This is GAVRIEL

A place built to host

Gavriel stands in Ness Ziona, at the Beit Oved junction: a 22-dunam complex with three venues, for weddings and private events.

Aerial view of a circular black pond with a curving stone path, a turquoise pool and a lawn with white chair rows

The Art of Hospitality

We built three venues, each a world of its own, so that you never have to fit your event to a hall. You choose whether to celebrate in one venue, in two or across the whole complex, and we shape the evening around what matters to you.

22dunams
across the complex
3
venues, each a world of its own
250
guests and above

The place

Three venues in one complex

The Hangar is a lofty space: 1,400 sq m beneath an 11-metre ceiling. The Shulhan has open kitchens, with a garden and ornamental pools around it. The Bustan is 2,800 sq m in the open air around a pool. All three share a single 22-dunam complex, which is why they can also be combined.

In each of them the Gavriel team is by your side, and the kitchen is led by Chef David (Dudu) Elmakayes.

Wide drone panorama of a dark curved building with a sign over the entrance and a green courtyard with a pond and fountain
Rows of white chairs along a curved pond edge lined with candles, under willow branches at Bustan in warm sunlight
A chef in a dark apron lifting a bunch of fresh green leaves out of water in a large steel bowl in a kitchen
Overhead view of a seared fish fillet with green vegetables and a creamy base, flecked with green powder, on a white plate

The kitchen

David (Dudu) Elmakayes

Chef at Gavriel

Chef David (Dudu) Elmakayes was born in Acre and began cooking at 17. He served as a chef in the army, cooked in professional kitchens in Australia and gained further experience in kitchens in Eilat and the north of Israel.

For about 15 years he had his own restaurant, David & Yosef. He closed it at the end of 2021, and three weeks later the owner of Gavriel offered him the kitchen to lead. He has been here ever since, as chef and partner.

His cooking is Mediterranean, and he does not chase trends. He would rather take dishes from the past and give them his own interpretation, such as a spicy tomato salad or a new version of the Waldorf salad.

In the media

Gavriel in the press

The next step

Would you like to see the place for yourselves?

Tell us about the event you are planning. We will check the date and get back to you to arrange a meeting here at Gavriel.

Address
4 HaSport St., Ness Ziona, Israel
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