restaurant guide

RE

STA

UR

AN

T G

UID

E20

10

Dear Friends,

I am pleased to present the first edition of the Diplomatic Club Restaurants Guide as a service to the diplomatic corps.

The aim of the Guide is to assist foreigners who come often to Israel or are living in Israel without knowledge of Hebrew to have proven information in English, French and Russian.

We are greatly indebted to the restaurants that have agreed to be listed in the Diplomatic Club Restaurants Guide.

We too understand the difficulties of living in a foreign country and hope that this service will prove helpful to diplomatic staff and their families.

Sincerely yoursJulia VerdelGeneral Manager

IMPORTANT NOTE

Any entry in the Diplomatic Club Restaurants Guide is a public information service only and is not intended to serve any other purpose.Information in the directory will be updated and re-published once a year. While it is intended to be as accurate as possible, the publishers are not responsible for inevitable changes that occur with time.

CONTENTS:

Tel Aviv and Jaffa ............................................................................. 3

Jerusalem and Area ........................................................................ 19

Herzliya & the Coastal Plain .......................................................... 23

Haifa and the North ........................................................................ 27

Eilat and the South ......................................................................... 31

Restaurant Guide Tel Aviv and Jaffa 3

The DiplomaTic club ResTauRanT GuiDe awaRDs 2011

we are looking For excellent Recommendations for eating out options in israel OK, so we are back on the subject of eating out in israel. Just keep in mind that this list from The Diplomatic club Restaurant Guide is completely free of commercial and business interests, and while traveling in israel try and update your info and get fresh eating out tips…

You think it’s all over and, well, it is. Voting has now opened for the

The Diplomatic club Restaurant Guide awards 2011. Our panel of food experts will announce their final decisions at a glittering ceremony on April 13, 2011 and the results will be published in full the day after. That’s all the information you’re getting – no clues, no hints, no nothing. Just visit the restaurants from our list and send us your opinion about the restaurants according to the categories:

Best Menu Best Service Best Wine list

Most Reasonable Best Chef’s Work Best Restaurant Design

To get the best service we kindly ask you to find a minute and fill this form out with the name of the restaurants, and fax to :03-5620212

Name ___________________________________ Position __________________________________ Name of Embassy/Consulate/Organization _______________________________________________ Mail address _______________________________________________________________________ Tel: _______________________ Mobile: ___________________E-mail_______________________ Best Menu (name of restaurant) _______________________________________________________

Best Service (name of restaurant) ______________________________________________________

Best Wine list (name of restaurant) _____________________________________________________

Most Reasonable (name of restaurant) __________________________________________________

Best Chef’s work (name of restaurant) __________________________________________________

Best Restaurant design (name of restaurant) ______________________________________________

Restaurant GuideTel Aviv and Jaffa4

TEl Aviv, JAffA ANd NEArby SuburbSfAr EASTErN

Giraffe Noodle Bar, 48 Ibn Gvirol St. (03) 691-6294. Daily 12:00–01:00. Justifiably popular noodle bar. Stir -fried chicken and cucumber in noodles, sashimi noodles. Fun dining.

Kai, 4 Barzel St., Ramat HaChayal. (03) 644-6485. Sun-Thurs 12:00-16:00, 19:00-01:00; Friday afternoon; Saturday from19:00. Sushi on moveable belts in a mass-market but pleasant setting. Standard but good sushi at reasonable prices. Best for lunch.

The Officers’ Club, 21 HaArba’a St. (03) 685-1155. Daily 12:00-16:00 and 19:00-01:00. Modern and quasi-industrial in style but quite attractive. Try the fish and seafood soup, the gyozo dumplings, the tempura style calamari, and the yao-che beef (fillet in a meat stock with spices and brandy). Giraffe Officers’ Club — a fantasy about a British or French officers’ mess hall in Southeast Asia — is the diamond in Giraffe’s restaurants crown. The restaurant is designed using the same influences at the base of our other Giraffe restaurants but in a slightly upscaled and more refined manner, we have dared to go even further with the décor and menu, and we are very proud of the result — a contemporary Western interpretation of an Asian culinary getaway experience.

The Sushi Bar, Hilton Hotel. (03) 520-2222. Daily 18:00–23:00. Good sushi and sashimi in a sophisticated setting. Kosher

Sushi Bar, 20 Ashtori Haparchi St. (03) 546-0575. Sun-Thurs 12:00-24:00, Fri and Sat from 17:00- 24:00. Reasonable sushi and sashimi. Best deals are the fixed priced meals.

SUSHISAMBA TLV& Brazil, 27 Ha-Barzel St., Ramat Ha-Hayal, (03) 6444345, 12:00 to 02:00; merges the energies, magic and soul of Japan, Peru & Brazil into one big kitchen Carnival. Only at SUSHISAMBA you can dine and enjoy Brazilian music, Japanese sushi with Peruvian touch and flavor and a lot more. Delivery from 12:00 to 23:00 to Tel-Aviv, Ramat Ha-Sharon, Givataim and Ramat-Gan.

fiSH ANd SEAfOOd

Deca, 10 HaTa’asia St. (03) 562-9900. Sun-Thurs 19:00-24:00, Sat from close of Shabbat. On a run-down street but once inside, an appealingly modern setting. The restaurant menu is based on a milk product cuisine and most of the dishes make use of products from the ocean. Deca cuisine is full with Mediterranean flavors, from contemporary Israel.

Moul Yam, Tel Aviv Port. (03) 546-9920.Daily 12:00-16:00 and 19:30-23:00. Combining French classicism, American modernism and Mediterranean charm, certainly one of the very best restaurants in the country. Oysters, shrimp with mussel- flavored butter, dishes with langoustines, coquilles St Jacques or lobsters. Superb wine list, excellent service. Shaked, 90 Hashmona’eem St. (03) 561-0546.Daily 12:00-24:00. Old-fashioned enough to be thought of as homey, with good starting mezes and on, to crisp calamari, shrimp in butter and garlic and a very good selection of fish carpaccio.

frENCH

Carmella ba Nachala, 46 HaTavor St. (03) 516-1417. Sun-Fri 09:00-23:00, Sat 13:00-23:00. French-Mediterranean cuisine in a charming setting. Roasted pear with blue cheese, shrimp seviche, baby calamaris with thyme and citrus and then potato gnocchi with porcini sauce, bass in oregano-tomato sauce, grilled lamb skewers.

Catit, 4 Hichal HaTalmud St. (near the corner of Yehuda HaLevi St). (03) 510-7001. Daily 12:00-15:00 and 19:00-23:00. Established in 2002, and quickly built a reputation as a must- visit restaurant, that offers outstanding dining in a beautiful historical building. The chef, Meir Adoni, became known for his sophistication in the combination of the finest ingredients, creating a unique gastronomic in an elegant, intimate and attractive setting. The restaurant offers a la carte menu, fixed menus and a great wine list. Excellent and exciting in every way. Cordelia, Simtat HaZcuchit (near the corner of Yeffet 30), Jaffa. (03) 518-4668. San-Sat 12:30-16:00 dinner 19:00-24:00. Creative cuisine in a very appealing setting. Shrimp in porcini mushroom sauce, truffle tortellini in yolk dough, sea bass with vegetables and wheat filling ,sirloin with eggplants

Dallal, 10 Shabazi St., Neve Tzedek. (03) 510-9292. Daily 12:00-23:00. A Mediterranean haven set in a beautifully renovated building. As first courses, tartare of amberjack, carpaccio of pickled sirloin and as main courses the trio of Dallal burgers (one classic, one with mozzarella cheese and one with pastrami), and any of the fish fillets, each with an appropriate sauce. Good desserts. Kimmel, 6 HaShachar St. (03) 510-5204.Daily 12:00-24:00. Appealing ambiance, good service and distinctly Mediterranean flavors. Liver pate with Calvados, raviolis with goat cheese, veal Marsala, chocolate cake with Grand Marnier


MESSA

Charles Clore park on Tel Aviv promenade.Walking distance from David InterContinental and Dan Panorama hotels.Open: daily 9 am to midnight. Breakfast: daily 9 am to 12 pm.Tel: 035174773 Fax: 035108891

EN Designed by red-hot local architect Alex Meitlis, it's impressive and innovative white-on-white dining room and black-on-black bar evoke the style of New York and London, while its menu, consisting of luxe-Levantine dishes made by chef Aviv Moshe, is rich in the flavors of the middle East with fancy continental taste. Messa holds a world class wine cellar counting over 200 labels. Messa is a true Tel Aviv's landmark, favored by locals.Chef Aviv Moshe’s flagship dishes:Seared foie gras with white "Valrhona" lemon sauce, served with a shot of "Naughty Chocolate"Veal sweetbreads served with sweet potato tortellini, sunchoke cream and pearl onionsSeared red tuna with eggplant roll, stuffed with mush-rooms and chevre cheese with Pomegranate broth Caramelized salmon served with coconut risotto and Asian eggplant cream"Wallpaper" magazine included "Messa" in its list of the 50 most beautiful restaurants in the world. "Messa" is the only Israeli restaurant to be featured on the Hot List of 80 Great New Restaurants in the world by "Condé Nast Traveler's".

fr Conçue par l’enthousiaste architecte local Alex Meitlis, son impressionnante et innovante salle à manger au ton blanc-sur-blanc et son bar au ton noir-sur-noir évoquent le style de New York ou de Londres, alors que son menu, comprenant des plats de luxe levantin créés pas le chef Aviv Moshe, sont riches en saveurs du Moyen-Orient avec une touche de fantaisie continentale. Le restaurant Messa possède une cave à vins de classe mondiale avec plus de 200 étiquettes. Le restaurant Messa est un véritable repère à Tel Aviv, favorisé par la population locale.Les plats phares du chef Aviv Moshe sont :Foie gras poêlé à la sauce blanche au citron « Valrho-na », servi avec un doigt de « Naughty Chocolate »Ris de veau servi avec des tortellinis de patates douces, de la crème de topinambour et des perles d’oignons Thon rouge poêlé avec des rouleaux d’aubergines far-cis aux champignons et au fromage de chèvre dans un bouillon de grenade Saumon caramélisé servi avec un risotto à la noix de coco et de la crème d’aubergines d’AsieLe magazine «Wallpaper» a placé le restaurant Messa parmi les 50 plus beaux restaurants du monde et il est le seul restaurant Israëlien à entrer dans la liste des 80 meilleurs restaurants dans le monde par «Condé Nast Traveler’s».

ru Месса была оформлена новым местным архитектором Алексом Мейтлицом. Впечатляю-щее и свежее оформление ресторанного помеще-ния в белых, и бара в черных тонах напоминают нью-йоркский и лондонский стиль, а его меню, состоящее из блюд в роскошном левантинском стиле от шеф-повара Авив Моше, богато арома-тами ближнего востока с нотами прихотливого континентального вкуса. В Мессе винный погреб мирового класса, насчитывающий более 200 наи-менований вин. Месса - излюбленное место для местных жителей, и является настоящей Тель-Авивской достопримечательностью.Фирменные блюда шеф-повара Авива Моше:Обжаренная гусиная печень в белом лимонном соусе «Валрона», подаваемая со стаканчиком шо-коладного напитка Naughty Chocolate.Телячий зоб с пюре из иерусалимского артишока и жемчужным луком, сервирован с тортеллини с начинкой из сладкого картофеля.Обжаренный красный тунец с баклажановыми ру-летиками, начиненными грибами и козьим сыром под соусом из гранатов.Карамелизованный лосось, подается с кокосо-вым ризотто и баклажанным соусом в азиатском стиле.Журнал Wallpaper включил ресторан «Месса» в список 50 красивейших ресторанов мира. «Месса» — единственный израильский ресторан, фигури-рующий в горячем списке 80 лучших новых ресто-ранов (Great New Restaurants) в мире, составлен-ном журналом Condé Nast Traveler's.

MESSA

Opening hours: All week:12:00-15:30, 19:00-23:30Business Lunch: Sun-Fri 12:00-15:30, Bar: 19:00- 1:30Address: 19 Ha’arba’a Street, Hatichon Tower, Tel-AvivTel.: 03-6856859

EN Messa is one of the most prestigious restaurants in Israel, offering the spectacular "Alta cuisine" of Chef Aviv Moshe, showcased in a highly-distinctive interior design that has redefined the parameters of Israel’s lei-sure milieu.The menu is assembled with techniques from Provencal cuisine, with a strong emphasis on local produce along with the meticulous use of fine raw materials.

fr Messa est l’un des plus prestigieux restaurants en Israël et propose une spectaculaire Alta (haute) cuisine par le biais de son chef Aviv Moshe.Une décoration intérieur résolument différente qui redéfinit les paramètres des loisirs en Israël.Le menu est un savant assemblage empruntant les tech-niques de la cuisine Provençale, avec une forte emphase qui privilégit la production locale et un travail méticuleux des ingrédients bruts.

ru «Месса» — один из самых престижных ре-сторанов Израиля, представляющий зрелищную «высокую кухню» шеф-повара Авива Моше в весь-ма примечательном интерьере, задающем новые ориентиры для оформления мест досуга.Меню составлено на основе приемов провансаль-ской кухни, при этом особое внимание уделяется продукции местного производства и тщательному отбору свежих продуктов.

Smoking


"Mul yAM" iN HEbrEw MEANS "fACiNg THE SEA"

Tuesday morning I came to Tel Aviv to meet the famous Israeli chef and host of Israel’s longest running cooking shows, Haim Cohen. The meeting was set in his very own grill-bar named "Dixie", located very close to Azrieli towers, in the heart of Tel Aviv. Haim descended into the bar dressed in a casual manner, and invited me in.

Do dinner at Mul Yam (Hangar 24, tel. (0)3 546 9920), where Tel Aviv’s top chef Yoram Nitzan drizzles 25-year-old vinegar on grilled shrimp and blends crab, truffles and morels into frothy cappuccino.

Twenty years ago, had you walked around the grounds of the old Tel Aviv port, you would have found rundown ceramic shops, garages, hangars and storerooms on small dirty roads. Not anymore. These days, especially in the summer and fall, the place is bustling with people from all over Israel who want to catch a bite, watch the ocean, or take a stroll through one of Israel's fastest-growing entertain-ment centers.The port is indeed esthetic, but the brand-ing it has undergone gives it the feel of a spacious outdoor mall. Still, the eternal sea provides the port an edge over the Azrieli Towers, Sheinkin and Dizengoff. Below is a partial list of restaurants and bars in the area.The Mul Yam Seafood Center made its home at the port 10 years ago - long be-fore its neighbors - and also stands out in its reputation.Mul Yam is the only Israeli restaurant to receive recognition in the French culinary guide, Les Grandes Ta-bles du Monde.Mul Yam's presence at the port has raised the stature of the area, but the other restaurants can only dream of achieving Mul Yam's culinary perfection, which is reflected in its gourmet prices.

