The Garden Terrace, the open roof outlet of the Waldorf Astoria Jerusalem, overlooking the city’s skyline, is now open for summer, together with Hilton Tel Aviv’s Lobby Terrace overlooking the Mediterranean.

The Garden Terrace, which specializes in Mediterranean-style tapas created by the hotel’s Executive Chef, Itzik Mizrahi-Barak, is one of the most spectacular and indulgent places to spend a summer evening in the capital of Israel. The “Garden Terrace” also presents quality cocktails, produced by the hotel’s professional mixologists, and a rich selection of well-known alcoholic drinks.

The outdoor Lobby Terrace of Hilton Tel Aviv is an extension of the Lobby Restaurant and Bar, with modern wooden flooring, stylish garden furniture, luxurious sofas, umbrellas and a pergola — all making the terrace contemporary and luxurious. Executive Chef Rafik Jabarin offers a rich dairy menu with selected fish dishes, pastas and salads, while the talented young Pastry Chef, Idan Hadad, is in charge of the sweets — pastries and cakes. This venue also offers an alcoholic bar with a varied selection of beverages, wines and cocktails and two wine machines.

This summer both hotels are celebrating 100 years since the opening of the world’s first Hilton hotel in Texas, USA on May 31st 1919. The celebrations have been marked simultaneously throughout the world. Since then, Hilton has become a leading global hospitality company with a portfolio of 17 world-class brands, more than 5,700 different hotels, more than 923,000 rooms in 113 countries and territories, and more than 3 billion visitors in its unique history. In Israel a special menu features foods and beverages that have been invented in Hilton over the past 100 years includes:

• Waldorf Salad – First served at the Waldorf Astoria New York in 1896 during a charity gala ball in honor of the St. Mary’s Hospital for Children. (Chicken breast, apples, celery, grapes, walnuts)

• Eggs Benedict – First served at the Waldorf Astoria New York in 1894 to a wall street stockbroker who hoped to cure his morning hangover with a distinctive mix of ingredients. (Poached egg, spinach leaves, tomato, chili, brioche)

• Red Velvet Cake- First served in 1920, at the Waldorf Astoria New York. An original attempt to create intense color and unique flavor by adding extracts resulted in the famous vibrant red color this dessert is famed for.

• Brownies – First served in 1893 at the Palmer House Hilton, especially created for the world’s Columbian exposition, celebrating 400 years since the discovery of America!

• Pina Colada – First enjoyed at Caribe Hilton Puerto Rico back in 1954. (A rum, pineapple and coconut cream cocktail)

• The Martini – First mixed at Waldorf Astoria NY in 1890 and originally called “Waldorf Astoria Cocktail,” the martini has been a bar mainstay ever since. (Gin or vodka stirred and chilled to perfection with a mere hint of dry vermouth and a dash of angostura bitters)
This promotion (in Jerusalem in the meat version and in Tel Aviv in a dairy version) is only part of a rich variety of additional dishes presented on the menus, on which Chef Itzik-Barak Mizrahi of the Waldorf Astoria in Jerusalem and Rafik Jabarin of Hilton Tel Aviv prepared.

The “Garden Terrace” is open to hotel guests and the general public from Sunday to Thursday between 18:30 and 23:30. Guests can enjoy 2 hours of free parking in the hotel’s garage. Advanced booking is required, by phone: 02-5423333 or by email:

The Lobby terrace at Hilton Tel Aviv is open all week, from the morning until late at night. There is no need to book in advance. On Friday evening and Saturday daytime a limited menu is available.


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