From its crisp, white-washed facade placed unassumingly in south Tel Aviv's Levinsky Market to its gorgeous interior (hat-tip to the design collaboration between Vered Kadouri and Emma and Ofer Shahar, the minimalist makers behind Craft & Bloom), Opa is a study in meticulous details. So it is no surprise that Chef Shirel Berger's main inspirations come from the whisps and whims of the planet kingdom - the way they can be delectably fused and funneled, and equally, how they grace a stunning ceramic plate.

All of Tel Aviv is raving about Opa, a vegan hot spot in Florentin that has garnered a kind of universal approval that few—if any—vegan restaurants have achieved before. Although the entire menu is plant-based, the food is so delicious, so fresh, and so packed with flavor, that it appeals to vegans and nonvegans alike. Even the (otherwise notoriously unappetizing) vegan desserts get the thumbs up!

R2M includes seven hotels and restaurants in the city designed by Broudo, with several more on the way by 2020.The group's venues include Hotel Montefiore, a chain of pâtisseries called Bakery, flagship restaurant CoffeeBar, Brasserie, a hybrid concept dining and event space at Herzl 16 and Disco Tokyo, and specialty food market Delicatessen.A common thread of chicness linking these venues is recognized by Tel Aviv socialites as Broudo's style.Shirel Berger is a young experimental chef at the head of Opa, a vegan restaurant offering a novel fine dining experience including a nine-course, seasonal tasting menu of curated, plant-based dishes.Berger ages all fruits and vegetables for 3-5 months, manipulating their flavors to produce fascinating results in tastes and textures. Her best-known dish involves lychees fermented and cooked in olive oil, which has an unexpected meaty flavor and texture.Merav Barzilay is the founder and chef at Meshek Barzilay Kitchen, an organic vegetarian restaurant in the heart of Tel Aviv’s Neve Tzedek neighborhood.

Each dish highlights a single fruit or vegetable prepared using different techniques, showcasing the endless opportunities offered by the plant kingdom. Shirel Berger, the chef-owner, works with two small organic farms and aims to be as local and sustainable as possible, minimising food waste and using all parts of the plants, like in the restaurant's signature dish, 'melon peel'. One of the first dishes on Opa's menu was a plum dish, a creation that set the tone for Opa's philosophy - using just one ingredient and producing different flavours to enhance the chosen vegetable or fruit.

If it’s vegan fine dining you’re after, then Opa is the place to go. The portions are rather small (it’s fine dining, after all), but the flavours are unique and one-of-a-kind!. Opa is known for the creativity and thoughtfulness the chefs put into the food preparation, and true enough, the food presentation is just too beautiful that you’ll be worried you’d ruin it (I quickly did though, as you can see in the video,because I’m all about tasting more than anything else, haha!).

Opa’s low-key, monochrome cream décor is almost as impressive as its plant-based food, both of which strongly exude an elegant, minimalist ethos. As the antidote to the city’s plethora of hippie vegan joints, Opa is a sophisticated chef restaurant where you’ll sample dishes sourced from a farm just outside of Tel Aviv. Favorites include a salad dressed with fermented macadamia milk and, for dessert, a decadent Gianduja chocolate-hazelnut ganache.

This chic and innovative restaurant headed by chef Shirel Berger has really made its mark on the Tel Aviv vegan scene with its meticulously prepared dishes that have locals and tourists alike singing its praises from the rooftops. The emphasis at Opa is less on large portions and more on quality food that’s beautifully presented - so both a feast for the eyes and the tastebuds. Image source: Opa's official Google Maps page; Pic uploaded by Opa

The place to come after watching Netflix’s Game Changers, Opa is beautiful vegan cooking served in fashionable surroundings. The set menu, consisting of seven small plates and two desert options, masterfully plays with local, seasonal ingredients matched with unusual pairings (the starter of plum, matched with mustard seeds works supremely well). Its selection of Slovenian and Israeli wines are also a treat.

