Our Story
Rooted in Land, Guided by Season
Olive & Thyme was born from a simple conviction: the best meals begin long before they reach the kitchen.
Since 2018
A Restaurant with Provenance
On Ibn Gabirol Street, we opened our doors with one promise — to serve food that carries the fingerprint of the land it came from. No shortcuts, no out-of-season imports when local alternatives exist.
Our kitchen works in rhythm with Israel's growers. Morning deliveries arrive with soil still clinging to root vegetables. Olive oil is pressed within days of harvest. Herbs are cut hours before service.
Chef Yael Mizrahi leads a team that treats simplicity as sophistication. Each plate is composed with restraint, letting exceptional ingredients speak for themselves.
What Guides Us
Our Values
Transparency
We name our suppliers on the menu. You deserve to know where your food comes from and who grew it.
Sustainability
Short supply chains, minimal waste, and composting programs keep our footprint as light as the cuisine.
Community
We invest in local agriculture, host farm dinners, and mentor young chefs in seasonal cooking.
The Team
People Behind the Plate
A small, dedicated team united by respect for ingredients and the craft of hospitality.
Chef Yael Mizrahi
Executive Chef · Trained in Jerusalem and Lyon, Yael brings Mediterranean soul and French technique to every service.
Daniel Rosen
Head Sommelier · Curates a wine list focused on Israeli boutique vineyards and natural European producers.
Maya Cohen
Farm Liaison · Visits partner farms weekly, coordinating harvests and building relationships with growers.
Meet Our Growers
Discover the farms and artisans who supply Olive & Thyme — the heart of everything we serve.
Our Farm Partners