Urbanic Hospitality Group
Nami brings together a collection of restaurants shaped by different cultures and cuisines:
Helena explores the wine bars of San Sebastián inside the Eyal Ofer Pavilion for Contemporary Art. Chacoli brings Spanish seafood to the Tel Aviv shoreline.
ASA Izakaya looks to Japan through the pace and energy of Rothschild Boulevard. HIGH BALL combines vinyl, cocktails and Japanese listening-bar culture. PAREA celebrates traditional Greek cooking over a wood-fired grill.
Each concept has its own identity, yet they all emerge from the same way of working: starting with a clear idea, building a complete hospitality experience around it, and giving every detail a reason to exist.
Alongside its own venues, the group develops culinary concepts, advises restaurants and hospitality projects, and provides beverage strategy, alcohol programs and creative direction. The work ranges from creating new concepts to refining existing ones, always with the same attention to food, service, atmosphere, design and the rhythm of the guest experience.
The group continues to grow through original ideas, long-term collaborations and a belief that hospitality has the ability to shape culture, cities and everyday life.
Our Perspective:
Every project begins with food,
but never ends there.
We see culinary as a starting point, opening the door to design, atmosphere, music, service and every detail that shapes the guest experience.
Tel Aviv influences the way we think more than the places we build. Curious, open, informal and constantly evolving, its spirit travels with every project :
Tel Aviv as a mindset, not a location.
Growth, for us, is measured by the originality of ideas rather than the number of venues. Every concept deserves its own identity, its own rhythm and its own reason to exist.
Hospitality is experienced through all the senses. Food may be at its center, but the memory of a place is created by everything surrounding it.