Lionized by local food critics (and the New York Times) and with prices that cover the airfare for the ingredients in many of its dishes, this cutting-edge seafood restaurant/oyster bar has a name that's a Franco-Hebrew pun: "Mul Yam" in He-brew means "facing the sea," and also (if you're a Hebrew speaker who knows French) "sea mussels." The moules (mus-sels) from the pun are rarely on the menu, but a variety of top-quality crustaceans and mollusks are flown in several times a week from distant, chilly seas. Here Tel Aviv's nonkosher elite consume fresh-off-the-plane oysters in an informal place that looks like a small seafood restaurant in Maine or Cape Cod (the decor may be upgraded soon). The kitchen is fantastic and inventive. The appetizers are heav-enly: Look for filet of sea bass with crispy gnocchi and pumpkin cream; or crab soup velouté with herbes de Provence, served with peeled shrimp. Main courses on the

constantly changing menu might include a dynamite cold lobster salad; pumpkin and ricotta ravioli with shrimp and clams in lobster sauce; or a medley of scallop, scampi, shrimp, and lobster in white wine. Main courses are served with a side dish and brioche. Whole grilled Nova Scotia lobster in herbed butter starts at NIS 220 ($55/£28). A special dessert chef produc-es light, elegant items to top off your meal. This is Xanadu for those coming to Israel for gourmet seafood.


bENEdiCT

Opening hours: 24/7Address: 171 Ben Yehuda St.corner of Zabotinsky St.Tel: 03-5440345

Address: 29 Rotshild St. corner of Alenbi St.Tel: 03-6868657

Breakcfast

ru Принципиально новая концепция рестора-на «Бенедикт»: завтрак и ничего кроме завтрака в любое время суток. Это стильное и уютное за-ведение предлагает главную трапезу дня во всех ее великолепных и разнообразных вариациях, из самых свежих продуктов. Гениальность этой идеи состоит в соединении превосходной еды, прият-ного отдыха и фирменного тель-авивского стиля в одном флаконе. Выберете ли вы английский за-втрак с сардельками и фасолью или более легкий средиземноморский вариант, одно останется неиз-менным: все невероятно вкусно и приготовлено из ингредиентов безупречного качества. Даже хлеб, выпекаемый на месте, издает такой душистый аромат, что непременно вызывает улыбку как у ранних пташек, так и у запоздалых сов.

EN Benedict’s ground-breaking concept is all about breakfast, all the time. This stylish - yet - intimate restaurant serves the best meal of the day, in all its glorious varieties and from the freshest ingredients, 24 - hours a day, in surroundings that combine classic European style, contemporary New York chic and laid-back Israeli cool. It’s a genius of an idea that encapsu-lates upscale comfort food, leisure and the best of Tel Aviv’s lifestyle in one package. Benedict’s breakfasts range from the English sausage-and-beans style to the lighter Mediterranean variety, but there is one constant: everything is delicious, and made from impeccably high - quality ingredients.Even the bread is baked on the premises, emitting a primordial smell that will bring smiles to the faces of both early morning risers and late-night revelers.

fr Le concept révolutionnaire de Benedict est dans le petit déjeuner à toute heure. Ce restaurant sert le meilleur repas du jour dans toutes ses glorieuses interprétations et à partir des ingrédients les plus frais, 24 h. L’ambiance est un mélange de style classique européen, de chic contemporain new-yorkais et de l’attitude décontractée israélienne. Cette idée de gé-nie réussit avec brio à combiner une nourriture haut de gamme et le meilleur du mode de vie à Tel-Aviv. La gamme de petits déjeuners de Benedict s’étale de la saucisse avec fayots à la Britannique aux formules méditerranéennes plus légères, avec une constante de taille : tout est délicieux et les ingrédients sont de grande qualité. Le pain est cuit sur place, propageant des senteurs qui feront sourire d’aise les lève-tôt aussi bien que les couche-tard.

Breakfast


TEl Aviv, JAffA ANd NEArby SuburbSThe King Solomon, Hilton Hotel. (03) 520-2023. Sun-Thurs 19:00-23:00. Formal, imaginative dining. Veal carpaccio with avocado and tomato guacamole, quail breast with shallot confit, red snapper fillets with couscous and a garlic-saffron aioli sauce. Expensive. Kosher.

Maraboo, 14 Abba Hillel St., Ramat Gan.(073) 714-2828. Daily 12:00-16:00 and 19:00-23:30. Maraboo is the winner of the Knife Fight restaurant championship at Channel 10. Maraboo is a true island of pleasure in Ramat Gan, in the close proximity from the roaring Tel Aviv. The restaurant can boast of a round-the-clock parking lot, an open kitchen and lots of small delights accompanying the food by the Chef Yoav Bar. The culinary style is a combination of different Mediterranean flavors with the favorite Israeli ingredients.

Martha, 26 Ibn Gvirol St. (03) 696-6843.Daily 12:00-02:00. A charming modern bistro. Build a meal of first courses – seviche of grey mullet, shrimps in tomato cream sauce, eggplants on a bed of lentils with creamy yoghurt. Martha is a story of familiar Mediterranean and oriental flavors. The freshness and highest ingredients quality is the secret to a joyful experience. Messa Rehov HaArba’a 19. (03) 685-6859.Daily 12:30-15:30 and 19:00-23:30. Highly stylized, very, very “in” and with food definitely worth trying. Fine service. Be sure to explore the fascinating bar area. Designed by red-hot local architect Alex Meitlis, it’s impressive and innovative white-on-white dining room and black-on-black bar evoke the style of New York and London, while its menu, consisting of luxe-Levantine dishes made by chef Aviv Moshe, is rich in the flavors of the middle East with fancy continental taste. Messa holds a world class wine cellar counting over 200 labels. Messa is a true Tel Aviv’s landmark, favored by locals.

Chef Aviv Moshe’s flagship dishes:Seared foie gras with white “Valrhona” lemon sauce, served with a shot of “Naughty Chocolate”Veal sweetbreads served with sweet potato tortellini, sunchoke cream and pearl onionsSeared red tuna with eggplant roll, stuffed with mushrooms and chevre cheese with Pomegranate broth Caramelized salmon served with coconut risotto and Asian eggplant cream“Wallpaper” magazine included “Messa” in its list of the 50 most beautiful restaurants in the world. “Messa” is the only Israeli restaurant to be featured on the Hot List of 80 Great New Restaurants in the world by “Condé Nast Traveler’s”.

Raphael, 87 Hayarkon St. (03) 522-6464.Daily 12:30-17:00 and 19:00-23:00. One of the very best restaurants in the country. Truth is, everything here is delicious. Among very best dishes. porcini mushroom risotto, calamari with salad of Jerusalem artichokes, leg of lamb with lentils. Excellent desserts and fine wine list. Raphael Restau-Bistro located in the King David Tower at 87 Ha’Yarkon Street, Tel Aviv, offers a creative and unique menu by Chef Rafi Cohen.A seasonally changing menu is based on the best domestic and imported ingredients and offers an exclusive contemporary interpretation of classic Mediterranean recipes and traditional North African dishes.Design of the restaurant and the sea view creating a nice ambiance, a wide selection of wines, and an attentive, courteous and professional service contribute to the unique character of the place.Business lunch is served Sunday through Thursday from 12 a.m. to 4 p.m. for 75, 95 or 115 shekels.The weekend menu offered on Friday and Saturday afternoons is 115 shekels.At nights, a dinner or a business menu are served daily from 7 p.m. to 11 p.m. for 130 shekels.The Hamara bar belonging to the restaurant serves Raphael’s business lunch in the afternoons, and offers a diverse bar menu starting from 4 p.m.

Salon, 8 Ma’avar Yavok (in Tel Aviv’s Nachalat Yitzhak quarter). (052) 703-5888. Weds and Thurs 19:00-01:30. As always it has been, dining with chef Eyal Shani is an adventure in this case of a super-casual setting that boasts superb and creative cuisine. Among best offerings – eggplant sabich; octopus in olive oil on a bed of mamaliga; shwarma of blue crab; and the fabulous Charolais beef entrecote. The wine list is excellent but, as all here, expect a hefty bill for your pleasure. And do not dream of showing up without an advance reservation.

iTAliAN

Amore Mio, 100 Ibn Gvirol St. (03) 524-4040.Daily 12:00-01:00. A simple but hospitable trattoria. Start off with mixed antipasti, go on to raviolis with salmon in cream sauce or tagliata de manzo, sirloin strips in a lemony sauce with arugula salad. Chocolate truffles for dessert.

Boccaccio, Italian, Meat, Seafood 106 Hayarkon st., Tel Aviv; Sun - Sat: 12:00-00:00 Business Sun - Fri: 12:00 - 16:00. If your heart desire is to dine in a little and intimate restaurant, with an ocean view, so as well as the dinner you’ll witness an amazing sunset, Boccaccio is the place. In the restaurant youll find an art gallery displaying photos by Avinoam Kosovsky and sculptures hand made by the owner of the restaurant’ Nitza Ben-Shalom. Boccaccio offers catering for up to 100 diners


MArAbOO

Opening hours: Sun-Sat:12:00 till last customerAddress: 14 Aba Hilel St., Ramat GanTel: 073-7142828

EN Chef Restaurant Mediterenean-Israeli CuisineMaraboo is the winner of the Knife Fight restaurant championship at Channel 10Maraboo is a true island of pleasure in Ramat Gan, in the close proximity from the roaring Tel Aviv. The res-taurant can boast of a round-the-clock parking lot, an open kitchen and lots of small delights accompanying the food by the Chef Yoav Bar. The culinary style is a combination of different Mediterranean flavors with the favorite Israeli ingredients.The unique atmosphere of Maraboo is much influ-enced by the presence of Yoav Bar and his assistant Haim Amshalom that can be felt throughout the res-taurant and has already become an integral part of the ambiance.

Chef Restaurant Mediterenean-Israeli Cuisine

Russian:«Марабу»

HYPERLINK "mailto:[email protected]" [email protected]

English:

French:B

fr Restaurant-bar gastronomique de viandes et poissons, évènements privés Maraboo est une véritable île de plaisir dans Ramat Gan, à proximité de l’effervescence de Tel Aviv. Le restaurant possède un parking fonctionnant 24h/24h, une cuisine ouverte et de nombreux petits délices qui accompagnent la cuisine du chef Yoav Bar. Son style culinaire est une parfaite combinaison des différentes saveurs méditerranéennes et des ingrédients préférés de la cuisine israélienne.L’atmosphère unique de Maraboo est influencée par la présence de Yoav Bar et de son assistant Haïm Amshalom que l’on peut ressentir dans chaque coin et recoin du restaurant et fait déjà partie intégrante de l’ambiance générale du lieu.

ru Ресторан «Марабу» — победитель програм-мы 10 канала «Крав сакиним» (Бой на ножах) «Марабу» — настоящий островок удовольствия посреди Рамат Гана, по соседству с оживленным Тель-Авивом. Это уютный ресторан с круглосуточ-ной парковкой, открытой кухней и множеством приятных мелочей, дополняющих блюда от шеф-повара Йоава Бара. Кулинарный стиль «Марабу» сочетает в себе различные традиции стран Среди-земноморского бассейна с излюбленными элемен-тами израильской кухни.Присутствие Йоава Бара и его помощника Хаима Амшалома создает в «Марабу» совершенно осо-бую атмосферу, ставшую неотъемлемой частью ресторана и ощущающуюся здесь повсюду.

П р о в е д е н и е торжеств; бар-ресторан для гурманов; мясные и рыбные блюда

Ресторан «Марабу» и шеф-повар Йоав Бар проводят частные торжества с коли-чеством гостей до 100 че-ловек — для получения до-полнительной информации нажмите здесь.

Открытая кухня, по словам Йоава Бара, «предоставляет каждому посетителю реаль-ную возможность заглянуть «за кулисы» и воочию уви-деть, что происходит там на самом деле. Я приглашаю всех гостей ресторана со-вершить небольшую экс-курсию на кухню. Кроме того, я всегда готов помочь им воплотить свою мечту и превратиться на один день из заядлого гурмана в шеф-повара. Моя задача — сде-лать ваше пребывание здесь максимально приятным: что-бы радовала вас не только пища, но и все остальное».

Maraboo et son chef Yoav Bar prendra soin de vous et vos invités pour vos évènements privés jusqu’a cent personnes : cliquer ici pour en savoir plus.

En outre, je suis toujours content de pouvoir exaucer leurs vœux, en les transformant de gros gourmant qu’ils sont, en grand chef d’un jour. Ma mission est de faire que votre séjour dans notre établissement vous soit aussi plaisant que possible, cela ne concerne pas uniquement la cuisine que l’on vous sert ici, mais aussi de nombreux autres aspects… »

Maraboo and its Chef Yoav Bar will take care of your private event with up to 100 guests; click here to learn more.

As explained by Yoav Bar, the open kitchen "gives any customer a real opportunity to step inside and see what is in fact going on behind the curtain. I invite all the visitors for a small tour to the kitchen. Besides, I am always happy to make their wish come true and help them, just for a day, transform from a big gourmand to a chef. My mission is to make your stay here as pleasant as possible, and it concerns not only the way the

Comme nous l’explique Yoav Bar, la cuisine ouverte, « donne à chaque client une véritable oppor-tunité d’entrer voir ce qu’il se passe derrière le rideau. J’invite chaque visiteur à faire un petit tour dans la cuisine.


SuSHiSAMbA

Opening hours: 12:00 to 02:00.Delivery from 12:00 to 23:00 to Tel-Aviv, Ramat Ha-Sharon, Givataim and Ramat-Gan.Address: Ha-Barzel 27, Tel-Aviv.Tel.: 036444345 Fax: 03-6445343

EN SUSHISAMBA TLV merges the energies, magic and soul of Japan, Peru & Brazil into one big kitchen Carnival.Only at SUSHISAMBA you can dine and enjoy Brazil-ian music, Japanese sushi with Peruvian touch and flavor and a lot more.

fr SUSHISAMBA TLV fusionne les énergies, la magie et l’âme du Japon, du Pérou et du Brésil dans une grande cuisine Carnaval.Ce n’est qu’au SUSHISAMBA que vous pouvez dîner en profitant de la musique brésilienne, des sushis japonais avec une touche et des arômes péruviens et bien plus encore.

ru SUSHISAMBA TLV объединяет в себе силы, магию и душу Японии, Перу и Бразилии в один большой кулинарный карнавал.Только в SUSHISAMBA можно поужинать и насладиться бразильской музыкой и японскими суши с перуанским твистом и ароматом и многим другим.

Smoking


Address: 102 Ibn Gvirol St. Tel :03-5241122

A d d r e s s :100 Ibn Gvirol St. Tel: 03-5244040


TEl Aviv, JAffA ANd NEArby SuburbSPappa’s, 12 Hillel HaZaken St. (03) 510-7373.Daily 12:00-24:00. An Italian trattoria in the Carmel market. For appetizers try the fresh sea fish Carpaccio or shrimp gnocchi, white endive and arugula , fresh homemade pasta with artichoke hearts and roasted tomatoes, great Napolitan pizzas , wonderful self made desserts and other Italian treats. Toto, 4 Berkovich St. (03) 693-5151.Daily 12:00 – 01:00 An attractive if not somewhat noisy setting with quite a few exciting dishes. Start off with carpaccio of amberjack with tapanade, calamaris and shrimps on a bed of white beans, or the proscuitto ham with buffalo mozzarella and figs. As main courses the potato gnocchi with truffle oil, chestnuts and sage may be the best you’ve eaten and you won’t go at all wrong with the thick pork chops or entrecote with root vegetables. Good service, good food!

UNO, 2 Weizman St.,(03) 693-2005 Open Sun-Thurs 11:30-01:00, Friday - 09:00-15:00, Sat - 21:00-01:00. In the heart of Tel- Aviv, UNO, the new Italian restaurant offers a new and refreshing take on the Italian cuisine.From the fresh antipasti, to the handmade pasta, extraordinary pizza and fish, the Chef, Nitzan Raz and his staff, invites you to experience this new hype and different restaurant.Uno is a kosher restaurant

JEwiSH

Batia, 197 Dizengoff St. (03) 522-1335.Daily 11:00 - about 21:00. Simplicity personified. Best bets are cholent, gefilte fish, kishke, calf’s foot jelly, roast goose and baked beef.

