Red tuna tartare, za’atar cracker with local olive oil and aioli

Seared bluefin tuna on the plancha, aqua-pazza and smoked potatoes

Handmade gnocchi, wild fish confit, tomatoes, parsley, oregano and basil

Pasta layers, stewed leeks and beet leaves, vegan yogurt, za’atar, romesco

Hand chopped meat, Mediterranean seasoning, lamb stock, salsa verde, bread crumbs

zucchini, onion, fennel, za’atar, veg. yogurt, veg. Parmesan, white butter sauce

Cooked overnight, Galillie potato salad, brown chicken stock

Local western galilee rib eye, classic chips

 Colored local mix of cherry tomatoes, cured yolk

beetroot leaves, sorrel, watercress, spinach, green onion, sumac, blood orange

Lalique lettuce, red endive, cherry tomatoes, roasted almonds, maple & mustard

 Aromato cucumber, cornichon, fakus, pear, fresh mint, roasted pistachio

Zaaluk of beets leaves, roasted and smoked beets, pine nuts, homemade dukkha

Tahini foam, Urfa pepper, Levantine spice mix, vegan parmesan

Ajo Blanco, fennel & sorrel salad, grapes

Avocado, chive, yellow tomato gazpacho and green herbs oil

Seared on the plancha, lemon butter, funnel berigol, yogurt and orange oil

Hand torn black pasta, self-caught fish, olive oil, garlic and white wine

Green beet leaves, red & yellow cherry tomato butter, velvety potato puree

Green zaa’tar herbs crepes, tahini, onion & fresh leaf salad

Northern Israeli spiced goose breast, local root fondue, roasted pumpkins & berries

Onion cream, roasted bok choy, crispy chestnut gnocchi and beef stock

Risotto, Israeli port wine stock, fresh greens and persimmon salad

Golan Heights beef fillet

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