The historic Jaffa Port changes its appearance, renews itself and opens its gates to new and surprising restaurants. One of these restaurants is the Yona restaurant which is located right on the wharf and looks over to the hypnotizing blue Mediterranean and the peaceful fishermen’s boats. Yona restaurant was named after the famous story of Jonah the Prophet (Yona in Hebrew), who from this ancient port or nearby apparently tried to escape to Tarsus. Yona restaurant was built in a British Hangar which used to serve as a warehouse for oranges (the famous Jaffa Oranges). When history, tradition and special design come together the result is an extraordinary restaurant- the large and open space was designed in a clean style with large barrels on which are laid large vegetables, handsome wooden tables and shelves on which stand pickled vegetables, various containers and books. On the different counters at the restaurant are wonderfully displayed appetizing baked breads.
The Yona restaurant was founded by the owners of the Manta Ray restaurant which is considered to be one of the best restaurants in Tel Aviv. The Yona restaurant is an open code restaurant, meaning that in its definition it is open and has capability for cooperation and dynamism. At Yona restaurant it is made certain that only quality materials are being used, the cheeses are being made here, the meats are being smoked and tasty dishes of seafood and various fish in a variety of surprising combinations are being created. The menu at the Yona restaurant was basically created by the well-known chef Ronen Skinezes but it was improved upon when it was first tried at the workshop which took place at the restaurant. The dishes which are not very big are served in jars or warm earthenware and one can share the dishes as well as the tempting desserts with fellow diners. The cooking at Yona restaurant is based on wood smoking, baking in a huge brick oven and roasting a la plancha.