The Chef's Dinner

Eitan Perry, the participating chef, studied cooking at the Plaza Crowne Hotel in Tel Aviv. 
He cooked at Kimmel, Yoezer Wine Bar and Uma restaurants. Perry's creative focus is evident even on the table's small details . 
"I believe that one should honor the raw materials and not slaughter them… A successful recipe is one that maintains the original taste and texture of the ingredients".  Eitan Perry's motto is to connect with the growers and producers in northern Israel making this work more than just preparing feasts . "Cooking in the north is so joyful because you actually see where things come from."  In the Chef's dinner Eitan combines the best raw materials the region has to offer, with the highest quality meats, unique spices and vegetables.  Our menu is constantly changing to suit the seasons and raw materials and naturally the daily freshest options from the green grocer and the butcher…

Our French Countryside menu:

Roast Eggplant with green tehini and salsa from tomatoes,  feta, and liver
Roasted pepper with maple and thyme sauce
Cauliflower baked in cardamon
Silan (date honey ) and raw tehini paste
Hazelnut, oregano and honey tapénade
Walnut sour bread

Pumpkin soup with lemon grass and coconut milk.

Roasted Aged Sirloin
Rich green salad with balsamic vinaigrette
Potatoes with Galilean herbs
Blanched broccoli

Tapioca – Thai desert of coconut milk, exotic fruits and chocolate