Elimelech 35 Wolfson St. (03) 681-4545, 052-8144476/74. Daily 09:00-01:00. A casual and sometimes noisy Tel Aviv institution serving up excellent bean soup and cold borscht, chopped chicken liver, cholent and kishke and baked beans. Great carrot tzimmis and coleslaw. Beer is the de rigueur beverage. Shmulik Cohen, 146 Herzl St. (03) 681-0222.Sun–Thurs 10:00-22:30. The par excellence heartland of Yiddish culture. Roast goose, chicken soup, cholent with kishke, baked beef. Kosher

MEAT

Agenda, HaTa’arucha 3, Tel Aviv Port. (03) 544-4418. Daily 12:00-04:00. A nicely desiged upswing shipudia (meats served on skewers). Start with the splendid opening meze of 17 or more dishes, go on to chicken livers, kebabs or whatever other meats beckon. Fun dining. [email protected]

Doris Kazavim, 65 Yigal Alon St , Toyota Tower, Tel-Aviv, open daily from 12:00 till last guest. (03) 6244124, 1-599-5000-21. American-style steak house with a butcher shop. Start with the good meze and then go on to prime rib or Porterhouse steak (750 gr each)/ the best meat you can find. The restaurants also serve vegetarian dishes

NG The Award Winning Restaurant Two Years Running; 6 Ehad Haiam St., Neve Zedek, Tel Aviv (03) 516-7888; Opening hours Sun-Thurs 18.00 - 01.00 Fri-Sat 12.00 - 01.00. Launch special 12.00 - 17.00pm Awarded “The Best Meat Restaurant Award”, by ‘Time Out Magazine’ 2007 &2008NG Concept Kitchen focuses on the best selection of meats including their famous signature dish, The Porterhouse Steak weighing 1.2-2kg.NG is located in an old 18th Century French Style stone house in the heart of Neve Tzedek. It’s French style windows and unique décor gives a romantic and relaxed feeling. You can sit at their bar soaking up the atmosphere, or enjoy a romantic meal by candlelight. They enhance their meat by serving Boutique Wines, fresh Tel Aviv Brewery Beer and a wide selection of alcohol.

Papagaio, Azrieli center, 132Menachem Begin, 2d floor. Noon-midnight Mon-Sun. Since opening in 1997 this restaurant has been a success. The interior is authentically decorated with an array of delicate flower-shaped lamps, highlighting the grand barbecue where roasting meat sizzles away, arousing the senses. Each table comes with its own “stop and go” indicator, signaling to the waiters when more food is desired or respite needed. The staff is quick and efficient, serving endless rounds of barbecued meats, fresh and hot off the spit. Prime examples include tender chicken breast, spicy chorizo sausage, “white” (pork) steak and juicy entrecote steak. This is a meat lover’s paradise!

MiddlE EASTErN, TurkiSH ANd bAlkAN

Dr. Shakshouka, 3 Beit Eshel, Jaffa. (03) 682-2842. Sun-Thurs 09:30-24:00, Friday until 17:00, Sat night until 01:00. Simple and noisy but with good shakshouka (spiced egg and tomato casserole), kubbeh (burghul filled with meat, rice and pine nuts). Kosher

Mamaia 192 Ben Yehuda. (03) 523-7784.Daily 12:00-24:00. Old World European decor and the simple charms of genuine Balkan cookery. Among the best bets are the ciorba soup, and the mixed grill of steak, liver, kebabs and meat patties.


rAPHAEl rESTAu-biSTrO

Opening hours: 24/7Address: 171 Ben Yehuda St.corner Zabotinsky St.Tel: 03-5440345

Address: 29 Rotshild St. corner Alenbi St.Tel: 03-6868657

Openning Tel :Tel :

EN Raphael Restau-Bistro located in the King David Tower at 87 Ha’Yarkon Street, Tel Aviv, offers a creative and unique menu by Chef Rafi Cohen.A seasonally changing menu is based on the best domestic and imported ingredients and offers an ex-clusive contemporary interpretation of classic Mediter-ranean recipes and traditional North African dishes.Design of the restaurant and the sea view creating a nice ambiance, a wide selection of wines, and an at-tentive, courteous and professional service contribute to the unique character of the place.The Hamara bar belonging to the restaurant serves Raphael’s business lunch in the afternoons, and offers a diverse bar menu starting from 4 p.m.

fr Le « Rafaël » restau-bistrot se trouve dans la tour « roi David » au 87 de la rue Ha’yarkon, Tel Aviv, son chef Rafi Cohen vous propose un menu unique et plein de création.

Ce menu change en fonction des saisons, les ingré-dients utilisés sont locaux ou d’importations, ils offrent une interprétation contemporaine et exclusive des recettes classiques méditerranéennes et des plats tra-ditionnels d’Afrique du nord.

La décoration du restaurant avec la vue sur la mer crée une agréable atmosphère, une large sélection de vins, un service courtois et professionnel et l’attention particulière de nos employés contribuent au caractère unique de ce lieu.

Le « Hamara », notre bar sert aussi nos déjeuners d’af-faires dans l’après-midi et offre divers autres menus à partir de 16H00.

ru Тель-авивский ресторан-бистро «Рафа-эль», расположившийся в здании «Цитадель царя Давида», на улице Ха-яркон, 87, предлагает непо-вторимое авторское меню от шеф-повара Рафи Коэна.Ежесезонно меняющееся меню построено на ис-пользовании местных и импортируемых продуктов и представляет собой современную трактовку ре-цептов классической средиземноморской кухни и традиционных североафриканских блюд.Создающий приятную атмосферу дизайн и от-крывающийся отсюда вид на море в сочетании с богатым выбором вин, а также внимательное, об-ходительное и профессиональное обслуживание делают ресторан поистине уникальным.В ресторане имеется бар «Хамара». В дневные часы в баре вам предложат бизнес-ланч из меню ресторана, а с 16 часов вы можете заказать блю-да из собственного разнообразного меню бара.

С воскресенья по четверг, с 12 до 16 часов здесь подают бизнес-ланч стоимостью 75, 95 или 115 шекелей.Меню выходного дня, предла-гаемое в пятницу и субботу днем, обойдется вам в 115 шекелей.Ужин и вечернее бизнес-меню предлагаются ежедневно с 19 до 23 часов и стоят 130 шекелей.

Nos menus business lunch, ou déjeuners d’affaires, sont servis du dimanche au jeudi de 12H00 à 16H00 aux prix de 75, 95 shekels ou 115 shekels.

Le vendredi et samedi après-midi nous vous proposons un menu weekend à 115 shekels.

Le soir pour le dîner notre menu d’affaire à 130 shekels est servi tous les jours de 19H00 à 23H00.

Business lunch is served Sunday through Thursday from 12 a.m. to 4 p.m. for 75, 95 or 115 shekels.The weekend menu offered on Friday and Saturday afternoons is 115 shekels.At nights, a dinner or a business menu are served daily from 7 p.m. to 11 p.m. for 130 shekels.


girAffE’S OffiCErS’ Club

Opening hours: daily from 12:00am till 1:00amAddress: 21 Ha'arba'ah St., Platinum House, Tel AvivTel: 03-6851154/5www.giraffe.co.il

EN The officer's club – a fantasy about an officers’ mess in the Southeast Asia. The place is designated for those who seek pan Asian food of the highest level, in the most indul-gent atmosphere and service.The design is a beautiful modern interpretation of western colonialism. The restaurant has a beautiful deck for outside dinig.Private dining – there is a private room, completely separated from the main dining room, which can host up to 22 guests which we will take care of all your special needs.

EN Taiku is a culinary gem in the heart of the German Colony -Central yet secluded, in the hub yet quiet -There hides Taiku – a bistro which an Asian flare.A combination of sushi - innovative and traditional, fresh and high-quality,bursting with flavor - accompanied by a rich and diverse menu – proof that it is possible to impress both the Israeli and Asian palate.

TAIKU – WHEN EAST MEETS WEST

EN The Officers’ Club—a fantasy about the Brit-ish or French officers’ mess in the Southeast Asia—is a diamond in the Giraffe's crown. The place is designated for the refined bourgeois audience able to appreciate the high culinary experience offered by Giraffe with its most indulgent food and atmosphere. As for the design and development of the restau-rant’s menu, we have dared to go even further, and we are very proud of the result—a contemporary Western interpretation of an uncompromised quality Chinese restaurant of the good old times.

fr Le Club des Officiers est un phantasme in-venté par Girafe, c’est comme le hall d’un messe pour officiers Anglais ou Français dans le sud-est de l’Asie. Cet endroit est le joyau des restaurants Gi-rafe. Le décor a gardé les influences de nos autres restaurants, nous y avons ajouté une touche plus raffinée, plus élitiste. Le design et le menu osent ce que personne n’avait jamais osé et nous sommes très fier du résultat — une interprétation occidentale, contemporaine et sans compromis, pour une cuisine Asiatique de qualité, une expérience inoubliable.

fr Taiku est un un diamant culinaire, au cœur de la Colonie Allemande. Central, calme et préservé du bruit, le restaurant Taiku est comme caché, c’est un bistrot au style asiatique. Une combinaison de sushi innovante et tradition-nelle, une nourriture fraiche, de grande qualité, c’est un feu d’artifice de goûts et de saveurs que vous propose un menu riche et varié.Ce restaurant est la preuve, s’il en fallait une, qu’il est possible d’impressionner les palets Israéliens et Asiatiques. TAIKU – QUAND L’EST RENCONTRE L’OUEST.

fr « Le Club des Officiers » est un phantasme inventé par Girafe, un messe pour des officiers Anglais ou Français dans le sud-est de l’Asie—cet endroit est le joyau des restaurants Girafe. Le Club est repéré par une clientèle bourgeoise et raffinée capable d’apprécier une expérience culinaire inou-bliable tant par la nourriture que par l’atmosphère. Le design et le menu ose ce que personne n’avait jamais osé et nous sommes très fier du résultat— une interprétation occidentale, contemporaine et sans compromis, pour une cuisine Chinoise de qua-lité comme dans les restaurants d’antan.

ru «Офицерский клуб», задуманный в духе офицерского салона британских или француз-ских колониальных войск в Юго-Восточной Азии, — настоящая жемчужина в венце сети «Жираф». Выдержанный в общем для всех ресторанов сети стиле, «Офицерский клуб» отличается еще большей изысканностью и утонченным качеством, а в разработке дизай-на и меню ресторана мы пошли еще дальше и весьма горды полученным результатом — со-временной западной интерпретацией азиатских кулинарных традиций, которые унесут ваше во-ображение в далекие заморские страны.

ru «Тайку» — гастрономическая жемчу-жина, запрятанная в самом сердце квартала Немецкая колония, — тихое и уютное бистро в азиатском стиле. Здесь вам предложат вкус-нейшие оригинальные и традиционные комби-нации суши — всегда свежие и качественные, а также множество других блюд из богатого и разнообразного меню, способного порадовать вкус как искушенных израильтян, так и корен-ных азиатов.

«ТАЙКУ» – МЕСТО, ГДЕ ВОСТОК ВСТРЕЧА-ЕТСЯ С ЗАПАДОМ.

ru «Офицерский клуб», задуманный в духе офицерской столовой расквартированных в Юго-Восточной Азии британских или француз-ских войск, — настоящая жемчужина в венце сети «Жираф». Ресторан рассчитан на рафи-нированный буржуазный вкус посетителей, способных оценить высокую кухню «Жирафа», его изысканные блюда и благородную атмос-феру. В разработке дизайна и меню ресторана мы пошли еще дальше и весьма горды полу-ченным результатом: современной западной версией классического китайского ресторана с его безупречным качеством.

. Fax: 03-6094893


MArTHA

Opening hours: 12:00 to 1:00.Address: 26 Ibn Gvirol st. Tel-Aviv.Tel.: 03-6966843

EN Martha is a story of familiar Mediterranean and oriental flavors. The freshness and highest ingredients quality is the se-cret to a joyful experience.

fr Martha c’est une histoire familiale aux saveurs méditer-ranéennes et orientales. La fraîcheur et la qualité supérieure des ingrédients en font le secret d’une expérience agréable.

ru Марта - это знакомые ароматы Средиземноморья и Востока. Свежесть и высокое качество ингредиентов являются секретом успеха этого ресторана, посещение которого оставит прекрасные впечатления.

Smoking

NANA bAr

Opening hours: Fri. 10.00 PM-1:00 AM Sat 10.00 PM-1:00 AMBusiness Lunch: Sun.-Thur. 12:00-17:00Address: Ehad Ha'am 1 Tel AvivTel.: 03-5161915 Fax: 03-5164176

EN The compound was designed by the owner, Golan Dor, who aspired to create a changing atmosphere ac-cording to the different areas in the resto-bar which include a salon, a patio full of plants & French chateau room, all of which are decorated with a collection of art pieces, mini antiques and a touch of unique household objects. The restaurant is active from the early hours of the day, in which the sunshine flows through the large windows and into the dining hall, and naturally rolls into the lunchtime which is characterized by a busy traffic of diners. During the evening hours you can come and enjoy a full service & the unique atmosphere, also at the bar operating until the wee hours of the night.

fr L’enceinte a été conçue par le propriétaire, Golan Dor, qui aspira à créer une atmosphère changeante selon les différentes zones du resto-bar comprenant un salon, un patio rempli de plantes et une pièce de style château français. Tous ces lieux étant décorés à l’aide d’une collection d’œuvres d’art, de petites antiquités et une touche d'objets ménagers uniques. Le restaurant est ouvert dès les premières heures de la journée où les rayons du soleil traversent les baies vitrées jusque dans la salle à manger et filtrent naturellement jusqu’à l’heure du déjeuner avec flux important de convives. Au cours de la soirée, vous pouvez venir profiter d’un service complet et d’une atmosphère unique, également au bar ouvert jusqu’aux dernières heures de la nuit.

ru Дизайн территории был разработан владельцем Голаном Дором, который стремился создать разнообразную атмосферу в разных частях Ресто-бара, включающих салон, внутренний дворик с садом и французский замок, все из которых украшены собранием произведений искусства, мини предметами антиквариата и уникальными предметами быта. Ресторан действует с раннего утра, когда солнечные лучи струятся в зал через большие окна, и плавно катится в обеденное время, которое характеризуется напря-женным потоком посетителей. В вечернее время вы можете прийти и насладиться полным спектром услуг и уникальной атмосферой ресторана, а также бара, работающего до поздней ночи.

Smoking

Нана Ресто-бар находится на одной из пасторальных улиц квартала Неве-Цедек. Ресто-бар был открыт 7 лет назад, и с тех пор тысячи клиентов прошли через его двери, некоторые из которых стали как члены семьи и стали завсегдатаями этого чудесного места.Каждое воскресенье вечером вы найдете здесь одного из ведущих диджеев в Израиле, соз-дающего праздную атмосферу в баре и обеденном зале.

Le Nana resto-bar se situe dans une des rues pastorales du voisinage de Neveh Zedek. Le resto-bar a ouvert il y a 7 ans et, depuis ce moment-là, des milliers de clients ont franchi ses portes, dont certains sont devenus des habitués et font partie intégrante de ce magnifique lieu.Tous les dimanches soir, vous trouverez ici un des meilleurs DJ d'Israël qui créera une atmosphère lounge dans le bar et la salle à manger.

Nana resto-bar is located in one of the pastoral streets of Neveh Zedek's neighborhood. The resto-bar had open 7 years ago, and since then thousands of customers have passed through its doors, some of whom turned family-like and became a staple in this wonderful place.Every Sunday evening you'll find here one of the leading DJ's in Israel who creates the lounge-like atmosphere in the bar and dining hall.


TEl Aviv, JAffA ANd NEArby SuburbSYehuda Avazi, 54 HaEtzel (in the HaTikva Quarter). (03) 637-9918. Sun-Thurs 11:00-05:00, Fri until about 17:00, Saturday evenings. Simple but pleasing meze, and grilled meat on skewers. Best bets are grilled goose liver, kebabs, chicken hearts and sheep intestines. Kosher.

