Tekés
Vegetarian restaurant · Bonne-Nouvelle ·
Vegetarian celebration of nature, Jerusalem cuisine, juice bar, cocktails
Vegetarian celebration of nature, Jerusalem cuisine, juice bar, cocktails
"If I want some groove with my food I head to Tekés by Chef Assaf Granit; its food is in a similar vein to what we do at Daimant, full of emotion and the festive Israeli art de vivre." - Marie-Noëlle Bauer
"One of the establishments owned by chef Assaf Granit, Tekés is summed up by its name, which is Hebrew for "ceremony". More than a restaurant, it's also a veritable musical extravaganza. The kitchen team puts on a thrilling show, cooking vegetables over an open fire, while the well-drilled waitstaff stand by, ready to spring into action. Flame-grilled leeks with potato and feta purée, fattoush salad with labneh and za'atar, fried gnocchi with yellow curry and yoghurt – just some of the delicious dishes on offer! This culinary journey taking in Levantine tradition and influences from the Middle East embraces intense flavours and carefully selected spices. The options on the mainly vegetarian (although not vegan) menu take the form of dishes to share – which is very much in keeping with the convivial atmosphere!" - Michelin Inspector
"Tekés is perhaps the most unique of the restaurants from Chef Assaf Granit and his team. For one, there are two ways to enter—from the street or via the calm, cobblestone-covered courtyard for Klay, the posh fitness club that the restaurant is associated with. But the real reason to go is for the menu, which is entirely vegetarian. Talk about a menu that's so bright and flavorful! The name means "ceremony" in Hebrew so you better believe the food is both a celebration of food and the best introduction to vegetarian cooking in the city for even the most carnivorous of diners. Most dishes are cooked over charcoal and embers, a nod to ancestral cooking in Jerusalem, and include a fluffy Challah-like bread made with olive oil from east Jerusalem and sea salt, cold and hot mezze (a highlight: the grilled courgette with cinnamon labneh), and mains such as the vegetarian “chicken liver.” The latter is cooked without butter and made with caramelized onions and mushrooms. Everything is meant to be shared, and the portions are generous." - Lindsey Tramuta, Sara Lieberman
"Vegetables take center stage at this 2nd-arrondissement spot from the team behind Mediterranean‑Israeli restaurants like Shabour and Machneyuda; an open kitchen and charcoal grill yield bright, shareable plates that draw on Jewish culinary traditions. Standouts include a big fattoush with labneh, burnt cabbage dressed in a za'atar chimichurri, and a vegetarian riff on creamy chicken liver. The program is rounded out by an impressive Mediterranean wine list and a plant-based cocktail and juice bar, all served in an earthy, wood-washed space with market-produce displays that’s perfect for lingering in natural light over lunch or a long dinner." - ByBon Appétit Staff & Contributors
"Hidden in a lively corner of the Upper Marais, this low-lit restaurant — with honey-colored wood furnishings and a patio courtyard — is the latest address from Michelin Star–winning chef Assaf Granit and the rest of the Israeli team that brought the city the very popular Shabour and (now closed) Balagan. The busy open kitchen puts on a great show while producing dishes like watermelon ceviche with citrus sauce and sunflower seeds, roasted carrots with herbs, and rotisseried celeriac lacquered with pomegranate molasses. There’s an excellent wine list, too. Located in the 2nd arrondissement." - Alexander Lobrano
