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Limonada Gourmet
לימונדה גורמה
Petah Tikva, Central District
About
The home restaurant of Limonda Gourmet is located at 25 Mohilever Street, Petah Tikva. You can visit the restaurant and enjoy business meals throughout the day, and in addition, you can place an order at the restaurant. Limonda Gourmet was established in 2008 by a group of chefs and entrepreneurs, including Uri Elhadad and Eyal Ziv. The business provides prepared food to a large number of stores, and the factory store is located in Petah Tikva. Limonda is committed to providing prepared food of the highest quality, with continuous quality control. The business has a manufacturer’s license and a central kitchen located in Tel Aviv. A customized menu can be created for any event, from circumcisions to wedding events.
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Event Types
Wedding
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Location
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MazalDay Guide – Catering
How do I choose a caterer for my event in Israel?
Consider the kashrut level you need, the cuisine style (Ashkenazi, Sephardi, fusion, international), your budget per plate, and the caterer’s experience with your event size. Always do a tasting before signing. Explore options in our venue directory.
What catering trends are popular in Israel for 2026?
Interactive food stations (sushi rolling, pasta bars), plant-based menus, Middle Eastern fusion with Asian influences, artisanal cocktail bars, and zero-waste catering with locally sourced ingredients are top trends.
How much staff does a caterer need for my event?
A standard ratio is 1 server per 10–15 guests for plated service, or 1 per 20–25 for buffet. For premium service, request a higher ratio. Confirm the number of bartenders, kitchen staff, and a floor manager.
What drinks packages do Israeli caterers offer?
Standard packages include soft drinks, wine, and beer. Premium packages add cocktails, premium spirits, and champagne. Open bar is common at Israeli weddings. Negotiate the drink package separately if needed.
How can I reduce catering costs without sacrificing quality?
Choose a buffet over plated service, limit the cocktail hour, opt for seasonal ingredients, reduce the number of courses, negotiate a lower open-bar tier, and confirm your guest count accurately to avoid paying for no-shows.
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