MOdErN AMEriCAN Frida Kahlo, 43 Lilienblum, Tel Aviv (03) 566-0481. Sun: 19:00-04:00. Mon–Thurs: 12:00-16:00, 19:00-04:00. Fri–Sat: 12:00-16:00. In the beautiful historic building on Lilienblum you will find Frida Kahlo, a restaurant bar born out of passion to the Latin American food, alcohol and music. A rich and colorful bar invites you to enjoy a glass of sparkling wine or one of our exclusive cocktails aside from the inspiring Israeli-Latin menu from starters to desserts by our chef Yoav Bliman In the afternoon hours Frida offers a business lunch in a far from business Latin American ambiance. New at Frida Kahlo: a special business menu for Friday and Saturday.

Moses, 35 Rothschild Blvd. (03) 566-4949.Daily 12:00-04:00. A well-designed, comfortably formal but easy-going salon-restaurant. Sliced beef fillet with spicy Oriental sauce, quesadillas with cheddar cheese, onions and chili pepper, chicken nuggets in orange and caramel sauce, chicken fajitas. Good burgers and fun desserts.

Moses, 26 HaBarzel St, Ramat HaChayal.(03) 649-4747. Daily 12:00-04:00. Highly stylized and lively but with just the right note of sophistication. Tex-Mex quesadillas with ham and cheese, crisply fried calamaris with tartar sauce, excellent burgers (optional cheese and bacon), fine chips as a side order.

SPANiSH Pinxos, 57 Nachalat Binyamin. (03) 566-5505. Daily 19:00-03:00. A comfortable and near-elegant setting for truly fine pinxos (call those tapas if you like). Pickled palamadi fish, Proscuitto ham and Parmesan cheese; potato tortillas; seafood paella, coquilles St Jacques on skewers, Manchego cheese. What the heck – everything is good here. Good wine list and fine service.

Tapas Ahad HaAm, 27 Ahad HaAm St. Tel 03 5666966. Chef Jonathan Roshfeld’s latest venture and a fabulous tapas bar, true in every way to its Spanish roots. Simply let yourself go wild here. On my last visit, for example, I sampled 17 different tapas, every one of which was excellent. Go for the house wine. Moderate-Expensive depending only on how much you enjoy yourself.

Tapeo, 16 Ha’Arba’a Street. (03) 624-0484.Daily 19:00-02:00. Handsomely designed and comfortable tapas bar. Best bets include ceviches of croaker and coquilles St. Jacques, chorizo sausages, beef empenadas. Don’t miss the churros dessert pastries

wiNE bArS

Methuselah, 16 Uriel Acosta St, in the Florentine Quarter. (03) 681-1018. Daily 09:00-01:00. A friendly wine bar on an attractive street. Good selection of wine by the glass plus potato gnocchi made special by the addition of bits of anchovy; whole sardines with fried chalumi cheese and fine focaccia. Sit outdoors and you will think you are in Paris or Arles.

Wine Bar, 36 Nachalat Binyamin. (03) 510-2923. Sun-Fri 12:00-01:00, Sat 19:00-24:00. With wines listed on a chalkboard, good merguez sausages, bass seviche, calamari on sautéed eggplant, slices of rump steak topped with a fried egg. Fun whether at the bar or at a table outside.

Yo’ezer Wine Bar, 2 Yo’ezer Ish Habira (opposite the clock tower), Jaffa. (03) 683-9115. Daily 13:00-01:00. One of my personal favorites. Exquisite interior, a superb wine list, good service and excellent cuisine without pretensions. Blinis with caviar, pate de campagne, cote d’agneau, smoked ham, roast and corned beef.

POTPOurri

Bariba Beit Derekh HaYam, Tel Aviv Port.(03) 604-4044. Sun-Thurs 10:00-01:00; Fri 08:30-13:00. Light, airy and attractive, said to feature food that is “good for us”. Good beet soup with truffle oil and crème fraiche, polenta with mushrooms and Parmesan cheese, grilled salmon dishes and good desserts.

Betty Ford, 48 Nachalat Binyamin. (03) 510-0650. Sat-Thurs 12:00-03:00, Fri from 16:00. A comfortable and welcoming bar-restaurant. Start with matboucha, mini-meatballs or spiced chicken wings, go on to good chorizo sausages or the spareribs.

Comme Il Faut, Tel Aviv Port, Hanger 26.(03) 544-9211. Daily 09:00-01:00. Modern, stylish and attractive, with a lovely view of the sea. Good chickpea salad, fish seviche, grilled chicken with polenta, shrimps on rice.

Little Prague, 56 Allenby St. (03) 516-8137.Sun-Thurs 12:00 – 02:00. Genuine Czech food in a simple but charming setting. As openers, soft cheese with salami, fine potato pancakes and as main courses pork shoulder with white cabbage with potato dumplings or fried pork sausages. Beer is the de rigueur beverage.


uNO

Opening hours: Sun.-Thur. 11:30- 01:00, Fri.- 09:00-15:00. Sat.- 21:00-01:00Address: 26 Ibn Gvirol st. Tel-Aviv.Tel.: 03-693-2005 Fax: 03-693-2006

EN In the heart of Tel- Aviv, UNO, the new Italian restaurant offers a new and refreshing take on the Ital-ian cuisine. From the fresh antipasti, to the handmade pasta, extraordinary pizza and fish, the Chef, Nitzan Raz and his staff, invites you to experience this new hype and different restaurant. Uno is a kosher restau-rant

fr Au cœur de Tel-Aviv, UNO, le nouveau restau-rant italien, vous propose une nouvelle et rafraîchis-sante cuisine italienne Des antipasti frais aux pâtes maison en passant par les extraordinaires pizzas et poisons, le chef, Nitzan Raz et son équipe, vous in-vitent à découvrir ce nouveau restaurant à la mode et différent. Uno est un restaurant cacher.

ru В самом сердце Тель-Авива, UNO, новый итальянский ресторан, предлагает отведать кон-цептуально новую и свежую итальянскую кухню.Свежие закуски, паста ручной работы, пицца и экстраординарная рыба, все эти блюда предлага-ют вам попробовать шеф-повар Ницан Раз и его персонал в своем отличном нашумевшем рестора-не. UNO - кошерный ресторан.

Smoking

lilACH

Opening hours: open 24 hours Daily Address: Tozeret Haaretz 3 (corner of Igal Alon 120), Tel AvivTel.: 03-6966123

EN In 2001, Lilach German—a graduate of Le Cordon Bleu, a prestigious Paris culinary school—established a bou-tique catering specializing in high class events with special fo-cus on the quality of food, the freshness of ingredients, design and the atmosphere.We will take care of your event if you are just two or as many as 500 persons.

fr Lilach German est diplômée de la prestigieuse école de cuisine de Paris “Cordon Bleu”.En 2001 elle ouvre une boutique traiteur spécialisée dans les évènements de grande classe et se concentre sur la qualité de la nourriture, la fraicheur des ingrédients, le design et l’atmosphère.Notre entreprise s’occupera d’organiser votre évènement si vous êtes un couple ou 500 personnes.

ru В 2001 году Лилах Герман, выпускница знаме-нитой парижской кулинарной школы «Лё Кордон Блё», создает небольшую кейтеринговую компанию, специа-лизирующуюся на проведении первоклассных банкетов, при подготовке которых особое внимание уделяется ка-честву еды, свежести продуктов, дизайну и атмосфере.Мы можете доверить нам проведение вашего праздни-ка, если вас всего лишь двое или 500 человек.


TEl Aviv, JAffA ANd NEArby SuburbS

Gordon hotel & lounge, 2 Gordon St. Tel: (03) 5206100, Opening hours: 08:00 – 24:00, Breakfast menu: 08:00-13:00, Lunch/dinner menu:13:00-24:00The bistro is located on the entrance floor of the hotel and overlooking the sea, offers a gastronomic encounter with modern Mediterranean kitchen. The bistro invites hotel guests and the public to enjoy a rich and varied menu including Israeli breakfast, lunch and dinner menu, business menu, sunsets and more… a rich selection of alcoholic beverages or a light meal in the wee hours.

Molly Bloom’s, 32 Mendele St. (03) 522-1558.Daily 16:00-02:00. A hyper-real imitation of an Irish Pub that turns out fun (if not great) shepherd’s pie, fish ‘n chips, roast beef, all good matches to the Guinness and Kilkenny Harp draught beers.

Nana, 1 Ahad HaAm St, Neve Tzedek.(03) 516-1915. Daily 12:00-02:00. A very “in” attractive bar-restaurant. Best bets are gravlax and confit of goose liver as starters and entrecote steak with maitre d’hotel butter or various shrimp dishes as main courses. Nana resto-bar is located in one of the pastoral streets of Neveh Zedek’s neighborhood. The resto-bar had open 7 years ago, and since then thousands of customers have passed through its doors, some of whom turned family-like and became a staple in this wonderful place. The compound was designed by the owner, Golan Dor, who aspired to create a changing atmosphere according to the different areas in the resto-bar which include a salon, a patio full of plants & French chateau room, all of which are decorated with a collection of art pieces, mini antiques and a touch of unique household objects. The restaurant is active from the early hours of the day, in which the sunshine flows through the large windows and into the dining hall, and naturally rolls into the lunchtime which is characterized by a busy traffic of diners. During the evening hours you can come and enjoy a full service & the unique atmosphere, also at the bar operating until the wee hours of the night. Every Sunday evening you’ll find here one of the leading DJ’s in Israel who creates the lounge-like atmosphere in the bar and dining hall.

Lilach, 054-4333960, 03-6057566In 2001, Lilach German - a graduate of Le Cordon Bleu, a prestigious Paris culinary school - established a boutique catering specializing in high class events with special focus on the quality of food, the freshness of ingredients, design and the atmosphere. The boutique catering makes every event unique by thoroughly thinking through all the aspects - from the choice of the menu, the form of serving the food and the service to the location that will allow to make your event just perfect. We will take care of your event if you are just two or as many as 500 persons.

Porter & Sons, 14 Ha’arba St., (03)6244355 Daily 17:00 – 01:00 Meat & Bear

SuSHiSAMbA

Opening hours: 12:00 to 02:00.Delivery from 12:00 to 23:00 to Tel-Aviv, Ramat Ha-Sharon, Givataim and Ramat-Gan.Address: Ha-Barzel 27, Tel-Aviv.Tel.: 036444345 Fax: 03-6445343

Call me and the chocolates are on their way to you...Please visit my site: www.hannale.co.il

Phone: 054-4463696 (Tel Aviv)

Hannale' produces the finest handmade pralines, chocolate snacks and lollipops.

Need a sweet gift? Holding a reception?Organizing a birthday party? …Or just have the urge to indulge yourself in delicious chocolate?

Sun: 7 p.m.-4 a.m. Mon–Thu: 12 a.m.-4 p.m., 7 p.m.-4 a.m. Fri–Sat: 12 a.m.-4 a.m.Address: 43 Lilienblum, Tel AvivTel.: 03-5660481 Fax: 03-5669619www.fridakahlo.co.il

fridA kAHlOEN In the beautiful historic building

on Lilienblum you will find Frida Kahlo, a restaurant bar born out of passion to the Latin American food, alcohol and music. A rich and colorful bar invites you to enjoy a glass of sparkling wine or one of our ex-

clusive cocktails aside from the inspiring Israeli-Latin menu from starters to desserts by our chef Yoav Bliman.New at Frida Kahlo: a special business menu for Friday and Saturday.

fr Dans un magnifique immeuble historique de la rue Lilienblum vous trouverez le restaurant Frida Kahlo. Ce restaurant est né de la passion pour la nourriture, l’alcool et les rythmes de l’Amérique Latine. Riche en couleurs et en assortiment le bar vous invite à apprécier un verre de vin pétillant ou un de nos cocktails exclusifs, ou encore découvrir notre menu israélo-latin des entrées aux desserts élaboré par notre chef Monsieur Yoav Bliman.La nouveauté : le vendredi et le samedi c’est notre menu spécial business.

ru В элегантном здании – памятнике архитектуры на улице Лилиенблюм разместился бар-ресторан «Фрида Кало», возникший как воплощение страсти к кухне, напиткам и ритмам Латинской Америки. Отведайте бокал игристого вина или один из множества фирменных коктейлей, предлагаемых богатым и пестрым ассортиментом нашего бара, прежде чем перейти к зажигательным блюдам израильско-южноамериканского комплексного меню от шефа Йоава Блимана. Нововведение: особое бизнес-меню для пятницы и субботы.


- My mother was working in the evenings in cleaning offices, so she would take me along. On the way, we would sit down in some café, and have a cup of coffee with Sabrina or Cremeschnitten. The glasses were fit in the steel glass-holders, and every glass carried red half circle of wom-en's lipstick on it. As a child, I was sure it was especial glass decoration.- My mother first introduced beef fillet schnitzel in our house in order to bring up the traditional dish a little. Only growing up and travelling around France, I understood the meaning of that thinking out of the box my mother made, when I saw that type of dish being prepared in fancy restaurants. Haim tells - One day I arrived to "Kiosk", a restaurant ruled by Shaul Evron. He didn't have many dishes, but he had roast beef, foie gras, and various things that I wasn't aware of their existence. It was my first time to try roast beef, and that’s how it was – I had one piece of "Russian Bread", huge layer of butter, and a slice of bleeding roast beef and little sea salt on top. Because my mother always cooked only kosher food, I was sure sky is going to crack open and someone is going to kill me for eating meat with butter at the same moment. I tried it anyway, and I didn't be-lieve how good it was. I think it was the crucial moment in my life that defined my very future. - I was going down the Ibn Gvirol Street when I saw "For Sale" sign on restaurant called "Keren". The name "Keren" stayed, because we didn't have the money to re-name it. I served trout in butter and ca-pers, shrimps in butter and garlic, roast beef, veal brain in lemon sauce, etc. Res-taurant was working ok, but not quite suc-cessfully. Then one of the regular customers said to Haim: "Maybe you want to change the menu?" He didn't know what to do, but he consulted a friend, who was a journalist. She advised Haim to go to South France, to a very famous 3 Michelin stars res-taurant "Moulin de Mougins", for a week training course. The kitchen in "Moulin de Mougins" was tremendous, especially compared to "Keren's" half-o-yard kitch-enette. The chef was famous Roger Vergé, founder of "Moulin de Mougins". 50 peo-ple were working in the kitchen, cutting, frying and moving around. It was a see-

lOvE buildiNg big TiME CHEf

- First of all, tell me about your family, and the dishes your mother used to cook at home.- White rice was a must have, just like a bread. There were some vegetable cooked in tomato sauce, like okra, green lentils or white lentils with meat, cutlets, schnitzel, stuffed vegetables, and cube-soup.When my mother was 9 years old, she was living in Kerem Ha-Teymanim neigh-borhood. One day she was wandering

on Balfur Street, and one polish woman named Sharpanski called her, she asked a girl to come up and help her clean, saying she'd pay her for this job. She agreed to come and work for the polish lady, secretly from her parents. Aside from cleaning help, Sharpansky also wanted help with cooking, so she taught my mother polish style cooking. When she got married, she continued to cook Ashkenazi food for the family, along with Turkish-style and Kurdish dishes.


