Address:

Zevulun 7, Tel Aviv-Yafo

Work hours:

Sun – Thu: 5pm – 2am
Fri – Sat: 12:00 – 0:00

Phone:

  • Mediterranean cuisine
  • Israeli cuisine
  • Fusion cuisine
  • European cuisine
  • Meat dishes
  • Fish and seafood

DALIDA Restaurant (Tel Aviv)

In August 2013, Dalida restaurant opened its doors in the heart of the Levinsky Market, and quickly became one of the busiest and trendiest restaurants in the city.
Like Dalida, the legendary singer whose narrative was the muse behind the concept, the restaurant is also a meeting of East and West, a blend of Arab-Italian-French cultures and flavors, that can be felt throughout the restaurant- from the special design of the space, through the menu of Chef Dan Zuaretz, the cocktails and the soundtrack in the background.

The menu conducts an ongoing dialogue with nature, and each season, in addition to the restaurant’s regular menu, Chef Dan Zuaretz creates a seasonal menu that is perfectly suited to the season’s finest and highest quality ingredients, thus adding an element of surprise to the dining experience.

At Dalida you can enjoy a variety of dining styles, from a pleasant evening over a glass of wine alongside entrées, a romantic meal in the courtyard or a Moabet meal suitable for tables of four or more dinners, offering a sharing meal composed of a variety of Dalida flavors and drinks – a truly social occasion.

Starters
Spicy feta brulée 28

Eggplant in pomegranate glaze and raw tahini 28

Cured mullet with garlic and chili paste on toast 28

Herbs salad with smoked salmon 28

Mussels with capers, cured lemon and sundried tomatoes 35

Sea bass in Ethiopian tomato sauce 36

Lamb, pistachios and halloumi kebab 28

Medium

Bread. Butter. Sundried tomatoes and capers spread 18

Raw zucchini salad 52

roman artichoke. Tasos olives. Red onion.
Buffalo labane. Roasted peppers paste. Fresh oregano Beetroot 46

Burnt spicy pepper. Spinach cream. Mango tahini. Pesto roquette. Crispy pita

Mom’s pasta 58/66

pomodorro/offals

Cheese tortellini 56

tomatoes and lemongrass butter. fresh shiitake. crispy sage

Fish carpaccio 52

cucumber. Chilli. Roasted freekeh. Tomato seeds. Doah. Coriander

Beef fillet kubaniya on toasted bread. Aioli yoghurt 56

Arab cabbage and potato in champagne. seared calamari. bacon. champagne foam 62 Chicken wings and yoghurt ravioli. Chicken stock. Dried yoghurt. Pistachio. Watercress 48

Lamb heart 48

Lamb fat financier. Curry tziziki. Cured onion

Brioche steak and bone marrow 72

beef and hibiscus stock. Chestnuts.Jerusalem artichoke cream

Large

Greens kanafeh 86

Yellow cherry tomatoes cream, chili jam,
pickled vegetable

Fish cutlets & seafood 124

clam sauce, cherry tomatoes confit, bread

Trout fillet 142

kohlrabi purée. King brown mushrooms. Roasted vegetables. Pesto roquette. Sorrel

Fillet mignon, celery cream, vegetables in hawaij butter, chicken stock 142

About the restaurant
  • Mediterranean cuisine
  • Israeli cuisine
  • Fusion cuisine
  • European cuisine
  • Meat dishes
  • Fish and seafood

DALIDA Restaurant (Tel Aviv)

In August 2013, Dalida restaurant opened its doors in the heart of the Levinsky Market, and quickly became one of the busiest and trendiest restaurants in the city.
Like Dalida, the legendary singer whose narrative was the muse behind the concept, the restaurant is also a meeting of East and West, a blend of Arab-Italian-French cultures and flavors, that can be felt throughout the restaurant- from the special design of the space, through the menu of Chef Dan Zuaretz, the cocktails and the soundtrack in the background.

The menu conducts an ongoing dialogue with nature, and each season, in addition to the restaurant’s regular menu, Chef Dan Zuaretz creates a seasonal menu that is perfectly suited to the season’s finest and highest quality ingredients, thus adding an element of surprise to the dining experience.

At Dalida you can enjoy a variety of dining styles, from a pleasant evening over a glass of wine alongside entrées, a romantic meal in the courtyard or a Moabet meal suitable for tables of four or more dinners, offering a sharing meal composed of a variety of Dalida flavors and drinks – a truly social occasion.

Menu

Starters
Spicy feta brulée 28

Eggplant in pomegranate glaze and raw tahini 28

Cured mullet with garlic and chili paste on toast 28

Herbs salad with smoked salmon 28

Mussels with capers, cured lemon and sundried tomatoes 35

Sea bass in Ethiopian tomato sauce 36

Lamb, pistachios and halloumi kebab 28

Medium

Bread. Butter. Sundried tomatoes and capers spread 18

Raw zucchini salad 52

roman artichoke. Tasos olives. Red onion.
Buffalo labane. Roasted peppers paste. Fresh oregano Beetroot 46

Burnt spicy pepper. Spinach cream. Mango tahini. Pesto roquette. Crispy pita

Mom’s pasta 58/66

pomodorro/offals

Cheese tortellini 56

tomatoes and lemongrass butter. fresh shiitake. crispy sage

Fish carpaccio 52

cucumber. Chilli. Roasted freekeh. Tomato seeds. Doah. Coriander

Beef fillet kubaniya on toasted bread. Aioli yoghurt 56

Arab cabbage and potato in champagne. seared calamari. bacon. champagne foam 62 Chicken wings and yoghurt ravioli. Chicken stock. Dried yoghurt. Pistachio. Watercress 48

Lamb heart 48

Lamb fat financier. Curry tziziki. Cured onion

Brioche steak and bone marrow 72

beef and hibiscus stock. Chestnuts.Jerusalem artichoke cream

Large

Greens kanafeh 86

Yellow cherry tomatoes cream, chili jam,
pickled vegetable

Fish cutlets & seafood 124

clam sauce, cherry tomatoes confit, bread

Trout fillet 142

kohlrabi purée. King brown mushrooms. Roasted vegetables. Pesto roquette. Sorrel

Fillet mignon, celery cream, vegetables in hawaij butter, chicken stock 142

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