Tel Aviv Food Festival Serves Chef Dishes for Up to 45 Shekels

The “Port Chef 2026” food festival opened this week on the main deck at Tel Aviv Port and runs until Friday. The event brings together the port’s permanent restaurants with chefs, content creators and finalists from culinary reality shows for one-off collaborations.

Visitors can try special dishes made just for the festival, served in a street-food format under the “Take & Sea” brand. The food is sold from booths outside the restaurants, without table service. Prices were set in advance at 25 to 45 shekels per dish, giving visitors a chance to sample chef-driven food at discounted prices.

Among the notable collaborations, Yechi Zino of “Pescado” is serving fish dishes with “Yulia,” including a sea sigar and tuna challah. Omer Miller is working with the “Agadir” chain on a keto-focused stand offering a “keto smash burger” and “keto roast beef.” Michal Epstein and “Shake Shack” are presenting two desserts created especially for the festival, while David Gadg and “The White Tent” are serving a “friksebicha” and a grouper kebab tortilla.

Other offerings include home-style dishes by Yonit Zuckerman with “Lehem Basar” and “Rashel,” a kebab pita by Gil Harel at “Pita Montana” with tahini syringes, and Simon Vaknin’s “audition dish” at “Cafe Nimrod.” Dor Peleg and “Pizza Formans” are making Neapolitan panuzzo sandwiches, and Rotem Winstock is offering a croissant khachapuri and zucchini fritters at “Cafe Alma.” A parallel side event at the nearby Port Market, called “Everything Toast,” focuses on different versions of toasted sandwiches. The festival is open Thursday until 11:00 p.m. and Friday from 10:00 a.m. to 3:00 p.m.