Truly good restaurants with a stunning sea view

Every elementary school student knows that the State of Israel is bordered to the west by the Mediterranean Sea, a starting point that guarantees a long and spectacular coastline. On the other hand, culinary enthusiasts know that, surprisingly, there are not enough places in Israel that know how to wisely utilize this blue natural treasure.

Too many beaches still offer the same banal interpretation of watermelon and Bulgarian cheese, with feet in the sand and head under a plastic umbrella. But in recent years the trend has been changing: There are those who are picking up the gauntlet, and restaurants with a view of the water – the Mediterranean Sea but not only – provide a comprehensive hospitality experience at a high level, from menu and service to the setting.

When the poet Rachel wrote "Oh, my Galilee, were you or did I dream a dream," she certainly never imagined that a wonderful Japanese restaurant would be established right here. Mizumi is located at Shaldag Beach, near the Kinneret Moshava where Rachel lived and wrote what is considered a cornerstone of Israeli poetry.

Facing an inspiring view in shades of blue and green, flagship dishes from the Japanese kitchen are served, based on fresh seasonal local agricultural produce alongside exotic ingredients imported directly from Japan. The plates are designed as works of art that reflect traditional and modern cooking techniques, while a wine and sake menu and a fine dining atmosphere complete an experience that feels almost like being abroad in Tokyo, but with a mythological Israeli panorama.

Seaweed and cucumber salad (NIS 56), chicken/mushroom gyoza (NIS 54/55), salmon yakitori skewers in miso and wasabi leaves (NIS 65), red tuna sashimi and Japanese chimichurri (NIS 78), dashi/miso ramen based on chicken broth (NIS 75), and sushi combinations.

The Haifa promenade makes other promenades in Israel green with envy – and rightly so. No less than 10 km of paved path studded with benches and lawns stretch between Carmel and Dado beaches in the south to the Quiet Beach in the north for the enjoyment of Haifa residents, who come with children, dogs, and bicycles to do sports or just to breathe clean air.

Eataliano Dalla Costa overlooks all this beauty from above, and adds steaming pizzas and piping hot pasta dishes that color the landscape in shades of the Italian Riviera. A giant taboon oven forms the heart of the kitchen and a setting in the style of an Italian trattoria warms the heart and stomach for what is to come. It is recommended to come with the whole family, open a table, and not forget to put a swimsuit in the bag, just in case the water calls you.

Italian focaccia and dips (NIS 79), mushroom and truffle cream cheese arancini (NIS 59), fish cigar and tomato salsa (NIS 73), mushroom and garden pea polenta (NIS 59), Margherita pizza (NIS 79), linguine carbonara (NIS 89).

In the Israeli ethos, Metzitzim is much more than just a beach. The iconic piece of sand, which will forever be remembered as the playground of Uri Zohar, Arik Einstein, and Tzvi Shissel, is one of the cultural symbols of good old Tel Aviv. Manara restaurant overlooks this mythological view from the Sheraton Hotel, through large glass windows that keep the heat and humidity outside.

In a luxurious and elegant international atmosphere, chef Yuval Fachler serves a kosher menu based on fresh vegetables, artisanal cheeses, and the yield of the sea. Recently, Manara renewed itself with an authentic-to-the-maximum kosher sushi menu signed by Yama San, chef and partner at TYO, the prestigious Japanese restaurant from Shabazi. The sushi is like in Tokyo, but a sea like this exists only in Tel Aviv.

Fire-roasted white sweet potato with garlic cream and Hameiri cheese (NIS 73), soft cheese tortellini (NIS 96), white argenteus kebab in pastis butter (NIS 184), sea fish sashimi and cherry tomato gazpacho (NIS 96), sushi rolls and combinations.

When talking about Tel Aviv restaurants with a view of the water, the direction is always the sea beach, but the first Hebrew city has another trick – or duck – up its sleeve: At Begin Park is the Lookout Rooftop Bar, a spacious restaurant bar overlooking the SRF PARK TLV complex.

In front of the largest surfing lagoon in the world, which is basically a huge and clear blue lake where skilled surfers race on the water, the slogan "Good Vibes, Nice People and the Greatest View in the House" has never been more accurate.

On Tuesdays–Thursdays from the afternoon until after sunset (16:00–19:00), the entertainment is even friendlier on the wallet thanks to a 30% happy hour discount.

Local burrata on yellow gazpacho and chili oil (NIS 65), sea fish tartar with papaya and Thai beans (NIS 72), amberjack sashimi with white miso vinaigrette and green chili (NIS 74), chicken satay skewers in peanut butter sauce (NIS 66).

The Dolphinarium Beach, another Tel Aviv icon from days gone by, underwent a renovation and became a beautiful urban park. At this historical location facing the waterfront, Chacoli was born, a culinary gem that brings the chic and audacity of the Basque Country to the local beach. Orchestrating the kitchen with a high hand is the talented chef Yarden Shai, who demonstrates a deep understanding and zero compromise regarding ingredients.

The seafood dons flattering cooking techniques and is served in the form of small and punchy dishes, which pair perfectly with a glass of chilled Chacoli wine and the salty air. A precise connection between the aesthetics of the urban park and haute cuisine succeeds in translating the liberated spirit of the Spanish coasts into sophisticated and unforgettable bites.

Andalustian celebration – a tray of small bites for the center of the table (NIS 39), montaditos – pan con tomate, shrimp in egg salad and brown butter, and other small dishes (NIS 18–28), tomato salad in raspberry vinaigrette (NIS 66), tempura fish with pepper spread and preserved lemon (NIS 76).

Even in its new location, the beach restaurant in Bat Yam serves as a stable and delicious culinary anchor facing a spectacular blue view. Throughout the day, they offer a varied menu here that changes according to the hour and atmosphere, from a rich breakfast through business lunches to elegant dinners made of fresh fish and seafood.

The kitchen relies on classical European inspiration, with a prominent and clear presence of techniques from French and Spanish cuisine, but it is highly recommended to notice the "Little Red Riding Hood's Basket" menu which pays respect to the cuisine on which chef Alexander Druz grew up, headlined by a Slavic feast – a table opening in the tradition of Eastern European hospitality with pickled fish, fresh rye bread, and chasers of homemade frozen honey vodka.

Chicken liver pate and cherry tomato jam (NIS 55), shrimp spaghetti in bouillabaisse butter (NIS 98), seafood and white wine bisque soup (NIS 75), handmade vareniki by Grandma Sarah, lamb pelmeni, and more.

At almost the southernmost point in Israel, on the shore of the Red Sea, chef Ohad Levi opened Lilie – a light yet meticulous beach restaurant, where he fulfills the promise to which we were exposed on the reality show "The Next Restaurant of Israel." In an open space with a view of 50 shades of turquoise, Levi closes a circle and brings his culinary heart back home, to the beach where his father used to work as a fisherman.

Lilie is a celebration of local catch and southern energy: The menu relies on fresh yield that arrives directly from the gulf and is treated with minimum manipulation and maximum respect for the ingredient. On a wide terrace bathed in a breeze, facing a mesmerizing view of the Edom Mountains, childhood memories, cooking talent, and wonderful food turn into an experience where every bite is a story of love and home.

Sea fish sashimi and avocado (NIS 72), raw fish carpaccio with hot pepper and fried almonds (NIS 74), roasted Maghi tomato tagliatelle and Kalamata olives (NIS 82), 24-hour asado from the smoker of the Camel Ranch and fire-roasted vegetables (NIS 162).