The “Port Chef 2026” food festival opened this week on the main deck at Tel Aviv Port and runs until Friday afternoon. The event brings together the port’s regular restaurants with chefs, content creators, and finalists from cooking reality shows for one-off collaborations, under the “Take & Sea” street-food format.
Visitors can buy dishes that are not on the restaurants’ regular menus, served from stalls outside the restaurants without waiter service. Prices were set in advance at 25 to 45 shekels per dish, making the festival a chance to sample chef-made food at reduced prices.
Among the notable collaborations, Yechi Zino of Pescado is working with Yulia on seafood dishes such as sea cigars and tuna challah. Omer Miller is partnering with Agadir on a ketogenic stand with a keto smash burger and keto roast beef. Michal Epstein and Shake Shack are offering two desserts created specially for the site, while David Gadg and HaSukah HaLevana serve a “frikesbiche” and a grouper kebab tortilla.
Other offerings include Yonit Zuckerman’s home-style dishes, such as fish-meatball challah and asado frena, with Lehem Basar and Rashel; Gil Harel’s kebab pita at Pita Montana, served with tahini syringes; and Shimon Vaknin’s “audition dish” at Cafe Nimrod. Dor Peleg and Pizza Formans are making Naples-style panuzzo sandwiches from baked pizza dough, and Rotem Winstock is serving a khachapuri croissant and zucchini fritters at Cafe Alma.
Alongside the main event, a satellite festival called “Everything Toast” is taking place at the nearby Shuk HaNamal, focusing on different versions of toasted sandwiches. The festival is open Thursday until 11 p.m. and Friday from 10 a.m. to 3 p.m.
