It seems that since he left the lights of the volume and settled among the fields and valleys, Chef Ido Feiner has found his voice and the culinary poetics that suits him, bringing to the diner his honed technical skills, which he honed in the habitat "Mol-Yam" - and, yes, the simplicity and ease of a local creation which is based on seasonal agricultural produce.
As in his mother restaurant "Roberta Vinci", so also in "Emek Brasserie", where the combination between European regions and distinct Israeliteness is evident.
These combinations are evident both in the design of the new restaurant and in the menu.
This is a brasserie that originates from classic France, bringing a local experience to the Hafer Valley.
For example, the exquisite liver feta that is all elegant and traditional French in front of the Bavarian cream as an homage to the Israeli version, which was so popular in the 70s.
The baguette is replaced by a baked pita instead with za'atar, dua and salty cheese, and the flan tart has rosemary and citrus flavors from the valley orchards added.
Amba roast beef at the "Emek Brasserie" restaurant, photo: Shani Halevi
"Emek Brasserie" is the realization of the dream of three culinary people from Emek Hefer, who wanted a restaurant in the neighborhood, in the center of the community where they live.
Chefs Feiner and Raz Almog (co-owners of Roberta Vinci, Roberts Burger) and Oren Magids (Anamru).
Right next to the restaurant, stretch out the green fields of "Ela Aleah", where the vegetables come from, in addition to the agricultural produce that Feiner brings from a sustainable farm in Erothyim, established by his wife's family, Shay.
The cheeses come from Mesk Yaakov's in Kfar Hara and from the small dairy in Givat Haim, while alongside producers and growers from the area close to the restaurant, Ido chose to continue cooking in Emek Brasserie with Mesk Schneider beef in the Golan Heights and Lulu poultry raised in free-flowing Luli in the Galilee.
The menu at the place offers a large selection of starters, pitas and breads that are baked on the spot, pastas, fish and meat, and allows you to enjoy a family meal with the children, an evening with friends or a careful couple's date.
Chef Ido Feiner, photo: Shani Halevi
Among the dishes on the menu is Schneider beef roast beef with amba aioli and pickled vegetables, spinach bruschetta that accompanies Ido in the winter season with even more megrig, sea bass crudo with tomato juice, capers, salty cheese and olive oil, Calamarta pasta, fish stew with garlic, butter, white wine and herbs, American schnitzel in a brioche bun with tartar sauce, lettuce in vinaigrette sauce and cabbage chips, beef bourguignon with mashed potatoes and short rib night in Jasper with smoked hot pepper sauce and polenta.
The tomato pasta and the lemon pasta, which were on Grieg's menu and continued to Roberta Vinci, continue with Ido Le Emek and receive a new interpretation.
Calamarta fish stew at the "Emek Brasserie" restaurant, photo: Shani Halevi
In the desserts, the Nemesis chocolate dawn, Bavarian cream as in the old days with coffee torte and chocolate syrup, classic Sabrina with Blanc de Galili Julius and citrus, panna cotta with vanilla from Vida and caramel sauce.
Emek Brasseri
, Mishmar Hasharon complex, the anchor junction,
opening hours during the opening period:
Monday-Thursday: 23:00-18:00, Friday: 16:00-12:00, Saturday: 23:00-18:00, Sunday - closed.
In the future, the operating hours of the place will be every day of the week 11-12:00 p.m.
Phone:
077-9800322
"Emek Brasserie" restaurant, photo: Shani Halevi
Cardio and tomato fish at the "Emek Brasserie" restaurant, photo: Shani Halevi
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