only course. No cooking. After a week, Haim decided to go back. He memorized three recepies by heart, and came back to Israel. The dishes he learned were tarin foie gras, zuccini flower stuffed with mushrooms and lobsters sauce.In France Haim became exposed to the aesthetical plane of the food serving. He learned the French way of decorating, and decided to serve food alike at "Keren." It took about two weeks until one of the local food guides arrived at his restaurant. "And since then I'm only trying to justify this big name given to me," - says Haim.More importantly, while in France, Haim made a wish, to acquire such a big restau-rant one day, with spacious kitchen and big parking. He came back home, car-rying three recepies and a wish. 4 years later "Keren" was reopened in new place in Yaffo, 500 sq. meters instead of 35. - "Keren", especially in Yaffo, was a very French style restaurant with some Medi-terranean flavor. And one day I decided to do the local cooking. Why? I saw that fancy restaurants abroad were turning places to celebrate, not for daily meals. And I wanted to make my place more of a local style flavor. I saw my cooks bring-ing hummus for a breakfast, and thought to myself, if hummus was so common in Yaffo, I can make a dish with it. But, off course, it was designed and served in French way. I introduced common ingre-dients in fancy dishes. The food can be intellectual, and make you curious, but some things can be familiar, so people will find their way through new taste. For example, I made calamari dish with hum-mus soup. It's something new and made people curious. Calamari rings with butter and garlic, and suddenly hummus soup. I played with food in that way. I dyed potato puree with octopus ink, making it black, and served it with octopus tentacles on top. It was scary black dish, but when you ate it, you felt the same taste of puree, and it was calming, but still there was some-thing new. - How do you define Israeli cuisine today?I think, in my time, the basis for Israeli cui-sine was founded. It's eclectic and con-tains many flavors, especially of the Arabic kitchen. If you take something, you adjust it to your needs. Nothing can travel around and stay intact. People change too. So coming here, every Diaspora brought its flavors and traditions. Israeli cuisine is still very young, and we cannot define it by one word, we feel the need to be par-ticular. Some time must pass, before we learn to say Israeli cuisine, like it is with French cuisine. - Today there is much more places to eat out. What do you think caused this cultural change?- If we look at the Israel, what happened here in 60 years, we will see that we bring in things that are not here. Since charter flights appeared, people started travelling

a lot, seeing other places and bringing their wishes here. El Al stewards were sneaking in canned asparagus and champignons, and it was astoundingly rare. Today these are commonly grown in Israel, and you can go and buy it from local market. We want to be special, but we also want to be like everyone else.- When you travel, you are exposed to a lot of new flavors. But still, you miss home food. Do you take new recepies and make them "new" here?- My inspiration comes from my surround-ings. It can be anything, even some food stop on the road. I can pass on the mar-ket, try something and get the new idea instantly. - Do you think Michelin Guide will ever make it here? Do you strive for this kind of celebrity? - No. There was a trial to make food guide here, and someone Israeli tried to give ratings to restaurants. But I don't think we need Michelin here today. Israel is renowned for its culinary name. Famous chefs coming here are always amazed by the quality and range of products available here. - Why do you think big chefs are men?- It was born that way. Traditionally, wom-

en were home preparing food, while men went to synagogue and to work. It's a world perception. Standing in kitchen gen-erally is very hard. Industrial way, I mean, by weight lifting and also shifts working, it's all very demanding and hard for wom-an. Also, a woman is very practical in her way of operation. She does several things at once, children, laundry etc. Man can stay more focused on the final goal, leav-ing the chaos behind and serving the dish. After cooking man you have to bring pro-fessional cleaning in. Off course, women are equally talented in cooking, after all, traditional cooking made almost exclu-sively by women. Man will always admire his mother's cooking.- Who do you think helped you the most during your carrier?- My mother, off course. It's because of her way and her wisdom I made my way to be who I am today. Her open mind, the encouragement she gave me, her beliefs. In my time, cooking wasn't a profession. You could be a doctor, a lawyer or engi-neer; these were the things to do, mainly because food culture wasn't developed yet. I got here out of love, not tradition nor learning. I can still really feel how I was loved, and this love took me far.

Restaurant GuideJerusalem and Area 22

Opening hours: Sun - Sat: 12:00-00:00Address: 106 Hayarkon st. Tel avivTel.: 03-5246837, Fax: 03-5274787

bOCCACCiO

EN If your heart desire is to dine in a little and intimate restaurant, with an ocean view, so as well as the dinner you'll witness an amazing sunset, Boccaccio is the place.

fr Si votre cœur désire dîner dans un petit restaurant à l’atmosphère intime, avec vue sur la mer, de faire un bon repas en re-gardant un magnifique coucher de soleil, le Boccaccio est l’endroit que vous cherchez.

ru Если вашему сердцу угодно по-сетить небольшой уютный ресторан-чик с видом на море и насладиться не только ужином, но и великолепным закатом, «Боккаччо» — это идеальное место.

Content

Ambassador of Brazil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4OSCE 2007 Mediterranean Seminar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Diplomacy On Line. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Diplomatic Events. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

February 2008The Diplomatic Club

Magazine

editor

Dear Friends,2007 was an eventful year for the Middle-East and the rest of the world. This year is now approaching its end. Despite the rapid end of the purely military phase of the Palestinian Conflict, the conflict is still raging, claiming too many lives. In Israel, the signing of the Road Map has not yet generated the hoped-for peace. We wish the Middle-East an active 2008 year focused on peace and development, where hatred dissolves and harmony blooms.To our readers, as always we would like to offer our best wishes for 2008:

may your health be obvious (and need no discussion)may your family relations be warmmay your friends be loyalmay your enemies become your friends (and those who don’t, get lost)may your spam be filteredmay your e-mails be answeredmay your papers get publishedmay your wisdom deserve the approval of Confucius,and your folly the praise of Erasmusmay your power get shared,your wealth be free from greedand your poverty from envymay we communicate fruitfully across culturesso that our horizons widenand reason replaces violenceThe Diplomatic Club Magazine requests the pleasure to publish opinions, discussions and articles written by Ambassadors. We are looking forward to develop this idea.

As the year 2007 is now over, it is time to go back to work about new services for the coming 2008 year. And the Diplomatic Club will work harder than ever to bring its members new and improved services and events, and continue with the new deals and discount organized by the Diplomatic Club for its members.

The Diplomatic Club and myself wish you a successful New Year.

Yours sincerely,Julia VerdelGeneral ManagerAnd the Editorial Team

On the cover:Girl at the Agricultural Exhibition Northern and Central Arava R&D

COuNTry STylE

Rama’s Kitchen in the village of Nataf. (02) 570-0954. Thurs 18:00-24:00, Fri 10:00-24:00 and nights of the full moon. Away from the urban noise, in the clear mountainous air of Nataf village in between Tel Aviv and Jerusalem you will find Rama’s Kitchen with its wooden terrace overlooking a peaceful and breathtaking view of the Judean Mountains until the very Coastal Plain. The menu combines gourmet Mediterranean tastes varying from the flavors of Southern France to the local Arabic cuisine. It is a must to try Leg of Lamb in Red Wine and Maqluba. The restaurant is distinguished by the use of fresh products and the culinary concept of simplicity and affinity to the crop of the land. Spicy herbs and vegetables are growing in the garden practically under the guests’ feet.“Delicious food and a beautiful view are worth making a special trip to this exclusive place.” (Daniel Rogov, Haaretz, February 2010)

fiSH ANd SEAfOOd

Dolphin Yam, 9 Ben Shetach St. (02) 623-2272. Daily 12:00-24:00. Dolphin Yam (Sea Dolphin) is one the oldest and best fish restaurants in Jerusalem. Founded back in 1967, it has been recognized by residents of Jerusalem and its suburbs as well as by clientele from all over Israel and many other countries. The restaurant is cooking fresh fish and seafood and offers a rich selection of special dishes. In addition, it has a wide range of meat dishes and pastas. The secret of Sea Dolphin’s success is based on its many years’ experience, the most professional chefs, high quality of service and, not least importantly, quite moderate prices. Events of up to 60 guests can be held at the gallery of the restaurant’s upper floor.

Taiku, 31 Emek Refaim, German Colony, (02) 5665262; Sun-Thu: 12:00-23:00 Fri: 11:00-3:30 pm; Sat: 8:30-24:00 is a culinary gem in the heart of the German Colony -Central yet secluded, in the hub yet quiet -There hides Taiku – a bistro which an Asian flare.A combination of sushi - innovative and traditional, fresh and high-quality bursting with flavor - accompanied by a rich and diverse menu – proof that it is possible to impress both the Israeli and Asian palate.

JEruSAlEM ANd ArEA

Restaurant Guide Jerusalem and Area 23

TAiku

Opening hours: Sun–Thu: 12am–11pm, Fri: 11am–3:30 pm, Sat: 8:30pm–12pmAddress: 31 Emek Refaim, German Colony, JerusalemTel.: 02-5665262

EN Taiku is a culinary gem in the heart of the German Colony - Central yet secluded, in the hub yet quiet - There hides Taiku – a bistro which an Asian flare. A combination of sushi - innovative and traditional, fresh and high-quality, bursting with flavor - ac-companied by a rich and diverse menu – proof that it is possible to impress both the Israeli and Asian palate.TAIKU – WHEN EAST MEETS WEST

fr Taiku est un un diamant culinaire, au cœur de la Colonie Allemande. Central, calme et préservé du bruit, le restaurant Taiku est comme caché, c’est un bistrot au style asiatique. Une combinaison de sushi innovante et traditionnelle, une nourriture fraiche, de grande qualité, c’est un feu d’artifice de goûts et de saveurs que vous propose un menu riche et varié. Ce restaurant est la preuve, s’il en fallait une, qu’il est possible d’impressionner les palets Israéliens et Asiatiques. Taiku — Quand l’Est rencontre l’Ouest.

ru Вдали от городского шума, в чистом горном воздухе поселка Натаф, что между Тель-Авивом и Иеру«Тайку» — гастрономическая жемчужина, запрятан-ная в самом сердце квартала Немецкая колония, — тихое и уютное бистро в ази-атском стиле. Здесь вам предложат вкуснейшие оригинальные и традиционные комбинации суши — всегда свежие и качественные, а также множество других блюд из богатого и разнообразного меню, способного порадовать вкус как ис-кушенных израильтян, так и коренных азиатов.«Тайку» — МЕСТО, ГДЕ ВОСТОК ВСТРЕЧАЕТСЯ С ЗАПАДОМ.

rAMA’S kiTCHEN

Opening hours: Address: Nataf, Doar Na, Judean Mountains 90804Tel.: 02-5700954

Thur: dinner; Fri: brunch and dinner timeOccasional SaturdaysSpecial nights: full moons, and food and wine tasting nights

EN Away from the urban noise, in the clear mountainous air of Nataf village in between Tel Aviv and Jerusalem you will find Rama’s Kitchen with its wooden terrace overlooking a peaceful and breathtaking view of the Judean Mountains until the very Coastal Plain. The menu combines gourmet Mediterranean tastes varying from the flavors of Southern France to the local Arabic cuisine. It is a must to try Leg of Lamb in Red Wine and Maqluba. The restaurant is distinguished by the use of fresh products and the culinary concept of simplicity and affinity to the crop of the land.

fr Loin du bruit de la ville, dans l’air propre de la montagne, à mi-chemin entre Tel Aviv et Jérusalem, vous trouverez le petit village de Nataf et son restaurant « la Cuisine de Rama ».Une agréable terrasse en bois vous offre une étonnante et imprenable vue sur les montagnes de Judée et la plaine côtière. Le menu vous propose une excellente cuisine Méditerranéenne avec des différents goûts et des saveurs variant du sud de la France à la cuisine arabe locale. Il vous faut absolument essayer le gigot de mouton au vin rouge et son accompagnement de Maqluba (riz au caviar d’aubergine).Le concept culinaire du restaurant se distingue par l’utilisation d’ingrédients frais en complète affinité avec les produits du terroir.

ru Вдали от городского шума, в чистом горном воздухе поселка Натаф, что между Тель-Авивом и Иерусалимом, находится «Кухня Рамы», с деревянной террасы которой открывается заворажи-вающий и поистине умиротворяющий вид на Иудейские горы вплоть до самой Приморской равнины. Изысканное меню представлено сочетанием различных средиземноморских традиций, от южно-французской до местной арабской кухни: вам непременно стоит попробовать бараньи голяшки в красном вине и маклюбу. В приготовлении блюд используются исключительно свежие ингредиенты, а кулинарное кредо ресторана заключается в простоте и любви к плодам местной земли.


rOAd TriP – MAHNEyudA rESTAurANT – JEruSAlEM

Beit Yaacov Street 10, Jerusalem (Machane Yehuda), Tel: 02-533-3442. Open 12:30-16:30 Sunday- Thursday and 18:30 - until the last customer Fridays 12:00-16:00 Saturday night until the last customer

The menu changes daily and uses the best of what’s available in the shuk. The menu is divided into 3 sections, by price in Hebrew and by small, starter and main course in English. Make sure you read the side bar of the menu because that’s where the some of the salads, risotto and other specials are found.The restaurant isn’t kosher but there’s something for everyone on this menu. Started with the “Salmon Tataki” (36 NIS) pre-pared in a “Nablus Gate” way. Don’t forget, the restaurant is in Jerusalem. The “Nablus Gate” refers to the drizzled tehina on the hardly seared salmon and red tuna. On the side we received a bowl of tempura fried ginger. Delicious.The next course could be THE most scrumptious creamy po-lenta (54NIS) topped with perfectly crisp asparagus, mushroom ragu and shaved Parmesan, served in an airtight mason jar! This is one of those dishes that when you finish you want to cry because there isn’t any more left in the jar!Next…a “Summer Pasta” (54NIS) with Jerusalem artichokes, snow peas and spinach in a light lemony olive oil sauce topped with shave Parmesan. Not on the menu was a gorgeous tomato salad for which we used the bread (from Russell’s Bakery in the shuk) to soak up the dressing.

Not on the menu tomato salad Lotan, our delightful barman AND waiter (we were seated at the beverage bar) kept our glasses full with a cold Lambrusco. This was the perfect bever-age for what was an oppressively hot day and sitting so close to the kitchen added to the temperature.Neither of us had room for dessert but did that stop us????? NO! Try the “Chocolate Poisoning” – An over sized brownie (perfect brownie), chocolate ice cream AND chocolate sauce. Lotan threw in a passion fruit mahlabi since we were celebrat-ing special events. I’m usually not a fan but this was good.Around the same time that the kitchen crew was brought shots of vodka those of us at the bar were given shots of an apple and vodka mixture.This is a must visit restaurant and T in Tel Aviv looks forward to further visits. The menu has so many dishes that should be tried, but how much can eat at once?

Please don’t correct me us the spelling of the restaurant which is lo-cated in Jerusalem’s outdoor market Mahane Yehuda. The name ap-pears as one word in Hebrew and although the menu is available in English there’s no English spelling of the restaurant’s name anywhere to be found. (suggestions: Machane Yehuda Restaurant, Mahne Yehu-da Restaurant....it is endless!)Let’s move on to the food or better yet, the experience of Mahneyuda. This is a restaurant with an attitude. But what a great attitude it is!Under the direction of three chefs, Asaf Granit, Yossi Elad and Uri Navon the restaurant is a hub of food action. Sit downstairs (at the kitchen bar or beverage bar) and you’ll have a bird's eye view into the frantic beat of the kitchen. This gives new meaning to the “open kitchen”. There are other tables downstairs away from the bars where the loud music will help you keep the beat even if you can’t see the kitchen. Sit upstairs and you’ll still enjoy your meal but you’ll be able to have conversation while enjoying your special meal.

צרפתיה כשרה

GabrielChef's Restaurant

Shimon Ben Shatah st. 7, Jerusalem, Tel. 02-6246444, www.rol.co.il/gabrielOpening Hours: Sunday-Thursday 12:00-17:00 Business, 17:00-23:00 Dinner

Saturday - Since Shabat endes until 23:00

Eastward lay the walls of the old city To the west, the lively nightlife of central Jerusalem.

