Ofaimme Farm

“We cook and prepare the food that we grow on our farm in the way we believe it should be served, without any mediators, upholding the values that we plant in our fields all the way to the plates. This is what keeps us passionate both on the farm and in the kitchen – one inspires and supports the other. Our farm is the model farm for sustainable desert agriculture. Thus, we grow all our produce locally, using whatever is in season and adding additional products from our neighbouring small farmers. While we grow some of our fruit and vegetables, we also raise goats for milk, from which we produce our cheeses and yoghurts.”

White shakshouka with hyssop, extra virgin olive oil, and handmade sourdough breads; bourekasant with roasted greens, beets, and organic goat’s cheese; and salad with parsley, mint, hyssop, spring onions, cabbage, vine ripe tomatoes, radishes, fennel, and lemon.

This groundbreaking farm was one of the first in Israel to work with a sustainable model and principles of fair trade and environmental protection. Brothers Yinon and Hedai built their restaurant in historic Hansen House, a former leper asylum that is now a vibrant cultural centre. On the deli’s shelves are dry dates, farm eggs, olive oil, and other produce, all sourced from local producers adhering to sustainable principles, and sold under the Offaime Farm brand. Go for the produce, stay for the meals.