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FOOD AND DRINK IN THE WESTERN GALILEE

You really get to know a new place once you have it on your plate. And what a plate do we have for you here.
Fresh produce, farm to table, traditional, local food alongside gourmet cuisine, served to you by local chefs who enjoy life close to nature, close to the earth. bakeries, patisseries, home cooking and more. So to make it easier we have collected recommended places to eat and drink at in the Western Galilee. Taste and Enjoy!

TO ALL RESTAURANTS

Adelina

Adelina opened in Kibbutz Cabri more than 19 years ago. With a large patio overlooking banana fields and the blue sea in the distance, Adelina is a chef restaurant with Mediterranean cuisine and an added Spanish touch. The restaurant is inside a stone building once used as the kibbutz’s cultural center, facing Western Galilee views. Adelina Goldfeld, one of the kibbutz’s members, used to give cooking workshops and in the course of one of them, she met Restaurateur Ilan Oppenheimer. They both realized there was a lack of restaurants in the Western Galilee and in particular – chef restaurants. Joining forces with the kibbutz, and out of their great love of food and hospitality, the two decided to open Adelina Restaurant. The restaurant has a luxurious rustic design and an impressive inner hall with stone pillars and wooden beams, a patio adorned in grapevines, olive trees, herb garden, and at the center of the restaurant – taboon oven. Adelina also has a private room for events or business meetings that can accommodate around 14 people. Today, the restaurant is led by Chef Roshdi Dakwar and his skilled crew. They put together a menu combining the flavors and ingredients of the Galilee with Spanish-Catalan cuisine. Recommended dishes: Tapas Tour (tour the flavors in the restaurant’s menu); roasted beef fillet in red wine sauce and beef stalk; Paella Marinara served in an iron pan filled with rice and saffron, topped with shrimps, mussels, crabs, and fish slices. Meat, fish, seafood, and bread come out of the large taboon oven at the center of the restaurant, served with a rich Galilean wine menu. Business or family events can be held at the restaurant. On weekdays there’s a business menu and on Fridays, a special brunch.

Alto — The Kosher Café

You arrive at the café after following a path through an orchard and walking up a wooden deck where you may also choose to sit in the heart of nature, and then enter a space bathed in natural light, adding to the pastoral nature of the café. The café offers a kosher dairy menu, and you will enjoy a warm family atmosphere and a rich delicatessen stocked with products of the dairy. The menu includes a rich breakfast based on a selection of Alto cheeses and served throughout the café’s opening hours. In addition, we offer a selection of handmade, unique, and surprising desserts, that tells the “story of cheese,” all served, of course, alongside Alto’s superb coffee. The café is kosher under the supervision of the Asher Region Rabbinate. There is plenty of parking and the café is disabled-accessible.

Events and Groups at Alto Dairy

We at Alto are happy to host groups from Israel and abroad for breakfast/brunch, receptions, and a variety of other options in coordination with tour guides, travel agents, or private groups. Events include a talk telling the story of our family: fulfilling the dream and making it happen. We also trace the process of producing goat’s milk cheese from the moment the milk is received, through pasteurization, cheesemaking, ripening, and aging. You’ll get to know the cheesemaking community, and will learn about the benefits of eating goat’s milk cheese. The venue is well suited to hosting private events, for companies and many others, with a varied choice of menus and our unique boutique catering service on request. For pricing offers, menus, and reservations: altofarm@gmail.com The venue is dairy and kosher under the supervision of the Asher Region Rabbinate.

Malka Beer Parlor

Due to the current situation, it is recommended to call ahead. We hope to see you soon. As part of our brewery’s new production complex, we have opened “Malka Beer Parlor,” a place to hang out with friends, enjoy freshly-brewed beer and enjoy the ample delicacies emerging from the kitchen, which, as in every home, adjoins the parlor. The space is also available for groups and as part of a tour. On Wednesdays and Thursdays, the Malka Beer Parlor will be open from 12 noon until midnight. Happy Hour is between 5 pm – 8 pm: all beer at the bar will be 1+1 – buy one, get one free. In other words, three hours of happy time! So if you live in the area or are spending a night up north – you’re invited to visit!

Cafe Klil

“Cafe Clil” in Moshav Clil in the Galilee is a graceful and colorful hospitality tent that passes the time slowly and quietly. The menu at the cafe is vegan and includes a variety of wonderful home dishes, Indian food, pampering breakfasts, cakes and homemade biscuits, desserts, herbal tea and fine coffee straight from the machinetta. Around the orchard are fruit trees and inside live music and good wine.

Meakys Top View Bar

The restaurant is located on the roof of a tall building in Tarshiha, and overlooks a spectacular view of nature, the settlements of the Western Galilee and the Mediterranean Sea. The special menu, the rich selection of beers and alcoholic beverages and the very reasonable prices have made the restaurant a pilgrimage place for residents of the immediate and distant surroundings, and today it has fans all over the country.

Noor Restaurant

Noor is an authentic Druze restaurant and café, opened by Basma Hino at the center of the Julis Village. Basma is an IDF (Israeli Defense Forces) widow who built her café, named after her son Noor, with a lot of faith and joy in life. The restaurant offers breakfast, lunch, and dinner, all based on the local cuisine and served in traditional dishes. Breakfasts are versatile and you can choose from different options like Tabouleh salad, okra, homemade hummus, and Druze pita bread with special filling alongside the house shakshuka. Lunch serves stuffed grape leaves, lamb Mansef, Mhamar, or Druze pita bread filled with chicken and Sumac. End the meal with hot, Finjan-brewed black coffee, baklawa, or Basma’s delicious cakes and cookies. If you’re lucky, you’ll also get to hear her story. Group or family meals, including meeting Basma and hearing her personal story, are also available to book.

Noor Restaurant and Café

The Noor restaurant offers a variety of authentic Druze dishes for breakfast, lunch, and dinner. Basma Hino’s special cooking is wrapped in her joy of life and fortitude. It is a great introduction to the tasty Druze cuisine, available in the restaurant she opened. The restaurant serves breakfast, lunch, and dinner, based on local flavors and eaten in traditional dishes. Breakfasts have different options like Tabouleh salad, okra, homemade hummus, and Druze pita bread with special filling alongside the house shakshuka. Lunch serves stuffed grape leaves, lamb Mansef, Mhamar, or Druze pita bread filled with chicken and Sumac. End the meal with hot, Finjan-brewed black coffee, baklawa, or Basma’s delicious cakes and cookies. If you’re lucky, you’ll also get to hear her story.

Noor Restaurant’s Pastry Shop

Basma Hino has two miraculous hands that turn anything she makes in the kitchen into a delicacy. Several years ago, Basma opened the Noor Restaurant. Noor is an authentic Druze restaurant and café at the center of the Julis village. Basma is an IDF widow who put a lot of faith and joy of life into building her restaurant, named after her son Noor. As part of the restaurant’s services, Basma opened Noor’s pastry shop, offering a large selection of delicious cookies and pastries, including pasticcio cookies or special occasion cookies. You can also order cakes for weddings, birthdays and any other occasion.

Events at the Noor Restaurant

Basma Hino’s special cooking is wrapped in her joy of life and fortitude. It is a great introduction to the tasty Druze cuisine, available in the restaurant she opened. Come enjoy a special event with a true taste of the Galilee from Basma Hino’s kitchen. Noor restaurant invites you to celebrate your next special occasion with it. The restaurant can accommodate up to around 60 people for birthdays, meetings, or any other occasion you choose and give your guests a taste of a special kitchen and a great atmosphere. Groups and events have a special menu to choose the tastes for your event.

Flooka Restaurant

Flooka Restaurant, owned by Chef Said Shami, offers fish and seafood dishes that arrive every day fresh from the nearby fisherman’s port, along with vegetables and fruits sold in the Old Akko market. Shami (44), who has a wealth of experience in the kitchen, began his professional career at Uri Buri, where he worked for 6 years, in addition to working for ten years in hotel kitchens in Eilat, two years in London, and also in the kitchen of an Austrian cruise ship. At the same time, he also served as a cooking teacher at a culinary school in the city. Among the staff at the restaurant, Shami’s students, some of whom are the definition of ‘at-risk youth’ who dropped out of school as well as those with motor skill problems, and his kitchen serves as a form of occupational therapy. The name Flooka translates to a fishing boat in Arabic, the main intention is the fishing boat used at night by lanterns to capture the fish back. Among the dishes on the menu, you can savor dishes such as grilled sea fish or deep frying alongside risotto freekeh or herb-cooked freekeh, fish hummus – home-made hummus from the kitchen with olive oil and spices or seafood – dishes prepared the same day according to the season and the rising fish, such as baby calamari on the plancha with spicy sauce or fried red mullet.

Themed Evenings at the Flooka Restaurant

Events at the Flooka Restaurant

Flooka restaurant can accommodate up to 30 people and is a great venue for parties, birthdays, meetings, or any other event. There is a special menu for groups based on a fish and seafood menu, coming in daily, fresh from the port of Akko alongside the fresh fruit and vegetable from Akko’s market. The name Flooka translates to a fishing boat in Arabic, the main intention is the fishing boat used at night by lanterns to capture the fish back.

Fish & Seafood at the Flooka Restaurant

On the spot at Flooka you can indulge in a lunch or romantic dinner with a variety of dishes such as sardines stuffed in a pan with olive oil, garlic, lemon, hot pepper, cherry tomatoes, and za’tar; Home-grown anchovy fillet with olive oil and mint; Calamari D3 – calamari rings with chickpeas, spices, yogurt, and garlic; Grilled or deep-fried sea fish alongside freekeh risotto or herb-cooked risotto; Sudanese Shrimp – Steamed shrimp with hot peppers, garlic, lemon and parsley and more. Another key section of the menu is the sea specials – Dishes prepared the same day according to the season and the fish caught on the net that day, such as fried red mullet; maklova fish; baby calamari on the plancha with spicy sauce, crab cappuccino – crab biscuit, root vegetable puree, and milk froth; freshly baked fish sandwich with fried sardines, shrimp soup, and Koki – shrimp pie and sweet potato mash and more; also varied grilled fish. For dessert, you can indulge in dishes such as homemade knafe or dessert called Chocolate Boom with cardamom. There are also daily business meals.

Yodfat Cafe

Yodfat Cafe, found in the green Misgav Regional Council, was established out of love of people, nature, food, and culture. This wonderful combination is reflected in the café on all levels – the beautifully designed and aesthetic complex, the delicious and special food made from local, Galilean ingredients: olive oil from Yodfat, local sourdough bread, Malka beer, and Dalton wine, in the cozy hospitality of the terrace facing the landscape of Mount HaSha’avi, at live shows and events. You can enjoy special breakfasts, lunches with the freshest fish at the cafe, and gourmet pizzas in the evening. There are also special dishes for those looking for a gluten-free or vegan menu. There are a variety of events hosted at the café, such as live performances every Friday at noon and cultural content evenings on Thursdays – lectures, exhibitions, “Scientist on the Bar”, performances, and more. After a meal, you can also combine a visit to Tel Yodfat or the Monkey Forest and its surrounding area. Cafe Yodfat holds a no reservation policy- Walk in seating only.

