אל על | אטמוספירה

Chef Ido Segev’s Zichron Ya’akov culinary studio is where high-end French gastronomy meets the terroir of the Land of Israel. After studying at Le Cordon Bleu in Paris, and working in elite kitchens alongside chefs like Alain Ducasse, Rafi Cohen, and Ezra Kedem, Segev chose to return to his roots and launch his own culinary venture in beautiful Zichron Ya’akov. Inside a 130-year-old stone building, he creates exceptional dishes made with ingredients that are either locally-foraged or sourced from small-scale farms, and always deeply connected to the seasons. At HaLakaat, there is no fixed menu - the daily flavor profile is dictated by the produce sourced that day and carefully selected fresh meat and fish. Segev invites small groups of diners – up to 16 people - for private, personalized 10-course meals, with the option to add a cooking workshop to the experience. On Tuesdays and Fridays, HaLakaat also turns into a boutique deli, selling high-end pickles, homemade ice cream, and wonderful home-made dishes. @halakaat HaLakaat - Chef Ido Segev | Zichron Ya’akov Local produce . . . . . .

Umai - Chef Alex Abramov | Jaffa Recreating the magic of Japan . . . . . . . . . . British-born chef Thomas Youell lives in Even Yehuda with his wife Mai and their children. After winning over the Israeli public - as well as first place - in reality tv show “Game of Chefs”, Youell launched his own special private gastronomical experiences from the comfort of his own home, inviting diners to come and enjoy a 12-course menu tailored to each specific set of guests. This new endeavor offers Youell the perfect outlet for his culinary creativity, as he takes his guests on a gastronomic journey inspired by his personal life experiences and travels, from his trips to the Far-East to his love for Mediterranean cuisine. The result is an intimate culinary cruise that blends European elegance with the color, soul, and warmth of an Israeli home. chefthomasyouell.com After six years in Japan and the Far-East, honing her craft in Osaka kaisekis and Wagyu restaurants in Yokohama, chef Alex Abramov came back home to Israel and launched a unique kind of holistic dining experience - Umai - which means “delicious” in Japanese. In a spacious home in the heart of Jaffa, Abramov has created what she calls a “culinary studio”, offering Israeli foodies the chance to experience the magic of the Japanese table. Though the guest experience at Umai centers around food, it also involves so much more. Much like in Japan, the meal is also a ritual: there are no fixed menus or waiters, as 20 guests embark on a kaiseki-style culinary voyage that’s either a “Niku Kappō” (a seven-course omakase with Israeli Wagyu beef and specialty cuts) or an izakaya style meal, like one you’d enjoy at a Tokyo or Kyoto izakaya bar. A meal at Umai is a three hours-long event, involving lots of Japanese alcohol and exquisitely prepared dishes. umai-tlv.com Chef Thomas Youell | Even Yehuda A creative celebration of boldness and technique Lifestyle I Food . Photos: Julie Win

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Photos: (dish) Noam Prisman, (chef) Nitzan Avital

Photos: (dish) Anatoly Michaello, (chef) Amir Menahem

28 ATMOSPHERE NOVEMBER 2026 .