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Nice to meet you, easy to get addicted to: Namos Restaurant Herzliya

Namus invites you to go on a culinary trip - but in a suit.

With authentic food on the one hand but one made from fine ingredients on the other.

Add to that the tranquility around that is not so typical of the area and you get your next pastime

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• Herzliya

Jacob Goldberg, in collaboration with ZAP REST

Sunday, 23 May 2021, 09:10 Updated: 10:08

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With distinct DNA. Namus (Photo: Lia Geldman)

The prestigious Namos restaurant in Herzliya has been branded for years as a hot place with a bustling foreign atmosphere, beautiful and correct vibes and an unapologetic population.

But really not just looks and ringtones. Bottom line - Namus is Namus with a definite DNA, a glorious supply of the whole package and a place to learn from it how to do things right, accurate and long-term.

Long distance running.

Namus (Photo: Lia Geldman)

Ilan Trigger, started his culinary career sometime 30 years ago at the mythical White Gallery restaurant (ask Grandma ...) and since then he has been careful to uphold and even prove the proverb 'There is no one as wise as the experienced'.

After reading and internalizing his orderly doctrine, the curiosity arises to come to the restaurant not only for the food and the flavors but to see the theory take shape in the field and the vast experience that is reflected in each and every step.

Complete with itself and its uniqueness and presents a model for success that includes long-distance running, 360-degree wide vision but without squinting to the sides and most importantly, a true love of food and the good life, the atmosphere and the regular audience that knows how to appreciate.

An audience that has knowledge.

Namus (Photo: Lia Geldman)

"We offer a magical combination of a dreamy place in the marina of Herzliya in front of the yachts within touching distance of the sea. It took us a while to find our place and after years of investment we reached a magical corner in an oasis, the end of the world in the heart of the country."

Trigger adds: "We have a regular customer base that has been with us for almost 20 years, from 2005 when we opened the Roca restaurant, 2012 where we continued with the current location and concept of Namus, and to this day. Our audience goes hand in hand with us, is an audience "He comes all the time, every day. It is an audience that has knowledge, that values ​​quality and out of the ordinary, knows how to identify quality and expensive raw materials, contemporary dishes and is willing to invest for it. Bottom line - we are a niche business that does not fake anything and our audience knows and appreciates it."

More about Namus on the Rest website >> For

reservations, call: 053-7102820

Do not invent the wheel every time.

Namus (Photo: Lia Geldman)

"If there is a fashionable dish in one restaurant in Tel Aviv, the next day it will be possible to find it in another 10 restaurants. We are in 'Namus State', we do not care what happens around. We have our inner style and we only look forward, not right and left."

We do not invent the wheel every time, we do not have summer or winter menus.

We have neither seasons nor formulas.

We invested many years and a lot of money to figure out how not to be like everyone else and not switch every few years to a different restaurant with a new concept that would find itself in the same place after a while.

Namus (Photo: Lia Geldman)

I fly all the time and learn the global trends, the niches that go well, the flavors that can be won with and bring the de best here to the country. There are some Japanese chefs I like, and that's how I fish one good dish here, another there, sometimes with an investment of years. I like entrees from Japanese cuisine, the table is full of sherry meal style delicacies, so our menu is also large and especially rich.

For example, Namus salad, on the face of it this is a classic basic mix, but no. I brought it from a chef from Tokyo, it is completely different in its flavors, and people come especially for it. It is unlike anything else and consists of Thai water chestnuts, sunflower sprouts and wasabi-based sauce.

Another special dish, dumpling lobster (seared on the plancha, served with soy sauce, sesame sauce and spicy miso sauce).

Usually restaurants buy the dumplings in the factory, the result is like eating canned fish.

We produce the dumplings independently and it becomes a hit.

We catch dishes that we personally love and believe in, and it pays off and allows us to run long distances.

An evening in a restaurant does not end with good food.

Namus (Photo: Lia Geldman)

Namus is not a chef restaurant that comes to celebrate a birthday or a celebratory event, Namus is a place of entertainment for people who no longer want to spend an evening at a bar or club.

We realized that an evening in a restaurant does not end with good food but needs to produce a wider pastime, of course you need good food (and not complicated and complicated that fills mainly after the chefs' fantasies ..) but what will make the success is the overall shell of a meticulous and sweet place to come to regularly. That will provide the desired result.

Can't get there?

Not bad ... Order delivery and see you soon at the restaurant.

Namus, Shell 1, Herzliya.

For the menu >> For

reservations call: 053-7102820

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