Celebrating the riches of the Mediterranean land and sea, HASALON brings together Chef Eyal Shani's distinctive culinary creativity and the finest international cuisines. Using pure ingredients of exceptional quality, sourced locally wherever possible, this fun and energetic dining experience reflects the spirit and tastes of both its origins in Tel Aviv with the vibrancy of the destination.
HASALON offers two seatings per evening by reservation only. The first seating is tranquil, offering the same exciting menu and interactive experiences but in a more quiet and low key environment. As the evening progresses, the dining room transforms, filling with the energy of Tel Aviv to create a more upbeat and vibrant atmosphere.
Chef Eyal Shani
Shani was born in Jerusalem in 1959. His culinary passion was first instilled in him by his grandfather, an agronomist and a dedicated vegan, who exposed him to local markets, fields, and vineyards from a young age.
In 1989 he opened his first restaurant "Oceanus" in his home town of Jerusalem. There, he developed a unique culinary language based on regional Mediterranean products: olive oil, fish, tahini, fresh seasonal vegetables and of course, the tomato.
Since opening his fine dining restaurant, HASALON, in Tel Aviv, Shani is now the inspiration and the leading chef of 40 highly successful restaurants worldwide.
Joined by his partner, Shahar Segal, the duo operates Port Said, Romano, Miznon, North Abraxas, HASALON and Malka in Tel Aviv, as well as Miznon locations in Vienna, Paris, Melbourne, Singapore and New York.
He is considered to be one of the leading figures in the Israeli culinary scene, starring in the TV series "Food for Thought" and appearing on the panel of judges during the past ten seasons of Israeli "Master Chef."
Chef Orianne Shapira
Executive Chef, HASALON NYC
Originally from Tel Aviv, Shapira spent her childhood intrigued by cooking, learning from her father, who encouraged her budding interest. After completing her compulsory service in the Israel Defense Forces in 2017, Shapira enrolled in the pastry program at the Danon Culinary Center in Tel Aviv.
While studying, culinary arts became a new creative outlet for Shapira, who is a true artist at heart. She drew inspiration from her youth – a time when Shapira dedicated 15 years to professional dance, including a full-time role with the internationally recognized Batsheva Dance Company in Tel Aviv.
Shapira now brings the dedication and artistry requisite for performing live on stage to the kitchen at HASALON NYC. Chef Shapira’s journey at HASALON NYC started in 2019, when she moved to New York to start her career. Having dined at HASALON in Tel Aviv, Shapira walked into the New York City location looking for a role in pastry and left with a job on the line. In that moment, her talent for savory cooking was unknowingly uncovered and she was soon on the fast track to HASALON’s helm.