La Tigre — Neapolitan Pizza & Italian Bar in Tel Aviv

La Tigre serves authentic Neapolitan pizza at two Tel Aviv locations — Florentin (Rabbi Yitzhak Yedidya Frenkel 9) and Basel (Alkalai 5). It is the only restaurant in Israel accepted into the Associazione Pizzaiuoli Napoletani, with every pizza baked in a wood-fired oven. Both branches also have a full Italian bar.

Yes. La Tigre is popular with visitors and locals alike, and the staff speak English. This page covers the essentials, and the full menu is available online. Both Tel Aviv branches — Florentin and Basel — welcome tourists, whether you want a quick pizza or a full evening with drinks at the bar.

Booking ahead is recommended, especially on weekends and in the evening. You can reserve online through Ontopo for each branch separately — Florentin or Basel — in about a minute. Walk-ins are welcome when there is space, but a reservation guarantees your table. For larger groups, call +972-3-632-5359.

La Tigre has two branches in Tel Aviv. The Florentin branch is at Rabbi Yitzhak Yedidya Frenkel 9, in the lively Florentin neighbourhood. The Basel branch is at Alkalai 5, in the quieter old north near Basel Square. Both serve the same Neapolitan pizza and the same Italian bar.

Yes. Both branches deliver through Wolt, and you can also order takeaway for pickup straight from the oven. Neapolitan pizza is best enjoyed fresh, so pickup or delivery to a nearby address gives the best result. Check the Wolt app with your address for delivery availability.

La Tigre is not kosher. It is a Neapolitan pizzeria and Italian bar serving traditional Italian dishes, pizza from a wood-fired oven, cocktails, wine and aperitivo. If you are visiting Tel Aviv for authentic Italian food and a lively bar atmosphere, both the Florentin and Basel branches are a great choice.

They are the two classics of Naples. A Marinara has no cheese — just tomato, garlic, oregano and olive oil. A Margherita adds mozzarella (fior di latte or bufala) and fresh basil, in the red-white-green of the Italian flag. Both share the same slow-fermented dough and short wood-fired bake.

For a first visit, start with a Margherita — it shows the balance of tomato, mozzarella and dough at its best. If you like clean, sharp flavours, try a Marinara too. At La Tigre every pizza is baked in a wood-fired oven by a team trained in Naples; see the full menu on the site.

That soft, slightly moist center is intentional — it's the hallmark of authentic Neapolitan pizza, not a flaw. The thin base bakes for only 60–90 seconds in a very hot wood-fired oven, so the rim puffs up while the middle stays tender. A stiff, fully crispy center isn't classic Neapolitan.

Both ways are fine. At the table it's common to use a knife and fork, since the center is soft and hot. On the go, Neapolitans fold it 'a portafoglio' — into quarters, like a wallet — and eat it by hand. There's no single correct way to enjoy it.

Yes. LA TIGRE has a dedicated vegan section with two Neapolitan pizzas: a vegan Margherita and a vegan Carneria made with Redefine Meat. Both use almond mozzarella and San Marzano tomato sauce, and are baked in the same wood-fired oven as every other pizza.

Two vegan Neapolitan pizzas built on almond mozzarella: a classic vegan Margherita with basil and olive oil, and a vegan Carneria with pulled Redefine Meat, spring onion and maple. If you have an allergy or sensitivity, let the staff know and they'll do their best to adjust.

La Tigre follows the authentic Neapolitan method: a slowly fermented dough, a simple uncooked tomato sauce, and pizzas baked in a wood-fired oven at very high heat for about a minute. La Tigre is the only restaurant in Israel admitted to the international Neapolitan pizza association (A.P.N.), and its team trained in Naples.

Yes. La Tigre is a Neapolitan pizzeria and an Italian bar, so alongside the pizza you'll find cocktails, Italian wines and beers. There is also a weekday aperitivo happy hour in the early evening — a relaxed Italian way to start the night with a drink before or alongside your meal.

Yes. La Tigre runs a weekday happy hour, Monday to Thursday from 17:00 to 19:00, with 50% off all alcohol at both the Florentin and Basel bars. It’s the classic Italian aperitivo moment — a relaxed drink at the end of the workday, right when the pizzeria turns into an Italian evening bar.

