Last updated March 13th 2016



By Leah,May 17, 2015


The Doktor brothers, Yotam and Asaf, chefs and owners of the majorly successful HaAchim, have just opened ‘Dok’, next door. They wanted somewhere in which they could play around with fresh local produce. Asaf told us “it’s a place for me to explore, for the people who want to be more adventurous and bold.” The only ingredient that they import is black pepper, and that includes the alcohol.

The brothers invest time into each and every dish they are creating. For example the Bresaola is buried in ash for at least one month before being served. “It’s like an amusement park for me” said Asaf. The restaurant, which was previously Carpaccio Bar,  is very intimate with just two small tables inside, a bar which seats seven, and a few tables outside on the sidewalk. Asaf explained that he wanted to create a “boutique” feel to the place for real foodies looking for more experimental dishes.

The menu, which changes seasonally, includes baked kohlrabi with crumbled cheese, poppy seeds, thyme, and hot pepper (27NIS), and Chef Asafs personal favourite, the lamb wrapped in herbs on a bed of burnt eggplant cream and salad (62NIS). This was the most expensive dish on the menu, as the Doktor brothers are adamant that the prices are accessible to all people.

Sirloin Beef Doc Tel Aviv Baked Kohlarabi


Location and details:

Ibn Gvirol 8,
Tel Aviv-Yafo
+972 3 609 8118

Opening times:
Saturday-Thursday: 19:00- last customer

Price Range: 100-150NIS