Lunch & Breakfast at the Yodfat Cafe

Yodfat Cafe serves fresh food straight to your plate, made from fresh Galilean ingredients, joy, and love. At the cafe, you will find specialty dishes such as Spelt crepes alongside favorite dishes such as shakshuka, couple’s breakfast, boiled eggs, pickled salmon. Breakfast is served alongside freshly squeezed juices and fine coffee. Sitting in front of the breathtaking view of Mount HaSha’avi makes people eat slower and sometimes extends their stay in the cafe for lunch as well. At lunch, you can enjoy business meals with soups, stews, fresh pasta, pizzas, and fish dishes. The dishes will be accompanied by Malka beer from the barrel or excellent wine from the Dalton Winery. Cafe Yodfat holds a no reservation policy- Walk in seating only.

Takeaway from the Yodfat Cafe

Do you also miss the Yodfat Cafe? Obviously! They too miss their loyal and beloved customers. So now they are open all week from 9 am to 4 pm to grab some takeaway. You are welcome to come, take what makes you feel good, and you can always sit in the outside area, in front of the amazing view, and remember the flavors. What is on the Menu: (**Menu varies weekly) Omelet sandwich with a green salad – 44 NIS Salmon sandwich with a green salad – 56 NIS Tomato shakshuka/Spinach shakshuka – served with Tahini, salad, and focaccia Greek salad served with focaccia – 54 NIS Greek / green personal salad – 18 NIS Focaccia and dips – 32 NIS Classic toast with a green salad – 48 NIS Fine pizza made from Italian dough with 2 toppings – 59 NIS Penne pasta for children in tomato/cream/rose sauce – served with a soft drink or a scoop of ice cream – 39 NIS Sweet potato/mushroom quiche with a green salad – 48 NIS Oven-baked salmon fillet served with baked potatoes and salad – 84 NIS Lentil and vegetable soup. Served with focaccia – 32 NIS Cheese borax – served with chopped vegetables and hard-boiled egg – 33 NIS Coffee and pastries – 23 NIS Chocolate/Almond Croissant – 18 NIS Brownies/Plum Tart – 32 NIS Vegan Chocolate Bar – 32 NIS House cookie plate – 17 NIS and also….. Natural squeezed juices on the spot, iced coffee, and passion fruit ice cream, coffee, praline chocolate, herbal tea and infusions, Malka beer from the barrel, and fine Dalton wine Phone: 0723957542 All week between 9 am – 4 pm for takeaway

Deliveries from the Noor Restaurant

On days like these at the Noor Restaurant, you can enjoy a variety of authentic Druze dishes. Basma Hino’s special cuisine gives a fine taste of Druze cuisine wrapped in the joy of life and mental strength of Basma who founded the restaurant with both hands. Name: Basma Hino Business Name: Noor Type of Food: Fine, Authentic Druze food Kosher: No Menu: Druze Meal Fixed menu. A package of 1 kg is suitable for 5 people. A package for 0.5 kg is suitable for two. Fresh Baked Bread Tabbouleh Salad Mujaddara Grape Leaves Stuffed Vegetables Lamb Kubbeh (3-6 pieces) Price: 1 kg package – 300 NIS / 0.5 kg package – 150 NIS Family Package (for 5 people) 5 Mini Burgers 5 Mini Chicken Nuggets Popcorn Chicken Package French Fries Onion Rings Price: 180 NIS Package for Two 2 Mini Burgers 2 Mini Chicken Nuggets Popcorn Chicken Package French Fries Onion Rings Price: 120 NIS Breakfast for Two Price: 150 NIS Activity & Creation Packages: Basma’s Sweets Donut Making Package Includes 6 ready-made donuts, meltable chocolate, and a variety of decorations. Price: 50 NIS DIY Chocolate Teaspoon Package Activity for making 6 chocolate teaspoons and powder for making chocolate balls with a variety of decorations. Price: 60 NIS Muffin Making Package Includes 6 ready-made muffins, whipped cream, and a variety of decorations. Price: 60 NIS Frozen Yogurt Making Package Includes 3 servings of frozen yogurt, frozen fruit, and additional toppings. Price: 60 NIS Fondue Kit Includes a variety of cakes, cookies, fruit, chocolate, and decorations – Suitable for 4 people. Price: 80 NIS A Variety of Desserts: 6 personalized cakes in several styles and flavors such as cake balls, souffle, cheesecakes, and more. Price: between 120-180 NIS, depending on the size of the package Availability: Order 1 Day in Advance Minimum Purchase for Delivery: Western Galilee – No Minimum The rest of the North until Haifa – 200 NIS minimum Delivery Fee: Depends on the area. Western Galilee until Haifa – 40 NIS per delivery Distribution Area: Haifa & the North Active Days: All Week Phone Number: 0723957686 About the Kitchen: Delicious and authentic food from the lovely Basma who runs a charming coveted corner that does right by her dishes. (Sigal Shochat) Amazing place, excellent culinary experience, hosted by excellent Basma (Meirav Ben Eli)

Adelina Mediterranean Chef Restaurant — Delivery Menu

אדלינה, מסעדת שף איכותית עם תפריט המשלב בין טעמים וחומרי גלם של הגליל לבין המטבח הספרדי-קטאלוני. בואו ליהנות מארוחת בוקר מיוחדת ומתפריט צהריים נהדר.

Italian Restaurant with a Galilean Aroma at Salima

In the rustically designed restaurant you can be pampered with a variety of fresh pasta and ravioli prepared on the spot, pizzas, salmon in the oven with herbs, fresh salads, and of course Italian-style pastries from the oven served with cheeses and fresh Galilean herbs. The story of the Salima Restaurant began many years ago when Salima Badarna went to visit her sister who had moved to Italy — and fell in love. The tastes, landscapes, and warmth of the food and people fascinated her and she began to learn Italian cooking. Whenever she came to visit Italy she learned from the Italian chefs how to bake pizza, make fresh pasta and ravioli, the meats, and of course the indulgent pastries. A few years ago, Osama Ghanaim, her sister’s husband, joined her, and together they opened an Italian-Galilean restaurant, with a cool and young design, where you can indulge in fresh pizzas, special breakfasts, pastries from the wood-fired oven from Naples, and of course desserts! Everything is combined with raw materials and herbs from Italy and the Galilee.

Salima- Italian Restaurant

The story of the Salima Restaurant began many years ago when Salima Badarna went to visit her sister who had moved to Italy — and fell in love. The tastes, landscapes, and warmth of the food and people fascinated her and she began to learn Italian cooking. Whenever she came to visit Italy she learned from the Italian chefs how to bake pizza, make fresh pasta and ravioli, the meats, and of course the indulgent pastries. A few years ago, Osama Ghanaim, her sister’s husband, joined her, and together they opened an Italian-Galilean restaurant, with a cool and young design, where you can indulge in fresh pizzas, special breakfasts, pastries from the wood-fired oven from Naples, and of course desserts! Everything is combined with raw materials and herbs from Italy and the Galilee. And if you are already here, do not miss a visit to the adjacent deli, where you can stock up on everything good – fresh pastas and ravioli made on the spot, pizza by the meter, Italian off-the-shelf products such as truffle oil, and pampering handmade ice creams…

Sama Bar in Old Akko

Sama (“Sky” in Arabic) is an authentic Akko cafe, restaurant and bar, which opened on the roof of an old building that belonged to the municipality of Akko. The bar was opened by the brothers Marwan and Hamudi Barghot and it overlooks a stunning view of Akko, the mosques, and khans from the Ottoman period to the Gulf of Haifa and the Karmiel. Sama’s chef is Hamudi Akula, a contestant from the first season of the Game of Chef’s, who has been well-known since his time as a chef at the Magdalena and Eataliano Dalla Costa Restaurants in Northern Israel. Hamudi combines his love of Italian food with touches of Galilean-Arab cooking, based on fresh ingredients from the market and the adjacent port. The menu offers Mediterranean dishes based on seafood and fish such as fish tartar with burnt eggplant cream, tahini on cedar and pine nuts, strips of fish and baharat or sea kebab, dishes with meat such as veal carpaccio seared sirloin with mustard aioli, and also vegetarian dishes such as vegetarian kubbeh and tabbouleh salad with white cream, roasted almonds, and watercress, and everything is immersed in an intoxicating landscape of water and sky. The owners of Sama, Marwan and Hamudi Barghot, who also run the Elmarsa restaurant in the ancient city, are friends with engineer Emad Daher and his wife Nivin, who designed the place. “We thought of something no one had done yet in the old city,” says Hamudi, “to open a bar in the sky. We also introduced a special atmosphere to the city, B&Bs, and future tourists.”

Breakfasts on Weekends at Sama Bar

Sama (“Sky” in Arabic) is an authentic Akko cafe, restaurant, and bar, which opened on the roof of an old building that belonged to the municipality of Akko. Every weekend and on Sundays, you can enjoy delicious breakfasts, based on the fresh produce of the local market and varied dishes.

Dinners at Sama

Sama’s chef is Hamudi Akula, a contestant from the first season of the Game of Chef’s, who has been well-known since his time as a chef at the Magdalena and Eataliano Dalla Costa Restaurants in Northern Israel. Hamudi combines his love of Italian food with touches of Galilean-Arab cooking, based on fresh ingredients from the market and the adjacent port. The menu offers Mediterranean dishes based on seafood and fish such as fish tartar with burnt eggplant cream, tahini on cedar and pine nuts, strips of fish and baharat or sea kebab, dishes with meat such as veal carpaccio seared sirloin with mustard aioli, and also vegetarian dishes such as vegetarian kubbeh and tabbouleh salad with white cream, roasted almonds, and watercress, and everything is immersed in an intoxicating landscape of water and sky.

Sama- Authentic Bar and Restaurant

The owners of Sama, Marwan and Hamudi Barghot, who also run the Elmarsa restaurant in the ancient city, are friends with engineer Emad Daher and his wife Nivin, who designed the place. “We thought of something no one had done yet in the old city,” says Hamudi, “to open a bar in the sky. We also introduced a special atmosphere to the city, B&Bs, and future tourists.” At Sama you can enjoy every evening a youthful atmosphere, cool music, and a variety of pampering drinks that you can combine with light, fresh and delicious dishes from the menu. By prior arrangement only.

Takeaway from the Flooka Restaurant

מסעדת פלוקה ממוקמת בעכו ומציעה מנות דגים ופירות ים טריים ואיכותיים המגיעים כל יום מרציף דייגים. תוכלו ליהנות גם מירקות ופירות איכותיים וטריים הנמכרים בשוק.

Safta Maha – Druze Experience

Safta (Grandma) Maha Amer and her husband Amir open their home in the beautiful Druze settlement of Hurfeish. Maha grew up in a village in a traditional home and like most girls her age, she graduated in eighth grade and stayed home to help her mother with the housework. Maha says that she always loved the preparation of the dishes and when there were many events in the village, she used to accompany the preparations and learn from the older women who prepared the food for the celebration. Come hear the moving story of Maha Amer, talk to her about the status of the Druze woman today and in the past, and of course savor breakfast, lunch, or dinner. Come and enjoy the fresh air, the view from the terrace, and of course the variety of authentic delicacies from the Druze cuisine By prior arrangement, you will be served dishes such as shulbato, beef or chicken stew, grape leaves, stuffed cabbage, maqluba, mugrabi (a stew of chickpeas with meat, pumpkin, and burgul), or Druze-style breakfasts. You can also experience cooking workshops or combine all this goodness with a tour of the ancient village to be led by Amir, Maha’s husband, a certified tour guide. Suitable for families and groups of 6 people or more.

