Kitchen Market is a contemporary gourmet restaurant on the upper floor of Shuk HaNamal farmer's market in the Tel Aviv port, one of the city's most beautiful spots. One side offers an unending view of the sparkling sea, and another looks out over the vibrant color of the bustling marketplace. Renowned chef Yossi Shitrit has carefully designed a menu intended to stimulate all the senses, created with the highest-quality ingredients and the most advanced cooking techniques.
We make sure that every dish at Kitchen Market is fresh and tasty by choosing the finest ingredients from among the produce that arrives each morning: organic vegetables straight from Moshav Netaim; crisp yellow, orange, and red cherry tomatoes from the Aravah valley; sweet watermelons in a variety of colors; fresh catches of Mediterranean jumbo shrimp; succulent cuts of lamb; flavorful king oyster mushrooms; and much more.
Tel Aviv's energetic vibe, radiant sun, and stirring sea breezes combine with fresh quality ingredients, the bright, beautifully designed location, and attentive, energetic staff, to guarantee a first-class culinary experience whose memory will last a lifetime.
From the farmers׳ stalls crowding Tel Aviv port, through the vibrant, bustling city center, all the way to the stores of antique dealers in Jaffa׳s flea market, the Sucré Group presents three landmarks for gourmet cuisine and nightlife on the Tel Aviv-Jaffa map - Kitchen Market, Mashya, and Onza. Each of these restaurants has its own unique flavors, pace, and atmosphere, but all three are the creations of a professional team that attends to every last detail in order to deliver the perfect experience and, as the Group׳s name suggests, leave you with a sweet taste after each visit. “Somewhere between the Kitchen Market, which is like our mother, and Mashya, our pride and joy, and Onza - our crazy little sister - we׳ve raised a family that we are very pleased to lead,” say Asaf Lees and Alon Friedman. They head the Sucré Group alongside Chef Yossi Shitrit , who is responsible for the culinary side, and Avi Masri, manager of the MGA Trade company, which imports and markets utensils for restaurants and hotels.
Asaf Lees (38), a avid skier, slid right into the restaurant business 19 years ago, opening and managing the Herbert Samuel restaurant, and then managing Toto. Today, he is in charge of the Sucré Group’s creative materials, concepts & overall branding. “My role is the direct result of a short attention span,” Asaf laughs. “I hop from event production to menu design to creating a musical concept, and enjoy handling all the creative aspects of the restaurant.”
Alon (32) is responsible for managing the three restaurants. He is addicted to numbers, and his job combines the experience he gained at the Agadir and Toto restaurants with his work in digital ventures and stockbroking from the age of 26, and the knowledge he is currently gaining as a student of business administration, accounting, and information systems management. “When I׳m sitting in a restaurant, the most important thing for me is the relaxed, elegant experience, the joyful energy that begins when the waiter appears, and comes from the design, the music, and the quality of the entire restaurant experience,” Alon says. “That’s the experience we want to bring to the Sucré restaurants.” Alon knew Asaf from when he was running the bar at Toto, and together they entered into partnership with Shitrit and Avi Masri, one of Toto’s suppliers, who turned out to be one of Asaf׳s childhood friends.
Together, they are the youngest group in the fine dining field, and are looking to create and expand even more in the future. They have especially fond memories of hosting such renowned, talented chefs as Stéphane Froidevaux, Vicky Jones, and Erez Komarovsky, who collaborated with Chef Yossi Shitrit and took Kitchen Market׳s cuisine to a whole new level, and also of Mashya׳s construction - a lengthy, meticulous creative work they compare to the birth of a child. “But our best memories,” says Asaf, “come from the positive reactions of our customers, who return again and again to enjoy our complete experience, and leave every time with huge smiles on their faces.”
Chef Yossi Shitrit has been living and breathing his culinary dreams for more than two decades, including running the kitchen in his first restaurant, the fondly-remembered Violet, located in Moshav Udim. Shitrit's creativity and culinary acumen born of long experience are expressed in the every detail of each and every dish. They are what have enabled Shitrit to create Kitchen Market's unique and innovative menu, with delightful flavors and stunning presentation that make it stand out on the cutting-edge culinary scene.
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