Studio Gursha: Pan-African fine dining reaches Tel Aviv - restaurant review

Michelin-recognized restaurants such as Akoko, Ikoyi, and Chishuru have helped bring this movement, also known as Afro-fusion, into the spotlight. Now, thanks to Studio Gursha, diners in Tel Aviv are experiencing a culinary world long overlooked in mainstream culture. Since permanently opening in 2025, the restaurant has stood at the forefront of Israel’s pan-African rise, offering a personal and artistically driven interpretation of this vibrant cuisine.

The name Studio Gursha blends two worlds: “Studio” is a nod to chef-founder Elazar Tamano’s visual art practice – his linoleum prints line the walls. “Gursha” is the Ethiopian gesture of offering someone the first bite of injera flatbread as a sign of respect and affection. That spirit of warmth carries through the dining experience at Studio Gursha, as the food is presented through a refined, contemporary lens.

Growing up in an environment of sacrifice, strength, and cultural pride, Tamano found his way to cooking early, supporting his father at home during his mother’s long trips back to Ethiopia. After serving as an army cook, he moved through cafés and restaurants while developing his other lifelong passion: art.

Together, with his wife, Dana, who brings years of pastry and front-of-house experience, the two set out to create an environment that bridges cultures, honors heritage, and feels both intimate and inventive. Their partnership, which began as a connection over art during their studies, has evolved into that of restaurateurs. And what began as a series of pan-African food events grew into a full-fledged restaurant that now sits at the heart of Israel’s emerging Afro-fusion scene.

Studio Gursha’s evening service leans toward fine dining. Dishes are composed with intention, often carrying cultural narratives.

Begin with a cocktail. I recommend the Ethiopian Cardamom (tequila blanco, mezcal, Aperol, pineapple, cardamom, and lemon) or the Olive Oil, Rue, Cardamom Coffee (rum, tequila blanco, and the name’s ingredients), ranging from NIS 48 to NIS 52.

Among the restaurant’s signature starter plates are the Grape Salad, with yellow tomato gazpacho; and Kitfo (beef tartare, lime aioli, and crispy potatoes atop injera), each NIS 62.

You can’t go wrong with the mains. My top choices are the Injera Dumpling (stuffed with spicy short rib stew and corn cream); Asa Tibs (a take on fried fish tacos, but injera replaces the taco); and the Suya Skewer (hanger steak and lamb fat, tamarind, Nigerian peanut spice, and plantain chips). Mains range from NIS 54 to NIS 89.

Round out the meal with the Buna Ceremony Dessert (NIS 41), honoring Ethiopia’s centuries-old coffee ritual. Made with Ethiopian coffee beans that the restaurant roasts in-house, the dish layers dark chocolate, Ethiopian coffee mousse, salted popcorn crème anglaise, and crushed crispy thin crêpes – an homage to the traditional pairing of coffee and popcorn, one of the closest equivalents to “dessert” in Ethiopian households.

On Saturdays, the restaurant shifts into a more playful, energetic mode with its new Afro Brunch. Unlike typical brunches, eggs are nearly absent. Instead, dishes draw from various African regions and the Caribbean. Highlights include the Sheep Cheese Caesar Salad topped with cornbread croutons; Gumbo Stew on Bruschetta Toast; Berbere Sausage; and Plantain Curry Fritters. Pair them with cocktails from the dinner menu (plus specialty ones) or a glass of wine from the curated wine list. Dishes range from NIS 42 to NIS 68.

As you munch on brunch, a DJ spins Afrobeat and Afro-jazz, complementing the food’s boldness. The brunch is currently an experiment running through early 2026, with its future determined by overall demand. Pop-ups in this style are also a possibility, say the duo.

Although Studio Gursha is still in its first year, Elazar and Dana Tamano have ambitious goals. They hope to continue refining the menu while collaborating with other high-level chefs, eventually bringing their story to international cities. But for now, their priority is deepening the restaurant’s presence in Israel, where pan-African cuisine is still in its early stages and full of potential.