Through her work at Ouzeria, Avivit Priel Avichai hopes to inspire others to appreciate the beauty of Mediterranean cuisine and culture, creating a lasting impact on Israel’s culinary landscape.

We had the privilege of speaking with Avivit and embarking on a delightful wine-tasting journey with her. During this experience, we witnessed her deep love for Greece and Greek cuisine, which clearly influences her cooking and the spirit of Ouzeria. It’s evident that her passion for Greece goes beyond just the flavors; it’s a true connection to the culture that continues to inspire her culinary vision.

-You trained and worked for many years in Israel’s culinary scene — what first drew you to the idea of opening a restaurant inspired by Greek ouzerias and Mediterranean cuisine?

-My restaurant indeed carries a Greek name, but it is Mediterranean by definition. I love the food of the Mediterranean countries and the way we share food around the table, family-style. I adore the small plates (meze, tapas, cicchetti…), the variety, and the sense of community they bring.

-How did your visit to Greece (and especially Greek “ouzerias”) shape the concept, atmosphere, and menu at Ouzeria?

-I was the chef of a Greek restaurant in Herzliya many years ago, and I trained in a restaurant in Athens for a few weeks, so I picked up a lot of influences there. Before opening in 2012, I visited Athens again for inspiration. That’s when I fell in love with Greek ouzerias, and that’s why I named my restaurant “Ouzeria,” even though it’s not solely Greek-influenced.

-Could you describe how you select the Greek products and ingredients you import for Ouzeria — which ones are your favorites and why?

-Most ingredients I can find in Israel — olives, vine leaves, yogurt, etc. — but fresh Manouri cheese is not available here, so I always ask people who travel to Greece to bring me a few wheels. It’s a special ingredient that really elevates some of the dishes.

-Many people highlight your use of fresh, local, and seasonal ingredients. How do you balance Israeli local produce with the imported Greek items you love?

-Most of my ingredients are fresh and local, but I do buy Greek olives and Greek feta because they are simply the best, in my opinion.

-Which dish on the menu do you see as your “signature” Greek-influenced plate, and what story lies behind it?

-My moussaka is my personal take on the dish. It’s not the traditional moussaka; I make it with Jerusalem artichokes instead of potatoes and add lots of parmesan cheese. I also have a dessert on the menu called “An Homage to Greece.” It’s homemade yogurt ice cream with honey and apricot leather.

-The website mentions that Ouzeria blends food and music, and emphasizes anise spirits and cocktails. How important is the atmosphere/vibe (music, cocktails, décor) in your concept of the restaurant?

-Ouzeria is a full concept, and every little detail is part of the whole: food, music, décor, service, and location all contribute to the vibe of the place. It’s about creating an experience, not just a meal.

-You were awarded by Time Out Israel as “Best Female Chef” in 2018. How has that recognition influenced you, and what challenges and opportunities have you faced as a woman in the Israeli culinary world?

-Personally, I don’t like the separation between male and female chefs. I believe talent stands out regardless of gender. But of course, it felt good to receive that recognition! 😊

-From your perspective, what makes Greek cuisine (and especially a Greek-style ouzeria) so appealing to an Israeli and international audience?

-The easygoing atmosphere, the food that’s perfect for sharing around the table, and the music — much of which has been translated into Hebrew and is beloved by Israelis.

-Looking at the menu now, how often do you change it / refresh dishes to reflect seasons, new imports from Greece, or new culinary ideas?

-I refresh part of the menu on the 1st of every month, introducing new dishes that highlight the fresh vegetables and herbs of the season.

-Are there particular Greek regions (e.g., the islands, mainland, etc.) whose products, wines, or flavors you love to explore — and is there anything you’re planning to bring in to Ouzeria soon?

-I always have a variety of ouzo brands on the menu, as well as wines from both the mainland and the islands. I love Assyrtiko from Santorini, and our house red wine is an Agiorgitiko from the Peloponnese.

-What’s your proudest moment so far at Ouzeria — it could be a dish, an event, a reception by customers — and what’s the most difficult part of running a restaurant of this nature?

-My favorite moments are when guests call me over to the table to tell me they’ve been here before and came back, just to find that the same level of cooking and service is maintained throughout the years. It’s the best compliment I could receive because maintaining that quality over time with changing staff and circumstances is not easy.

-Finally: if you were advising a diner who’s coming to Greece for the first time and loves Ouzeria in Tel Aviv, which things would you tell them to taste or look for — so they could connect your restaurant experience in Israel with an authentic Greek food journey?

-Explore! Don’t hesitate to try new and unfamiliar dishes. Travel to different parts of the country and try local restaurants, because Greek cuisine is incredibly regional and so diverse. Every corner of Greece offers something unique and delicious.