Pardes presents a new and upcoming Israeli cuisine, at the expert hands of Chef Barak Aharoni’s personal interpretation.
The menu pulls from dishes that make up Israel’s far-flung regional culinary canon; including the rich selection of fresh produce, jewels from the sea and mountains, and agricultural bounty found in Israel, its surrounding villages and neighboring borders.
In the evening, the atmosphere is energetic but intimate, rich with events: the main bar, the open kitchen, the impressive design and the Telavivian crowd are all part of the excitement.
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.
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
Ran took on the task of establishing and managing Pardes Restaurant after gaining extensive experience in managing various types of restaurants in Tel Aviv. Dining Hall, Asif, Toto, are just a few of the restaurants Ran has established and managed.
With a Master’s degree in Business Management and rich experience as a restaurateur, Ran is passionate about providing exceptional culinary experiences.
Ran brings to Pardes a wealth of experience in system implementation and operational efficiency, but his true passion lies in building and training teams. Ran believes in
fostering a collaborative work environment, providing professional knowledge, and offering close guidance to every every member of the team as a way to create a commitment among them, to each other and to the idea of a personal and intimate hospitality experience. Outside of work hours, Ran enjoys long walks with his beloved dog Nina on the beach.
According to him, during these walks, most of his best ideas come to him.
Evyatar fell in love with the world of wine when he was a young waiter at the Mona restaurant in Jerusalem, where he began his journey in the restaurant industry and was first introduced to the magic of wine. Before joining Pardes, Evyatar established and managed wine departments at leading Tel Aviv’s restaurants such as Toto, Bar 51, and Eyal Shani’s restaurant group. His favorite part of his role as department manager is providing professional training, sharing knowledge, and cultivating a passion for wine with both staff and restaurant guests. Alongside his roles at George and Pardes, he also leads wine workshops and inspirational tours.
Arazi joins the George and Pardes with many years of experience in the hospitality industry, having served as a bar manager at some of the finest restaurants and cocktail bars in Tel Aviv. He co-founded the local alcohol brand “Moli – A Home for Intoxicating Beverages” with winemaker Eyal Drori, where they created original artisanal alcoholic beverages with a local historical background. Arazi regularly updates the drinks menus at George and Pardes, and is responsible for creating new and unique cocktails, he trains professional teams in the field of alcohol and cocktails to provide a hospitality experience centered around his passion – spirits.
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
Ran took on the task of establishing and managing Pardes Restaurant after gaining extensive experience in managing various types of restaurants in Tel Aviv. Dining Hall, Asif, Toto, are just a few of the restaurants Ran has established and managed.
With a Master’s degree in Business Management and rich experience as a restaurateur, Ran is passionate about providing exceptional culinary experiences.
Ran brings to Pardes a wealth of experience in system implementation and operational efficiency, but his true passion lies in building and training teams. Ran believes in
fostering a collaborative work environment, providing professional knowledge, and offering close guidance to every every member of the team as a way to create a commitment among them, to each other and to the idea of a personal and intimate hospitality experience. Outside of work hours, Ran enjoys long walks with his beloved dog Nina on the beach.
According to him, during these walks, most of his best ideas come to him.
Evyatar fell in love with the world of wine when he was a young waiter at the Mona restaurant in Jerusalem, where he began his journey in the restaurant industry and was first introduced to the magic of wine. Before joining Pardes, Evyatar established and managed wine departments at leading Tel Aviv’s restaurants such as Toto, Bar 51, and Eyal Shani’s restaurant group. His favorite part of his role as department manager is providing professional training, sharing knowledge, and cultivating a passion for wine with both staff and restaurant guests. Alongside his roles at George and Pardes, he also leads wine workshops and inspirational tours.
Arazi joins the George and Pardes with many years of experience in the hospitality industry, having served as a bar manager at some of the finest restaurants and cocktail bars in Tel Aviv. He co-founded the local alcohol brand “Moli – A Home for Intoxicating Beverages” with winemaker Eyal Drori, where they created original artisanal alcoholic beverages with a local historical background. Arazi regularly updates the drinks menus at George and Pardes, and is responsible for creating new and unique cocktails, he trains professional teams in the field of alcohol and cocktails to provide a hospitality experience centered around his passion – spirits.