Yes. La Tigre welcomes groups at both Tel Aviv branches, in Florentin and Basel. For larger groups it’s best to book a table in advance through Ontopo or contact the restaurant directly so they can arrange seating. It’s a lively spot for a shared Italian meal of pizza and drinks.

Yes. La Tigre is a Neapolitan pizzeria and Italian bar that opens toward the evening, so it works well for a relaxed date. You can start with an aperitivo cocktail or a glass of Italian wine, share a wood-fired pizza, and finish with a dessert like classic tiramisu. Both Tel Aviv branches — Florentin and Basel — share the same kitchen and bar.

A good place to start is the classics — Margherita or Marinara — made with San Marzano tomatoes and baked in a wood-fired oven. For something richer, the Carnaria with pulled asado is the house best-seller, and the Pistacchio with mortadella is a favourite too. There are also two vegan pizzas on the menu.

Yes. The dessert menu includes a classic tiramisu with zabaione cream and fresh espresso, pistachio panna cotta with caramel and raspberry crunch, a chocolate cremoso with olive oil and sea salt, and taboon-roasted pineapple with coconut sorbet. They're small, shareable plates — a nice way to finish an Italian meal.

Yes. The bar has a short Italian wine list by the glass or bottle — whites like Pinot Grigio and rosé, and reds such as Chianti, Primitivo and Nero d'Avola — alongside cocktails like Negroni and Aperol Spritz. It pairs naturally with Neapolitan pizza from the wood-fired taboon.

Yes. We serve a focused list of Italian wines by the glass or bottle — whites such as Pinot Grigio, rosés, and reds including Chianti, Primitivo and Nero d'Avola — chosen to pair with Neapolitan pizza. You can also order classic cocktails like Negroni and Aperol Spritz at the bar.

Neapolitan pizza is round with a soft, airy crust and a puffy, charred rim, baked for seconds in a very hot wood-fired oven. Roman pizza is thinner and crispier. La Tigre serves authentic Neapolitan pizza, made to the Naples standard.

Yes. Neapolitan pizza is naturally kid-friendly — the classic Margherita is simple and not spicy, and pizzas are easy to share around the table. There are soft drinks and desserts too. On weekends (Friday–Saturday) both branches open as early as 1:00 PM, convenient for an early family meal. Note that the Florentin branch is in a heritage building and is not wheelchair accessible.

The Margherita is the go-to choice for children — San Marzano tomato, Italian mozzarella and basil, with no heat. Kids who prefer no cheese can have the Marinara (tomato, oregano and garlic). Every pizza is wood-fired and comes with a dip on the side, and there is a vegan Margherita for dairy-free diets.

The puffy outer rim is called the cornicione — the signature of a true Neapolitan pizza. It rises because long-fermented dough is baked in a wood-fired oven at around 430–480°C, so the edge puffs up and stays airy inside. The dark “leopard” spots aren’t burnt: they are a sign of proper high-heat baking and add a gentle smoky aroma.

La Tigre's bar serves six signature cocktails: a Negroni, an Aperol Spritz, a Basil Smash (gin, fresh basil and lemon), a Fragola Fresca (gin, elderflower liqueur and strawberries), a Jasmino (gin, Campari, triple sec, passion fruit and lemon) and Tiramis-Who? — a dessert cocktail with amaretto and coffee liqueur. There are also Italian wines and beers.

A Negroni is a classic Italian aperitivo cocktail from Florence, traditionally equal parts gin, Campari and sweet vermouth — bitter, elegant and strong. At La Tigre it is made with Campari, white vermouth and Malfy Rosa gin, a perfect way to open the evening before pizza.

Alongside the Neapolitan pizza, La Tigre serves small Italian starters baked in the wood oven: cornicione (our pizza-dough bread with balsamic tomato sauce), roasted sweet potato, charred cabbage with butter and honey, and fresh salads — plus Italian desserts, cocktails, wine and beer.

Yes. Most of the starters are vegetable- and cheese-based: the roasted sweet potato, the charred cabbage (steak di cavolo) and the cornicione bread are all vegetarian, as is the green-and-blue salad. Let the staff know about any preferences or allergies when you order.