Authentic Druze-Style Meal at Safta Maha’s

Come to Safta Maha’s house, in the picturesque Druze village of Hurfeish, to savor the open view from the terrace and a variety of pampering breakfasts, lunches, and dinners. Maha will serve you dishes such as shulbato, beef or chicken stew, grape leaves, stuffed cabbage, maqluba, mugrabi (stew of chickpeas with meat, pumpkin, and burgul), or pampering Druze-style breakfasts. About Safta Maha: Safta (Grandma) Maha Amer and her husband Amir open their home in the beautiful Druze settlement of Hurfeish. Maha grew up in a village in a traditional home and like most girls her age, she graduated in eighth grade and stayed home to help her mother with the housework. Maha says that she always loved the preparation of the dishes and when there were many events in the village, she used to accompany the preparations and learn from the older women who prepared the food for the celebration. Come hear the moving story of Maha Amer, talk to her about the status of the Druze woman today and in the past, and of course savor breakfast, lunch, or dinner. Come and enjoy the fresh air, the view from the terrace, and of course the variety of authentic delicacies from the Druze cuisine.

Chateau du Roi

Salma Assaf, a resident of the village of Mi’ilya, an avid antiquities enthusiast, and a graduate of the Department of History, began her life’s work about two decades ago with her late husband, Labib Assaf. Chateau du Roi is housed in a historic building connected to a 12th-century Crusader fortress, built by King Baldwin III to serve as a fortress with a strategic view of Mount Meron. Chateau du Roi offers you an unforgettable experience. The beautiful building combines Italian cuisine, country charm, history, and cordial hospitality. The building used to be used for residential purposes, and one room even served the mukhtar of the village. Today the building, located next to the church in the old core of the village, consists of a number of interior spaces and courtyards and overlooks a beautiful view of the Meron and Hermon Mountains. During the excavation to build the foundations, the Assaf couple uncovered a surprise when they discovered ancient porcelain fragments. They decided to continue digging and to their surprise, the restoration process uncovered priceless archeological treasures: a crusader wine factory that dates back to the 12th century, and a Roman cistern (well). Both are one of a kind. In the restaurant located inside the Crusader fortress, you can dine on the delicacies of chef Elian Layousse who offers traditional Italian cuisine with Galilean touches, sit at the bar for a light meal, and even sleep with one of the guest rooms and all inside a 12th century Crusader fortress in the Christian and picturesque village of Mi’ilya. At the end of the meal, you can also visit the antiquities found in the basement. It is an experience that combines the power of the fortress with the warmth and intimacy of the Assaf family, who run the place. To this day, vision, determination, and love for entertaining people – are the main values that today constitute Chateau du Roi.

Chateau du Roi Restaurant – Traditional Italian Cuisine with Galilean Touches

Chef Elian Layousse has about 30 years of experience in Italy, his cuisine is traditional Italian with personal Galilean touches that reflect his reincarnation. At a young age, Elian moved to New York, where he worked as a cook. After experiencing the new luxury, he moved to Italy and set up his own restaurant there. To this day Elian owns a very large wine canteen in Italy and there he has also won several competitions for the wine he produces. Chef Elian Layousse, along with his team, prepares Italian dishes from classic Italian cuisine. The quality of the dishes is guaranteed by a careful selection of quality ingredients, seasonal vegetables, fresh meat, fresh homemade pasta, and fresh desserts prepared on-site daily. Instead, they combine passion and tradition and produce each dish according to modern cooking standards, by using delicate flavors and while maintaining respect for the area and traditional methods. After enjoying the unique dishes of Chateau du Roi (or maybe a little before) visit our archeological cellar and discover the Frankish period (Crusader) wine cellars and a Roman well. The site is open for visitors to the restaurant, bar, and boutique accommodation rooms. Organized groups interested in visiting the site should book a tour in advance.

Chateau du Roi Bar

Grab a seat in our cozy Château du Roi Bar area, with its sleek brown leather stools and wooden bar. Relax in one of the comfortable niches surrounded by the historic stone walls and large windows and enjoy our drinks selection and culinary treats. The Chateau du Roi Bar is a meeting place for food enthusiasts and lovers of drinks. In a cozy and warm atmosphere, customers can enjoy a selection of spirits, cocktails, and a large wine list accompanied by Italian pizza, grilled pork neck, pork ribs, burgers, Carpaccio, and other culinary treats prepared by us. Don’t forget to complete your visit to the Crusader fortress with a visit to the archeological cellar, where you will be impressed by the Frankish period (Crusader) wine cellars and a Roman well.

Malka Brewery

Assaf Lavie owned two bars in Tel Aviv, but he decided to leave the big city for the ecological village of Klil to explore and experiment with brewing beer. Assaf Lavie opened the Malka Brewery in 2006 out of a love of nature and a passion to promote beer culture in Israel. The first batch of beers Assaf brewed went through tasting sessions with culinary professionals – after exact recipes were decided Assaf, loaded cases of Malka Pale Ale, Blond Ale, and Stout onto his pickup and made his way to deliver them in Tel Aviv. In 2008 the brewery settled in Kibbutz Yehi’am, at the foot of the Yehi’am Fortress, surrounded by Galilean views and facing the sea. Ever since the brewery specializes in making ales the traditional way and in small batches. The production process begins with using the highest quality raw materials and carries on with strict quality control and uncompromising final product standards. The water used in the beer-making process comes from the Ga’aton Springs, adjacent to the kibbutz – and it’s simply delicious. Malka Beer Garden – In 2010, the Malka Beer Garden (Malka in Hebrew means queen) was opened next to the brewery in Kibbutz Yehi’am. The Courtyard borders a natural grove overlooking Yehi’am Valley and Haifa Bay. On weekends the Courtyard serves different Malka draft beers with snacks and light meals. On Thursdays, live sunset shows are sometimes also on the menu, you are welcome to ask! Over time, the courtyard has become a favorite hangout spot for locals and visitors from all over Israel. During the weekly group visits and private events can be booked. Malka Beer Salon – the Malka Salon was opened at the brewery’s new production hall. Here you can sit with friends, drink fresh beer, and enjoy tasty food from the kitchen. Group visits and tours are also available.

Aluma

Aluma restaurant is a Galilean bistro located on the rural country road between Kfar Vradim and Tarshiha, with pine hills, tobacco fields, and Galilean landscape just outside its window. The location was selected out of a desire to appeal to diverse crowds, Jews and Arabs, living side-by-side in this growing region that still maintains traditional rural characteristics. Alaa Sweitat, who worked at Aluma as a bartender when he was younger, became one of its owning partners over the years. The restaurant has a seasonal menu offering a selection of delicacies from Southern France and the Mediterranean Basin. Special emphasis is put on using fresh raw ingredients from the sea and from the local fields’ produce. The unique house bread is baked in a stone oven keeping to French tradition. Aluma’s menu is inspired by its surroundings: nature, people, and atmosphere unique to mountainous regions. Inside the restaurants, you will find an intimate space with vintage Provence furniture setting an easy, comfortable mood. A romantic and elegant atmosphere and an upbeat seasonal menu based on local produce, fine meat, fresh and diverse sea fish, and seasonal vegetables, all create the perfect setting for a great meal. The restaurant is opened 7 days a week. Business menu: Monday-Friday at noon. Breakfast on Fridays. The restaurant can be booked for events for up to 50 people.

La Pampa

La Pampa is a home-based meat restaurant at Mitzpe Hila. It is located on a patio overlooking a magical and calm mountainous view. Ilanit and Eran built the restaurant in their backyard and together with their children they lovingly cook and serve its food. Eran, born in Argentina, was raised with Argentinian cuisine in a food-loving family, and today he combines his childhood dishes with local Galilean touches to make his own special courses. The pace of the meal is determined by the fragrant smoke coming from the meat-smoker, that slow pace is an inseparable part of the overall experience. The courses are serves at an easy pace with small kitchen surprises each time. The menu varies according to the meats in the meat-smoker – prime and rich cuts more often than not. Argentinian starters such as empanadas and chorizos are served alongside Galilean ones. The main courses are based on meat that spends hours in the meat-smoker before you arrive. Its long stay in the smoke, created from Galilean wood and herbs, turns the meat savory and adds a unique aroma to it. Fish are also on the menu. The atmosphere, food, green landscape, and quiet surrounding make for an unforgettable Galilean meal. Dinner Times: **Limited number of tables available; recommended to make early reservations Thursdays: One dinner at 7:30 pm – 209 NIS per meal Fridays: Three meals Friday afternoon 3:30 pm – 209 NIS, includes unlimited beer Friday night, two rounds, 6:30 pm & 9:15 pm – 219 NIS per meal

Thursday Dinner at La Pampa

La Pampa is located on a patio overlooking a magical and calm mountainous view of oak trees. It was founded out of the desire to give an authentic Galilean experience of Galilean nature and unique, tasty food. The experience is different than in other restaurants in the Western Galilee since once you’ve arrived, the pace of the meal is determined by the fragrant smoke coming from the meat-smoker – that slow pace is an inseparable part of the overall experience. The courses are serves at an easy pace with small kitchen surprises each time. The menu varies according to the meats in the meat-smoker – prime and rich cuts more often than not. La Pampa at Mizpe Hila. Waiting for you at home!

Friday Dinner at La Pampa

We at La Pampa strive to give a complete dining experience, with start to finish treats from a rich, set menu. The menu varies according to the meats in the meat-smoker – prime and rich cuts more often than not. The unique cooking process guarantees the slow melting of the fat into the tender meat. Typical Argentinian starters such as empanadas and chorizos (also from the meat-smoker) alongside light salads; Side dishes are warm and comforting like potatoes and sweet potatoes, also cooked – you guessed it – in the meat-smoker; Soft drinks and desserts are included in the price. More into boutique Israeli wine? We’ve got you covered.

Elmarsa Restaurant

A chef restaurant in Akko, combining European and local Akko cuisine. The restaurant’s kitchen likes to combine different cooking styles and play with flavors and inspirations. The result is a variety of savory dishes such as the seafood casserole with shrimp, calamari, crabs, mussels, and clams in crab sauce, the fishermen’s kebab served with spicy okra sauce and lemon tahini and beef fillet medallions in gorgonzola sauce, porcini mushrooms, and creamy parmesan mashed potatoes. A great combination of local and European cuisines with fresh sea ingredients and raw materials. The Elmarsa Chef is Hamudi Akula, known for his work at the Magdalena restaurant near the Kineret and the Italiano de Costa restaurant in Haifa. Hamudi combines his love for Italian food alongside his Arab- Galilean kitchen based on fresh produce from the market and the Akko port. For those looking for lively nightlife, Elmarsa also has a bar, separate from the restaurant, with a drinks menu, small dishes, and a special atmosphere. The restaurant, with its European furniture and white tablecloths, overlooks the city walls, blue sea, and fishing boats seen from its large windows Recommended: ask for the chef’s tastings menu, custom-made just for you. Special children’s meals are also available, as well as a business menu.

