Amos Sion, the 41-year-old chef behind Helena, Caesarea’s famed seafood restaurant, lets us in on his favorite neighboring foodie destinations and who inspires him in and out of the kitchen
A short 45-minute jaunt from Tel Aviv, Caesarea is one of Israel’s unsung gems. The coastal town boasts ancient ruins dating back to its founding in 30 BCE, built by Herod the Great. Modern times has seen a true renaissance in the surroundings, from exemplary renovations to its state-of-the-art amphitheatre to a world-class golf course and quaint neighborhood spots that locals cherish and visitors gush over. Chef Amos Sion lets us in on his picks.
How long have you lived in Caesarea?
For the last 18 years.
On the culinary front, what makes the region worthwhile to visit?
It is such a rich area filled with amazing local producers. I love going to Faradis, a small town near Haifa, where you can find great olive oil, wild edible herbs and unique local produce. Obviously, being close to the sea gives us access to the best seafood and fresh fish.
What are the top places to eat and visit in the area?
Tishby Winery. This place isn't just a winery, they offer a range of activities. On Friday, they host a special barbecue – the meat is just incredible, slow-cooked in Ole Hickory wood burning from Missouri. They have recently opened a visitor center offering a unique gourmet chocolate and wine tasting. I am also a big fan of Ben Hemo, a local butcher and small restaurant located in Caesarea. Elchanan Bakery is a café/bakery at the entrance of Kibbutz Mishmarot and offers a fantastic choice of breads and killer pastries that are baked on site. Yanagi Sushi is an excellent Japanese food restaurant that overlooks the water in Kibbutz Sdot Yam. I'm also a huge fan of BlueBus Hummus on the edge of the town of Pardes Hanna – it's a favorite for locals! Natural beauty is all around this area with the Mount Carmel, Zichron Yaakov, and obviously Caesarea's ancient port and national park.
© Boaz Lavie
Do you have a favorite Israeli dish?
Hummus. It's a classic dish to prepare and eat with the family.
Which chefs do you look up to as mentors in your career (Israeli and international)?
Erez Komarovsky is my mentor, and I would say David Chang and Rene Redzepi. They have this unique approach to local cuisine and constantly innovate their techniques.
What are your Israeli/regional go-to ingredients?
Local herbs, seasonal fruits and vegetables, olive oil, and spices.
Which dishes remind you of home, growing up?
Stuffed cabbage, mamaliga [a porridge made out of yellow maize flour], and barbecued meats.
How has Helena changed from its beginning until today?
Helena has evolved over the years, just like I have. My heart is in the kitchen, but the contact I have with my guests gives me inspiration and knowledge to constantly enrich the experience for them. At Helena, we are constantly trying to come up with ways to get more local, and even closer to the source of what inspires us. The result is food that really speaks to the region's offerings – we are trying to make our area's natural fare really sing.
© Afik Gabay
Caesarea Port (04-6101018/hellena.co.il)