Founded April 2015

Chef Stevie Parle

Kitchen New British Restaurant

Atmosphere Super Modern with a rooftop bar that has 360 view of London

On April 2015 young rising star chef Stevie Parle, 30 year old, opened Craft London, his third restaurant. Craft London is a partnership with top designer Tom Dixon. It is a three story project of culinary ambition, located in an original building by Marks Barfield (who designed the London Eye), at the entrance to a beautiful new park in the new cultural hub of Greenwich Peninsula.  The project kicked off with a café in October 2014 and the restaurant, cocktail bar and shop followed in April.

The highlight of course is Parle’s new British cuisine. The star chef, who has written three cookbooks, hosted a documentary series on Channel 4 called “Spice Trip” and writes food columns for The Telegraph, won ‘Young Chef of the Year’ by Observer Food Monthly magazine in 2010. He developed a reputation as a create, vibrant and unusual  chef in his two other restaurants – Dock Kitchen in West London  and Rotorinou on the east.

Craft’s cuisine emphasis is on specialties of craftsmen. “The focus will be on quality in production, collaborating with modern experts, fanatics and obsessives, to craft world-class products. This includes activities as diverse as the roasting of coffee, bee keeping, meat curing, fermentation of vegetables and the creation of a contemporary kitchen garden for growing fruit, vegetables and herbs and an orchard of apples. It’s a dream project”, says chef Parle, “and what we’re trying to do is ambitious and a little daunting, but I know it’s going to be an awesome, inspiring place to hang out.”

This is the second and fruitful collaboration of Parle with award winning furniture and lighting designer Tom Dixon.  The Dock Kitchen started as a pop-up restaurant in a collaboration with Dixon, within whose showroom the restaurant sits.

Signature dishes
  • Fried small fishes with Aioli, Tubico and Roassted onion
  • Roasted Eggplant, Red Curry, Ginger, Chilli, Ricotta Fresca
  • Goat Cheese and Spinach agnolotti
  • English asparagus, clamped carrot, Mead and Anchovy Sauce

One more thing Parle was the youngest person accepted to work at the prestigious River Cafe, a Michelin star restaurant in London. He started working there at the age of 16, when he decided to become a professional in the culinary field.

Contact Eninsula Square, Greenwich Peninsula, London Se10 0SQ
+44(0)20 8465 5910

"With its tender, rosy flesh, sticky skin, all suffused with subtle smokiness and sweetness, I’d almost swim to Greenwich for Stevie Parle’s clay-baked duck"

The Guardian

Chef Q&A

Stevie Parle
My restaurant's secret:
I don't know, I guess the secret is we cook what we love and love what we cook.
My 3 most favorite ingredients:
Salt, Butter, Oysters
The dish I love cooking the most:
Something simple. Pan frying a scallop is pretty wonderful
The best cooking advice I have ever received:
Keep it simple - stupid.
The person/people that I was most excited to cook for
I've cooked for tons of celebs, royalty, prime politicians but I was happiest when my mentor Rose Gray came to my first restaurant just before she died.
My guilty food pleasure is:
Bone marrow. I love it too much.
My ideal last meal would be:
Pasta Pomodorro. With my family.
The next 'big thing' in the culinary world is:
Maybe to not have such Big Things. I love that we seem to have more and more diversity. Fewer fads and more people doing their own things.
The best restaurant in the world in my opinion:
That's a hard one. There's a shack in Liguria on a beach called da Andrea that I really really love.
In Tel Aviv I’m looking for:
New flavours and new ideas

Founded 1994

Chef Ohad Solomon

Kitchen Bistro with Italian influences

Atmosphere Urban bistro

When Coffee Bar opened its doors in 1994 as a small cafe in the middle of an area of auto repair shops, on a small street far from the center of the city, no one thought that in 2015 it would still be one of the favorite restaurants in the Tel Aviv, and the first in a long line of successful restaurants, bakeries and hotels that belong to the same culinary group, perhaps the most influential in Tel Aviv- owned by restaurateurs Ruthie and Matti Brudo ( The Brasserie, The Bakery, Hotel Montefiore, Rothschild 12 and Delicatessen).

Espresso and brownies, sandwiches and soup, hot dogs at the bar on Tuesday afternoon, all these have given way over the years to Hamburgers in red wine and cheesecake, shrimp Pinot Grigio, the restaurant’s famous breakfast on Fridays and its’ Sylvester parties, that continue till the break of dawn. The place expanded, the hours became longer, the service has improved and the menu has been enrichened.

Summer 2015 brought with it a fresh new menu. In addition to dishes that have become classics of the restaurant, it introduced new ones, with an emphasis on fresh raw and local ingredients, while maintaining the delicate balance between the familiar and beloved and the new and enticing.

Signature dishes
  • Hamburger in red wine, onions on a coal stove
  • Sea Bar fillet, gnocchi, roasted tomatoes, kalamata olives, charred onions and pickled lemon
  • Shrimp, calamari, mussels from the Mediterranean Paprika risotto
  • Grilled Whiting, morning glory, beans and tomatoes cream

One more thing Coffee Bar was the first in the city to have blackboards on which the daily dishes would be written with chalk and placed huge bouquets on the counters. These became the beautiful restaurant’s official trademark.

Contact 13 Yad harutzim St. Tel aviv

Chef Q&A Chef Questionnaire for Ohad Solomon

Ohad Solomon
Restaurant Secret:
constant contact and understanding of the customer.
My Three Favorite Ingredients:
octopus, shpondra and jalapeno peppers.
The Dish I Love Cooking:
open ravioli of celery, Scallop baked in its entirety, jalapeno chutney and asparagus with lime sauce.
Most Exciting Moment in my Career:
when I was paid my first salary in the restaurant and I realized that dreams become reality.
Best Cooking Advice I have Received:
never be afraid to try.
Person/ or people I was most excited to cook for:
When the chef I worked for in Italy, Theo Penati, asked me to cook dinner for him and his friends.
Guilty Pleasure:
Showarma at Emil’s in Vadi Nisnas.
My Last Meal will be:
At home, my mother’s pumpkin kuba.
Next ‘Big Thing’ in the Culinary World:
a healthy consuming culture, more compassionate and just.
Best Restaurant:
Alkimia in Barcelona