Reim Bistro

November 2025
Meet Idan Tauber, a seasoned chef and restaurateur who has founded restaurants and advised restauranteurs for 20 years. As he says, he was born to it. Since we last met a few years ago at one of his restaurants, Idan has become shomer mitzvot, a natural next chapter in his personal and professional journey.

Idan knows the formula for a successful restaurant. His new restaurant Reim Bistro checks all the boxes. Location. Convenience. Parking. menu. But this is a stand-out restaurant with a unique and innovative concept unavailable anywhere else in this area.

Reim Bistro is a dinner restaurant for lunch. The restaurant is in a spiffy modern building in a sea of office towers. A room called “The Lounge” is an elegant dining space secreted away from the other areas of the restaurant, where diners can have a private conversation in style. Think crisp white tablecloths, white place settings, contemporary décor for a clean modern look. What you would expect for dinner you can now have for lunch.

The Lounge is a clever idea that answers a need in this area. It provides an excellent high-end venue for business meetings. Step out of the office into this tranquil environment away from prying eyes. Respect your colleagues with a beautifully presented gourmet meal.

In the kitchen Idan transforms from restaurateur to chef. Chef Idan offers a simple one-page menu of appetizers, pasta and fish main courses, pizza, salads and desserts. There is one menu from noon till closing. No business lunch.

We started our lunch with soup, elegantly served in individual covered soup tureens. Lifted the top to discover a beautiful hot Onion soup with croutons and grated cheese. These are all natural ingredients. No MSG in Idan’s kitchen.

I usually shy away from pasta dishes with truffles as I find that often the truffle oil overpowers the dish. The Tortellini in truffles starter, large enough for a main course, was perfectly balanced. But for me the winner was the salad, a huge bowl of mixed of green vegetables, endives, thinly sliced apples, grated cheese and croutons and walnuts. There was such a variety in the salad I thought preparing it must take longer than preparing a cooked dish.

The Reim Bistro signature dish is the Campfire Lefrak fish. A huge plancha of whole fish and root vegetables baked in the taboun oven comes to the table scorching hot on wood board. Though not inexpensive, this is a meal for two. As in the best restaurants Idan will offer to fillet the fish for you. We found that the fish was so soft the meat just fell off the bones.

The Lounge

The Campfire fish is the most popular item on the menu, says Idan. Yet at the other tables diners shared the Cigar locus fish (Sea gar), dipping the largest cigars that I have ever seen in a sauce. The dishes go well with beer and at Reim Bistro we discovered Alexander Blond, a mild and tasty beer, new from the Alexander brewery.

We ended our meal with a delicious Crème Brule, prepared in house, as are all the dishes. The dessert had that crusty top that characterizes this dish, and a sweet yet lemony cream inside.

“The Lounge” is open from noon till the evening. Before lunch the restaurant offers breakfast from 8 till noon inside at tables or at the bar. Or have a quick cup of coffee and a croissant on the outdoor courtyard. Get a load of those croissants! Baked by the in-house pastry chef just for the restaurant.

The high standard of kashrut (Machpud) attracts a large charedi clientele, but non-datiim feel comfortable at Reim Bistro as well. On our visit, in addition to business conversations there were several tables of friends – Reim - in leisure conversation, as per the name of the restaurant.

From the Menu
risotto spinach & tomatoes nis 69
Savich 71
Pizza 66 – 78
Salads 68 – 76
Campfire Levrak platter NIS 154
Risotto fish in lemon NIS 134
Pappardelle salmon NIS 98
Tortellini truffles NIS 91

Parking: There is a pay parking lot next door to the restaurant and several other pay parking lots in the area.