Gouje and Daniel

“We have an open kitchen, which allows guests to ask what’s new and fresh or just have a look in the kitchen. This makes everything we do that much more personal and really makes us all understand that we are hosting someone. The restaurant has its own garden and greenhouse. We use the garden mainly to provoke conversation with our guests about what’s in season or at the pick of its flavour. If they see it in the garden, they can have it for dinner; if it’s not there, we don’t have it. We use the greenhouse to experiment with new varieties of plants and seeds.”

Crispy steamed buns with chorizo and locally sourced shrimps; ricotta and corn tortellini in a tomato broth; apple terrine with sable breton and honey ice cream.

Israeli chef Snir Eng-Sela was previously the sous-chef for Chef Dan Barber in Blue Hill New York and chef de cuisine at Blue Hill Stone Barns. Since 2013, he has been the chef and partner in Gouje and Daniel, a restaurant set deep in the fields and olive groves of the Sharon region. Unlike the restaurants of Snir’s renowned American mentor, it’s not a prestigious chef’s restaurant, but a bistro serving breakfast, lunch, and dinner at reasonable prices, with a substantial customer base. It is one of Israel’s most stable and charming dining places.