Gabriel is a restaurant seeking the perfect balance between authenticity and modernity

The melding of painstaking design and homey ambianceThe spirit that rises above matters as well as ones very

Earthly stomach

Gabriel serves kosher gourmet cuisine in a French fusion style.Bringing you the very best of authentic cuisine with a touch

of a modern contemporary kitchen


frENCH

Cavalier, 1 Ben Sira St. (02) 624-2945.Daily 12:30-16:00 and 18:30-23:30. “Cavalier” is a famous luxury restaurant in the heart of Jerusalem. It operates over 16 years. “Cavalier” offers a great intimate atmosphere, excellent wine bar and a variety of signature dishes such as tuna sashimi, foie gras a la “Cavalier”, Coquille Saint Jacques in crab and thyme dressing, and Tornado Rossini. There is also a “Specials” menu that changes daily under the direction of chefs Didi Ben Arush and Or’el Kimchi. The restaurant has private VIP lounge accommodating up to 20 guests and appropriate for business meetings and intimate family events

Gabriel, 7 Ben Shetach St, Nachalat Shiva, Jerusalem. (02) 624-6444. Sun-Thurs 12:00-23:00, Sat from close of Shabbat-24:00. An attractive and comfortable restaurant set on a stone-paved street offering French-Mediterranean. Among best offerings are mini lamb kebabs, gravlax and goose leg confit. Kosher.

NOrTH AfriCAN ANd MiddlE EASTErN

Darna, 3 Horkanus St. (02) 624-5406. Sun-Thurs 12:00-15:00 and 18.00 until 22.00 last order, Sat night. Beautiful and authentic Moroccan setting. Pastilla Fassia with Cornish hen and almonds, Harira Marrakshia, lamb tagine with prunes, excellent couscous. Glatt Kosher.

MEAT

Papagaio Talpiot, 3Yad Haruzim St., (02) 6745745; Noon-midnight Mon-Sun. Since opening in 1997 this restaurant has been a success. The interior is authentically decorated with an array of delicate flower-shaped lamps, highlighting the grand barbecue where roasting meat sizzles away, arousing the senses. Each table comes with its own “stop and go” indicator, signaling to the waiters when more food is desired or respite needed. The staff is quick and efficient, serving endless rounds of barbecued meats, fresh and hot off the spit. Prime examples include tender chicken breast, spicy chorizo sausage, “white” (pork) steak and juicy entrecote steak. This is a meat lover’s paradise!

Restaurant Guide Jerusalem and Area 27

CAvAliEr

Opening hours:daily 12:00 to 15:30 and 18:30 to 23:30.Address: Ben Sira St 1.Tel: 02-6242945, 02-6236117.

Open

EN "Cavalier" is a famous luxury restaurant in the heart of Je-rusalem. It operates over 16 years. "Cavalier" offers a great intimate atmosphere and a variety of signa-ture dishes such as tuna sashimi, foie gras a la "Cavalier", Coquille Saint Jacques in crab and thyme

dressing, and Tornado Rossini. There is also a "Specials" menu that changes daily under the direction of chefs Didi Ben Arush and Orel Kimchi. The restaurant has private VIP lounge accommodating up to 20 guests and appropriate for busi-ness meetings and intimate family events

fr «Cavalier» est un célèbre restaurant de luxe au cœur de Jérusalem, établi depuis plus de 16 ans. «Cavalier» offre une merveilleuse atmosphère intime à vins et une variété de plats typiques tels que les sashimis de thon, le foie gras à la «Cavalier», les coquilles Saint Jacques dans une sauce au crabe et au thym ainsi que des tournedos Rossini. Il y a également un menu «spécial» qui change quoti-diennement sous la direction des chefs There Didi Ben Arush et Orel Kimchi.

ru "Кавалье" - знаменитый ресторан класса люкс в самом сердце Иеру-салима. Он работает более 16 лет. "Кавалье" предлагает прекрасную уют-ную атмосферу и множество фирменных блюд на выбор, таких как сашими с тунцом, фуа-гра а-ля "Кавалье", гребешки в крабовом соусе с тимьяном, и "Торнадо" Россини. Существует также особое меню, которое меняется каждый день под руководством шеф-поваров Диди Бен Аруш и Орель Кимхи.

dOlPHiN yAM

Opening hours: Sun-Thurs 11:00 - 24:00 Address: 9 Shimon ben Shetah St., JerusalemTel.: 02-6232272 , Fax: 02-6232273

EN The restaurant is cooking fresh fish and seafood and offers a rich selection of special dishes. In addition, it has a wide range of meat dishes and pastas.The secret of Sea Dolphin's success is based on its many years’ experience, the most professional chefs, high qual-ity of service and, not least importantly, quite moderate prices.

fr C’est un restaurant de poissons et de fruits de mer frais proposant une grande quantité de spécialités. Mais son menu offre aussi une large variété de plats de viandes et de pâtes.Le secret du “Dolphin Yam” est basé sur plusieurs années d’expérience, des chefs d’un grand professionnalisme, une qualité de service très élevé, et surtout des prix très abordables.

ru Ресторан специализируется на приготовле-нии свежей рыбы и морепродуктов, предлагая бо-гатый выбор особых блюд. Помимо этого, имеется большой ассортимент мясных блюд и паст.Секрет успеха «Морского дельфина» в многолетнем опыте ресторана, высоком профессионализме шеф-поваров, прекрасном обслуживании и, что немало-важно, в умеренных ценах.

Restaurant GuideHerzliya and the Coastal Plain 28

HErZliyA ANd THE COASTAl PlAiN

COuNTry diNiNg Cramim Moshav Sgula. (08) 850-5859Daily 09:00-24:00. Simple but charming country-style dining in a laid-back atmosphere. Chicken liver pate, lamb in filo pastry, flank steak on skewers. Good lamb chops, burgers and steaks.

fAr EASTErNCoconut 32 Maskit St., Herzliya Pituach. (09) 956-8959. Sun-Fri 12:00-16:00 and 19:00-01:00, Sat 13:00-01:00. Pleasing atmosphere and good service. Thai dishes include dim sum with shrimp, hot beef and beans in curry paste, duck in coconut milk.

Giraffe Cafe 9 Hasadna’oat St, Herzliya Pituach. (09) 954-8355. Daily 12:00-24:00. A fun Far-Eastern noodle bar. Among best dishes are the egg noodles with bacon, green onions and peanuts, ramen noodles with chunks of salmon, and the seafood soup with coconut milk.

Pat Qua 6 Galgalai Haplada St., Herzliya Pituach. (09) 952-76478. Daily 12:00-24:00. One of Israeli Aharoni’s fun- to –eat- at Chinese dining emporiums. Chicken and fish Szechuan style, hot and sour pork, duck with ginger sauce and any of the good noodle or dim sum dishes. Yakiniku Tenka 9 Maskit St, Herzliya Pituach. (09) 958-0322. Open daily Sun-Sat 19:00 till last customer. Open Sat 13:00-16:00. Order private events all week in advance notice. Private lounges, unique Japanese meats (Kobe beef), seafood and different level experience, all of this anyone will find at Yakiniku Tanaka. The only traditional Japanese restaurant in Israel, headed by chef Ofer Hermoni, who graduated after six years of study in Japan. It’s a perfect place for romantic, business or discreet meetings.

fiSH ANd SEAfOOd Al HaMaim Sharon Beach, Herzliya Pituach.(09) 950-1767. Daily 12:30-23:00. Seafood soup, fried calamari, shrimp on skewers, fillets of fresh sea fish, shrimp or calamari in lemon-garlic-butter sauce. Located on the Herzeliya sea shore, it is a fish and seafood restaurant using only excellent quality products. Chef Alex Platinsky, provides a unique culinary experience with signature dishes, such as wild sea bass ceviche with fresh pineapple, avocado and green curry, or the grilled Coquille Saint Jacques and shrimps for first course, Tuna fillet in Japanese style, or mussels in white wine and garlic for main course. The restaurant has private VIP lounge accommodating up to 14 guests and appropriate for business meetings and intimate family events.

Idi 6 Habosem St., Ashdod. (08) 852-4313.Daily 12:00-24:00. Large but fun and with dishes that are often excellent. If the twelve course “spoiling menu” seems daunting, good bets are the mussels in wine, shrimp fra diavolo, steamed crabs, seafood filled Moroccan style “cigars”. Moderate.

MEATAd HaEtzem Hagalim St, near the corner of Maskit, Herzliya Pituach. (09) 950-3138. Daily 12:00-24:00.The grandfather of the restaurants in Herzliya Pituach but not at all passe. Chicken wings in barbecue sauce, 300 gram hamburgers, good sirloin steaks and spare ribs.

Agadir Bar-Burger 9 HaMene’fim St., Herzliya Pituach. (09) 951-6551. Daily 12:00-03:00. Attractive, with warm service and a friendly atmosphere and offering truly delicious hamburgers, chips and ice-cold beer. Pure fun.

Black Bar & Burger In the Cinema City complex, Glilot. Daily 10:00-02:00. (03) 699-1100. A highly designed, upswing burger restaurant. Start with grilled eggplant on a pita with orange-flavored tchina and then go for the perfect 330 gram burger with whatever extras you choose. Quiet enough for adult enjoyment and lovely with children. Porterhouse 8 Bnai Dror St. Industrial Area of Tel Mond. (09) 796-9666. Daily 12:00-24:00. Grill & Bar.Porterhouse is an indulging place to eat for any captious meat lover, having a successful history of 4 years. Once you get inside, you’ll experience a pleasantly comfortable atmosphere of a country-style steakhouse. We serve a variety of starter dishes, such as gentle sweetbreads in red wine and balsamic vinegar sauce, Diablo chicken wings and homemade smoked salmon. Main courses we serve include finest porterhouse, entrecote and variety of steaks along with juicy homemade burgers, lamb chops, lamb kebab and much more. Porterhouse is an excellent place, suitable for intimate receptions, quiet and productive business meetings, or a functional combination of both.

The Meat and Wine Co. 16 Shenkar St. Herzliya Pituach. (09) 956-7006. Sun-Thurs, 12:00-24:00, Fri 12:00-16:00, Sat 21:30-24:00. Attractive restaurant featuring South African and international meat dishes. Munch on some biltong before going on to boer woer sausages, the red tuna tatare, steaks, roasts or burgers. Kosher

Rubinstein 17 Giborai Israel, Poleg Junction, Netanya. (09) 788-8838. Daily 12:00-01:00 Stictly for carnivores. Good openers are the sirloin carpaccio, chicken wings in a sweet and hot chili sauce, chicken liver pate. As main courses a truly fine pork rib with Dijon mustard sauce, 300 gr. entrecote steaks, and chorizo sausages.Try the crème brulee with berry confiture for dessert.

MiddlE-EASTErN ANd NOrTH AfriCAN Arabeska 4 Ben-Tzion Galis St., Tzomet Sgula, Petah Tikva. (03) 904-4242.Daily 12:00-24:00. Good country-style Arab cuisine. Meals open with a very good mixed meze. Go on to siniyah, a variety of mutton or any of the lamb or beef based tagines and for dessert the knafe pastry.

Restaurant Guide Herzliya and the Coastal Plain 29

"Al HA'MAyiM" (ON THE wATEr) fiSH, SEAfOOd

Charles Clore park on Tel Aviv promenade.Walking distance from David InterContinental and Dan Panorama hotels.Open: daily 9 am to midnight. Breakfast: daily 9 am to 12 pm.Tel: 035174773 Fax: 035108891

EN Located on the Herzeliya sea shore, it is a fish and seafood restaurant using only excellent quality products. Chef Alex Pletinsky, provides a unique cu-linary experience with signature dishes, such as wild sea bass ceviche with fresh pineapple & avocado or the grilled Coquille Saint Jacques and shrimps for first course, Tuna fillet in Japanese style, or mussels in white wine and garlic for main course.The restaurant has private VIP lounge accommodating up to 14 guests and appropriate for business meetings and intimate family events.Beyond that, the restaurant specializes in formal events up to 70 guests.Business lunch served daily Sun-Fri.

Uberi pozalujsta icons,ostav tolko bar,place for events, internet i business launch

fr Situé au bord de la mer à Herzeliya, c’est un restaurant de poissons et de fruits de mer n’utilisant que des produits d’excellente qualité. Le chef, Alex Pletinsky, propose une expérience culinaire unique en signant des plats tels qu’un ceviche de loup de mer sauvage avec de l’ananas frais & des avocats ou des coquilles Saint Jacques grillées et crevettes en entrée, un filet de thon à la japonaise ou des moules au vin blanc et à l’ail en plat principal.Le restaurant possède un salon VIP privé accueillant jusqu’à 14 invités et adapté aux réunions d’affaires et événements familiaux intimes.Au-delà de ça, le restaurant se spécialise dans les évé-nements formels pouvant accueillir jusqu'à 70 invités.Le déjeuner d’affaires est servi quotidiennement du dimanche au vendredi.

ru «Аль ХаМаим» - морской ресторан, рас-положеный на набережной города Герцлия и использующий продукты высочайшего качества. Шеф-повар Алекс Плeтинский устроит Вам уни-кальное кулинарное приключение. Фирменные блюда ресторана: закуски – cевиче из дикого си-баса со свежими ананасами и авокадо, гребешки и креветки на гриле, главныe блюда – филе тунца в японском стиле и мидии в белом вине с чесноком.Ресторан имеет частный VIP зал, вмещающий до 14 гостей и подходящий для проведения деловых встреч и семейных празднований.Помимо этого, специализация ресторана - офици-альные мероприятия до 70 человек.Бизнес-ланч подается каждый день с Воскресенья по Пятницу.

MESSA

Opening hours: Sun – Thurs 12:00-23:00, Fri-Sat 9:00-23:00Address: Ha'Sharon BeachTel.: 09-9501767, 09-9511812

EN Messa is one of the most prestigious restaurants in Israel, offering the spectacular "Alta cuisine" of Chef Aviv Moshe, showcased in a highly-distinctive interior design that has redefined the parameters of Israel’s lei-sure milieu.The menu is assembled with techniques from Provencal cuisine, with a strong emphasis on local produce along with the meticulous use of fine raw materials.

fr Messa est l’un des plus prestigieux restaurants en Israël et propose une spectaculaire Alta (haute) cuisine par le biais de son chef Aviv Moshe.Une décoration intérieur résolument différente qui redéfinit les paramètres des loisirs en Israël.Le menu est un savant assemblage empruntant les tech-niques de la cuisine Provençale, avec une forte emphase qui privilégit la production locale et un travail méticuleux des ingrédients bruts.

ru «Месса» — один из самых престижных ре-сторанов Израиля, представляющий зрелищную «высокую кухню» шеф-повара Авива Моше в весь-ма примечательном интерьере, задающем новые ориентиры для оформления мест досуга.Меню составлено на основе приемов провансаль-ской кухни, при этом особое внимание уделяется продукции местного производства и тщательному отбору свежих продуктов.

Smoking

Restaurant GuideHerzliya and the Coastal Plain 30

MOdErN AMEriCANEdison 282 Achuza St., Ranana. (09) 774-3131.Daily 12:00-24:00. As bright and colorful a bistro as you will find. Salmon seviche, chicken liver pate with pistachio nuts, lamb filled Moroccan “cigars” as starters and then on to good burgers, entrecote steak and wraps. Good mahlabi for dessert.

POT-POurriFabian 3 Pekeris St., Science Park, Rehovot.Tel (08) 946-6111. Daily 12:00 – 24:00. As modern as the hi-tech industrial park in which it sits and with a distinctly Tel Avivian air. Open with the sautéed goose liver with peach ad lime chutney or the spiced shrimps on a lemon-rich guacamole. A good bet as a main courses is the lamb ossobuco, and for dessert try the eggroll filled with pineapple.

Temple Bar In the Cinema City complex, Glilot. (03) 699-5536. Sun-Fri 17:00-01:00, Sat from 12:00. One of the many quasi-real Irish pubs around. Avoid the Shepherd’s pie and Irish roast but do try the good fried potatoes with sausages, the spicy chicken wings and the veal sausages. The de rigueur beverage is beer.

