Kosher Catering in Tel Aviv, Cooked On-Site — Not Delivered

When you search 'kosher catering in Tel Aviv', almost everything you find is delivery: a central kitchen cooks the food hours ahead, packs it into aluminium trays, and drives it to you. It's kosher, it's convenient, and it arrives lukewarm. The food peaked in a kitchen you never saw and finished its life reheating under foil.

RBBQ works the opposite way. We're a mobile live-fire crew — we bring the grill, the coals and the cuts to your address in Tel Aviv and cook everything in front of your guests. The kosher meat is still sourced from certified butchers, but nothing sits in a tray; the ribeye that lands on the plate came off the fire ninety seconds earlier. That's the difference the search results don't tell you: same kashrut, completely different food and completely different event.

We don't run our own butchery, so the honest answer is that the kashrut comes from the butcher, not from us — and we name them on your quote rather than waving a generic 'kosher' claim. For events around north Tel Aviv we source from Bat HaKatzav in Ramat Aviv, a certified-kosher counter. When a client needs a stricter standard, we go to Atliz Lemhadrin in Kfar Shalem, which carries multiple Badatz certifications — Machpud, Beit Yosef and the Eda HaChareidis — with a supervisor on the premises.

Which one we use depends on the standard your crowd keeps. Ordinary Rabbanut kosher and full Badatz mehadrin are not the same thing, and they're not interchangeable for every family. Tell us the level that matters to your guests and we source to it, with the exact certification written on the quote so nobody has to take a caterer's word for it.

Both are legitimately kosher. The choice is really about what kind of event you want and how the food shows up. Delivery wins on price and on very large headcounts where a full crew doesn't fit. On-site wins on everything to do with the guest experience — heat, smell, theatre, and food served at its peak instead of its second act.

A rough way to decide: if it's a working lunch for the office and nobody will remember the food, order trays. If it's a bar mitzvah, an engagement, a garden dinner or any event where the food is part of the memory, cook it on-site. The table below lays out the honest trade-offs.

It can — on request. RBBQ isn't a standing mehadrin kitchen with a teudah on the wall, so mehadrin is something we build around a specific event rather than a default. For a mehadrin booking we source from a Badatz-certified butcher, arrange an on-site mashgiach to oversee the food from arrival through service, and dedicate the grill, tongs and boards to your event, kashered as needed. Because we're a mobile crew bringing our own gear, dedicating everything to one fire is actually cleaner than a shared commercial line.

The one rule is that the standard has to be set before you book, not on the day — kashering equipment and arranging supervision are planned into how we pack and set up. If your event only needs certified-kosher sourcing without a formal mashgiach, that's a simpler and cheaper setup, and we'll tell you so honestly instead of upselling supervision you don't need.

Pricing is flat and all-inclusive: a ₪6,700 minimum covers a small event up to about 23 guests, and above that it's ₪290 per guest — cuts, sides, drinks, setup, live cooking and cleanup all in. The smallest on-site event we run is 20 guests. For an intimate table there's a private fire chef from ₪1,900. Mehadrin sourcing and an arranged mashgiach, if you need them, sit on top as clearly named lines, because they're genuine added work rather than a label.

To book, build your event in the calculator on our homepage — it gives you a live number in about a minute — then message us on WhatsApp with the date, the address and, if it matters, the kosher standard you need. We come back with a fixed quote that names the butcher's certification. A 50% deposit holds the date; the balance is due the morning of the event.