Time Out says
Vegan farm-to-table cuisine that is bursting with creativity.
Chef Harel Zakaim is all about exploring everything local at his farm-to-table restaurant, which merges seasonal ingredients with authentic Israeli cuisine. You might even forget that this place is vegan, since the menu is wholly focused on the glory of the ingredients rather than simply finding substitutes for meat dishes. Everything is made in-house, even the breads, pastries and desserts. The fries are a sublime treat, baked in the oven until soft, then torn by hand and lightly fried.
Try the creamy polenta, the hand-made lasagna or the burnt eggplant dish, served with tahini and homemade challah to soak up all of the savory juices. Even the cocktails are made from scratch: the Zakaim-style Bloody Mary is bursting with the freshness of crushed cherry tomatoes, and the popular Almond Arak cocktail is made from strained almonds and juicy Medjool dates. When you visit, be sure to have a glass of Persian soda, made by Chef Harel’s mom herself. (She brings it in a few times a week). This sweet soda can only be found here! Stop by around lunch time for the business lunch menu, as well as special prices on desserts and alcohol.
20 Simtat Beit Hashoava
|Price:||Dinner for two (including drinks): around NIS 240|
|Opening hours:||Sun-Thu 18:00-Last Customer, Fri-Sat 12:00-Last Customer|