Claro, a London restaurant opened less than a year ago by Israeli chef Ran Shmueli, will be featured in the Michelin Guide’s upcoming February edition. While the specific category for the recommendation remains undisclosed, inclusion in the prestigious guide marks a significant milestone for the Mediterranean-inspired eatery, even without the coveted Michelin star. Located in the St. James’s neighborhood in a restored historic building overlooking Big Ben and Buckingham Palace, Claro has quickly gained attention in a competitive culinary scene. “I’m thrilled, but I’m not chasing a star,” Shmueli said in a phone interview from London with Ynet on Sunday, where he has been based since opening Claro.
“A Michelin recommendation is a milestone, but I’m Ran from Ramat Gan—what do I need a star for? It’s about status, and I fought for recognition in Israel for years. Claro’s success there speaks for itself, but London’s different.”
He acknowledged the city’s economic struggles and shifting dynamics, noting, “London’s not what it used to be, with millions of tourists and economic challenges, but I’m a bulldog—I won’t give up.”
Shmueli addressed the challenges of operating in London, including rising antisemitism. “There’s a tough antisemitic atmosphere here. I don’t feel it personally, but it’s talked about. Some Jews born here feel the ground burning beneath them and are considering leaving,” he said.
Claro, however, is positioned as a Mediterranean restaurant rather than explicitly Israeli. Shmueli takes pride in his head chef, Shadi Issawy, an Arab Israeli man who previously worked at a Haifa market eatery. “We’re trying to create a place of peace and brotherhood,” he said. “It’s a tough, but fascinating journey. Nobody knew me here at first, but slowly, we’re building a name.”
Despite the Michelin nod, Shmueli remains focused on his roots and customers. “Israel is my home. I’m here to work, not to escape,” he said, emphasizing that he returns monthly to manage his family and businesses in Israel, where he stayed during the recent fighting with Iran.
Claro’s London venture, planned six years ago when Israeli cuisine was trending globally, was a deliberate choice over New York. “I remembered London differently, but I’m glad we chose it,” he reflected. On the Michelin recognition, Shmueli noted that the guide has evolved, now celebrating diverse establishments, from Bangkok street stalls to narrative-driven restaurants like Claro.
“We’re on the recommended list, and they’ve written warmly about us,” he said. “We’re doing good work, not aiming for the Michelin Guide. If we get a star, we won’t raise prices like others do—I hate that. With all due respect to Michelin, our real star is the customer.”
Dining and Cooking