Fuego Restaurant, Ma'ar/Yaniv Garnot
The winding road to Ma'ar passes the cars, and the people, an important lesson in proportions.
Relatively steep descents tell from the residents of the area about road hazards and accidents that almost happened (as well as, unfortunately, fatal accidents that actually happened) and the ascents that replace them provide the opposite angle - a spectacular view to the north and south, green and alive at this time of the year, and beautiful enough at any other time .
The city itself also humbles you with perspective.
Very young on the one hand (Ayelet Shaked only put the municipal seal in 2021) but goes back to the times of the Romans and Byzantines.
Completely quiet even in these stormy days (there was only one alarm in the area since October 7th, and that too probably by mistake), but I remember well the Second Lebanon War, and the damn rockets that landed on its territory.
Ma'ar, it seems, is playing amused hide-and-seek with the Israeli travelers, and is rightly enjoying the mountain hideout she has found.
It's time to join this game and discover her.
Fuego is the best place to start, probably.
An important lesson in proportions.
Fuego
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Like the city, and like all of us in fact, Alaa Ibrahim also meandered his way until he found.
He served nine long years in the army as a permanent member of the air force's information systems and cyber rooms, and continued after his release on the same path, as the head of a pre-military preparatory school.
This route took an interesting turn about three years ago, when a new carnivore passion made its way out, in the form of a grill shop.
Ibrahim may have recognized this particular Israeli predation then, but he did not recognize its extent.
Either way, what was not identified in advance, was washed away anyway with the epidemic that brought crowds of people into the house (and out onto the yards and balconies).
The home grill became within a few days of closure the most basic consumer product in our places.
Until the end of the corona, until now actually, it hasn't changed.
on the contrary.
Less than a year ago, he took one more step on the exact same path.
And what a step it is.
Reality waiting to be written, reality being written
Kfar Saba asked for *one* restaurant that everyone wants to go to.
Now she has Santa
To the full article
Much more than meat.
Fuego/Walla! system, Yaniv Granot
Intermediate, yes?
Fuego's chorizos/Walla! system will generate profits
What is more natural than a barbecue placed next to the thing that goes on the barbecue, with the hands that know how to handle that meat?
Well, what is more natural is a man of barbecues and grills who takes his expertise further, and stands on it
There are enough documented cases of excellent butchers who want more than themselves, and break in "next door" with their meat, ready to eat on the spot.
What is more natural than a barbecue placed next to the thing that goes on the barbecue, with the hands that know how to handle that meat?
Well, what is more natural is a man of barbecues and grills who takes his expertise further, and stands on it.
In short, Fuego expanded, doubled, diversified and upgraded.
Ibrahim's huge store still exists, welcoming you with a showroom full of grilling fervor and meaty knowledge.
A few steps through the connecting door, however, the next step awaits - a large and cozy space with tables both large and intimate, which almost automatically directs the eyes inward, all the way.
There, the masterpiece that Ibrahim planned and brought to fruition (with the help of Matanya Bor) awaits, in the form of a terrifying, monstrous, incredible wall of fire.
There are grids of different heights that know "normal" grilling and "inverted" grilling and rollers that raise and lower them, a frieze grill that speaks Argentinian, sizzling plantains and two wide and tall smokers, a choreography of orange-blue flames and a "monster hood", as defined by Ibrahim, which somehow Leaves the clothes without aroma.
On the side, angular and almost shy, hot and burning also a huge tabon.
There are restaurants that make a career out of him, here he is just a backup player.
Carnivorous passion.
Fuego/Walla! system, Yaniv Granot
All this construction started in fifth gear, with spectacular meat celebrations and a strong show by Ibrahim.
The war, and his personal feeling, tempered the festival a bit, and Fuego reopened itself simply as a restaurant, distilling out all its goodness, and waiting for special occasions to go wild again.
This means, among other things, a menu that sits right on the seam between big and tight, with enough tasty options for everyone who comes in - even if it's someone who doesn't wake up in the morning with immediate thoughts of pieces of meat.
And like quite a few restaurants with a Druze background in the north (but still not enough for us not to praise those who do), here too devout vegetarians will have an excellent dining experience.
Bring the vegetarians.
Fuego's eggplant/Walla! system, will generate profits
The salads are rushing towards more appetizers, the purpose of which is a real danger of satiety even before the thing you came for, so be careful
This means, of course, a fathosh salad (NIS 48), a bright green tabbouleh (NIS 42), freshly chopped and small and with the excellent olive oil from the region, a large bowl of cherry tomatoes with a ball of fresh mozzarella (NIS 46), a veal carpaccio and a hit in the form of aranz 'Yini stuffed with smoked asado meat (NIS 63).
These are rushing towards more snacks, the purpose of which is a real danger of satiety even before the thing you came for, so be careful.
"Fire eggplant", for example, with tahini and tomatoes (NIS 55), aged Denver Cat minnow pieces (NIS 65), great chorizos with boiled cabbage and hummus grits (NIS 62) and thinly sliced "asado snacks".
Great hope you came together.
Fuego's ribs/Walla system!, Yaniv Granot
From here, if it's not clear by now, you leave very satisfied, very satisfied and return very much
Map, to what is known as "mains", and it is actually a great hope that you came together, at least in a group, and can carry the sizes.
A Black Angus entrecote weighing 400 grams, for example (NIS 155), with a great bite, a 350 gram marbled sirloin that is placed on polenta cream (NIS 125), "Rias Fuego" which are juicy lamb ribs with a local frika stew (NIS 165) and also a thick fillet In Demi Glas sauce (NIS 175) or a "modest" chicken breast, for those who prefer it.
Ibrahim doesn't stop there, and further enhances the combination of professionalism and hand, through the "Specialty" department.
You will find a "Tomahawk" cut (NIS 46 per 100 grams) and a smoked asado (NIS 32 per 100 grams), a spectacular Porterhouse (NIS 45 per 100 grams) and also a platter option (NIS 300-550) that does a little bit of everything, and basically A lot of everything.
From here, if it's not clear by now, you leave very satisfied, very satisfied and return very much.
Hand, and knowledge.
Ibrahim/Courtesy of those photographed
Ivbarim did not want to do another "oriental restaurant".
True, he still receives diners who are waiting for a table to open and hummus-chips-salad, but they will always come, and they will always wait.
Now, at least, their gift is paying off, even if it doesn't deliver *exactly* what they wanted in the end.
preferable.
Because there is a story here about Adam, but also about us.
Someone who was always drawn to fire, but also managed to learn to control it.
"In the beginning, I wanted to make a kind of show here, because there is nothing like seeing the flames twisting in front of you, and the meat being prepared right in front of your eyes," he explained, "slowly I realized that this show is actually hiding the real thing - a social gathering, and people who love meat, but They also love the person sitting in front of them just as much."
And so, group by group, the fire builds here, develops.
He has time, and so does Ma'ar.
You have to wait less, and get closer to the heat.
Fuego, the main road of Ma'ar, 20128, 04-6555210, all week *except Mondays*
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meat
steak
BBQ