A Meal & Chef’s Tasting at Elmarsa

Elmarsa is owned by Marwan Suwaed. The restaurant gives its own fresh interpretation of authentic Galilee Arab cuisine, adding a new twist and worldly aroma to the time-honored traditional cuisine. The Elmarsa Chef is Hamudi Akula, known for his work at the Magdalena restaurant near the Kineret and the Italiano de Costa restaurant in Haifa. Hamudi combines his love for Italian food alongside his Arab- Galilean kitchen based on fresh produce from the market and the Akko port. The menu offers fish, seafood, and meat, as well as authentic elements from his mother’s kitchen, using modern cooking techniques to give them an innovative, contemporary touch. The fish and seafood are fresh from the day’s catch – from the fishermen’s net straight to the table. The ingredients, produce and herbs come fresh from the local market. The tasting meal allows you to sample the creativity of the restaurant. If you give the chef a free rein he begins delivering hors d’oeuvres to the center of your table (according to the number of diners + another dish or two) for shared tasting. This is followed by the seafood and fish dishes, and then the meat. Finally, of course, there’s dessert, with our flagship knafe being highly recommended. If a dish is less to the taste of the diners, it can be returned to the kitchen and replaced with another. The price of the meal is not pre-set, as it’s based on the number of dishes served and their price.

Business Lunch at Elmarsa

Elmarsa is owned by Marwan Suwaed, the restaurant gives an innovative interpretation to authentic Galilee Arab cuisine, adding a new twist and worldly aroma to the time-honored traditional cuisine. The Elmarsa Chef is Hamudi Akula, known for his work at the Magdalena restaurant near the Kineret and the Italiano de Costa restaurant in Haifa. Hamudi combines his love for Italian food alongside his Arab- Galilean kitchen based on fresh produce from the market and the Akko port. The menu offers fish, seafood, and meat dishes, as well as authentic elements from his mother’s kitchen, using modern cooking techniques to give them an original, contemporary touch. The fish and seafood are fresh from the day’s catch – from the fishermen’s net straight to the table. The ingredients, produce and herbs come fresh from the local market. You can enjoy the restaurant’s business menu throughout the week, including Saturdays, between 12 pm – 5 pm Your choice of first and main courses.

Shula from Shtula

Shula lives in Shtula, a Yishuv on the Israeli-Lebanese border. The road leading up to Shtula is one of the prettiest in all the Western Galilee. Shula Giladi loves to entertain groups of people and feed them her tasty cooking. Shula serves delicacies at her house and green garden, the most famous of which is the okra kubbeh. Also served are meatballs, Yafrech (stuffed onions and grape leaves), potato latkes, chicken, cooked and fresh salads, and a side of special rice, beans, and homemade pickles. At the end of the meal, over tea, jams, and pastries, Shula will be happy to tell you her personal and fascinating story with a humorous touch and sometimes end with a song. Visits are for groups of 10 people or more but Shula suggests that you call even if you are fewer – maybe she’s available.

Indulgent Weekend Takeaway & Deliveries from La Pampa

לה פמפה, מסעדת בשרים איכותית הממוקמת במצפה הילה, מציעה תפריט בשרים עשיר ומובחר וגם מנות פתיחה מיוחדות כמו אמפנדס, צ’וריסוס ועוד.

Authentic Kurdish Food Deliveries — Shula from Shtula

Shula Giladi from moshav Shtula, which sits on the northern border, serves Kurdish delicacies in her home and green garden, such as kubbeh with okra, shifta (meatballs), yafrah (onions and stuffed grape leaves), and more heavenly treats. During this period you can also order takeaway and enjoy the wonderful food at your home or B&B — wherever you choose! Pick up from Shula’s home in Moshav Shtula. Important: In accordance with the instructions of the Ministry of Health, when there is no approval for takeaway, deliveries are made on Fridays. Reservations close on Tuesday evening. Name: Shula Giladi Business Name: Shula Shtula Kosher: Yes Food Style: Authentic Kurdish food Menu: *Suitable for 10 servings Shula’s beef patties in pepper sauce 20 patties, 150 NIS Kubbeh red okra 30 kubbeh, 150 NIS Roast in the oven in onion sauce 8 pieces,160 NIS Chicken stuffed in a stew style 120 NIS Couscous with a very rich soup 200 NIS Moroccan fish 250 NIS Salmon in the oven 350 NIS Broccoli quiche 60 NIS Sides – Each additional 100 NIS: rice, potatoes in the oven, green beans in tomato sauce, beans, cabbage salad, vegetable salad Cholent with fresh meat 500 NIS Availability: Orders are accepted until Tuesday evening. The takeaway/deliveries are made on Fridays Price: Prices are for 10 servings Phone for reservations: 0723970929

Coffee Shop & Events at Noalush

Moti and Noa Yifrach, partners in life and at work, made their dream come true and set up Noalush – patisserie, delicatessen, and restaurant, on the road connecting Tarshiha and Kfar Vradim. The café serves dishes based on the delicatessen’s own products and offers a tempting and rich array of dishes. The space is available for private events. Dairy, kosher under the supervision of the Ma’alot Rabbinate.

Shirat Roim Dairy – House of Cheese

Shirat Roim – House of Cheese, is located on Kibbutz Lotam in Misgav nestling between green hills. Adjoining the Shirat Roim Dairy is the “House of Cheese” open on Fridays, Saturdays, on the eve of holidays, and on holidays. This is the place to sample our full range of cheeses, to watch the cheese-making and ripening process, and to be our guests over a delicious platter of cheeses and the house menu based entirely on our dairy’s cheeses. During Daylight Saving’s Time, we’re open from 10 am – 5 pm, and throughout the rest of the year from 9 am – 4 pm. A cheese-making workshop is also available.

Kamah Association at Harduf – Gallery Café

Located at Kibbutz Harduf is the Kamah Association café and gallery. On-site, and surrounded by Galilean nature, you can enjoy light meals, pastries, and fruit juices – made fresh, locally, and based on natural ingredients, some of which are grown in the local organic vegetable garden. The café is part of an occupational rehabilitation workshop setting, and its shelves display the workshops’ products for sale: baked, woven, paper, or ceramic, all made by members of Beit Elisha – adults with special needs. The Kamah Association demonstrates a unique model for social change, which offers the best possible integration of people with special needs within a rural community. Kamah’s model as a healing community is based on the anthroposophical approach and the principle of cultivating the healthy core present in every person, while integrating and accepting those different than us into the surrounding society’s fabric of life. Kamah offers a rehabilitating, empowering, and healing home for adults with special needs and for children and youths at risk, and gives the healthy society in which they live an experience of giving, tolerance, and growth through creative handling of challenges and changing conditions. The center can be booked for private events, breakfast, and lunch for groups, guided tours, and conferences or meetings at designated conference rooms.

Tosha Bakery

Tosha, bakery, and café at Achziv. Shahaf Avraham and Tomer Swisa are friends and co-workers from northern Israel, who after many years of gaining knowledge and experience working in leading restaurants in Israel, decided to make their dream come true and opened Tosha. The name “Tosha” is a combination of their names, Tomer and Shahaf. Tomer, who studied under Hans and Galit Bertele, under Estella, and also interned in France, create cakes and pastries that are as beautiful as they are tasty. Tosha has an eclectic and comfortable design, including a bar made of bicycles, built by the two of them. Tosha offers a large selection of pastries and other baked goods such as stir and crunch cakes, chocolate and cheesecakes, mousses, croissants, quiches, and more. The bakery also has a café, so you can drink great coffee with your pastries, or take them to go.

Deliveries from the Tosha Bakery

Shahaf Avraham and Tomer Swisa co-founded the Tosha Bakery. Tomer, in the kitchen, studied with Hans and Galit Bertele, under Estella and also interned in France. The place offers a wide range of pastries and confectionery products. Name: Shahaf Avraham and Tomer Swisa Business Name: Tosha Bakery Type of Food: Pastries: homemade, fresh, and meticulous Kosher: Yes In accordance with the instructions of the Ministry of Health, when it is not possible to order takeaway, deliveries are made. Menu: **There may be changes in inventory Yeast cakes, 42 NIS — Chocolate / Halva & Pecan / Poppy Seed / Almonds & Cinnamon Baked cakes, 40 NIS — Berries / Cranberries Carrots / Lemon Olive Oil / Sweet Potato Pecans / Maple Walnuts / Vegan – Banana, Date and Pistachio / Gluten-Free Chocolate / Pumpkin and Spices Cookies, 18-32 NIS Salted: thin, salty crackers – spelt flour / Parmesan and black sesame / Thyme / Grissini sticks / Kashkabel Sweets: Jam Sandwich / Snow White / Lemon Pistachio / Sabla Pecan / Chocolate Chips / Challah Tomato / Date Tomato / Spice Cookies (sugar-free) / Almond Kippel Butter / Nogtin / Brownies (sugar-free) *Baked cheesecake strip – 60 NIS Personal desserts: 31 NIS – varying variety – it is recommended to call Personal pastries: 10-14 NIS – varying variety – it is recommended to call Red Wines Kishor Winery – Tefen Fortress 2016: 90 NIS Stern Winery – Tuval 2017: 110 NIS Stern Winery – Cabernet Sauvignon 2017: 100 NIS Brunch Box Menu 160 NIS (Perfect for 2!) Rich, fresh, quality, and pampering brunch. Fried Zucchini Patties Roasted Pepper / Bulgarian Cheese / Green Onion / Tahini / Roasted Eggplant / Sour Cream Labaneh and Hyssop / Beets / Roasted Almonds Quince Jelly Spicy Butter, Spices, Spicy Coquila Olives Barisa Pumpkin / Roasted Pine Nuts / Pickled Lemon / Goat Feta / Thyme 2 Personal Quiches Cheese Plate – Emmental / Manchego / Roquefort / Camembert / Pecan berry / Goat / Kashkabel Yellow Pepper Salad / Radish / Cucumber / Tomato / Lettuce Mix / Purple Onion Pastry Basket, Dessert Jar 2 Squeezed Juices It is always best to call ahead, the daily inventory changes. Distribution Area: Nahariya and the surrounding area Delivery Fee: Between 20-50 NIS, depending on location Active Days: Sunday – Friday Phone Number: 0723957620

Galilee-Scented Breakfasts at Salima Restaurant

You are invited to enjoy a variety of breakfasts that include authentic Arabic-style meals with focaccia with hyssop, onion, or labaneh, Israeli shakshuka, or Italian-style breakfast. The story of the Salima Restaurant began many years ago when Salima Badarna went to visit her sister who had moved to Italy — and fell in love. The tastes, landscapes, and warmth of the food and people fascinated her and she began to learn Italian cooking. Whenever she came to visit Italy she learned from the Italian chefs how to bake pizza, make fresh pasta and ravioli, the meats, and of course the indulgent pastries. A few years ago, Osama Ghanaim, her sister’s husband, joined her, and together they opened an Italian-Galilean restaurant, with a cool and young design, where you can indulge in fresh pizzas, special breakfasts, pastries from the wood-fired oven from Naples, and of course desserts! Everything is combined with raw materials and herbs from Italy and the Galilee.

