From Raanana to the Golan Heights: 3 new restaurants

Three new restaurants have opened in recent weeks - a kosher Italian restaurant in Raanana, a Mediterranean-invested restaurant in Haifa, and a local chef restaurant in the Golan Heights.

Go out to eat

Walla!

Food

13/12/2021

Monday, December 13, 2021, 12:15 p.m.

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Hebrew (Photo: Yonatan Ben Haim)

Hebrew - a new Italian in Raanana

A new, kosher Italian restaurant has opened in Raanana - Ivriani.

The person behind the place is the restaurateur Emanuel Dayan, who opened the Hanoi cafe in Tel Aviv.

Ivriani offers pizzas with a variety of toppings, from a classic margita (NIS 64) to a pizza with four cheeses (NIS 75), as well as salads like caprese (NIS 52), a donna salad consisting of lettuce, roasted beets and ripe Camembert (NIS 64).

Pasta like Pomdoro pasta (NIS 52), Cacho e Pepe creamed in the oven with artichoke and truffles (NIS 59), Cabrotono pasta with smoked tuna, anchovy butter and capers (NIS 69) and more, for dessert you can enjoy a variety of classics like tiramisu, creme brulee and more .

More on Walla!

What is important to know in the event of an accident, and in a car insurance claim

Walla!

A vehicle in partnership with the Phoenix

Zus Restaurant (Photo: Daniel Leila)

Zus

The new Haifa Zos restaurant presents local Israeli cuisine with prominent influences of the Mediterranean basin. The restaurant's chef is Charlie Padida, its lead mixologist is Mosh Bodnik and its manager is Omar Keidar, the mythological manager of Toto Restaurant. Eran Levy, owner of the Tatami Group, is behind the project.

A huge oven has been installed at the site, and seasonal and fresh raw materials that come from the sea, the market and the area straight to the plate are guaranteed here. Zus combines Israeli cuisine with Mediterranean cuisine along with Greek touches. Among the dishes on the menu you will find, for example, oven-baked bread - airy bread made from yeast dough with fresh hyssop, classic scordilla, yellow tomatoes and a spicy red pepper salsa (NIS 32); Zahara Bill Oven - Cauliflower steak seasoned with freshly ground pepper, coarse salt from the mountains of North Africa, baked in the oven with sweet challah crumbs, pickled lemon cream and herbs (NIS 45); Spankopita - a crispy pastry made of filo dough filled with stir-fried spinach, feta cheese, ricotta, garlic and thyme, served with a dip of smoked yellow cherry tomatoes (NIS 52); Mediterranean sashimi - grilled sea bass sashimi with spicy carrot cream, roasted peppers, coriander and olive oil (NIS 58); Goose shank confit - goose shank in a long roast served with potato cream and herbs, colored carrots and okra from the oven, served with a reduced goose axis (NIS 95),Poisson de Marseille - White locus fillet roasted with olive oil, thyme and ouzo, served on a leek and cream stew, tomato salsa and fish stock with saffron (NIS 162) and much more.

The place's flagship dish is tomahawk with live fire - a tomahawk piece with a long bone weighing 1.3 grilled to a medium degree of making, with the addition of potato cream and a selection of roasted vegetables from the oven.

When ordering this dish, the chef goes out to the table and slices the juicy and beautiful portion in front of the guests' eyes (NIS 52 per 100 grams).

Rouge Restaurant (Photo: Aya Ben Ezri)

Rouge - Wild Hotel, Golan Heights

The luxury hotel 'Wild' in the Glenn Plateau opens its chef's restaurant to the general public, under the name Rouge. The new restaurant, led by Chef Roi Dori, offers a menu that includes a selection of dishes based on the purity of local produce, the freshest and highest quality, from field crops baked in the oven, to cattle raised and grazed in the Golan, and even the Jordan River at the foot of the mountain where the hotel is located. The restaurant offers breakfasts (08: 00-11: 00, NIS 125 per diner), lunch menu (13: 00-17: 00) and dinners (18: 30-22: 00).

Among the dishes on the evening menu you will find Jerusalem artichoke soup, Parmesan foam, Jerusalem artichoke chips (NIS 32), focaccia in the oven, butter, smoothie and burnt onion soot (NIS 34), white fish tartare, avocado and cucumber salsa, yogurt , Basil oil and Thassos crumble (NIS 62), beef tartare, miso aioli and black garlic, baked kohlrabi salsa, onion soot and fried rice leaves (NIS 64), cabbage steak, butter and coffee glaze, pecorino and carrot twill (NIS 62), duck breast, Decomposed duck shank confit, mashed carrots and hot chicken stock (NIS 118), hand-made pasta, mushroom ragout, spinach, parmesan and white wine (NIS 78) and more.

• Food

• Food News

Tags

• Italian restaurant

• Kosher restaurant

• Haifa

• The Golan Heights