Cuisine

Bringing the restaurant to your celebration

The kitchen at Gavriel cooks in the spirit of a chef-led restaurant: Mediterranean food, a menu that changes with the season, and the chance to sit down with the chef and plan the menu for your evening together.

See the menus Request a date check

A hand lifting filled pasta on a long-handled spider strainer over a pan, with a steaming pot and red pendant lamps behind

The approach

Mediterranean food, unpretentious and deeply rooted. Made with care, from choice ingredients, in the chef's own interpretation.

There is no single signature dish here, because the menu never stands still. It changes with the season, with the year and with whatever the chef feels like cooking at the moment.

A chef in a dark apron lifting a bunch of fresh green leaves out of water in a large steel bowl in a kitchen

The chef

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.

The kitchen

From the kitchen to the table

The dishes are prepared on site, in Gavriel's own kitchens, from fresh ingredients. The desserts come from the in-house pâtisserie, made by hand.

The service is part of the planning too. The Summer Menu 2026 has food stations at the reception, starters that arrive at the centre of the table, plated main courses and desserts brought out to the centre of the dance floor.

The menu itself is built together with you, and you can sit down with the chef to fine-tune it. Changes and adjustments are part of the job, and he enjoys them.

Black and white shot of a chef in an apron reading from a book at a prep table, cooks working in a commercial kitchen behind

From the kitchen

Dishes, breads, desserts and fruit

Photographs from the kitchen and from events at Gavriel.

Top-down view of thinly sliced raw fish with a lime half and herb salad, dusted with dark red spice, on a white plate

Top-down view of a crisp-skinned seared fish fillet with asparagus, pea salad, pale purée and radish on a white plate

Trays of baked breads, focaccia pastries and roasted vegetables on a marble buffet counter, with copper pendant lamps above

Top-down view of a filled pasta parcel with a dark braised-meat reduction and orange oil on golden cream in a white bowl

High-angle view of a dessert buffet with rows of mini cakes, tartlets, macarons and mousse cups on black and pink trays

A fruit display of halved watermelons, pineapples, melons and grapes with palm leaves on a white table under trees

Three venues

One kitchen, three ways to host

The kitchen is the same, but the evening looks different in each venue.

Hangar
Scale and service
The Hangar measures 1,400 sq m beneath an 11-metre ceiling. In summer the reception is held in the fruit-tree garden beside it, and guests move into the hall itself for dinner. Events at Gavriel are held for 250 guests or more, and the kitchen cooks and serves on that scale.
Explore Hangar
Shulhan
The open kitchen
The Shulhan takes its inspiration from chef-led restaurants, and its kitchens are open to the guests. You watch the cooking up close, and the food becomes part of the evening itself, in a garden with ornamental pools.
Explore Shulhan
Bustan
Hosting in the open air
The Bustan is the open-air venue: 2,800 sq m of greenery, fruit trees and a pool. The reception here has a menu of its own, with Chicken Thigh Yakitori, a HandRoll Station and a Jerusalem Station.
Explore Bustan

Menus

The menus, dish by dish

The Summer Menu 2026 and the Bustan reception menu are published on this site to read in full: the dishes, the supplements and the conditions. They are the starting point; the final menu for your event is decided together with you.

Read the full menus