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Abri餐厅是一家平易近人的小酒馆，由一位前途无量的年轻厨师主理。餐厅的设计灵感来源于小酒馆，这一灵感塑造了特拉维夫的烹饪场景，它植根于20世纪80年代末的纽约餐饮文化，在那里，休闲而精致的餐饮成为一种艺术形式。这种历史渊源为餐厅提供了怀旧的背景，同时也为现代新小酒馆运动注入了活力。

Abri Restaurant is an accessible and inviting bistro led by a promising young chef. The design draws inspiration from the bistro influence that shaped Tel Aviv’s culinary scene, rooted in the late 1980s New York dining culture, where casual yet refined dining became an art form. This historical connection provides a nostalgic backdrop while the restaurant embraces the energy of the modern neo-bistro movement.

▼餐厅外观，exterior of the restaurant ©ido adan

该空间由两个维度定义：其中一个较低的维度融合了本土怀旧的材料，让人联想起特拉维夫经典美学的温暖和熟悉感，另一个维度则引入了工业风的极简元素，反映了当今特拉维夫烹饪业不断发展的新精神。这一过去和现在之间的对比也是向传统的致敬，同时推动当代美学的发展。

The space is defined by two dimensions: the lower level incorporates local and nostalgic materials, reminiscent of the warmth and familiarity of classic Tel Aviv aesthetics, while the upper level introduces industrial, minimalist elements that reflect the fresh spirit of today’s evolving Tel Avivian culinary landscape. This contrast between past and present pays homage to tradition while pushing toward a contemporary aesthetic.

▼工业风的极简元素，industrial, minimalist elements ©ido adan

▼开放吧台，open bar ©ido adan

▼开放厨房，open kitchen ©ido adan

Abri餐厅的核心是开放的厨房，搭配开放式酒吧，让食客完全沉浸在烹饪过程中。这一设计使食客们可以体验美食的一手准备过程，模糊了烹饪技艺和用餐体验之间的边界，同时庆祝特拉维夫丰富且前卫的美食文化。

At the heart of Abri is a front kitchen, paired with an open bar, encouraging diners to be fully immersed in the culinary process. This setup allows guests to experience the preparation of dishes firsthand, blurring the lines between the craft of cooking and the dining experience, all while celebrating Tel Aviv’s rich yet forward-looking food culture.

▼开放厨房，open kitchen ©ido adan

▼用餐区域，dining area ©ido adan

▼装饰细部，detail ©ido adan

collaboration with architect noga hachmon
photography: simon barazin

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Abri Restaurant by simon barazin

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