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Starting to cook at the age of 12, Shirel passionately learned the secret of the North African cuisine. She graduated from the Culinary Institute of America in 2014 and has been working for NYC's top restaurants.


When returning to Tel Aviv in 2015, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing her to the fine and unique art of cooking with vegetables

At Opa, we are dedicated to the exploration and discovery of the plant kingdom. Each dish on our 11 - course menu features one fruit or vegetable that is fully utilized through ancient and modern innovative techniques.

Chef Shirel Berger has always been fascinated by the mysteries of the plant world. We use the entire fruit or vegetable, including the peel, to reduce food waste and create new experiences of flavor, a change in thinking and fresh appreciation for the wonders of our planet.

Opa's vegetables are grown by local farmers who value organic agriculture and nurturing the soil, keeping it pure for harvest. The restaurant’s rooftop has a magical urban garden featuring organic vegetables, fruits, and wild herbs from the Holy Land.


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