Chef Meir Adoni was born in Eilat, the most southern town in Israel. His Moroccan heritage and the traditional cuisine that surrounded him is echoed throughout his cooking. His philosophy revolves around respect for traditional flavours and ingredients, adding modern interpretation and pushing boundaries to launch each dish into unchartered territory.

At age 22 Meir set off on a culinary journey around the world. First he studied at Cordon Bleu in Sydney and later at La Maison Lenotre in Paris. He then proceeded to undertake apprenticeships with leading chefs such as Grant Achatz, René Redzepi and Juan Mari Arzak.

Upon his return to Israel in 2002, he opened his first restaurant Catit, which till this day is considered a true culinary temple of innovative Israeli cuisine. Catit is where he first developed his signature style of traditional Israeli food created with cutting edge technique...

12 years later, Chef Adoni owns 2 more restaurants in Tel Aviv – the young and buzzing Mizlala, and the recently opened Blue Sky.


FOUR Questions with Meir

Describe your culinary philosophy in 5 words...

Tradition, Innovation, Exploration, Dedication, Passion


Is a Michelin star your aim?

Unfortunately, the Michelin guide does not cover Israel. Hopefully this will change in the future, because there is such a unique and vibrant culinary scene, especially in Tel Aviv.


What is your greatest inspiration?

I was brought up in a traditional Israeli home, with Jewish/North African food as my culinary inspiration.


What three things would you take to a desert island?

Blue cheese, sourdough bread and a good bottle of red wine.


  • Chef of the Year , 2007 | Time Out
  • Honorary chef of James Beard’s 100 Years Celebrations in Tel Aviv
  • Tel Aviv’s Best Restaurants, 2013 | Catit and Mizlala




Nachalat Binyamin 57

Tel Aviv





Nachalat Binyamin 57

Tel Aviv




Blue Sky

10 Eliezer Peri Street

Tel Aviv 63573



Find out more about Meir here.