“We are firm believers in simplicity and the connection between farmers, guests, and cooks. We grow our own produce, make our own wine, olive oil, goat yoghurt, and cheese. Our menu is built around the produce that arrives daily from Tomer Tzuk’s farm in the Ella Valley. In season, Tzuk forages the property for wild greens, asparagus, and mushrooms. Although we serve meat, we focus our attention on the vegetables. In a way, our cooks are first looking at the vegetables as the focal point on the plate and only then pair them with the protein. We offer dishes with smaller portions of meat and work with the only organic free-range chicken farmer in Israel.”
Pumpkin gratin with slow-roasted leg of lamb; fakus with yellow courgette and purple radish salad, home-made Circassian-style goat’s cheese, olive oil, and lemon juice; and roasted baby carrots with pickled lemons, date honey, and dry-aged local Wagyu prime rib steak.
Located in the Jerusalem hills, the restaurant’s daily changing menu reflects the seasons and the farm’s fresh offerings. The farm rears sheep, and grows vegetables, olives, and grapes. Improvisation is key to the chef’s work, and they create new dishes underscoring the flavour of food produced on a small scale. The deli’s butcher shop sells lamb from the farm, with locally sourced beef and poultry – plus many other goods.
Farm-to-table restaurant & deli serving local grass-fed lamb & beef