“Both the design and culinary concept create something new and adventurous, yet it was important to us to keep it accessible and unintimidating. We are redefining what a city’s Italian haunt should be – lighter dishes, contemporary design, and an upscale environment without the pretension.” With his Bindella Osteria & Bar, which has just opened its doors in the heart of Tel Aviv, Christian Bindella, fourth generation in the restaurant empire of the Bindella group in Switzerland, wanted to reinvent the traditional Italian restaurant, turning it into “a more upscale, design-led eatery for city dwellers”.
The menu, created by Israeli chef Roy Soffer, introduces interpretations of classical Italian dishes using simple raw ingredients, such as the tuna tartar topped with limoncello caviar, and a starter of octopus carpaccio with fennel, mint and fresh chili.
Local architects Pitsou Kedem Architects and Baranowitz-Amit Design Studio created a ceiling treatment that mimics the pergola of a vineyard, imitating the organized, spacious arrangement in between the vines. The grape motif is seen on the metal screens and a feature front door, while a long communal crudo bar adds to the overall informal yet precise atmosphere.
“The restaurant’s façade withdraws slightly inwards – says Sigal Baranowitz, Baranowitz-Amit Design Studio – thus allowing the street to enter the restaurant in an organic fashion. The large metal door, constructed from hollow iron rings, is framed with a high iron gate – inviting guests to cross the threshold and escape the hectic city environment.”