Tupelo – Wheat Free Bakery & Cafe

Vered Baer, originally from Kibbutz Gesher HaZiv, and Murad Bishara, originally from Tarshiha, met at the chef restaurant Adelina on Kibbutz Cabri and fell in love. Vered and Murad’s dream was to set up a bakery and cafe, where even celiac patients, like Vered’s sister, vegans, or people who avoid gluten, could enjoy and indulge with an abundance of fresh and delicious pastries like cakes, sandwiches, and pizzas. Tupelo is a wheat-free bakery and cafe in the heart of the ancient and picturesque village of Tarshiha, which combines a bakery with a variety of wheat-free products and pastries. The bakery and cafe were founded by Verad and Murad, a couple in business and in life, whose dream was to create a wheat-free place that everyone could enjoy. Verad is originally a kibbutznik from Gesher HaZiv and she also lived in the United States for many years, and Murad is originally from Tarshiha. You can choose from a collection of treats and pastries such as vegan sourdough bread, lemon and yuzu cakes, lemon squares with raspberries, blueberry muffins, gluten-free vegan pizzas made from Sourdough combined with portabello mushrooms, broccoli and pesto, spinach and blue-cheese quiches, and even chocolate chip cake you won’t be able to stop eating, and everything tastes like the real thing! You can purchase all this goodness for home, for your vacation in a nearby B&B, or sitting in the sweet courtyard full of plants and surrounded by love.

Tupelo Coffee Shop

Tupelo is a wheat-free bakery and cafe in the heart of the ancient and picturesque village of Tarshiha, which combines a bakery with a variety of wheat-free and gluten-free products and pastries. Tupelo invites you to sit in the sweet courtyard next to the beautiful, green vegetation and indulge in gluten-free pizzas, gluten-free baguette sandwiches, wonderful quiches, baked cakes, and even bourekas and gluten-free beer. About Tupelo: Vered Baer, originally from Kibbutz Gesher HaZiv, and Murad Bishara, originally from Tarshiha, met at the chef restaurant Adelina on Kibbutz Cabri and fell in love. Vered and Murad’s dream was to set up a bakery and cafe, where even celiac patients, like Vered’s sister, vegans, or people who avoid gluten, could enjoy and indulge with an abundance of fresh and delicious pastries like cakes, sandwiches, and pizzas. Tupelo is a wheat-free bakery and cafe in the heart of the ancient and picturesque village of Tarshiha, which combines a bakery with a variety of wheat-free products and pastries. The bakery and cafe were founded by Verad and Murad, a couple in business and in life, whose dream was to create a wheat-free place that everyone could enjoy. Verad is originally a kibbutznik from Gesher HaZiv and she also lived in the United States for many years, and Murad is originally from Tarshiha.

Meal & Coffee Workshop at the Ishu Cafe

Come for a unique experience at Genadi’s home. You are welcome to enjoy a pampering meal and learn all about the coffee in the coffee workshop. Genadi, who is also a tour guide, will welcome you with a bottle of wine and an explanation of the place, everyone will receive a cup of coffee of their choice and dive into the world of coffee. Various and weird, demonstrations of coffee making options, acquaintances with the beans, and especially lots of stories, smells, and fine coffee. After the workshop, you can sit down for a fine meal according to your taste that Genadi will prepare for you. The activity lasts about 5 hours and is designed for 8-12 people. About the Ishu Cafe: Genadi Kozakevich is a tour guide in Israel and around the world who lives with his family in a small Galilean settlement overlooking the picturesque Hilazon Valley. Over the years, his desire to engage in culinary, wine, and coffee grew, and after a number of years of giving guided tours, he decided to follow his dream. He took courses and training abroad during which he set up a small roasting house for quality coffee – Ishu Cafe. Genadi combines training and conducting meetings, workshops, and masterclasses on the subject of coffee, combined with his other loves – wine from the area and local, authentic food. Ishu Cafe is a cafe for artisanal roasting and is the result of 15 years of learning, practicing, and loving coffee. The roasting house is located in Genadi’s house in the town of Eshhar in Misgav. His home is a meeting place for visitors from all over the country who come to the coffee workshops he holds. In his open kitchen, next to the private “Temple of Coffee”, he shares with his guests the knowledge, stories, processes, and various ways of preparation of the most popular drink in the world. The sessions include instruction and personal experience in making quality coffee and in addition, of course, tasting a variety of types of coffee prepared on the spot. Genadi specializes in adapting the coffee he produces to use in the entire range of existing coffee makers: from various types of espresso machines to alternative coffee makers, from dark urban roasting to light roasting suitable for all types of coffee making, such as pour-over and cold brewing.

Chef Meals on Demand with Hagit Lidror

A personal meal cooked especially for you! Enjoy a private vegetarian or vegan meal. It can be brunch, lunch, or dinner. A rich, seasonal, ever-changing menu with: salads, soups, pies, dips, various dishes, and desserts. A meal can host 8-50 people at your house, your vacation house, or in Klil.

Alto Dairy

Alto Dairy at Kibbutz Shomrat is a cheese-making love story, spanning back three generations. Alto means “high”, which is the type of quality the dairy activity strives for, by developing flavor and aroma rich products that are unique and surprising. The dairy is located at the heart of the kibbutz’s orchard with its very own special store and a big window looking into the cheese-making hall. Ariel and Yonat Mazan are members of Kibbutz Shomrat which is in the Western Galilee. Early on, Ariel used to work as a cheesemaker at the kibbutz’s little dairy and years later the family opened their own boutique dairy. Love of cheese-making, creativity, and attention to every detail lead Cheese Maker Ariel in making and developing the dairy’s unique cheese, with the support of all family members. Shaked, the eldest daughter, initiated an expansion of activities and so under one roof, you can find the dairy, café with a special dairy menu, and a deli showcasing the rich variety of Alto’s cheeses. Cheeses at Alto are made of fine Galilean goat milk using traditional methods common in rural areas in Europe. The café serves rich breakfast and lunch dairy menus for individuals and groups. The deli has a selection of yogurts and delicious creamy ripened cheeses: Bree and Camembert white mold cheeses, Saint Maure and Carmel Blue characterized by blue veins that give them a strong aroma and taste, Smadar – a unique development by Alto, coated with charcoal to give a rich unique taste, low-fat cheeses, Tom and Gouda cheeses, and ice creams. You can also order cheese plates for events, a variety of unique gift packages, and even a picnic basket full of delicacies. The dairy is supervised by the Ministry of Health and its products are certified Kosher by Mateh Asher’s rabbinate department.

Noalush

Moti and Noa Ifrach, partners in life and business, have made their dream come true and opened Noalush – bakery, deli, and restaurant, on the road connecting Tarshiha and Kfar Vradim. At the stylish bakery, Moti, a graduate of Le Cordon Bleu Paris, bakes cakes, cookies, and other French-style pastries. At the deli and restaurant, Noa his wife gathers the best ingredients Israel and the world have to offer, such as a large selection of cheeses, smoked fish, wine, and special deli goods. Their restaurant serves a rich and versatile milk menu of dishes, based on the deli’s products. The restaurant can also be reserved for events. Kosher dairy under the supervision of Maalot Rabbinate.

Shirat Roim Dairy

Shirat Roim (Shepherds Song) is a boutique dairy making quality sheep and goat cheeses. The dairy makes hard, semi-hard, soft, and semi-soft cheeses in traditional methods common in Europe – without preservatives, food coloring or wax coating. Shirat Roim – House of Cheese is located at Kibbutz Lotem in Misgav, between green mountains. Michal Mor Melamed, the dairy’s cheese-maker, is a veteran speech and language therapist who stumbled across the world of cheese by chance. In 2005 Michal went on a paragliding vacation in Switzerland’s Bernese Alps. The weather was not welcoming so she traveled the area, saw how hard-cheese is made in the Swiss mountains – and fell in love. Upon Michal’s return to Israel, she took to studying the field of cheese and milk at Ruppin Technological College, worked for several local dairy farms and even traveled to Switzerland to study the making of hard cheese in traditional dairies. That is how the dream of opening her own dairy was born. She moved to the Galilee, settled in Kfar Kisch, opened her dairy and later, the dairy’s store. Today Michal is an honorary member of the global cheese guild, making medal-winning cheeses that represented Israel at the World Championship Cheese Contest. Nowadays, the dairy farm is located at Lotem, and the House of Cheese was built next to it, inviting visitors to an experience of artisanal cheese. Watch the making and ripening process of different cheeses, hear stories and watch a video about the dairy, participate in events and workshops and enjoy the dairy’s cheese and quality Galilean goods. The dairy farm’s cheeses are Kosher – under the Supervision of Misgav Regional Council – Rabbi Uziel Eliyahu.

Shirat Roim Dairy – The Delicatessen

In Shirat Ro’im- House of cheese, you will find our Delicatessen where you can taste and purchase the Dairy’s cheese and Excellent Galilean products. the Dairy produces quality cheeses from sheep and goat’s milk. The dairy produces hard, semi-hard, semi-soft, and soft cheeses, using traditional European methods – without preservatives, food coloring, or wax coating. At our delicatessen, you can choose from 23 different goat and sheep’s milk cheeses that we produce. Shirat Ro’im holds 7 medals in international cheese competitions in the world- In the international competition in Norway in 2018, “Ma’ayan charod” cheese won a super gold medal and was concluded in the top 16 best kinds of cheese in the world – from 3500 kinds of cheese of 41 different countries in the world. Michal Mor Melamed was invited to judge in the competition. In the same competition, another Shirat Roim cheese won a silver medal. The Dairy also holds 5 medals (Gold, Silver, and Bronze) from 2 cheese Mondeals in France 2015/ 2017 All cheeses are Kosher and Kosher for Pesach.

