and beverage department, in collaboration with Chef
