Opa

The story

Opa Tel Aviv: Plant-Based Fine Dining and Seasonal Tasting

The kitchen and its creator

Opa Tel Aviv shapes its plant-based cuisine around Chef Shirel Berger, who began cooking at twelve and studied North African culinary traditions early on. She graduated from the Culinary Institute of America in 2014, spent years working in New York City restaurants, and returned home in 2015 to commit fully to botanical ingredients. Her background provides a technical foundation that treats roots, leaves, and seeds with exacting precision.

An eleven course plant focused menu

Guests encounter an eleven course tasting menu dedicated to one specific fruit or vegetable per plate. The kitchen employs both ancient preservation methods and contemporary techniques to utilize the complete harvest, ensuring nothing goes to waste while drawing out distinct flavor profiles. Fermentation stands at the center of this vegetable-driven cooking, giving seasonal crops time to build depth before service begins.

Local sourcing and ecological recognition

Produce arrives daily from regional partners such as LeMishmeret farm and Rish LaKish olive oil estates, all of which practice organic farming and soil regeneration. This operational alignment with environmental stewardship secured four radishes from the We’re Smart Green Guide, highlighting how thoughtfully the team manages waste and supply chains. The dining room remains intentionally understated so attention stays fixed on the plates and the growing seasons behind them.