Israeli Restaurant Near Me in South Beach: Dinner at AVIV

AVIV occupies 1 Hotel South Beach at 2341 Collins Avenue, where dinner runs from 5:30 to 10 pm Sunday through Thursday and until 11 pm Friday and Saturday. Breakfast is served daily from 7 to 11:30 am. Chef Michael Solomonov opened the restaurant in April 2025, and its name means spring in Hebrew. For an israeli restaurant near me that joins a beach hotel with serious Israeli cooking, AVIV is the polished South Beach answer.

Solomonov built his reputation on modern Israeli food, and AVIV translates that style into a room shaped by Miami produce and hotel service. The official site describes Mediterranean flavors and local ingredients rather than a copy of one Philadelphia restaurant. That distinction matters here: the menu moves from hummus and salatim to seafood, vegetables and charcoal-grilled meat, while the address gives hotel guests a full destination restaurant without crossing Collins Avenue after a day at the beach.

The atmosphere is designed for a longer evening. Couples arrive from the hotel lobby, local groups use the room for birthdays, and visitors can come directly from the boardwalk after changing out of beach clothes. The cooking is communal even when the setting feels upscale. Plates are meant to circulate, so a table that orders one entree each will miss the sequence of bread, dips, small dishes and grill that gives the menu its Israeli shape.

Begin with hummus and salatim. Hummus tehina is $22, while the Turkish version with brown butter, Urfa pepper and crispy garlic is $21. The $24 salatim plate combines beets with tehina, cannellini and corn, cabbage with sumac onions, twice-cooked eggplant, olesh, Yemenite pickles and chershi. House-made saluf bread is $11. One hummus, salatim and bread is enough groundwork for four people before the charcoal section begins.

The menu also offers a $95-per-person Tayim format for the whole table. It includes one hummus for the table, salatim and saluf, then individual choices from mezze, the grill and dessert. Choose that route when nobody wants to negotiate the order. À la carte is better for two diners or a group with very different appetites. The tasting requires participation from the entire table, so settle that decision before drinks arrive instead of splitting the group mid-order.

From the mezze section, Moroccan cigars fill crisp pastry with spiced beef and pair it with raw tehina and spicy local honey for $25. Halloumi baklava uses strawberry and pistachio for $21, while yellowtail crudo with habanero-celery schug costs $24. Those dishes show AVIV's Miami side more clearly than a second hummus. Skip stacking too many rich starters because the grill portions arrive with salad and need room on both the table and the appetite.

The charcoal menu, Al Ha'esh, includes pargiyot with Shipka tehina and plum amba for $32, kofte made from marinated brisket with charred corn salad for $32, and beef shishlik with black-garlic toum and cabbage for $39. Vegetarians can order eggplant with muhammara, carob molasses, walnuts and tehina for $23. A strong four-person order uses two starters, one vegetable from the fire and two different proteins rather than repeating the same skewer.

Large plates include za'atar chicken for $45 and charred amberjack for $49. The 18-ounce prime ribeye is $130 and can be requested kosher, but it can dominate both the bill and the meal. Order it only for a table that came specifically for steak. Otherwise, the smaller grill dishes reveal more of the kitchen's spice work. For breakfast, the restaurant changes pace with $27 shakshuka and a $28 Israeli breakfast built around eggs, chopped salad, feta, olives and labneh.

Reservations run through Resy from the restaurant website. Dinner guests should book Friday and Saturday first because those nights extend to 11 pm and attract both hotel diners and local celebrations. An early 5:30 table works well if you want a quieter room and a boardwalk walk afterward. Breakfast does not need the same occasion planning, but it is still a hotel restaurant, so allow time for the Collins Avenue entrance and lobby rather than treating it like a sidewalk cafe.

The dinner menu adds a 19 percent service charge to every check, plus a 2 percent culinary service charge on food. Read those lines before deciding on extra gratuity. That structure also makes the $95 tasting easier to budget than it first appears, because the percentage charges still follow. For a large party, decide whether the table wants the tasting before booking. For two people, à la carte ordering preserves choice and makes it easier to stop after the grill.

AVIV suits diners who want a chef-led room with cocktails and full hotel service, not the fastest hummus in Miami Beach. The crowd mixes vacation dinners, design-conscious locals and groups celebrating around a large table. The practical etiquette is to keep the center clear and let servers replace plates between courses. If the dining room feels too formal for the night you want, use breakfast for a lighter introduction to the kitchen and reserve dinner for a group that will share widely.

The hotel stands between Collins Avenue and the ocean near 24th Street. Drivers should use the hotel's arrival lane or another legal South Beach parking option rather than circling the block at reservation time. Miami-Dade Transit buses run along Collins Avenue, and the Miami Beach trolley serves the South Beach corridor. The simplest plan is to arrive before sunset, enter through 1 Hotel, and let the front desk direct you to AVIV inside the property.

Before dinner, walk the Miami Beach Boardwalk north or south from the 23rd Street beach access. Collins Park and The Bass are also close enough to anchor an art-focused afternoon before a 5:30 reservation. After a late meal, keep the walk to the well-lit hotel and boardwalk frontage rather than building a long route. If your group decides against the tasting menu, the neighborhood has other hotel restaurants, but AVIV is the stop that makes hummus and saluf the main event.

Address: AVIV at 1 Hotel South Beach, 2341 Collins Avenue, Miami Beach, FL 33139. Dinner hours are 5:30 to 10 pm Sunday through Thursday and 5:30 to 11 pm Friday and Saturday. Breakfast is daily from 7 to 11:30 am. Resy handles reservations, and the menu lists a 19 percent service charge plus a 2 percent culinary charge on food. Ask Karpo in the Karpo APP to connect the reservation with a boardwalk route.