The Jewel Hotel feels like a hidden oasis right in the center of Tel Aviv. Just across the street from Bograshov Beach, it’s easy to miss the narrow hotel entrance on Hayarkon Street. Next to the hotel is something quite rare in Tel Aviv: a dedicated underground hotel parking lot.
Inside, the design of the boutique hotel is modern with calming blues and greens. The rooms are quite large for downtown Tel Aviv, and some even have balconies with a view of the sea. There is also a large rooftop with amazing views of the bustling city.
On Thursday nights, guests can attend sunset yoga on the rooftop. Even if you are not a guest of the hotel, you can attend the yoga class for NIS 50 – if there’s room. While I am a gym person, I have only done yoga a few times. I found the class challenging but also relaxing, with time at the beginning and the end to focus on breathing. At the end of the class came a lovely surprise.
“Everyone who attended the class today is invited for a cocktail at our cocktail bar downstairs,” one of the staff members said. “Just tell the hostess that you were at yoga.” The yoga teacher told me that sometimes they invite participants for a cocktail, other times they offer sparkling wine on the rooftop after the class. Now that’s my kind of exercise class!
I had come to the Jewel Hotel to review the cocktail bar, which also offers tapas-style dishes. Chef Avi Tangy has come up with a unique seasonal menu, with all the produce coming from the Gaza area as a way of supporting agriculture there.
Before the food, of course, there were cocktails. Mai, the bartender, was perky and sweet, and obviously loves what she does. The cocktail menu is divided between Jewel Signature Cocktails and Classic Twists, which offer a twist on classic cocktails.
After asking about our preferences, Mai suggested I try “Smith the Bellhop” (NIS 58) a fresh, sweet and sour concoction based on gin, while my favorite husband went with the “Late Checkout” (NIS 58) based on whiskey. All of the syrups are made in house and both cocktails were excellent. My one minor gripe was that there weren’t any pretty garnishes or decorations.
Small tapas-style dishes with unique flavours
In terms of food, Chef Tangy said he would bring us what he wanted us to try. The kitchen at the hotel is tiny and I was amazed at how many beautiful dishes came out of it. Just so you know – the dishes are tapas style, and the portions are relatively small. But the flavors are unique, and I tasted several things that I’ve never tried before. I thought prices were quite reasonable, especially for Tel Aviv.
We started with a tomato salad (NIS 58) of Magi tomatoes with caramelized goat cheese and a balsamic vinegar reduction. Very delicious.
My favorite husband moved on to a tartar (NIS 68) of three different kinds of fish each served in a crispy cigar wrapping. I don’t like raw onions so I passed, but Cliff happily polished it off, commenting three times about how good it was. I meanwhile dove into the Artisan (NIS 48) of crispy halumi cheese, beet, and blueberry gazpacho (something I had never eaten before) served with labane with preserved lemon.
We also had the fish smashburger (NIS 58) on a brioche bun and the handmade four-cheese tortellini (NIS 58) with basil-flavored sour cream. Delicious.
I couldn’t even think about dessert, but Avi wanted us to try that day’s offering, which was a crème brulee with caramelized bananas and pineapple. A perfect ending to a perfect evening.
Jewel Hotel and Cocktail Bar
Hayarkon 84, Tel Aviv
Hours; Sunday – Thursday 7 pm- 11 pm
For Reservations: https://jeweltlv.com/
Kashrut: Rabbanut Tel Aviv
The writer was a guest of the restaurant.