M25
Israel
M25 grew from the Meatmarket butcher's shop beside Tel Aviv's Carmel Market, opening its original restaurant just 25 metres away. The connection still shapes the food: locally raised beef and lamb, cuts selected with a butcher's knowledge, and cooking that uses the whole animal. Chefs Yaron Kastenbaum and Jonathan Borowitz bring that approach to familiar Israeli market dishes. The restaurant family now extends to Ramat Aviv and Kfar Saba. Arayes, market kebabs, grilled tongue and beef steaks sit alongside tomato-tahini salads and potatoes cooked in beef fat. At the Carmel Market restaurant, diners can choose meat from the display case, while produce comes from the surrounding stalls. Menus differ between branches, with daily specials reflecting the cuts available.