Opening hours: daily 19:00 till last customer. Open Saturday 13:00-16:00.Address: 9 Maskit St, Herzliya PituachTel.: 09-958-0322

yAkiNiku TENkA

EN Order private events daily in advance notice. Japanese private dining rooms, perfect for romantic dates or busi-ness meetings at Yakiniku Tenka. Estab-lished 10 years ago by Chef Ofer Hermoni, after graduating 6 years of culinary studies in Japan. Experience the traditional Japa-nese atmosphere at Yakiniku Tenka with unique Japanese beef (kobe), seafood and specialized Japanese dishes.

fr Commandez à l’avance des événements privés toute la semaine. Les salles à manger privées japonaises sont parfaites pour les rendez-vous romantiques ou les réunions d’affaire au restaurant Yakiniku Tenka. Créé il y a 10 ans par le chef Ofer Hermoni, diplômé après années d’études culinaires au Japon. Venez découvrir l’atmosphère japonaise traditionnelle du Yakiniku Tenka avec l’unique bœuf japonais (kobe), les fruits de mer et les spécialités japonaises.

ru Заказ частных мероприятий ежедневно по предварительной до-говоренности. В Yakiniku Tenka вы найдете уютные VIP-кабинеты в япон-ском стиле, идеально подходящие для романтических свиданий или деловых встреч. Ресторан был основан 10 лет назад шефом Офером Хэрмони по окон-чании шестилетнего обучения в Японии. Проникнитесь традиционной японской атмосферой в Yakiniku Tenka, отведав уникальную японскую говядину (Кобе), морепродукты и специализированные японские блюда.

EN Prime cuts of superior quality beef, perfectly aged and then grilled to perfection, are what The Meat & Wine Co is best known for. All of this is further enhanced by an extensive range of great wines, complemented by an unwavering commitment to service excellence no matter where you may dine at a Meat & Wine Co restaurant worldwide.

fr Les première coupes d’un boeuf de qualité supérieur, dans la force de l’âge et grillé à la perfection. C’est la marque de fabrique de Meat & Wine.Mais ce n’est pas tout, cet établissement vous propose une large sélection de

grands vins, ainsi qu’un service sans compromission, proche de l’excellence, car vous pourriez venir dîner ce soir dans l’un de nos restaurants Meat & Wine Co dans le monde.

ru Отборные куски превосходной говядины, идеально выдержанные и доведенные до совершенства на гриле, - это то, чем славятся рестораны The Meat & Wine Co. Вкус мяса обогащается первоклассным вином, предлагаемым в широком ассортименте, и дополняется совершенным обслуживанием.

Opening hours: Sun-Thu: 12:00-24:00Sat: one hour after Shabat goes -24:00Address: 16 Shankar St., Herzliya PituahTel.: 09-9567006. Fax: 09-9516147

MEAT&wiNE

Opening hours: daily 12:00-24:00. Address: 8 Bnai Dror St., Industrial Area of Tel Mond.Tel.: 09-796-9666

POrTErHOuSE grill & bAr

EN Once you get inside, you’ll experi-ence a pleasantly comfortable atmosphere of a country-style steakhouse. We serve a variety of starter dishes, such as sweet-breads, Diablo chicken wings and home-made smoked salmon. Main courses we serve include finest porterhouse, entrecote and variety of steaks along with juicy home-made burgers, lamb chops.

fr Une fois à l’intérieur de ce restau-rant, vous ferez l'expérience d'une atmos-phère agréablement confortable d'un steak

house de style campagnard. Nous y servons une variété d'entrées telles que le ris ,les ailes de poulet Diablo et le saumon fumée maison. Les plats principaux que nous servons comprennent les meilleurs chateaubriands, entrecôtes et variété de steaks avec des hamburgers juteux faits maison, côtelettes d’agneau, brochettes d’agneau et bien d’autres encore.

ru Оказавшись внутри, вы почувствуете приятную и уютную атмосферу стейкхауса в стиле кантри. У нас вы сможете отведать множество закусок на выбор, например нежный зоб, куриные крылышки Diablo и домашнюю коп-ченую семгу. Мы подадим вам основные блюда, , такие как отборные части филея, антрекоты и разнообразные стейки, сочные бургеры по-домашнему, бараньи ребрышки, кебаб из ягненка и многое другое.

Restaurant Guide Herzliya and the Coastal Plain 31

HElENA AT THE POrT

Opening hours: Sun-Thur 12:00 - 23:00 Address: National Park, CaesareaTel.: 04-6101018, Fax: 04-6101019

EN “Helena” restaurant is located at the port of Caesarea, one of the most preserved and beautiful sites in Israel. When you’ll sit at wooden porch at “Helena’s”, you’ll see blue sea to the horizon and spectacular archaeological antiquities of the ancient reconstructed port of Caesarea. This enchanted place and the view together create a unique atmosphere even before you review restaurant’s menu. Helena restaurant is run by talented chef Amos Sion and his partner Uri Jeremias. Sion creates in “Helena” contemporary and exciting Israeli Mediterranean cuisine including the use of fresh local raw materials and a touch of others cuisines. The rich menu includes a wide variety of local fish dishes, meat and vegetarian dishes that change by season. Restaurant's breathtaking local view, rich menu and classic design create unique and exciting culinary experience.

fr Le restaurant Helena est situé dans le port de Caesarea, un des sites les plus préservés et les plus beaux d’Israël. Lorsque vous serez assis sous le porche en bois du restaurant Helena, vous verrez un horizon de mer bleue et de spectaculaires vestiges archéologiques de l'ancien port reconstruit de Caesarea. Ce lieu magique avec sa vue crée une atmosphère unique même avant de regarder au menu du restaurant. Le restaurant Helena est dirigé par le talentueux chef Amos Sion et son partenaire Uri Jeremias. Sion crée, au restaurant Helena, de la cuisine méditerranée israélienne contemporaine et passionnante en utilisant des

produits locaux frais et une touche d'autres cuisines. Ce menu riche comprend un large choix de plats de poisons locaux, de viandes et de légumes qui changent selon les saisons. La vue locale à couper le souffle, le menu riche et le design classique créent une expérience culinaire unique et passionnante.

ru Ресторан “Хелена” находится в порту Кейсарии, в одном из красивейших и прекрасно сохранившихся мест Израиля. Сидя на деревянной террасе, посмотрите на синее море до горизонта и на впечатляющие археологические достопримечательности восстановленного порта в Кейсарии. Очаровательное место и живописный пейзаж создают неповторимую атмосферу еще до того, как вы заглянете в меню.Ресторан “Хелена” управляется талантливым шеф-поваром Амосом Сионом и его партнером Ури Иеремией. Сион создает в “Хелене” современную и захватывающую израильскую средиземноморскую кухню с использованием свежего местного ассортимента и с привлечением кулинарных приемов разных стран. Разнообразное меню включает в себя широкий выбор блюд из местной рыбы, мясных и вегетарианских блюд, меняющихся в зависимости от сезона. Богатое меню ресторана, классический дизайн и захватывающий местный вид создают уникальное и захватывающее кулинарное приключение для посетителей “Хелены”.

viSiT CArd:Sushi on moveable belts in a mass-market but pleas-ant setting. Standard but good sushi at reasonable prices. Best for lunch vis-its.

OPENSun-Thurs 12:00-16:00 19:00-01:00Friday afternoon;Saturday from 19:00.

brEw HOuSE

HAifA ANd THE NOrTH

COuNTry STylE Adama 8 Ma’ale HaRishonim Gvat Zamarin, Zichron Ya’akov. (04) 629-3383. Daily 12:00-24:00. A charming countrified setting. Good shrimp with Camembert and saffron crème and beef carpaccio as openers; as main courses gnocchi in crab sauce, lamb ossobuco, and confit of goose thigh

Gan Eden Har Knan, Tsfat. For driving instructions phone (04) 697-2434 Sun-Thurs 09:00-23:00, Fri 09:00-15:30, and Sat after close of Shabbat. Set in a small country home, an intimate and informal country-style restaurant. Pumpkin soup or gazpacho to start and then raviolis filed with sheep milk cheese with tomato and mushroom sauce. Good New York Style cheesecake. Kosher

HaKdira Shel Noga Moshav Beit Sha’arim (on the Haifa-Nazereth Road). (04) 983-0730. Daily 12:00-24:00. Casual and without a touch of falsity. Raviolis with Roquefort and nuts, country style pate, crepes with crabmeat and leeks, country style spare ribs.

The Herb Farm. HaGilboa. (04) 653-1093. Mon-Sat 13:00-23:00. In a wood building with a lovely view, good service and fun dining. Pumpkin soup with apples and sour cream, lamb ossobuco, hot apple pie.

frENCH

Muscat At the Mitzpe Hayamim Spa-Hotel, Rosh Pina. (04) 699-9555. Sun-Fri 18:00-24:00 and Saturday 13:00-24:00. A sophisticated restaurant situated in the hills of the Upper Galilee with an exquisite view. Open with veal sausages in the Provencal style,carpaccio of veal, or beets filled with goat cheese. For main courses consider the potato gnocchi filled with piquant goats cheese or the leg of kid with a rich veal sauce.

MEAT

Chavat Bat Ya’ar Mitspe Amuka. (04) 692-1788. Daily 11:00- 23:00. A rustic steakhouse on a horse ranch in the Galilee hills. Best bets are American cut steaks (T-bone, sirloin and rib steaks), and hamburgers. Excellent to visit with children.

Restaurant GuideHaifa and the North32

Pausa is an exclusive Boutique Hotel – lo-cated on a charming private estate – lov-ingly created, owned and operated by hosts Einat and Avigdor Rothem. Avigdor was born in Moscow and arrived to Israel as a child in 1970. He is a Businessman, Chef and the President of Slow Food Upper Galilee organization. Einat was born in a kibbutz. Together with Avigdor they went to live and work in Russia for two Years, in the early 90th. Now days she works as a mediator and involved in Consensus Building Processes within small communi-ties in the north of Israel. Both Einat and Avigdor speak Russian. Pausa, located adjacent to the Israeli Northern Galilee village of Shear Yeshuv, a short 20-minute drive from the Hermon Mountain Ski Resort, provides an ideal point of departure to explore the areas nu-merous attractions. Pausa provides a dis-tinctive retreat for individuals and couples, the perfect setting for friends who wish to meet, dine and relax together, and is also suitable for personal and corporate events, board meetings, and company retreats for both local businesses and visiting delega-tions from abroad.Pausa’s guests can rely on meeting other interesting people, as Pausa is a place for social and business networking and as a

fertile watering hole for finding new social and business acquaintances. Part of the Pausa experience is enjoying culinary delights. All meals are prepared from the finest, freshly picked, and care-fully selected local ingredients (usually from the Rothem’s own garden). Dinners are served “family style” at a large knight’s table, with all guests dining together with the hosts. Breakfast is served buffet style. The food is not kosher. Pausa Inn’s eight guest accommodations are meticulously designed, and mostly intended for couples. Each room has air-conditioning / heating, a stocked mini-bar, satellite TV, and Wi-Fi access. Crisp bed-ding, lush towels and luxurious robes are carefully selected for the guests comfort. The bathrooms, equipped with Euro-rain-fall showerheads, feature Pausa’s signature

Upper Galilee paradizeline of pampering toilette products, creat-ed from top-quality natural aromatic oils. Guests can also enjoy A large Jacuzzi – lo-cated atop of Pausa’ own “little volcano hill”, A bar – featuring local wines and spir-its and a 24-hour, self-service hot beverage station Charming common area – contain-ing comfortable indoor/outdoor seating, Private garden walkways – through Pausa’s rolling hills and down to the Banias River,Cult movies – screened on the outdoor cinema screen, on the grass, under the stars, Unique activities, arranged in advance – field trips, horseback riding, jeep tours, kayaking, sport-shooting, wild-animal observation, and other agricultural and environmental tourist attractions. A full range of tourist services – including help in arranging travel itineraries, restaurant reservations, and ground and air transpor-tation, etc.Pausa is the perfect venue when planning a business trip, holding a corporate event or hosting a VIP in the North of Israel.Soon coming in the next issues: Seasonal Fresh Food in Pausa and Original Fashion House of Pausa.

www.Pausa-inn.co.il

Doris Kazavim, Zichron Yaakov, Zichron Yaakov-Binyamina road, in the entrance to Ganey Hanadiv ,open daily from 12:00 till last guest. Tel: 04-6397030, 1-5999-5000-21. American style steak house with a butcher shop. Start with the good meze and then go on to prime rib or Porterhouse steak (750 gr each)/ the best meat you can find. The restaurants also serve vegetarian dishes.

Rennstaurant Food & Atmosphere 99 Yeffe Nof st. Haifa Telefax: +972-4-8375602,open Sun-Sat from 12:00 until last customer As you walk into the Rennstaurant Food & Atmosphere, you learn it is not by chance it is called so. The atmosphere in this restaurant is truly one to be mentioned.Yet it is not only the atmosphere in the Rennstaurant that is worth mentioning, the menu is not pompous, affordable and of high quality, and the panoramic view – rare and can be found in no other restaurant. We bless this distinguished establishment.

fiSH ANd SEAfOOd Helena in Ancient Caesaria. (04) ) 610-1008.Daily 12:00-23:00. “Helena” restaurant is located at the port of Caesarea, one of the most preserved and beautiful sites in Israel. When you’ll sit at wooden porch at “Helena’s”, you’ll see blue sea to the horizon and spectacular archaeological antiquities of the ancient reconstructed port of Caesarea. This enchanted place and the view together create a unique atmosphere even before you review restaurant’s menu. Helena restaurant is run by talented chef Amos Sion and his partner Uri Jeremias. Sion creates in “Helena” contemporary and exciting Israeli Mediterranean cuisine including the use of fresh local raw materials and a touch of others cuisines. The rich menu includes a wide variety of local fish dishes, meat and vegetarian dishes that change by season. Restaurant’s breathtaking local view, rich menu and classic design create unique and exciting culinary experience.

HAifA ANd THE NOrTH

MiddlE EASTErN ANd bAlkAN

Diana Paul VI St., Nazereth. (04) 657-2919.Daily 12:00-24:00. Attractive without pretext, with a warm atmosphere and genuine Middle-Eastern cookery. Tabbouleh, humous, fatouche (bread salad), kebabs, shishlik and shrimp in garlic-butter sauce.

Elbabor on the Wadi Ara Road at the Ein Ibrahim Junction. (04) 611-0691. Daily 09:00-24:00. A warm greeting and an attractive dining area. Excellent meze, kubbeh filled with beef and pine nuts, roast mutton, siniyah (baked ground meat and tchina).

Golden Coral: 100 Stela Marris, Haifa. Open daily 11:00-24:00. (04) 831-4399. With a lovely view, offering a fine meze and good kubbeh bassonyeh (a pie of flat layers of burghul topped with ground veal and tchina). Good knafe for dessert.

Lee’ali Beirut in the village of Jeesh on the Gush Halav Road. (04) 698-9864. Daily 10:00-22:00. A super-simple physical setting, but one that holds fully genuine Lebanese country-style cookery. A huge meze, best of which include vine leaves filled with cumin and paprika rich rice; mushrooms in a lemony sauce, grilled baby eggplants with tchina, chicken livers with oil, wine vinegar and cumin. Among best main courses are mutton chops, lamb stew with chickpeas.

EilAT ANd THE SOuTH

fiSH ANd SEAfOOd

The Last Refuge on the Coral Beach, Eilat. (08)637-2437. Daily 12:30-23:30. Set on the sea and probably the beach-bum’s dream of paradise. Coquille of seafood (Oysters, Shrimps, Mussels, Lobsters, Calamari), forest mushrooms, fish/crab soup, grilled or fried fish.

