All the openings (and the closings too—if only we didn’t have to), new menus and limited-edition dishes, festivals and holidays, special meals and once-a-year events (we wanted to write New Year’s Eve, but we already realized a long time ago that almost every two weeks there’s some kind of “International [Something] Day,” and in our places that’s reason enough for an event).
A guest chef and a hostess chef too, a restaurant in disguise and a staff that switches locations—why not, really. A dish that gets its own roof (and walls), but also a “hole in the wall” that’s worthy of reporting. Eilat and Haifa, the Sharon region and the Shfela, and Tel Aviv (but certainly not only there).
In short, here’s Israel’s food news. This time—scenery, food, and rinse-and-repeat. And this is just the first course.
Bon appétit!
One of the country’s most stunning locations, and one of its most centrally located hotels, adds a restaurant to this visual combination so that the eyes can continue to feast. Welcome to the terrace of Hotel Botanica in Haifa.
The promise: A kosher restaurant offering the general public “a unique experience combining flavors, nature, aesthetics, and views.” It includes three dining areas—bar, terrace, and an intimate indoor space—and promises that from each of them you’ll have a view of the famous Bahá’í Gardens complex.
What else? The hotel, part of Fattal’s Limited Edition collection, was designed inspired by botanical gardens from around the world while highlighting the lush greenery characteristic of the surrounding scenery. It is located in the German Colony neighborhood, adults-only, and features vibrant colors.
What do they eat here? The menu by Haim Dayan and Ziko Hajab connects the Mediterranean, Italy, and ingredients from the Carmel and Wadi Nisnas, aiming “to preserve clean flavors” while engaging with the location.
That means, for example, a savory knafeh with crème fraîche (NIS 59), sea fish crudo with lemon sorbet and almonds (NIS 64), fish kebab with tomato butter cream and peppers (NIS 59), mushroom risotto (NIS 64), “Inverno Salad” with roasted beetroot, citrus, and brie cheese (NIS 64), salmon with polenta cream (NIS 124), gnocchi in cream sauce with za’atar crumble and olive oil (NIS 82), pizzas and pasta dishes, and for dessert espresso crème brûlée or deconstructed tiramisu.
What do they drink here? A cocktail menu inspired “by the connection to the earth and local plants,” featuring “Spain to Egypt” (white wine spiced with strawberries, strawberry-basil purée, lemon juice, and foam, NIS 52), “Breeze of Greece” (ouzo, liqueur, lychee, blue tropical liqueur, tropical fruit syrup, sparkling lemon juice, NIS 49), and “Italia Spicy” (gin spiced with chili, white vermouth, sambuca liqueur infused with grapefruit, NIS 52).
Terasa, Hotel Botanica, 50 Ben Gurion St., Haifa, 04-8473333