Friday Brunch at the Kishor Winery

The Kishor Wintery is located on Kibbutz Kishor in the Upper Galilee in one of Israel’s most beautiful spots. On the kibbutz, you will find the Kishorit Village. This unique enterprise provides a home for adults with special needs who operate all aspects of the farming village: the bakery, barn, cheese production, the chicken coop which produces free-range eggs, and of course the winery. As you sit there, gazing at the beautiful vineyard, breathing in the pure mountain air, you can also sample the excellent wine and delicious food in a totally free and relaxed atmosphere – there are no reserved tables here, something that frequently leads to enjoyable meetings between our guests. What’s on the menu? Shakshouka made with our free-range eggs, labneh from our local cheese-makers, made from the milk of our own local goatherd, salads created from fresh vegetables grown on our organic farm, bread and desserts from our bakery, tea and coffee from our self-service coffee corner, and once again of course – lots and lots of wine (60 NIS per person). When: The last Friday of every month 10:30 am – 2:30 pm Where: Kishor Winery, Kibbutz Kishorit. Must be pre-arranged: 0723957565

Deliveries from the Shirat Roim Dairy

Shirat Roim Boutique Dairy, produces quality cheeses from sheep’s milk (goats and sheep) using traditional methods used in Europe without preservatives, without food coloring or wax coatings. The dairy has already won 7 medals in prestigious international competitions. Name: Michal Mor Melamed Business Name: Shirat Roim – House of Cheese Type of Food: Sheep Cheeses Kosher: Yes A rich variety of dairy cheeses from the dairy – hard, semi-hard, soft, and ripe Cost: 24 NIS per 100 g. Truffle cheese 35 NIS Minimum order: 200 NIS Availability: By telephone Distribution area: Carmiel, Jezreel Valley, Kfar Tavor, and the surrounding area, Binyamina, Zichron Yaacov Delivery cost: 30 NIS. For orders over 300 NIS, delivery is included in the price. Active days: Sunday and Monday from 9 am to 4 pm. Tuesday to Thursday 9 am to 1 pm. Friday 9 am to 3 pm and Saturday 9 am to 4 pm Phone for reservations: 0723957566

Take Away & Ready Food for Events or Meals with Aviva Khoury

Aviva Khoury loves to prepare a variety of traditional dishes such as stuffed vegetables, maqluba, rice with meat but also pitas with hyssop and cheese, steaks and stuffed chickens, and a variety of salads, cookies, and handmade patisseries. You can order a variety of dishes, meals, or treats for the event by prior arrangement, take it to a B&B, or for meals and team building days (also in the field).

Homemade Meals from Christian Arab Cuisine with Aviva Khoury

Aviva learned the craft of cooking from her mother and completed the rest in various cooking courses. Today she hosts in her warm home couples, families, and groups for traditional Christian Arab food. You are welcome to coordinate with Aviva and she will be happy to put together a menu for you of your choice. You can order a meaty, vegetarian menu, children’s dishes, etc. You can eat the meal in the dining area, in the garden or on the roof of the house. Meals are suitable for 2-50 people. Book two days in advance. Breakfast: A variety of homemade cheeses Homemade fresh bread Variety and selection of eggs – shakshuka, omelets, sunny side up, etc. Salads and pickles of the house Tea/coffee/cakes of the house Lunch/Dinner: A variety of meat and vegetarian meals *Rice with meat Maqluba. Mujaddara Msabbaha Freekeh Stuffed chickens Shnitzel Variety of stuffed dough (fatayar, cheese sambusak, meat sambusak, potato sambusak, sfiha, musakhan) Salads (corn, cabbage, celery, carrots, chickpeas, Turkish salad, corn, pasta salad, eggplant, pickles) Dessert, drinks, tea, and coffee are served at all meals Everything is homemade.

Aviva Khoury Home Cooking

Aviva Khoury is a native of the Christian village of Fassuta and in her warm home, you can stay, hear her personal story, and most importantly – enjoy fresh, authentic, and loving food. Aviva Khoury is a native of the Christian village of Fassuta. “Ever since I can remember I have stood by my mother and grandmothers, watched them cook, and internalized every recipe, every scent, and every beauty that passed before my eyes. After many years of different types of work, I decided to start a new chapter and cook fresh, delicious, and healthy homemade food with recipes that I developed, and today I am proud that I manage to convey the smell of my cooking to any place and any home.” Aviva learned the craft of cooking from her mother and learned the rest in various cooking courses. Today she hosts in her warm home couples, families, and groups for traditional Christian Arab food. Aviva loves to prepare a variety of traditional dishes such as stuffed vegetables, maqluba, rice with meat but also pitas with hyssop and cheese, steaks and stuffed chickens, and a variety of salads, cookies, and handmade patisseries. When you enter her home she will be happy to tell you her special story, get to know the family, and then sit down to dinner. If you want you can also come to a cooking or baking workshop and learn its cooking secrets and also order prepared food for events.

Breakfast in the Cafe at the Kamah Association

The Kamah Association coffee shop is located on Kibbutz Harduf amidst the enchanting panorama of the Galilee, with a beautiful balcony surrounded by rows of medicinal herbs. The location and design of the coffee shop reflect the unique approach of our curative community, which emphasizes aesthetic and pleasing surroundings. The coffee shop serves breakfast and light meals, based on fresh, natural, and primarily organic ingredients. Opening Hours: Sunday to Thursday 9 am – 3 pm and Fridays 8 am – 1 pm In July and August: Sunday to Thursday from 9 am – 2 pm

Rushka Café Above the Gallery

Located above Blacksmith Yuval Telem’s workshop is Rushka Café and Gallery, overlooking spectacular views of Mount Adir all the way to Mount Hermon. At the café, Mira Telem or Mira’le, serves a vegetarian menu with quiches, cheesecakes, chocolate and even home-made ice cream in the summer season. Vegan food is also on the menu, including vegan chocolate cake. During winter, casseroles are added to the menu and what a true delight it is to sip coffee, herbal tea or hot chocolate when it’s raining, or sometimes snowing, in the smithy’s yard outside. Rushka is named after Mira’le’s mother and it symbolizes family and the place’s homely atmosphere. You can pre-book events and/or meals. Sometimes, the gallery hosts jazz evenings, changing exhibitions alongside Yuval’s artwork, public-singing evenings and more.

Events at the Adelina Chef Restaurant

Adelina is a Mediterranean chef restaurant with Spanish influence, offering different options for private and business events, such as weddings, bar/bat mitzvahs, brits, birthdays, promotional events, conventions, seminars, and more. This intimate and serene restaurant can accommodate up to 220 people who will enjoy magical Galilean views, with banana fields and the blue sea in the distance, creating events that are unique to northern Israel. The delicious and elegant dishes, customary of the chef’s personal culinary interpretations, and the versatile menu, are a feast to the eyes and palate. The restaurant also has a private room for up to 14 guests. This space offers an intimate and exceptionally elegant dining experience, suitable for important business meetings or a family gathering of loved ones. Adelina’s staff will assist in putting together your event while keeping to a style suitable to you. During the event, the staff will also make sure to provide you and your guests with kind, professional and quality service. Unlike venues in halls, putting together an event in restaurants is an opportunity to create an elegant and unforgettable experience for guests.

Friday Brunch at the Adelina Restaurant

Adelina is one of the oldest chef restaurants in northern Israel, and one of the first to open in the Western Galilee. The restaurant was opened out of a desire to cater to the locals and many guests of northern Israel, visiting during weekends, vacations, and holidays. Behind the restaurant’s vision are restaurateur Ilan Oppenheimer, owner of the café restaurant Penguin, and Adelina, member of Kibbutz Cabri. On Fridays, Adelina welcomes guests to its famous brunch. The views, serenity, and atmosphere are the perfect setting for this pampering brunch.

Dinner at Aluma

Modern dining with traditional touches is the core of Aluma’s lively kitchen. Some of the best cuts of meat in the Galilee, fresh fish, and vegetables will be the center of your meal and stimulate your senses. Aluma’s menu is inspired by its surroundings: nature, people, and atmosphere unique to mountainous regions. Inside the restaurants you will find an intimate space with vintage Provence furniture, setting an easy, comfortable mood. Romantic and elegant atmosphere and an upbeat seasonal menu based on local produce, fine meat, fresh and diverse sea fish, and seasonal vegetables; all create the perfect setting for a great meal.

Saturday Brunch at Aluma

Enter the elegant and tasty world of Aluma for some Saturday afternoon fun. The restaurant has a seasonal menu offering a selection of delicacies from Southern France and the Mediterranean Basin. Special emphasis is put on using fresh raw ingredients from the sea and from the local fields’ produce. The unique house bread is baked in a stone oven keeping to French tradition. Aluma’s menu is inspired by its surroundings: nature, people, and atmosphere unique to mountainous regions. Inside the restaurants you will find an intimate space with vintage Provence furniture, setting an easy, comfortable mood.

TO ALL ALCOHOL

Wine Tasting at the Stern Winery

The Stern Winery Visitors’ Center is located on Kibbutz Tuval on a mountain peak overlooking the Mediterranean Sea. At the entrance to the kibbutz, at the top of a dirt track, you will find an industrial structure that houses the winery, our wonderful wines, and a unique space furnished with the creations of our master winemaker, Johnny Stern. As part of the tour of the winery, you can enjoy watching the wine-making process in the fermentation tank, a tour of the barrel room, wine tasting, and stories about the winery. You are invited to join the Friends of the Winery Club as well! The wine-tasting takes place in an authentic, cozy atmosphere around heavy wooden tables built by Johnny.

Wine Tasting & Dinner at the Stern Winery

The Stern Winery Visitors’ Center is located on Kibbutz Tuval on a mountain peak overlooking the Mediterranean Sea. At the entrance to the kibbutz, at the top of a dirt track, you will find an industrial structure that houses the winery, our wonderful wines, and a unique space furnished with the creations of our master winemaker, Johnny Stern. Johnny loves the kitchen and he enjoys hosting delicious meals – where he cooks and pairs a glass of wine with each dish. The tasting and the dinner are around a heavy wooden table built by Johnny.

Guided Tours and Wine -Tasting at the Yiftah’el Winery

At the Yiftah’el Winery you will enjoy a variety of wines: Cabernet Sauvignon, Merlot, Sangiovese, Shiraz, Marselan, Petite Sirah – reds, and Roussane – white. The winery produces some 5000 bottles a year, all purely varietal. The winery’s Visitors’ Centre invites you to become acquainted with our celebrated wines and to sample some of the best wine Israel has to offer. We’ll introduce you to the full range of the red wines produced in our winery, along with expert explanations. At the Yiftah’el Winery you can arrange tours that combine a visit to our wine cellar, a guided tour of the vineyard, wine-tasting and purchasing. Pre-arranged tours are available throughout the year.

Malka Beer Parlor

Tour of the Malka Brewery at Tefen

Due to the current situation, Malka will nit be hosting tours. We apologize and hope to see you soon. “This is where we spend our weekdays. The heart of our enterprise. This is where it all happens.” In the course of the tour, you will get to see the brewery from the inside, inhale the scent of brewing beer, taste our quality raw products and sample the full range of the brewery’s fine beers. The tour of the brewery gives visitors an inside look into the secret of Malka Beer’s success. We receive guests at the Visitors’ Centre/Beer Salon right above the brewery, where they have a clear view of the work in progress down below. We invite you to become a part of the revolution in the beer-drinking culture underway in Israel. *Tours by prior arrangement only.

Kishor Winery

Wine Tasting at the Kishor Winery

The Kishor Winery’s Visitors’ Center is located in the heart of the village of Kishorit, in a charming building overlooking our vineyard and the Galilean woods surrounding it. You are invited to visit, watch a short movie that tells the story of the village and the winery, taste our wines and hear from our expert winemakers about how it’s done. Whenever it can be arranged you can also tour the vineyards and experience at first hand the growth of the vines according to the seasons.