Restaurant Guide Haifa and the North 33

Pausa is an exclusive Boutique Hotel – lo-cated on a charming private estate – lov-ingly created, owned and operated by hosts Einat and Avigdor Rothem. Avigdor was born in Moscow and arrived to Israel as a child in 1970. He is a Businessman, Chef and the President of Slow Food Upper Galilee organization. Einat was born in a kibbutz. Together with Avigdor they went to live and work in Russia for two Years, in the early 90th. Now days she works as a mediator and involved in Consensus Building Processes within small communi-ties in the north of Israel. Both Einat and Avigdor speak Russian. Pausa, located adjacent to the Israeli Northern Galilee village of Shear Yeshuv, a short 20-minute drive from the Hermon Mountain Ski Resort, provides an ideal point of departure to explore the areas nu-merous attractions. Pausa provides a dis-tinctive retreat for individuals and couples, the perfect setting for friends who wish to meet, dine and relax together, and is also suitable for personal and corporate events, board meetings, and company retreats for both local businesses and visiting delega-tions from abroad.Pausa’s guests can rely on meeting other interesting people, as Pausa is a place for social and business networking and as a

fertile watering hole for finding new social and business acquaintances. Part of the Pausa experience is enjoying culinary delights. All meals are prepared from the finest, freshly picked, and care-fully selected local ingredients (usually from the Rothem’s own garden). Dinners are served “family style” at a large knight’s table, with all guests dining together with the hosts. Breakfast is served buffet style. The food is not kosher. Pausa Inn’s eight guest accommodations are meticulously designed, and mostly intended for couples. Each room has air-conditioning / heating, a stocked mini-bar, satellite TV, and Wi-Fi access. Crisp bed-ding, lush towels and luxurious robes are carefully selected for the guests comfort. The bathrooms, equipped with Euro-rain-fall showerheads, feature Pausa’s signature

Upper Galilee paradizeline of pampering toilette products, creat-ed from top-quality natural aromatic oils. Guests can also enjoy A large Jacuzzi – lo-cated atop of Pausa’ own “little volcano hill”, A bar – featuring local wines and spir-its and a 24-hour, self-service hot beverage station Charming common area – contain-ing comfortable indoor/outdoor seating, Private garden walkways – through Pausa’s rolling hills and down to the Banias River,Cult movies – screened on the outdoor cinema screen, on the grass, under the stars, Unique activities, arranged in advance – field trips, horseback riding, jeep tours, kayaking, sport-shooting, wild-animal observation, and other agricultural and environmental tourist attractions. A full range of tourist services – including help in arranging travel itineraries, restaurant reservations, and ground and air transpor-tation, etc.Pausa is the perfect venue when planning a business trip, holding a corporate event or hosting a VIP in the North of Israel.Soon coming in the next issues: Seasonal Fresh Food in Pausa and Original Fashion House of Pausa.

www.Pausa-inn.co.il

Restaurant GuideHaifa and the North34

NOT ONly ATMOSPHErE AT THE rENNSTrAuANT fOOd & ATMOSPHErE

As you walk into the Rennstaurant Food & Atmosphere, you learn it is not by chance it is called so. The at-

mosphere in this restaurant is truly one to be mentioned. Yet it is not only the atmosphere in the Rennstaurant that is worth mentioning, the menu is not pompous, affordable and of high quality, and the panoramic view – rare and can be found in no other restaurant. We bless this distinguished establish-ment. Haifa, a beautiful city on its own; with his-torical monuments, the famouse Baha’i “Hanging Gardens” – a world known at-traction, its harbor and beautiful beaches at the foot of the Carmel mountain, is even more glorious through the windows of the Rennstaurant Food & Atmosphere restau-rant (from now on to be called Rennstau-rant). Rennstaurant is situated on 99 Yeffe Noff St. on top of the mountain. The harbor lights unfold beautifully beneath you, mak-ing one feel like a tourist stuck somewhere

between Greece and San Francisco. As I stepped into the Rennstaurant with my wife, two proud citizens of this city, we understood the meaning of the res-taurant’s long name – a place like this of-fers its diners much more than just food. It gives a whole different atmosphere: a bubble of beauty, indulgence, and relaxa-tion. It’s been a long time since I felt like a tourist in my home town.A short talk with Gil, one of the owners and the acting manager, reveals to us how Rennstaurant was born. Before so the place was a Chinese restaurant for 26 years. About four years ago several friends, including Gil, decided to estab-lish a quality place for the people of Haifa, with a soft pleasant woman’s name. They chose the name “Renne” but a lawsuit forced them to change it to “Rennstau-rant”, which in my opinion is not bad and even more memorable.While talking to Gil we begin our evening sip-ping a delicious cocktail named Barbarossa,

made from Campari liquer, Finlandia vodka, passion fruit and red grapefruit and a tasty home made Sangria. As we sip we look around and are pleasantly surprised to find the place fully occupied. Tourists, Hi – Tech and business tourists, and locals, seeking for a place with good quality food at reason-able prices, found their way in here. Rennstaurant is situated in the middle of the hotels area, practically on the same street within a ten minute walk from each hotel. It’s also a short walk from the en-trance to the famous Baha’i Gardens and can be visited before or after a tour at the gardens. Other attractions in the area are the Japanese Museum – the only one of its kind in Israel, the zoo is right across the street, the cinematheque and the Haifa cultural auditorium. It is also conveniently near the Carmelit – the Haifa subway, which is an attraction on its own and its station is a one minute walk away. For those arriving by car, park-ing space is available at large.

With this information at hand we go back to our evening. As I said, we are sipping our cocktails, while Gil points out that the food here is not gourmet but of high standards, and answers the needs of the whole family. From kids to grandparents, from meat to Hummus lovers, anyone can find here what their stomach cov-ets. We like what we hear. Haifa needs more restaurants that put their efforts into making tasty, fresh dishes suitable for everyone, and less of those adding the word “gourmet” or “boutique” to their cuisine. The kitchen is run by Chef Aviv Kolenberg. Special attention is devoted to the use of Mediterranean products, and to maintain-ing freshness, quality and preparation per order. Gil also tells us that the upper floor holds private events on a weekly basis; private parties, wine evenings when different win-ery owners (such as Saslov and Agor win-eries) come to host the guests and present new wines, and more. The wine selection on the menu offers a variety of Israeli boutique wines, as well as top imported wines. There is a comfort-able bar, rich with liquors, whiskey and more. Sitting at the bar seems like a great alternative for those seeking to dine in a less formal atmosphere, or simply to have a drink and no more. First course dishes are starting to flow onto the table as we continue our con-versation with Gil. The waiter starts with one of my favorites: focaccia bread with raw salt and rosemary leaves on top, ac-companied by butter and chopped spicy peppers in olive oil. This is followed by Eggplant in Tzatziki – grilled eggplant swimming in tzatziki and Greek labaneh cheese served with grilled tomatoes and crostini bread – superb.Right after that the Goose Carpaccio ap-pears – strips of goose breast in balsamic

and olive oil, topped with honey, pistachio and Parmesan cheese – a combination which elevates this dish and our taste buds to a whole new level of delicacy. Chicken wings in Texan barbecue sauce are taken in quickly and as we start lick-ing our sticky fingers with delight we are served with fresh fragranced wipes. Meanwhile, in the background, we listen to Billy Holiday, and on the bar is chatting a group of youngsters who look like stu-dents - for them Rennstaurant introduced the “all day fixed menu”. The splendid main course dishes found us full yet ready to move on. There was a gentle, especially enjoyable, corvine fillet in sauce a la Provence – white wine, butter, cherry tomatoes, garlic and calamata olives, served with soft baked sweet potatoes. This course made my evening, especially since my wife is usu-ally not so keen on corvine, but I guess everything changed that night. Sicilian Ricotta ravioli - filled with Ricotta cheese, served in white wine sauce, sundried to-matoes, garlic, pine nuts and more, is the last thing I remember at that dinner – and to my best recollection, the ravioli was of a rare kind.

The deserts I could go through only thanks to my wife: she is the sweets lover. There was a “Seinfeld” – a chubby finger of rose-mary chocolate cream topped on a crispy layer, coated with milk chocolate, served frozen with a knife for cutting. Just like the legendary series, the deserts didn’t let us down. If this was a trilogy this episode would have probably been named “fatal corruption 3”. We tried to stop here but Gil wouldn’t give up the Rennstaurant’s pride: baked cheese cake, served with sour cream and wild berries on the side. To conclude this experience, ladies and gentlemen, the atmosphere and view at the Rennstaurant Food & Atmosphere, to-gether with the tastes left on your buds, shall stay with you for a long time and al-ways leave you wanting more.Finally, as we leave the place content, we find out that Gil and his friends own an-other well known establishment in Haifa - The old Barbarosa Pub. And two years ago they opened another branch of it in Ramat – Eshay, in Jezreel Valley. So if you’re planning a trip to the country side in the Galilee, and you fancy good food in a lively atmosphere, you should probably consider a visit there too.

Opening hours: sun-sat from 12:00 until last customer Address: 99 Yeffe Nof st. HaifaTelefax: 04-8375602

Restaurant Guide Haifa and the North 35

NOT ONly ATMOSPHErE AT THE rENNSTrAuANT fOOd & ATMOSPHErE

As you walk into the Rennstaurant Food & Atmosphere, you learn it is not by chance it is called so. The at-

mosphere in this restaurant is truly one to be mentioned. Yet it is not only the atmosphere in the Rennstaurant that is worth mentioning, the menu is not pompous, affordable and of high quality, and the panoramic view – rare and can be found in no other restaurant. We bless this distinguished establish-ment. Haifa, a beautiful city on its own; with his-torical monuments, the famouse Baha’i “Hanging Gardens” – a world known at-traction, its harbor and beautiful beaches at the foot of the Carmel mountain, is even more glorious through the windows of the Rennstaurant Food & Atmosphere restau-rant (from now on to be called Rennstau-rant). Rennstaurant is situated on 99 Yeffe Noff St. on top of the mountain. The harbor lights unfold beautifully beneath you, mak-ing one feel like a tourist stuck somewhere

between Greece and San Francisco. As I stepped into the Rennstaurant with my wife, two proud citizens of this city, we understood the meaning of the res-taurant’s long name – a place like this of-fers its diners much more than just food. It gives a whole different atmosphere: a bubble of beauty, indulgence, and relaxa-tion. It’s been a long time since I felt like a tourist in my home town.A short talk with Gil, one of the owners and the acting manager, reveals to us how Rennstaurant was born. Before so the place was a Chinese restaurant for 26 years. About four years ago several friends, including Gil, decided to estab-lish a quality place for the people of Haifa, with a soft pleasant woman’s name. They chose the name “Renne” but a lawsuit forced them to change it to “Rennstau-rant”, which in my opinion is not bad and even more memorable.While talking to Gil we begin our evening sip-ping a delicious cocktail named Barbarossa,

made from Campari liquer, Finlandia vodka, passion fruit and red grapefruit and a tasty home made Sangria. As we sip we look around and are pleasantly surprised to find the place fully occupied. Tourists, Hi – Tech and business tourists, and locals, seeking for a place with good quality food at reason-able prices, found their way in here. Rennstaurant is situated in the middle of the hotels area, practically on the same street within a ten minute walk from each hotel. It’s also a short walk from the en-trance to the famous Baha’i Gardens and can be visited before or after a tour at the gardens. Other attractions in the area are the Japanese Museum – the only one of its kind in Israel, the zoo is right across the street, the cinematheque and the Haifa cultural auditorium. It is also conveniently near the Carmelit – the Haifa subway, which is an attraction on its own and its station is a one minute walk away. For those arriving by car, park-ing space is available at large.

With this information at hand we go back to our evening. As I said, we are sipping our cocktails, while Gil points out that the food here is not gourmet but of high standards, and answers the needs of the whole family. From kids to grandparents, from meat to Hummus lovers, anyone can find here what their stomach cov-ets. We like what we hear. Haifa needs more restaurants that put their efforts into making tasty, fresh dishes suitable for everyone, and less of those adding the word “gourmet” or “boutique” to their cuisine. The kitchen is run by Chef Aviv Kolenberg. Special attention is devoted to the use of Mediterranean products, and to maintain-ing freshness, quality and preparation per order. Gil also tells us that the upper floor holds private events on a weekly basis; private parties, wine evenings when different win-ery owners (such as Saslov and Agor win-eries) come to host the guests and present new wines, and more. The wine selection on the menu offers a variety of Israeli boutique wines, as well as top imported wines. There is a comfort-able bar, rich with liquors, whiskey and more. Sitting at the bar seems like a great alternative for those seeking to dine in a less formal atmosphere, or simply to have a drink and no more. First course dishes are starting to flow onto the table as we continue our con-versation with Gil. The waiter starts with one of my favorites: focaccia bread with raw salt and rosemary leaves on top, ac-companied by butter and chopped spicy peppers in olive oil. This is followed by Eggplant in Tzatziki – grilled eggplant swimming in tzatziki and Greek labaneh cheese served with grilled tomatoes and crostini bread – superb.Right after that the Goose Carpaccio ap-pears – strips of goose breast in balsamic

and olive oil, topped with honey, pistachio and Parmesan cheese – a combination which elevates this dish and our taste buds to a whole new level of delicacy. Chicken wings in Texan barbecue sauce are taken in quickly and as we start lick-ing our sticky fingers with delight we are served with fresh fragranced wipes. Meanwhile, in the background, we listen to Billy Holiday, and on the bar is chatting a group of youngsters who look like stu-dents - for them Rennstaurant introduced the “all day fixed menu”. The splendid main course dishes found us full yet ready to move on. There was a gentle, especially enjoyable, corvine fillet in sauce a la Provence – white wine, butter, cherry tomatoes, garlic and calamata olives, served with soft baked sweet potatoes. This course made my evening, especially since my wife is usu-ally not so keen on corvine, but I guess everything changed that night. Sicilian Ricotta ravioli - filled with Ricotta cheese, served in white wine sauce, sundried to-matoes, garlic, pine nuts and more, is the last thing I remember at that dinner – and to my best recollection, the ravioli was of a rare kind.

The deserts I could go through only thanks to my wife: she is the sweets lover. There was a “Seinfeld” – a chubby finger of rose-mary chocolate cream topped on a crispy layer, coated with milk chocolate, served frozen with a knife for cutting. Just like the legendary series, the deserts didn’t let us down. If this was a trilogy this episode would have probably been named “fatal corruption 3”. We tried to stop here but Gil wouldn’t give up the Rennstaurant’s pride: baked cheese cake, served with sour cream and wild berries on the side. To conclude this experience, ladies and gentlemen, the atmosphere and view at the Rennstaurant Food & Atmosphere, to-gether with the tastes left on your buds, shall stay with you for a long time and al-ways leave you wanting more.Finally, as we leave the place content, we find out that Gil and his friends own an-other well known establishment in Haifa - The old Barbarosa Pub. And two years ago they opened another branch of it in Ramat – Eshay, in Jezreel Valley. So if you’re planning a trip to the country side in the Galilee, and you fancy good food in a lively atmosphere, you should probably consider a visit there too.

Opening hours: sun-sat from 12:00 until last customer Address: 99 Yeffe Nof st. HaifaTelefax: 04-8375602

Publisher: The diplomatic Club ltd 10 karlibah St., Tel-Aviv P.O.box 20344, Tel Aviv 61200, israel

general Manager: Julia verdel

Advertising: Tel: 972-3-562.20.61/2 [email protected]

layout: Egor kutikov

Tel: 972-3-562.20.61/2 [email protected]: 972-3-562.02.12 www.diplomacy-club.com

restaurant guide

Documents

best restaurant designto

restaurant guide tel

diplomatic staff

diplomatic corps

reasonable best chefs

public information service

israel ok

proven information