Try Opa, for example, where New York trained Shirel Berger can be found cooking up a storm with her delicate tasting menus made exclusively from seasonal veggies, fruits and seeds. The pitanga fruit served with chipotle, mustard and lime is a taste sensation, while the cabbage with koji and fermented citrus might just change your opinion of cabbage forever.

OPA is Tel Aviv’s newest restaurant, located in the city’s Levinsky Market. Designed in collaboration by Craft & Bloom and architect Vered Kadouri, it presents yet another open kitchen layout with a strictly vegan menu by chef Shirel Berger. OPA’s design reflects the food; it’s minimal, unfussy and has been built using the local community’s talent pool.

The new magnet for the style-minded herbivore is Opa, on a ramshackle street next to south Tel Aviv’s aromatic, spice-selling Levinsky Market. The design, by Vered Kadouri and family-run studio Craft and Bloom, is similar to the menu: clean, spare and gorgeous. Lighting has been crafted locally, with dishes made by ceramicist Merav Waldman.

Tucked into a quiet side street of Tel Avivs’ lively Levinsky Market, known for the best wholesale spices and dried fruit, lies a serene haven and must-visit restaurant: Opa. In a city saturated in veganism and vegan culinary innovation, Opa shines. Though every product and dish is 100 percent vegan, it’s not just another vegan restaurant.

Address: Ha-Khalutzim St 8, Tel Aviv-Yafo, 6652308, Israel Site: https://www.opatlv.co.il Phone: 972 52-583-8245 $$-$$$. Opa is a chef-driven restaurant serving upscale food created by innovative chef Shirel Berger. Berger was inspired by cooking with vegetable, fruits, and seeds, and has dedicated herself to creating a whole new cuisine.

Recently opened in south Tel Aviv’s colorful Levinsky shuk (market), OPA is owned by chef extraordinaire Shirel Berger. In general, the menu has between five and seven dishes that can be paired with a collection of 15 organic and biodynamic wines. OPA works exclusively with products from a farm located 40 minutes north of the city.

Opa restaurant is committed to studying and learning about the plant world. The 11-course meal includes one fruit or vegetable that is completely exploited in each dish using both traditional and contemporary cutting-edge cooking methods. Chef Shirel Berger has always been captivated by plants.

Opa: A wonderful addition to the already incredibly cool Levinsky Market area, Opa is anything but granola. This swanky restaurant (easily the most upscale in the area) looks like an art gallery, and the food is presented no less beautifully by Chef Shirel Berger. Reservations are a must.

Opa is one of the most high end vegan restaurants in Tel Aviv (yes, they even have vegan gourmet temples there!). The amount of ingenuity and innovation that goes into their dishes is astounding. I didn't even know that you could that with and to vegetables haha - in a good way.

A vegan fine dining restaurant which showcases simple seasonal vegetables. Opa really embraces minimalism through its food presentation and decor. Typical of fine dining restaurants, the servings are small but each bite is bursting with flavour so you don't need much else.

I love everything fermented and a lot of their savoury dishes had those aspects in them. But my favourite dish of the night was the chocolate and hazelnut dessert - to die for!. Photo by Amir Menahem

Tel Aviv has been dubbed the “vegan capital of the world” and Gault & Millau recognized the Tel Aviv restaurant Opa in the top spot for the vegan-vegetarian category (with 14.5 points).

Relaxed but Refined: Opa: This vegan restaurant is helmed by a female chef and features a small degustation menu in a hidden speakeasy type space; best for couples.

Barzilay is the owner of Meshek Barzilay, and Berger is the head chef at Opa, a recent newcomer that has introduced the concept of vegan fine dining to the city.

The restaurant offers a menu of 11 dishes, each dish features only one vegetable or fruit that breaks down into its components.

The chef/owner of OPA in Tel Aviv is putting fruit and vegetables on the plate but she doesn't want to be labelled.