Ramat Gan's G27 makes culinary comeback six months after devastating Iranian missile strike

G27, a bistro in Ramat Gan's Ramat Chen neighborhood considered the heart of the community, reopened six months after a missile strike left it severely damaged and forced it to close, with a fresh approach and renewed energy. 

In late March, 2026, a cluster missile landed just meters from the restaurant, causing extensive destruction and millions of shekels in damage. The restaurant was forced to shut down immediately, but the owners used the lengthy rebuilding process as an opportunity to rethink its direction.

The result is a restaurant that feels familiar yet distinctly different, led by chef Naor Partush. The redesigned space features carefully considered interiors and a kosher menu centered on fish, premium cheeses, and seasonal ingredients.

One of the most notable changes at the reopened G27 is its new dining concept. The restaurant changes its atmosphere and menu three times a day, offering different experiences for breakfast, lunch, and dinner.

Starting at 7:30 a.m., G27 operates as a cafe and bakery, serving longtime favorites alongside new breakfast dishes.

The restaurant's signature offerings, including its famous milk borek, shakshuka, muesli, and avocado bruschetta, remain on the menu. They are now joined by more indulgent options, including a truffle scrambled egg croissant, croque madame, Mediterranean frittata, and bruschetta topped with scrambled eggs and Parmesan.

Those in the mood for something sweet can choose from pancakes, French toast, and freshly made cream puffs.

Between noon and 4 p.m., G27 switches to a more focused lunch menu featuring eight dishes that blend Italian cuisine with local flavors.

Options include cherry tomato butter pasta, fisherman's pasta, a trio of mushrooms, and on-site-baked pizzas, from a classic Margherita to a carciofo pizza topped with artichokes, Kalamata olives, arugula, and mozzarella.

The restaurant also offers five sushi rolls, designed to give diners a taste of Asian cuisine. Five options are more than enough.

As evening approaches, G27 transforms into a full-service restaurant with a broader menu featuring raw fish, appetizers, pasta dishes, and main courses.

Dinner options range from ceviche and red tuna sashimi to polenta, mac and cheese, stuffed tomatoes, and fresh fish.

We arrived late in the morning to find the restaurant already nearly full.

We began with the Caesar salad (NIS 68) and the truffle scrambled egg croissant (NIS 72).

The Caesar salad was a well-executed version of the classic, with crisp lettuce and red onion coated in a rich dressing made with anchovies and capers. Crunchy croutons and a generous mound of Parmesan completed the dish.

The portion was particularly generous and could easily have been shared among four diners.

The scrambled egg croissant was filled with blue cheese, Parmesan, and arugula, with the truffle flavor coming through clearly without overpowering the other ingredients.

The croissant itself tasted fresh, hardly surprising given that all the pastries served at G27 are baked on-site. The flavors worked well together, making it a satisfying, balanced dish.

Next came the croque madame (NIS 82) and the milk borek (NIS 86).

The croque madame consisted of two slices of house-made Pullman bread, each coated in truffle béchamel sauce and topped with a fried egg.

Packed with cheese, the toast was rich, generously portioned, and exceptionally filling.

The milk borek, however, was the standout dish of the meal.

The filo pastry was filled with spinach, feta cheese, and za'atar, and served with a hard-boiled egg, crushed tomatoes, and schug.

Once again, the portion was enormous. The filling was delicious, and the za'atar sprinkled over the pastry added another layer of flavor that brought the dish together.

The halloumi filo (NIS 79) was just as impressive.

This deep-fried filo pastry, stuffed with halloumi cheese, was served over a honey sauce seasoned with crushed black pepper and shatta chili, alongside a tangy salad of arugula and radishes.

The crisp pastry paired beautifully with the sweetness of the honey, while the shatta chili provided a touch of heat and the salad added a refreshing acidity.

The result was another wonderfully balanced dish, one we would gladly order again.

For dessert, we ordered the caramelized Basque cheesecake (NIS 48), served with house-made lemon mascarpone and topped with a berry coulis.

The cheesecake was rich and flavorful without being overly sweet. The caramelized sugar added depth to the flavor and an interesting contrast in texture.

The lemon mascarpone was refreshing and slightly tangy, complementing the cheesecake beautifully, while the berry coulis provided just the right amount of sweetness.

Once again, the combination of flavors was perfectly balanced.

"After the missile strike, we had to renovate the entire restaurant, from the chairs and cutlery to the kitchen," the team behind the restaurant explained.

"We waited six months and refined our concept to give customers an experience that could suit everyone. In the morning, we operate as a French bakery; at lunchtime, we offer different dishes; and in the evening, we become a full-fledged restaurant. The new concept is receiving strong support from both our regular customers and new ones."

G27 is not the kind of restaurant you are likely to stumble upon. Located deep in the Ramat Chen neighborhood, away from the bustle of central Ramat Gan, it requires a special trip.

But that sense of seclusion is part of its charm. Combined with carefully prepared food and warm, attentive service, it turns G27 from a neighborhood favorite into a restaurant worth going out of your way to visit.

G27, 27 Golani Street, Ramat Gan | Kosher | Sunday to Wednesday: 7:30 a.m. to 11 p.m. | Thursday: 7:30 a.m. to 11:30 p.m. | Friday: 7:30 a.m. until one hour before Shabbat begins | Saturday night: Closed