Avi Biton takes over Radler in central Tel Aviv with a new bistro menu

After three years under the Muna group and chef Moshiko Gamlieli, Radler at the Alberto Hotel in Tel Aviv has entered a new phase under chef Avi Biton. The restaurant sits in a preserved 1904 building on Nahalat Binyamin pedestrian street, one of the city’s busiest dining areas.

Biton says the location fits the city’s pace, calling Nahalat Binyamin “the beating heart of Tel Aviv.” He says the previous stage of the restaurant needed “an adult” to lead the kitchen. In response, he tightened the menu, enlarged portions, and changed the lighting and music to make the venue feel more like an accessible, comfortable night-out spot.

The new direction moves away from Biton’s familiar Mediterranean style and toward a classic bistro concept built on traditional techniques and deep stocks. The menu includes leek and corn croquettes with smoked pepper aioli for 46 shekels, conchiglie mussels on brioche with aioli and chives for 54, broccoli salad with herbs, hazelnuts, Uzbek raisins and Parmesan for 68, ricotta and spinach agnolotti with sage butter for 98, chicken-liver skewer with beef stock, confit potatoes and bok choy for 116, and rump steak with mashed potatoes, beef stock and soy-cured egg yolk for 148.

The move is part of a broader expansion for Biton and the Popular group, which already operates Yaso in Tel Aviv. They are also preparing a new project in the Sharon area, including what Biton described as a “crazy rooftop” at their upcoming Herzliya restaurant, set to open in a few months. He said the immediate focus is to stabilize and refine their existing venues.