Neapolitan pizza is traditionally made with finely milled Italian "tipo 00" flour, which lets the dough be stretched thin by hand and puff up quickly in the hot wood-fired oven. At La Tigre the dough is slow-proofed and baked in a wood oven in the Neapolitan tradition — we are members of the Neapolitan pizza association and trained in Naples.

"Tipo 00" is the Italian grade for the most finely milled, refined wheat flour. The number (00, 0, 1, 2) describes how fine the grind is, not the protein level. Its fine texture helps Neapolitan dough absorb water evenly, stay elastic, and develop the light, airy crust that bakes in just minutes.

Yes. Alongside the classic red pizzas, La Tigre serves several white pizzas (pizza bianca) made without tomato sauce, on a cream, cheese or vegetable base. Options include Fiamma (spinach base with potato), Cipolla e Funghi (cream with portobello and onion), Pistacchio and Carbonara, all baked in the wood-fired oven.

Red pizza has a tomato-sauce base, in Neapolitan style usually San Marzano tomatoes, which is tangy and bright. White pizza (pizza bianca) skips the tomato for a richer, creamier base such as cream, cheese or spinach. Both share the same slow-risen dough and wood-fired baking; only the base changes.

Fresh basil leaves and a drizzle of olive oil are the final touches on a true Neapolitan pizza. The basil adds a fresh, green aroma, while quality olive oil adds body and ties the flavours together, balancing the acidity of the San Marzano tomato sauce. On our Margherita you'll find both, alongside mozzarella and Parmesan.

Yes — every pizza at La Tigre comes with a pesto dip on the side. The pesto is built on basil and olive oil, bringing those same fresh, green flavours to the table so you can dip the puffy edge of the crust. It's a small La Tigre touch that extends the flavours already on the pizza.

Yes. La Tigre pours two Italian beers at the bar: Birra Moretti on draft (250 ml or 500 ml) and Peroni by the bottle (330 ml). Both are light, crisp lagers that pair naturally with Neapolitan pizza, and they sit alongside Italian wines, cocktails and spirits such as Malfy gin, limoncello and Fernet-Branca.

Yes. During the weekday aperitivo — Monday to Thursday, 17:00 to 19:00 — all alcohol is 50% off, and that includes both the draft Moretti and the bottled Peroni. It's the best-value time to enjoy an Italian beer at the bar before dinner, at either the Florentin or the Basel branch.

Yes. Our pepperoni pizza is built on San Marzano tomato sauce and Italian mozzarella, topped with veal pepperoni and fresh basil, and served with a hot-honey dip on the side. Like all our pizzas it is baked in the wood-fired oven, and you can order it at both the Florentin and Basel branches in Tel Aviv.

Not quite. In Italian, "peperoni" means peppers — the vegetable. The red sausage slices known as pepperoni are actually an American creation, based on southern-Italian spicy salami (salame piccante). At La Tigre we serve it on an authentic Neapolitan base: slow-risen dough, San Marzano sauce and a wood-fired oven.

Yes. Besides the original Florentin branch, La Tigre has a second location in the Basel complex of Tel Aviv’s Old North, at 5 Alkalai Street. It serves the same wood-fired Neapolitan pizza and full Italian bar in a quieter, café-lined neighbourhood north of the city centre.

La Tigre’s Basel branch, at 5 Alkalai Street, sits inside the Basel complex within walking distance of Basel Square and the surrounding Old North streets. It’s a convenient spot for authentic Neapolitan pizza, cocktails and Italian wine without heading down to Florentin.

In 2017 UNESCO added the art of the Neapolitan ‘pizzaiuolo’ to its list of Intangible Cultural Heritage, recognising the craft of hand-shaping the dough and baking it in a wood-fired oven. At La Tigre we follow that same tradition — our training comes from Naples, and we are the only restaurant in Israel admitted to the Neapolitan pizzaioli association.

The Margherita is the classic Neapolitan pizza — tomato, mozzarella and basil, the red, white and green of the Italian flag. According to the famous story it was created in Naples in 1889 for Queen Margherita. You will find it on the menu at both La Tigre branches in Tel Aviv, baked in a wood-fired oven.