Wine Deliveries from the Kishor Winery

Kishor Winery – A unique boutique winery with a vineyard, new visitor center, and unique activity incorporating people with special needs. The first grapevines were planted at the end of summer 2017 and over the years the growing grounds expanded. Today, the vineyard stretches over 80 dunams (around 19 acres). The winery makes about 50,000 bottles a year and its wines have won prizes in Israel and abroad. Several grape varieties are grown at the vineyard: reds: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Grenache, Syrah, Mourvedre, and whites: Sauvignon Blanc, Viognier, Riesling, and Chardonnay. The vineyard and winery are owned by the Kishorit village, a village for people with special needs, who lead a community life and work in the productive industries in the village. Name: Yair Ona Business Name: Kishor Winery Kosher: Yes Wine List — “Kishor” Series: At the heart of making the three wines in the series: white, rosé, and red, they aim for a unique expression of the Western Galilee. They harvest the grapes by hand, with moderate ripening that maintains the freshness and natural flavors, and until they reach the bottle, they undergo particularly meticulous processes, to ensure you a pleasant and unique wine experience. Red Kerem Kishor 2017 85 NIS A blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Petite Verdot — Dry red wine. Bright red color. A powerful nose that emphasizes red fruits and spices. Medium body, solid, and round tannin with a fruity and long finish. Kishor Rose 2019 85 NIS Grenache. Peach pink color, characterized by spicy red fruit flavors, against herbaceous aroma. A very dry wine with crisp acidity. White Kishor 2019 85 NIS Blend of Sauvignon Blanc, Viognier, Riesling — Dry white wine. Greenish-yellow straw color, an aromatic nose that emphasizes citrus blossoms, tropical fruits, and fresh herbs. A complex wine, characterized by mineral satiety, crisp and balanced acidity, and a sharp and long finish. “Misgav” Series: The southern Rhône Valley in France is home to varieties such as Viognier, Grenache, Syrah and Mourvèdre. The unique growing conditions that characterize the Western Galilee are reminiscent of those of the Rhône Valley. That is why we chose to plant these varieties and produce from them a series of wines with a Mediterranean character, which are suitable for the Israeli cuisine and mood. We’re pretty sure you’ll love them! Viognier 2018 95 NIS Dry white wine. Greenish hue, the wine is characterized by mineral aromas, ginger, and citrus blossoms. A rich tasting wine with crisp and pleasant acidity. Syrah 2017 95 NIS Dry red wine. Powerful red color. Earthy and spicy aroma with touches of plum, black pepper, and tobacco. A full-bodied wine, velvety round tannins, red fruit flavors and spices, and a long and pleasant finish. GSM 2017 95 NIS Dry red wine. A crimson red color, a powerful nose that emphasizes berries, cold spices, earth, and smoked meat. The body is medium, the tannin is solid and the finish is rich and complex. “Nahal Yasaf” Series Nahal Yasaf vineyard planted down the Kishor settlement to the slopes of Nahal Yasaf. The origin of its name in Arabic is the deep stream. The stream leaves the settlement of Kishor and empties west into the Mediterranean Sea. The river channel drains the cold air to it at night and together with its proximity to the Mediterranean Sea produces a distinct and unique microclimate. Semi-Sweet Reisling Nahal Yasaf 100 NIS A semi-sweet, aromatic white wine with a pleasant sweetness. Characterized by the scent of lemon flowers, apple, ginger, and honey. Has a lively acidity and sweetness that emphasizes the richness of the fruit flavors. Dry Reisling Nahal Yasaf 100 NIS A dry and delicate white wine, its color is light and full of life. Combines an exotic fruit scent and fresh citrus florality. Which blend harmoniously with a soft mineral limestone feel. Elegant and graceful. Cabernet Franc 2018 100 NIS A deep and attractive red wine. A graceful expression of the Cabernet Franc variety, cherry, and ripe raspberry, along with a bit of anise and pepper seasoning. Soft texture and pleasant greenish coolness. “Metzudat (Fortress) Tefen Vineyard” 2016 Series Kerem Tefen Fortress, planted at the foot of the mountain where the Tefan Fortress is located. The origin of the name Tefen is in Arabic and means flood or typhoon. The vineyard enjoys a unique macro-climate due to its relative height to the area and its location, which is the connecting line between two areas, the Western Galilee and the Upper Galilee. Ein Yifam 2016 230 NIS Dry, deep, and stylish red wine. Characterized by a smooth and velvety texture, aroma of fresh red fruit along pleasant seasoning. Rich in flavors and has many layers of complexity. Description: Ein Yifam or in its Arabic name “Ein Magnona” (the crazy spring), is one of the most beautiful and unique springs in the country. The spring flows between Kishor and Yarka and into the Beit HaEmek River. Its name is given to it thanks to its spectacular and deceptive beauty, most days of the year it is dry, but after the rains, it stems with great intensity and completely fills the pool reflected in spectacular colors. The process then changes so that sometimes the pool is full and sometimes empty, which gave it its Arabic name Ein Magnona. Over the years we have discovered that a number of rows of vineyards bear different fruit, budding, and of a unique character. We chose to produce a separate wine from these vines and call it by the name of the spring closest to the Ein Yifam Winery, which expresses the beauty that will be revealed to us from the earth. Kerem Metzudat Tefen 2017 140 NIS Cabernet Sauvignon, Syrah, Merlot A complex and abundant red blend, full of presence and depth, combines a young and bold fruit aroma and a pleasant greenish Mediterranean seasoning. Pleasant acidity and a long, fruity finish. Distribution Area: All of Israel Phone Number: 0723957565

Stern Winery

Stern Winery, a family-owned, boutique winery in the Galilee, was founded in 2004 by Johnny Stern and is situated on one of the mountain peaks at Kibbutz Tuval, overlooking the Mediterranean Sea. Johnny left his marketing and sales job to fulfill his dream of making wine in the Galilee. He learned about winemaking through professional literature and the Cellar Master winemaking course at Tel-Hai Collage. During the winery’s early years, a large group of relatives, friends, and acquaintances got together to help in almost all of the winery’s upkeep. This group later became the Friends of the Winery Club, and its members still take part in the activity. Today, the winery makes around 30,000 bottles of wine a year, of both blended wines and varietal wines: Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot, and Sauvignon Blanc The wines received many awards in local and international competitions. Recently, kosher wines were added to production. Being Brazilian, Johnny loves wine, food, and people. Sometimes, with advance booking, he brings his loves together and holds dinner parties where he serves his wines on a farmers table at the winery’s beautiful visitors center. Visitors can take a tour, hear about wine production, taste some wine, eat a meal (with advance booking) and purchase wines.

Ofir Farm — Love Between Family & Land

The Ofir Farm in Alon HaGalil includes a vineyard and winery that wine lovers know by its former name, the ‘Yiftah’el Winery,’ and a beehive, which honey lovers know by its previous name the ‘Ofir Beehive’. The farm was established by Hadas and Zvika Ofir in Alon HaGalil, which was then an agricultural settlement at the beginning of its journey. Zvika grew up raising bees and he learned everything from his beekeeper father Yishai. He received the first hundred bees from his father as a gift and today there are over 800 hives. After the establishment of the apiary, in 1986, Hadas and Zvika decided to deepen their connection to the land and planted grapevines. For more than a decade, the grapes were sold to large wineries in the country, and in 1999 they began producing their own wine. The main and leading grape varieties in the vineyard since then to this day are Sangiovese and Petite Sirah. In addition, they also breed Roussanne, Marselan, and Shiraz. The honey extracted from the bees is pure, natural and healthy, and is classified according to the types of flowers: carob, jujube, clover, citrus, and avocado, and according to different wildflower areas: Migdal, Shlomi, Alon HaGalil, and Kadarim. In 2004, Winemaker Kobi Tuch joined the winery as an advisor. Kobi is the founder of Israel’s first boutique winery – Mount Meron Winery. In the same year, the farm’s visitor center was also built with wooden springs brought from the Appalachian Mountains in West Virginia, where the farm’s agricultural produce – honey and wine – is sold. The cabin is open every Friday and Saturday for entertaining. Here you can taste the nine types of honey they produce, the variety of wines alongside fine goat cheese platters, you can also enjoy good coffee and a rotating art exhibition on the gallery floor with the children and family. The four children of Hadas and Zvika take an active part in all the activities of the farm, from working in the apiary or vineyard, filling jars of honey and wine bottles for a variety of farm events. Adva, the eldest daughter, returned to the farm after graduating and together with Hadas, manages and develops the visitors center and the members’ club. Noam, her younger brother joined Zvika and together they lead the farm’s agricultural industries.

Lotem Winery

Lotem Winery is one of the only Israeli organic wineries and it brings together the qualities of man and land. This unique combination between spiritual content, energies, and advanced science, creates original quality wine. The winery was founded in 2009 by Yaniv Kimchi. Yaniv Kimchi – High-tech professional, born in Haifa. Has traveled the world for years and tasted wine. Throughout his life, Yaniv explored the effects that matter and spirit combined have. This passion led to the idea behind their wine, where music directly influences the quality and taste of the wine. The winery keeps to the uncompromising quality of winemaking from fine organic grapes that come from kibbutz Tzivon’s vineyard near mount Meron, combined with unique energizing processes, such as playing music to the wine throughout its making and aging process. The process is based on the winemakers’ 15 years of experience in combining energetic qualities and winemaking. Today, 50,000 bottles are made at the winery. The grape varieties used are: Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Petit Bordeaux, Sauvingon Blanc, Shardonney, Semion and Nebbiolo. Come visit Lotem Winery for good wine, great scenery, and a unique atmosphere. Celebrating events on-site is also an option. On weekends, visitors can enjoy meat or vegetarian food, and occasionally, a live show.

Tamar & Gefen

Tamar & Gefen at Mitzpe Hila is a small and beautiful complex with three luxurious B&B cabins, hand-built by Tamar and Yaron Cohen. Each cabin has a hot tub overlooking nature. Tamar, a graphic designer, grew up in Nahariya to a family who, while still in Europe, made wine and alcoholic drinks. Tamar sees design and textures in living color, she’s in love with natural materials, enjoys playing with their combinations and contrasts, loves cooking, baking, and entertaining. Yaron, part of a farmer family from Moshav Avdon in the Western Galilee, grew up surrounded by orchards, chicken pens, and tractors. As the years went by, he followed his heart, planted a vineyard at Mitzpe Hila, right next to his home, and mastered winemaking. Rooted, construction, and carpentry expert and non-stop craftsman. The complex also has a vineyard, wine-culture center, and a secret boutique family winery where special liqueurs are made and are available to try. At the family vineyard in Mizpe Hila, a Spanish grape variety named Tempranillo, unique in our region is grown and guests of Tamar & Gefen are welcome to join a tour of the vineyard and hear about the local winemaking process. Tamar Cohen will make sure your stay is as comfortable as possible and you can enjoy a rich tasty breakfast, relax and take in the beauty of the cabins and Galilean views. For couples only.

Family Day on the Coast

The first point of the route is the Ein Afek Nature Reserve. On the northern side of Kiryat Motzkin, on Route 4 (Haifa-Acre), there is the Ein Afek junction, at this junction turn east to road 7911 (towards Shfaram), and after about 2 km you see signs and turn towards the Ein Afek nature reserve.

