Those looking for a slightly different brunch from the usual Friday–Saturday routine, one that doesn’t feel like a mass production line, may find it in Haifa’s lower city.
In the heart of the lower city, in a stone building on Jaffa Street, Rive West operates – a gastronomic bar founded by Chef Nabil Hana and his brother Elias, both from the village of Rama. The idea for the place was born during the first COVID lockdown, when the two began preparing and selling pizzas from home. Its success led to opening a spot in Haifa, initially planned as a small pizzeria, but it quickly turned into a gastronomic bar operating mainly in the evenings, and serving brunch on weekends. The space isn’t very large, so reservations are required on Fridays and Saturdays.
Hana brings experience from well-known kitchens, including Hotel Montefiore, Carmela in Nahala, Brasserie, and Norman, and the professional line is evident in a menu that, although not very large, is carefully crafted. Alongside the brunch menu, the venue also offers a different evening menu, in line with the nature of a gastronomic bar.
Among the bar dishes, you can find seared octopus with risotto (NIS 94); sea fish ceviche on challah bruschetta (NIS 78); beef tartare with anchovy purée, capers, grated Manchego, and Jerusalem artichoke chips (NIS 78); shrimp burger – shrimp meat in a bun with spicy aioli (NIS 42) – and more.
A Precise and Surprising Brunch in the Heart of the Lower City
The brunch menu is different and served only on Fridays and Saturdays. It offers a variety that allows you to build a full meal, from starters to dessert. We started with a green leaf salad with smoked dates, Manchego cheese, and pecans (NIS 74) – a salad I haven’t tasted anywhere else. The smoked dates add a subtle yet present depth of flavor, the Manchego gives precise saltiness, and the pecans complete the texture with a pleasant crunch. It’s one of those dishes that seems simple on paper but surprises with execution and flavor combinations.
Next came hot-smoked salmon with roasted vegetables (NIS 96), a dish where the smokiness is well pronounced but not overpowering. The fish remains juicy, the roasted vegetables and sauce – combining mustard with hints of maple – add a gentle sweetness, and the whole dish is balanced and pleasant. Alongside this, a Croque Madame with Gouda, béchamel sauce, and a fried egg (NIS 82) was served, a generous and satisfying European classic, perfect for a late breakfast.
Early in the meal, the waiter recommended ordering the pancake in advance, as it takes about half an hour to prepare – advice that proved justified. When it arrived at the table with seasonal fruits and maple syrup (NIS 58), it was clear this was a dish that commands attention: An exceptionally tall pancake, light and airy, resembling almost a small personal cake. The texture is surprisingly light despite its impressive height, the sweetness is balanced, and it manages to be indulgent without being heavy. It’s the type of dessert you finish slowly, bite by bite, simply because you don’t want it to end, and definitely one worth coming specifically to taste.
Ultimately, Rive West’s brunch offers a slightly different experience from the usual weekend crowd: A focused menu, a few standout dishes, and the chance to enjoy a pleasant meal in the heart of the lower city. Those seeking a brunch that deviates from the standard offerings will certainly find a spot worth knowing – just don’t forget to reserve ahead.