Lunch menu

  • Green plate 40

    olive oil, garlic and lemon

  • Seasonal Stew 115

    Stone oven poleka and root vegetables soffritto

  • Grilled Hangar Steak And Parsley 155

    Cabbage stew, kale and black pepper spätzle

  • Grouper Skewered on Wild Fennel Leaf 175

    Zucchini, garlic, chili and dry mint

  • Crispy Fish Wings 115

    Caramelized red peppers, green beans, garlic and lemon

  • Half roasted and smoked chicken 95

    Puree and pepper steak sauce

  • Grilled NY Steak 70 nis per 100 gr

    bone marrow & roasted sweet potato

  • Classic Dover Sole 200

    potato puree/greens

  • Local grouper in a stone oven 60 Nis per 100 gr

    grilled greens

  • Pear Tart With Tonka Ice Cream 40
  • Strawberries Mille Feuille 40
  • Cote Du Rhone Blanc, E. Guigal, Rhone, France 2016 38
  • Les Cimels, Chateau Dor Et De Gueules, Languedoc, France 2017 38

Chef Tomer Tal