Claro (‘clear’ in Spanish) is a farm-to-table concept in the Sarona district, housed in a cavernous stone Templar building that’s worn many hats since 1885. Chef Ran Shmueli champions local produce – a pair of stalk-on, oven-roasted whole corn with bacon butter and sour cream aioli being a shining example – with pan-Mediterranean interpretations. Dining tables are plentiful in the industrial-chic dining room, but the enormous countertop enveloping the open kitchen hosts all the action (and it’s also where the bartenders might invite you to take a shot).

Helmed by one of Israel's most highly regarded veteran chefs, Ran Shmueli, Claro is one of those spots that has it all. The farm-to-table Mediterranean menu changes daily, featuring only the freshest seasonal, locally sourced produce, and the building, originally constructed by the German Templers in 1886, makes the experience unforgettable. The rustic yet sophisticated ambience complements the beautiful dishes, a perfect balance of classic Mediterranean cuisine and innovative Israeli flavors.

Located in the Sarona Compound, Claro is a farm-to-table restaurant with a cozy and welcoming vibe. Chef Ran Shmueli, one of Israel’s most well-loved chefs, celebrates fresh local produce with creative ingredients, a big open-kitchen, a tabun (brick oven) and fresh fish, meat, chicken and handmade-pasta and breads. The bar seating around the open kitchen is the perfect spot to soak in the atmosphere, and get a good view of this beautiful restaurant.

Claro has an abundance of fresh vegetable dishes, sublimely fresh seafood and straightforward farm-to-table plates all just waiting to be shared with friends on a lazy Saturday. Chef Ran Shmueli, a well-loved Israeli chef, managed to create a unique, charming atmosphere in a restaurant that is both spacious and cozy, and has a toasty wood-burning oven and an open kitchen that lets you watch as the chefs cook in unison with a calm yet buzzing vibe. Brunch at Claro is a lavish affair, a fête for two featuring fresh-cooked eggs, salads, a basket of homemade baked goods, slices of fresh trout, goat cheese wrapped in grape leaves, yogurt and homemade granola.

While on one hand you can get relatively cheap, filled to the brim pita for dinner at Sarona Market, you can also find higher end, more expensive restaurants outside the perimeter of the market, like Claro. Started by chef Ran Schmueli, Claro features a farm-to-table inspired menu with influences from the Mediterranean. Some of their popular dishes include the ruby clementine salad with local halloumi, citrus vinaigrette, and chili, the raw Mediterranean fish appetizer with tabbouleh, yogurt, and pistachios, and the roasted Jerusalem artichoke with garlic cream, feta cheese, and roasted onions.

Chef Ran Shmueli's Claro is consistently ranked as one of the top five restaurants in Tel Aviv period, let alone for brunch. One of the anchors of the Sarona compound, this "farm-to-table" establishment takes the concept of "open kitchen" to the extreme: the entire kitchen, which takes up half of the restaurant's space, is completely visible, especially from a seat at the bar that wends its way around the working area. Fans of TV shows like MasterChef will undoubtedly enjoy the view.

Claro has been a brunch staple in Tel Aviv for years, making it one of the best spots for breakfast in the city, especially if you want to roll out of bed a little late. Their signature dish is a meal for two made of goat cheese, smoked pink trout, herring, chopped liver and challah with eggs and a salad. However, fluffy French toast and a glass of champagne also make for an ideal way to start your morning.

Chef Ran Shmueli — one of Israel’s top veteran chefs — takes diners at Claro on a delicious adventure through the Mediterranean countries: Spain, France, Italy, Turkey, Greece, Lebanon and, of course, Israel. From the vegetables to the olive oil, this farm-to-table restaurant gets their ingredients from local Israeli sources, making for a seasonal and always-changing menu. Address:Ha’arbaa St 23

Claro is a farm - to - table restaurant and uses fresh ingredients to produce creative and visually pleasing dishes. The relaxed venue has a lovely atmosphere with good music and the design of the restaurant makes it one of the most aesthetically pleasing eateries. Claro features a big open-kitchen in the center of the restaurant with a very well stocked bar that creates signature cocktails.

combines Mediterranean flavors with a refined dining atmosphere. The building itself is a beautiful landmark, adding a layer of elegance to any special occasion. Chef Ran Shmueli uses locally sourced ingredients to create dishes that are both sophisticated and vibrant, ideal for couples looking for a mix of romance and culinary creativity.

Offering seasonal farm-to-table cuisine in an open layout, Claro is known for the freshest fish dishes in the city. The old winery hides a private event space underneath the restaurant with tunnels leading to neighbouring buildings. All the exposed brick walls are original and the iron lamps were salvaged from an antique train in London.

Step into a world of culinary excellence and morning enchantment at Claro Restaurant, where breakfast becomes an unforgettable affair. Nestled within the heart of Tel Aviv, Claro invites you to embark on a gastronomic journey that celebrates the joy of starting your day on a delectable note. Here is a link to their English Menu!

Built into a renovated Templar distillery from the 1860's, Claro is a lively and popular restaurant and bar. The extensive menu consists of homemade pastas, fish and seafood, and the culinary fusion crafted by chef Ran Shmueli utilizes spices from places as far as Spain, Italy, Turkey, Greece, and Lebanon.

📍Ha’arbaa st 23, Tel Aviv-Yafo 🕒 Friday (9 AM – 2 PM) | Saturday (9 AM – 4 PM & 6-11 PM). Located in the trendy Sarona district, Claro is a farm-to-table establishment in a beautifully renovated Templar building. The rustic and warm interior features exposed brick walls and an open kitchen.

Claro is a roomy, rustic-chic restaurant offering an extensive wine list & farm-to-table Mediterranean cuisine. The restaurant is located at Ha’arbaa st 23, Tel Aviv-Yafo, Israel. They open from 9 am to 11:30 pm on Friday and Saturday and from 12 pm to 11:30 pm on Sunday through to Thursday.

For my second meeting, I had a lunch next to Sarona Market (at a place called Claro, which was delicious). As I had a bit of time, I popped into Sarona Market, a food stall and market, and walked around… it reminded me of the Time Out Market in Lisbon, and had about as many choices!

This area has trendy shops that sell local specialities, and the best Israeli chefs have a restaurant here. The 19th-century Templar cellars are now home to hip underground wine bars. Claro is located in an old building, completely covered in ivy, and decorated warmly.

Claro – The restaurant offers farm-to-table dining with a focus on the Mediterranean kitchen, preparing a fusion of cuisines from Israel, Lebanon, Greece, Turkey and even Spain. In fact, claro means “obviously” in Spanish.

Location: Sarona Market | Chef: Ran Shmueli | Cuisine: Farm-to-Table Mediterranean. Description:A must-visit restaurant in Tel Aviv for Mediterranean food lovers. Set in a historic building with open kitchen vibes.

Time Out lists Claro as one of the best restaurants in Tel Aviv. It is a farm-to-table restaurant in the Sarona Compound. The menu is devised by Chef Ran Schmueli, who is one of Israel’s most respected chefs.

Foodie Favorite: Claro, which serves innovative Israeli food with global influences in a preserved wine distillery that still holds the original limestone walls and frescoes.

(2) Claro - like Mashya, Fridays and Saturdays are the best bet for the late riser. We love the Israeli breakfast spread for two and the shakshukas.

An Italian Michelin starred chef collaborates in a Tuscan inspired menu at Tel Aviv's Claro this month. Find out what's cooking.