Sea You: The French Brioche That Took Over the Netanya Cliff

The first thing you notice is the bread. A pale brioche bun, shiny on top, soft enough to cradle a crispy cod cube without breaking apart, dairy enough that you can taste the butter before you taste the fish. The second thing you notice is the view: a wide terrace facing the Mediterranean from the top of Kikar HaAtzmaut, the square that anchors central Netanya at the edge of the cliff. The third thing, which takes a few minutes longer, is the accent. The kitchen calls out orders in French. The owners moved here from France not long ago. They built the menu they wanted to eat, which turned out to be a fish menu, and they put it inside brioche, and they decided to open the second branch here, on the cliff, in April 2026.

The menu is almost entirely fish, and almost entirely served on dairy bread. There is no meat. There is no chicken. There are red tuna brioche burgers, salmon brioche burgers, cod brioche burgers, sea bream brioche burgers, and there are smaller versions of all of them for diners who want to try several. The Tunisien at 66 NIS is the most photographed plate on the terrace, and probably the truest reading of the brand: red tuna, harissa, preserved lemon, soft boiled egg, a slice of boiled potato, all stacked inside a buttered brioche that holds together against the heat of the egg yolk and the kick of the harissa. The Signature at 63 NIS is the quieter classic, a single perfect cube of fried cod, fluffy at the center, crackling at the edges, set on tartar sauce so the bun absorbs just enough of the sauce to soften without falling apart.