Trump Envoys Jared Kushner and Steve Witkoff Spark Buzz with Surprise Visit to Tel Aviv’s Pra Restaurant

Aviad Peled, owner of the small Tel Aviv restaurant Pra, experienced an unforgettable evening when Steve Witkoff, special envoy of former U.S. President Donald Trump for Middle East affairs, and Jared Kushner, Trump’s son-in-law, arrived unexpectedly with their entourage. The visit, which took place at Pra located at the intersection of Nachalat Binyamin and Gruzenberg streets, quickly turned the modest eatery into a global talking point. Photos of Witkoff and Kushner walking into the restaurant circulated worldwide, highlighting the private dinner of key figures behind the hostage deal.

Peled described the event as completely unplanned and said Witkoff’s presence brought significant attention to his restaurant. The guests enjoyed the food so much that they returned days later, ordering the entire menu twice. Kushner generously tipped 25 percent, which initially worried the waitress due to the large bill, but Peled reassured her by joking that it was the U.S. President’s credit card.

Pra opened about three years before the outbreak of war and remained operational even during difficult times, including just ten days after October 7. Peled emphasized that keeping the restaurant open was more of an ideological choice than a business decision, especially as his partner Uri Steinberg was serving in the military. Despite high operational costs and rising prices, Peled insists the restaurant strives to offer value and satisfy customers.

Peled, 37, is married to actress and model Liana Ayun, and together with partners including Steinberg, Aliza Sherga, and Tom Gov, they also run other eateries in Tel Aviv. Peled previously worked for nearly a decade at Ruti Brodov’s Hotel Montefiore kitchen but left to pursue his own vision of hospitality. He now identifies more as a host than a chef, focusing on making guests feel at home.

Peled praised his wife’s talents and described their relationship as deeply fulfilling, noting how she learned to bake baguettes under his guidance after the war began. Despite the challenges of running a restaurant during wartime and economic hardship, Peled remains committed to his craft and hospitality, seeing it as a vital part of life and community.