Founded 2012

Chef Jose Avillez

Kitchen sophisticated Portuguese

Atmosphere romantic, with only 28 sits

Chef Jose Avillez (37) is one of the greatest chefs in Portugal; a culinary superpower. He owns 6 restaurants around the country, offering variety of styles that combine his passion for cooking. He wrote 4 cooking bestsellers, hosts TV shows, has his own daily segment in the radio and produces boutique wine named after him.

Belcanto, the restaurant he opened in 2012, serves sophisticated, award winning Portuguese cuisine. In its first year it received one Michelin star and won another one in 2014, making Avillez the first chef in Portugal who won two prestigious stars. His restaurant is ranked 78 in the World’s 50 Best Restaurants list, nominated as the “World’s best restaurant” by Condé Nast Traveler International magazine and many more.

“I want to revolutionize Portugal’s culinary world,” declared Avillez and accomplished his goal. He extracts the characteristics of the traditional, local cuisine – rich with seafood, spices and Mediterranean ingredients – and gently reimagines them, while focusing on particular properties of the dish. for example, he uses four types of algae and three types of oysters to emphasize the “sea” flavor of a fish dish.

Avillez has worked in the kitchens of culinary giant like Alain Ducasse and Eric Frechon, but the mythological El Bulli is the one that shaped his culinary concept: “only there I started thinking outside the box”.

Signature dishes
  • The garden of the goose that laid the golden eggs | Poached egg on crispy bread crumbs and mushrooms, decorated with golden leaves
  • Dip in the sea | Sea bass with red and green Japanese algae and three types of oysters, in "seawater" essence
  • Mandarin | Creamy sorbet of tangerine jelly filed with fruit mousse

One more thing In 2009, just two years after working in El Bulli, Avillez was named one of "The 100 best contemporary chefs" by the restaurant's iconic chef, Ferran Adrià, in the book “COCO: 10 World Leading Masters Choose 100 Contemporary Chefs”.

Contact Largo de São Carlos, 10, Lisboa, Portugal.
+351 21 342 0607

"Avillez brings the Portuguese restaurant scene a desperately needed spirit of joy, modernism and world-class sophistication.”

New York Times

Chef Q&A Jose Avillez

Jose Avillez
My restaurant's secret:
High quality products, service,atmosphere and also the best team and hard work.
My 3 most favorite ingredients:
Salt, Portuguese fish, Portuguese shellfish.
The dish I love cooking the most:
So many...but just to name one maybe Dip in the sea. This dish portrays the purity of the sea flavors and to pays tribute to the texture of the fish in its wild state.
The most exciting moment in my career:
Fortunately there were several exciting moments, just to name some: working with Ferran Adrià was a life changing experience, when Belcanto became the first restaurant in Lisbon to be distinguished with two Michelin stars, working on my new project ‘Bairro do Avillez’ an amazing new venue (spacious, beautiful and surprising), where I will present several restaurant concepts...
The best cooking advice I have ever received:
An advice about life given by my mother that applies to everything I do including cooking: stay true to your values. This means a lot and keeps me focused.
The person/people that I was most excited cooking for:
My children when they began to eat.
My guilty food pleasure is:
French fries
My ideal last meal would be:
A tasting menu at Belcanto
The next big thing in the culinary world is:
I don’t know, there is still so much to explore…maybe traditional ingredients that are not easy to come by.
The best restaurant in the world in my opinion:
For me it will always be El Bulli

Founded January 2015

Chef Shahaf Shabtay

Kitchen Asian

Atmosphere Open minded

Nithan Thai (“Thai Legend”), one of Israel’s most elaborately impressive Asian restaurants, offers a combination of 5 Asian cooking techniques inspired by nature: Water – Evaporation and seawater; Inner peace – Stone ovens; Sunrise – Health; Golden sun – Crispy and Crunch; Sound – The Whisper of the flame. The chef chosen to lead the kitchen and develop the new concept is Shahaf Shabtay (40), an internationally renowned Israeli chef, who achieved great success around the world and recently returned to Israel.

Chef Shabtay brings a culinary experience of 20 years. He worked in about 15 restaurants across the globe (Shanghai, Amsterdam, New York, Bombay, Belgrade, Prague and more), and won the recognition of the international culinary community.

Apart from the main dining area, Nithan Thai offers a bakery, exotic juice bar and an Asian lounge bar with specially curated selection of Far Eastern alcoholic beverages.

Signature dishes
  • Short Rib Pung Bun | Short Ribs, 13 Spices, Panda Sesame, Radish, Coconut Juice
  • Pla Op | Teppo Drum Fish, 450C, Tjap Tajay, Cauliflower, Coconut, Knife Ball
  • Nithan millennium | Tuna ,salmon , king forest mushroom , ABC sesame sauce
  • Gang pad coconut | Smoked Black mussels, crystal shrimps, rice wine , ginger , home made French fries

One more thing Shabtay's cooking book – “Eight Flavors of Asia” - was one of 5 finalists for the Best Asian cooking book in Europe.

Contact 21 HaArba'a St. , Tel Aviv

Chef Q&A Shahaf Shabtay

Shahaf Shabtay
My restaurant's secret:
discovering a different Asia
My 3 most favorite ingredients:
it's like choosing your favorite child. There is no such thing
The dish I love cooking the most:
pasta for my daughter Romi
The most exciting moment in my career:
receiving the leadership baton of the Dutch group as head chef in India
The best cooking advice I have ever received:
"the happier you are, the tastier your food will be"
The person/people that I was most excited cooking for:
cooking for the waiters a moment before opening the restaurant; this is the basis and my connection with them
My guilty food pleasure is:
bread sticks
My ideal last meal would be:
probably on a Lufthansa flight
The next 'big thing' in the culinary world is:
there isn't one. Everyone decides for themselves
The best restaurant in the world in my opinion:
the dining room in the kibbutz