Rutenberg
What they say
“We are most passionate about our local history and food traditions, as well as local foraging and produce. We forage year-round for about sixteen different plants, from wild mustard to capers. We grow some of our fruits, vegetables, and herbs in a garden next to the restaurant. All our other produce is sourced from local farmers. We work with local ethically raised cattle and lamb growers in a nose-to-tail methodology. Our kitchen offers many vegan options.”
Signature Dishes
Smoked lamb with wild herb rice, pistachios and goat’s yoghurt; salt-cured beef strips with foraged capers and cured lemon spread; and baked aged sheep’s milk cheese with local Ayelet Hashachar honeycomb and freshzaatar leaves.
What we say
Hilah Ronen Sahar is a wine expert, Yizhar Sahar is a chef, and the couple’s restaurant is set in a historic building on the Jordan-Israel border. After reading books by ancient travellers, and old books on nutrition and medicine, the couple searched for modern interpretations on traditional recipes, dishes, and customs of Beit She’an Valley denizens. To give back to their community, they created a free baking and cooking course for disadvantaged young women.
What
A terroir restaurant offering nose-to-tail meat, locally foraged plants & self-grown produce