1st January 1970

Mansoura’s food represents the global reach and exposure of its chefs, Elad Dagan and Tal Suhami, who are incredibly humble about their experience and talent. The restaurant’s cuisine places an emphasis on fish while paying homage to the origins of both chefs. Both were trained under the legendary Sharon Cohen of Shila in Tel Aviv and L’Atelier in Paris. Think gourmet food but prepared through the Israeli cultural culinary lens. Mansoura is located in the less trendy and out of the way garage district in Yaffo, a humble and understated location that you would not expect to find some of the best fruit de mer that Tel Aviv has to offer, or two of the best trained gourmet chefs in Israel.

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