Radler — Restaurant in Tel-Aviv

Starting from the end - I liked the place.

Restaurant room design is nice, efficient, allows intimate 4-seating tables as well as larger (and higher) tables for large companies. Well-built. The seating at the bar, although tight (as in most TLV restaurants), is quite comfortable.

The service was mostly good, since only once we had to use voice to attract water’s attention. Otherwise, it was professional, friendly and helpful.

I liked the food – thoughtful, interesting, well-combined, good appearance, and overall leaves good taste in the mouth.

Specifically: Shrimp Tempura w/ smoked rosemary aioli – the taste and appearance of the dish very good. Shrimp itself is white, meaty, tasteful. Its batter is almost perfect (very little oily). A remark on aioli, which was too simple, “pale” in taste (no “smoked rosemary” was there), just leaving room to mayo, a quality one, but still just a mayo. Sashimi Yellowtail (אינטיאס) with yogurt and horseradish, avocado and green salad was fresh and good, loved salad’s great sauce! Calamary in brown butter, fermented chili, zucchini - picante/spicy giving it a great taste! The calamary were prepared just right. The addition of broccoli and green and white beans and cherry tomatoes add to its appearance and the taste the entire dish. Seabass on charcoal, eggplant, yogurt, sumac spice was good. The skin was burned too much leaving an according taste in the mouth. Dates cake (served hot with ice-cream) and Rice pudding with ice-cream with ginger – were very good. Not overwhelmingly sweet, good structure and blends very well with accompanying ice creams.

We had two white wines: Nino Costa Seminari Roero Arneis from Piemonte - 100% arneis grapes, white fruit and fresh herbal notes, in the mouth it is crisp with balanced acidity. Torres' Pazo das Bruxas Albarino grape from Spain is more simple, less crispy, yet fits with all the dishes very well. Both wines were very suitable for our food selection, but I preferred Seminari - more complex and multi-faceted.

At the end of the dinner, we moved to the second room - the bar, which focuses on spirits (still, you can order food from the same menu). There we received a great reception (with shots) from Sofi, the ultimate bartender of the place, who manages the customers with a smile, a good vibe and is very attentive and professional.

The prices are on the higher side. But also, the quality of the food, the ambience of the place and the service we received there.

Thus, I consider it a high value for your money. Score 8 of 10. Very...

I usually don’t write reviews for restaurants I didn’t like—why waste energy when I could be celebrating incredible culinary experiences? But this one felt like a public service announcement. My experience at Radler was not just disappointing—it felt like a gourmet food scam dressed in slick packaging.

Let’s start with the positives: Radler is beautifully designed and perfectly located. It gives off all the right vibes—refined but casual, trendy yet supposedly rooted in quality. The menu reads like a gastronomic poem, designed to lure in foodies with promise and polish. But it’s all smoke and mirrors (minus the actual smoke, ironically).

We were three people, just stopping in for a light bite. Here’s what we got: • Smoked broccoli in fermented soy sauce – what we received was barely boiled broccoli, absolutely no smokiness, floating in a bowl of sweet chili sauce. • Bruschetta – the only remotely edible thing we tried. Still, it was just toasted challah with béchamel and spinach. Tolerable, but unimaginative. • Fish – frozen in the middle. Literally. • Tartar – made of low-quality ingredients, sitting on plain mashed potatoes. No texture, no flavor, no soul.

To make it worse, the menu photos you’ll see online don’t reflect the prices anymore. Everything has been almost doubled, but without a hint of an upgrade in quality. You’re paying premium prices for food that doesn’t even meet the standard of a decent café.

Total cost for this disaster, including 1 glass of white wine and a bottle of sparkling water? 841 ILS.

Radler is trying to play in the big leagues, but underneath the polished exterior is a restaurant that’s cutting every culinary corner. It’s the epitome of what happens when restaurants prioritize branding over basic execution. One of the worst dining experiences I’ve had in Tel Aviv.

Avoid. You...

Fantastic experience at Radler. I was travelling alone on business and managed to book a spot on the bar. The restaurant is quite small, with an upmarket, yet casual, buzzy vibe. I was lucky to be looked after by the most incredible bartender Chen. She was, hands down one of the best I’ve ever come across in all my years of travelling and eating in extremely good restaurants, from casual, to 3 Michelin star establishments. I watched her work and her skill and professionalism was impressive. She was attentive, knowledgable and so friendly, paying attention to detail and going that extra mile to make me happy. Her recommendations were superb and the meal I had was next level delicious. I still can’t quite get over how delicious it was. Credit to the chef, wow !!! Intense flavours, perfection. I had an artichoke dish to start, which I will remember forever and a pasta/ravioli style main course. Fabulous. Their date dessert is their version of sticky toffee pudding and I’ve eaten it all over the world and it was probably the best one I’ve ever had. Something I was not expecting in Tel Aviv. To sum up, Radler was a 10/10 for me. Service, food and atmosphere. Don’t miss out if you’re in Tel Aviv. I can’t wait to...