Open Sunday - Thursday: 12:00 noon. - 11:00pm. Motzash till 11:00pm. Closed Friday and Shabbat.

Paris Texas

July 2026

For a restaurant with two foreign names, Paris Texas is mighty chauvinistic about Israel. All of the foods are sourced locally with nothing imported from either Paris, Texas or anywhere between.  There are 6 restaurants in the Paris Texas chain, but only the Netanya restaurant has kosher certification. The meat itself at all the restaurants in the chain is sourced from locally raised beef but only the kitchen in the Netanya branch has no dairy ingredients. Instead the chef uses a cashew-based dairy substitute.

“We let the meat do the talking” says Chen, the owner of the Kosher Paris Texas branch in Netanya. Chen, as his name suggests, is a charming restaurant owner and a refreshingly enthusiastic lover of Israel. This is not his first rodeo. He has been in the food and wine service business for many years, including a kosher restaurant in the south. His partner in this restaurant is a wine connoisseur, and the Yarden wines, the house wines, are carefully chosen.

We were impressed by the shiney new Yahalom buidling and the elegant interior with banquettes upholstered in Burgundy-colored velvet. The restaurant has a bright open kitchen with a gleaming bar with a wall of Israeli wines.

“We designed the restaurant with an open kitchen to be completely transparent,” explains Chen. The elegant décor is the “Paris” part of the name which evokes European elegance. “Texas” is the down-home meaty part of the story. Think cowboys. rodeos, lassos and cattle. Put them all together and you have an all-meat restaurant for casual dining in an elegant setting.

The one-page menu offers meat, meat, and more meat dishes. Though the menu is short you will find that the quality is high. Starters include short ribs, kabab skewers, wings and our favorite, chicken nuggets (4 pc NIS 52). Nuggets my eye!  These are hefty pieces of chicken breast coated in corn flakes and fried to a crisp.  Chen, having lived in Southern US knows his fried chicken.

The next two sections of the menu offer grilled meat dishes by weight and the third offers a variety of burgers prepared on a plancha.  The beef is dried and aged and ground fresh for the burgers throughout the day every day. The basic Butchers Burger is a 200/250gr all meat burger in a bun with lettuce, tomato, red onion, pickles, chipotle and aioli. There is a choice of several other burgers including slow-Smoked Pulled Beef Short Ribs (Asado) romesco sauce, salsa verde, garlic aioli, sautéed mushrooms.

The most popular burger, Chen tells us, is the Smash Burger: double smashed beef patties, chipotle aioli, caramelized onions, cheddar-style (non-dairy) cheese, and umami aioli and all the condiments.

Though the meat speaks for itself, the condiments are what does it. Don’t miss the Ragu mushroom topping for the burgers. And you’ll want to try each of the extraordinary original sauces served on a platter as a buffet with names like Alabama, Sante Fe, and Aoli and some I didn’t get. These are prepared fresh every day at the restaurant.

With a nod to the non-meat eaters, the restaurant offers a 200 gram mushroom burger and a vegan burger from Beyond Meat. But I recommend the freshly cut Caesar Salad sprinkled with (non-dairy) Parmesan, croutons, and aioli dressing. This salad turned out to be a great base for the sauces that were served with the meat dishes, and I tried every one.

Also served with our main dishes was a big bowl of crispy delicious chips. These are some of the best chips that we have had in any restaurant.

Nothing goes better with burgers than a beer or a cocktail. We had a lovely leechee based cocktail and a third of a liter of Blanc beer, a French beer on tap. We agreed with Chen that the French Blanc wheat beer is a superior beverage.

For your sweet tooth Paris Texas offers crème Brulé. Lemon pie. Hot choc cake. I want to meet the Texan who can eat dessert after that meal.