The story
Né fin 2022 de l’union de Noa et Liran Tal, Alluma means “a beam of light.” The couple’s mission is to illuminate forgotten ingredients and reveal unexpected facets of familiar products. Their kitchen is driven by instinct and the seasons, with a deep respect for the raw product. They call it “intelligence du déchet” — using every part of an ingredient to explore hidden textures and flavours. The result is a living, evolving cuisine.
Alluma’s menu changes with the seasons and the market. At lunch, a short formula and à la carte selection offer a direct, spontaneous discovery. Dinner is free and creative, with a special Carte Blanche experience available Tuesday through Thursday evenings — a six-course gastronomic journey at €55 that immerses you fully in the chef’s vision.
Recent dishes include a fish crudo with buttermilk and fig leaf oil, a crispy artichoke with labneh and schug, and a tarama with radish and sumac. Mains feature charcoal-grilled fish with roasted fennel and olive tapenade, lamb in three forms (steak, belly, tartare) with Jerusalem artichoke cream and apricot jam, and octopus with confit leek, chickpeas, and Sichuan pepper tahini. Desserts like the pavlova with Basque cheesecake cream, rhubarb compote, and grapefruit granité round out the meal.
The wine list is a natural extension of the kitchen: alive, committed, and sourced from independent producers working mainly in organic, biodynamic, and natural wine. The selection spans solar terroirs from France to Italy, Spain, and as far as Armenia, Crete, Sardinia, and Lipari. Each bottle is chosen for its tension and ability to converse with the plate without overpowering it.
Alluma’s approach has earned it a place in the Michelin Guide’s 2026 selection, listed as Recommended. It also appears in Le Fooding and was included in Condé Nast Traveller’s Hot List 2023. The recognition is a natural fit for a restaurant that is demanding in the plate yet relaxed in spirit — a table where nothing is meant to impress, but everything is designed to awaken curiosity and make you want to return.
Recognition
Ambience
Details
History
Looking to connect North Africa with the Middle East? Head straight to Alluma! Here you’ll find Tel Aviv-natives Liran and Noa Tal (he’s the chef, formerly of Balagan and Dersou; she handles front-of-house), who have turned an old Moroccan restaurant into an elegant Levantine spot that combines waxed concrete, marble features and zellige tiles. The day we went, the affordable lunch menu shone with top-notch pairings: compressed watermelon, feta cream, watermelon jelly, za’atar syrup and mint as a perfect appetizer; hummus and roasted eggplant enhanced with a garlic, radish and chili condiment, to be devoured with homemade focaccia; very good swordfish mi-cuit over charcoal and then sliced thin, served cold with slow-roasted tomato and eggplant caviar, all intensified by an explosively flavorful lime-harissa sauce; before an incredibly sweet and creamy mouhalabieh (Turkish orange blossom flan) served with rose petal jam, mint and strawberries. A true delight! // Eric Taylor
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