“We are passionate about cooking food solely with plant-based ingredients while offering a high-end culinary experience. We try and use locally produced ingredients from local suppliers and use only seasonal produce that arrives daily. We recycle food scraps for compost, which we use for growing plants in our garden. Our menu is ever-changing and consists of dishes that include all plant varieties and different produce that is mostly grown in Israel. Classic and modern cooking techniques are used to bring out as much as possible from each vegetable, fruit, grain, and seed. Our vision is to provide diners with a healthier dining experience that is complete and whole.”

Roasted cauliflower and broccoli with macadamia cream, black garlic vinaigrette and chilli pepper; wild rice and raw corn with tomato salsa and coriander pine nut cream; and yellow cherry tomato gazpacho, mixed beans, and roasted okra.

Located in the old heart of Tel Aviv, Bana serves dishes based uniquely on excellent vegetarian produce. Israel has a flourishing vegan movement, but Bana has a pioneering focus on fine flavours, and uses elite kitchen techniques. Headed by Chef Chanoch Shechter, the kitchen staff have all previously worked in kitchens serving the New Israeli cuisine.

Bana’s contemporary and creative menu consists of vegetables, fruits, beans, and grains. Pumpkins and seasonal veggies are displayed on the restaurant’s counter and windowsills, illuminated by hundreds of tiny spotlights.