R48 Hotel and Garden is an 11-suite hotel housed in a restored 1930’s Bauhaus architecture-style building on Rothschild Boulevard, among Tel Aviv's most prestigious addresses. The property has been preserved and renovated by architecture firm AN+, while the interior design was done by Studio Liaigre and the landscape and garden designed by Piet Oudolf, the architect behind New York City’s High Line. Amenities include a garden-rimmed rooftop pool overlooking the city, two restaurants and an art collection of leading Israeli artists.
The historic Bauhaus architectural building housing R48 Hotel and Garden was originally built in 1933 during a period of prosperity for Tel Aviv. At the time, there was an influx of architects who emigrated from Europe and incorporated their avant-garde international style into the Middle Eastern climate. R48’s wraparound balconies, trademark thermometer windows and white staircase demonstrate the signature Bauhaus design. The building has been extended with a glass façade that floods the hotel with natural light.
The majority of rooms are suites and include full living and dining/working areas. The property's design presents clean white walls, woods and light materials, with an occasional dark note for contrast and a palette of yellows, greens and fresh tones. Certain interior furnishings (including the headboards, bedside tables, suspensions, dining tables and dressing rooms) were created specifically for the project, while the majority of the furniture was sourced from Studio Liaigre's designs.
R48 Hotel and Garden’s public and private spaces are adorned with 25 unique pieces of artwork. The collection includes works from both established and rising talents from multiple backgrounds, including Ori Gersht, Tal Shochat and Anisa Ashkar. Special visits to these artists galleries can be arranged upon request.
R48 Chef’s Table is the hotel's flagship restaurant and is located on the upper level adjacent to the lobby. The restaurant is led by Chef Ohad Solomon who designed a 11-course tasting menu. Small bites are served first, followed by larger appetizers, deviating from the traditional tasting menu's bite-sized dishes. Good to know: The restaurant has only nine tables and an open kitchen. Guests can expect dished with Asian, Mediterranean and Middle Eastern influences, like Jerusalem Artichoke served with Peanut Masala and Cilantro Chutney, Burmese “Mohinga'' soup served with chickpea noodles, Vongole Gnudi with Fresh Basil and Crab Stock and Tonka Panna Cotta with Sumac Strawberry Jam, Fresh Strawberries and Dehydrated Strawberry Meringue.
The hotel’s second restaurant is to open later this spring. The brasserie-style concept is also overseen by Solomon and will offer a more relaxed fare open from lunch until late in the evening.