From Tel Aviv to Paris:
The Culinary Journey of MIZNON
In 2011, the first Miznon opened in Tel Aviv and has since expanded to Vienna, Melbourne, and NYC. The first one outside its native land opened in Paris in 2013. We use fresh, seasonally inspired ingredients to create a new type of Mediterranean street food. Our vision is to capture the flavor of each city and translate it into a pita. We take the energy, groove, desires, limits, beauty, and food and express it all in a single pita.
EYAL SHANI Shani was born in Jerusalem in 1959. His culinary passion was first instilled by his grandfather, an agronomist and dedicated vegan, who exposed him to local markets, fields, and vineyards from a young age.
In 1989, he opened his first restaurant, "Oceanus," in his hometown of Jerusalem. There, he developed a unique culinary language based on Mediterranean regional products: olive oil, fish, tahini, fresh seasonal vegetables, and, of course, tomatoes.
Since the opening of his gourmet restaurant, HaSalon, in Tel Aviv, Shani has become the inspiration and leader of eighteen successful restaurants worldwide. His establishments include several in Tel Aviv (Port Said, Romano, Miznon, North Abraxas, HaSalon, and Malka), as well as Miznon locations in Paris, Vienna, Melbourne, and New York, and HaSalon and North Miznon in New York.
He is considered one of the leading figures in the Israeli culinary scene, with the television series "Food for Thought" and appearances as a judge for the past ten seasons on Israeli "Master Chef."