Chef Yossi Shitrit Launches New Modern Skewer Restaurant in Tel Aviv
Translated & summarized from Ice by baba
Chef Yossi Shitrit has opened a new modern skewer restaurant called 'AFRIT' in Tel Aviv, offering a refined take on traditional Israeli cuisine. The restaurant features a menu with classic starters, skewers, and larger meat dishes, alongside a dramatic interior design. This venture, part of a trilogy of restaurants, represents a significant investment of millions of shekels. Shitrit's expansion coincides with his upcoming role as a judge on "Master Chef," highlighting his growing influence in both business and media.
The story in 6 lines · by baba
- Chef Yossi Shitrit has opened a new modern skewer restaurant named 'AFRIT' in Tel Aviv.
- The restaurant offers a refined take on traditional Israeli cuisine with a focus on skewers and 'opening the table' experiences.
- AFRIT's menu includes items like Greek kebab for 72 shekels and lamb chops up to 180 shekels.
- The total investment in Shitrit's three Tel Aviv restaurants is estimated between 10 to 15 million shekels.
- Shitrit will also be a judge on the upcoming season of "Master Chef" on Keshet 12.
- The restaurant's interior was designed by architect Pitzu Kedem.
Chef Yossi Shitrit, a prominent figure in Israel's culinary and business scene, has opened a new modern skewer restaurant named 'AFRIT' in Tel Aviv. Located at 12 De Vinci Street, the restaurant offers a personal and refined take on the traditional "opening the table" experience, blending a casual atmosphere with high standards. The name 'AFRIT,' meaning demon or spirit in Arab folklore, aligns with the playful concept of his other restaurant, 'Bandit,' while the culinary focus returns to familiar Israeli roots. Shitrit stated his desire was to make good food accessible to everyone in a place where people can simply come to eat and enjoy, recalling childhood memories of skewer restaurants.
The menu at AFRIT, open for lunch and dinner, features a classic "opening the table" course for 48 shekels per diner. Additional starters include falafel for 28 shekels and hummus for 36 shekels, with more elaborate options like stuffed spleen with arisa and offal costing 88 shekels. The skewer selection includes Greek kebab with Kasseri cheese for 72 shekels and chicken liver skewers for 46 shekels. For larger portions, the restaurant offers lamb sirloin for 120 shekels, lamb chops ranging from 130 to 180 shekels, and foie gras for 198 shekels.
The space, designed by architect Pitzu Kedem, features a dramatic design with a central grill, charred wood finishes, and impressive meat display cases. This launch coincides with a significant period in Shitrit's career, as he is also set to join the judging panel of "Master Chef" on Keshet 12, after leaving "Game of Chefs" on Reshet 13.
The establishment of Shitrit's trilogy of chef restaurants in Tel Aviv represents a substantial investment, estimated in the restaurant industry at approximately 10 to 15 million shekels cumulatively. His premium restaurant "Hiba" alone required an investment of 4 to 6 million shekels, while "Bandit" was estimated at 2.5 to 4 million shekels. AFRIT, despite its skewer-focused concept, also incurred millions in expenses. Shitrit's strategic expansion, combined with his upcoming television exposure, positions him as a shrewd businessman making a significant mark on Israel's culinary landscape.