Wine Deliveries from the Stern Winery

Stern Winery is a Galilean family boutique winery, located on one of the mountain peaks overlooking the Mediterranean Sea, in Kibbutz Tuval. The winery was founded by Johnny Stern in 2004 when he decided to fulfill an old dream and become a winemaker. Since then, Stern Winery’s wines have participated in and won many awards in local and international competitions. Name: Johnny Stern Business Name: Stern Winery Kosher: Part of the Wines are Kosher List: Kosher Wines: Tuval – Blend of Syrah, Petit Verdot and Cabernet Sauvignon 110 NIS The wine was aged for 12 months in French, American, and Hungarian oak barrels. Aroma – strawberry, sour cherry, green herbs, and white pepper Flavor – coffee, chocolate, slight green herbs, pepper cinnamon Delicate tannins. Suitable with: roast chicken, pasta in tomato sauce, or pulled brisket Syrah – This wine is made from 100% Syrah grapes from the vineyard in Kibbutz Tuval Was aged 12 months in France, Hungarian and American oak barrels. Aroma – pomelo, eucalyptus, pepper, wet forest earth, dark chocolate, and fruit Flavor – rhubarb, nutmeg, cloves, cinnamon, and thyme Suitable with: roast beef and pasta in tomato sauce Petit Verdot – 100% Petit Verdot, 110 NIS Aged 12 months in French and American oak Aroma – plum, dark cherry, rhubarb and chocolate, dry hay and saddle leather Flavor – apple, papaya and guava Suitable with: lamb, roast duck, and veal Cabernet Sauvignon Reserve – 100% Cabernet Sauvignon 100%,145 NIS Aged 15 months in new French oak. Aroma – red licorice, black currant, celery root, parsley, and bay leaf, turmeric, and curry Flavor – tart, green bell pepper, earth, blend of spices including white and black pepper, curry, turmeric, and cumin Suitable with: grilled entrecote Cabernet Franc – 100% Cabernet Franc 110 NIS Aged 12 months in French and American oak barrels Aroma – cedarwood and spices Flavor – raspberry and cherry fruits on a background of tobacco and licorice notes Non-Kosher Wines Yonatan – Cabernet Sauvignon, Merlo, Petit Verdot, 80 NIS This wine made of a balanced combination of 45% Cabernet Sauvignon, 45% Merlot, and 10% Petit Verdot grapes, which were harvested at the Ramot Naftali and Tuval vineyards. The wine was aged 13 months in French and American oak barrels. Rotem – Cabernet Sauvignon, Merlo, Cabernet Franc, Petit Verdot, 90 NIS This wine made of a balanced combination of 50% Cabernet Sauvignon, 30% Merlot,10% Cabernet Franc and 10% Petit Verdot grapes, which were harvested at the Ramot Naftali and Tuval vineyards. The wine was aged 13 months in French and American oak barrels. Cabernet Franc – 100% Cabernet Franc, 100 NIS Aged 12 months in French and American oak barrels. Aroma – cedarwood and spices Flavor – raspberry and cherry fruits on a background of tobacco and licorice notes Syrah – 100% Syrah, 95 NIS Was aged 12 months in French, Hungarian and American oak barrels. Aroma – pomelo, eucalyptus, pepper, wet forest earth, dark chocolate, and fruit Flavor – rhubarb, nutmeg, cloves, cinnamon, and thyme Suitable with: roast beef and pasta in tomato sauce Cabernet Sauvignon Reserve – 100% Cabernet Sauvignon, 140 NIS Aged 15 months in new French oak. Aroma – red licorice, black currant, celery root, parsley, and bay leaf, turmeric, and curry Flavor – tart, green bell pepper, earth, blend of spices including white and black pepper, curry, turmeric, and cumin Suitable with: grilled entrecote Distribution Area: Until Ashdod in the South Delivery Fee: Included Active Days: All Week Type of Delivery: Straight to your home Minimum for Delivery – 6 Bottles Phone Number: 0723957695

Malka Brewery

Malka Beer Garden

In 2010, we opened the Malka Beer Garden close to the brewery on Kibbutz Yehi’am. The Garden is situated at the edge of a natural forest overlooking the Yehi’am Valley and the Haifa Bay. On weekends you can enjoy the full range of Malka beers straight from the barrel, alongside delicious snacks and light meals. Some Thursdays we host live performances at sunset — details are available on request. Over the years, the Garden has become a favorite recreational spot for locals and visitors from across the country.

Jullius Distillery

Jullius Distillery was opened in 2008 by Yuval (Joov) Har Gil. Joov, a media man and former food and liquor critic, decided to turn theory into practice and make alcohol himself. In 2008 he joined forces with Dan Yoeli (Jullius), liquor expert and owner of a Netherlands distillery, and together they opened the first boutique distillery in Israel. Two years after its opening, Yoeli passed away from an illness and Har Gil carried out the endeavor himself and decided to name the distillery after his good friend. In 2012 Har Gil contacted dr. Herbert Rosh, a world-renowned German distiller, plans a new distillery, custom-made to make alcohol from Israeli fruit. After a year and a half of meticulous planning, distillery parts were imported from Germany and assembled in the Galilee by dr. Rosh and his team. Today, Jullius Distillery is considered to be one of the most advanced distilleries of its kind in the world. International professionals rave Jullius’ products, successfully sold in Israel and worldwide. Today, Jullius Distillery is at Kibbutz Hanita, facing intoxicating views, where Joov makes grape grappa in his German distiller machine, as well as and schnapps from mandarins, oranges, and citron. All of the manufacturing processes are manual and completely natural, from selecting raw materials to bottling and packing. Combined with small distillation cycles, these manufacturing principles make each Jullius bottle a one-of-a-kind, high quality, and rare creation, complete with a serial number and signature. Jullius Distillery keeps to sustainability principles and is one of the only distilleries in the world operated by solar energy. All Jullius products are Kosher. You can also visit to hear about the creative process, taste various products, and get intoxicated from the flavors and gorgeous views.

TO ALL CULINARY WORKSHOPS

Meal & Coffee Workshop at the Ishu Cafe

Coffee Workshop & Appetizers at the Ishu Cafe

Come and stay with Genadi at his home in the wonderful town of Eshhar. Genadi, who is also a tour guide by profession, will welcome you with a bottle of wine and an explanation of the place, you will taste the house dishes of the local cuisine and everyone will receive a cup of coffee of their choice. Together we will dive into the world of coffee – and hear about its history, different and strange coffee machines, demonstrations of coffee making options, acquaintances with the beans, and especially lots of stories, smells, and fine coffee! The activity lasts about 3 hours and is designed for 8-12 people. About the Ishu Cafe: Genadi Kozakevich is a tour guide in Israel and around the world who lives with his family in a small Galilean settlement overlooking the picturesque Hilazon Valley. Over the years, his desire to engage in culinary, wine, and coffee grew, and after a number of years of giving guided tours, he decided to follow his dream. He took courses and training abroad during which he set up a small roasting house for quality coffee – Ishu Cafe. Genadi combines training and conducting meetings, workshops, and masterclasses on the subject of coffee, combined with his other loves – wine from the area and local, authentic food. Ishu Cafe is a cafe for artisanal roasting and is the result of 15 years of learning, practicing, and loving coffee. The roasting house is located in Genadi’s house in the town of Eshhar in Misgav. His home is a meeting place for visitors from all over the country who come to the coffee workshops he holds. In his open kitchen, next to the private “Temple of Coffee”, he shares with his guests the knowledge, stories, processes, and various ways of preparation of the most popular drink in the world. The sessions include instruction and personal experience in making quality coffee and in addition, of course, tasting a variety of types of coffee prepared on the spot. Genadi specializes in adapting the coffee he produces to use in the entire range of existing coffee makers: from various types of espresso machines to alternative coffee makers, from dark urban roasting to light roasting suitable for all types of coffee making, such as pour-over and cold brewing.

Ishu Cafe – Coffee Roasting House

Genadi Kozakevich is a tour guide in Israel and around the world who lives with his family in a small Galilean town overlooking the picturesque Hilazon Valley. Over the years, his desire to engage in culinary, wine, and coffee grew, and after a number of years of giving guided tours, he decided to follow his dream. He took courses and training abroad during which he set up a small roasting house for quality coffee – Ishu Cafe. Genadi combines training and conducting meetings, workshops, and masterclasses on the subject of coffee, combined with his other loves – wine from the area and local, authentic food. Ishu Cafe is a cafe for artisanal roasting and is the result of 15 years of learning, practicing, and loving coffee. The roasting house is located in Genadi’s house in the town of Eshhar in Misgav. His home is a meeting place for visitors from all over the country who come to the coffee workshops he holds. In his open kitchen, next to the private “Temple of Coffee”, he shares with his guests the knowledge, stories, processes, and various ways of preparation of the most popular drink in the world. The sessions include instruction and personal experience in making quality coffee and in addition, of course, tasting a variety of types of coffee prepared on the spot. Genadi specializes in adapting the coffee he produces to use in the entire range of existing coffee makers: from various types of espresso machines to alternative coffee makers, from dark urban roasting to light roasting suitable for all types of coffee making, such as pour-over and cold brewing. By prior arrangement, you can also enjoy a meal that Genadi will prepare for you in his private kitchen. Designed for 8-12 people.

Tour in the Druze Village of Hurfeish with a Local Guide & Authentic Meal – Safta Maha

You are welcome to walk with the tour guide Amir Amer (Maha’s husband) among the alleys of the beautiful village of Hurfeish. The tour will focus on the ancient nucleus, the hysteria of the Druze village – Hurfeish. It is possible to combine a home meeting with creative Druze women, where you can hear their personal stories and their confrontation with the dilemmas of tradition versus progress. The tour is recommended to open or end with an authentic traditional meal at Safta Maha’s. The duration of the tour is between 2 to 4 hours. About Safta Maha: Safta (Grandma) Maha Amer and her husband Amir open their home in the beautiful Druze settlement of Hurfeish. Maha grew up in a village in a traditional home and like most girls her age, she graduated in eighth grade and stayed home to help her mother with the housework. Maha says that she always loved the preparation of the dishes and when there were many events in the village, she used to accompany the preparations and learn from the older women who prepared the food for the celebration. Come hear the moving story of Maha Amer, talk to her about the status of the Druze woman today and in the past, and of course savor breakfast, lunch, or dinner. Come and enjoy the fresh air, the view from the terrace, and of course the variety of authentic delicacies from the Druze cuisine.

Cooking Workshops with Safta Maha

Let’s learn how to prepare the delicacies of Druze cuisine and enjoy a Druze-style meal. Maha will teach you how to prepare dishes such as maqluba, mujaddara, shulbato, homemade hummus, tabbouleh salad, and more! You can combine the workshop with a light, or full meal on the terrace. The workshop lasts between two to four hours. For groups of 6 people or more. About Safta Maha: Safta (Grandma) Maha Amer and her husband Amir open their home in the beautiful Druze settlement of Hurfeish. Maha grew up in a village in a traditional home and like most girls her age, she graduated in eighth grade and stayed home to help her mother with the housework. Maha says that she always loved the preparation of the dishes and when there were many events in the village, she used to accompany the preparations and learn from the older women who prepared the food for the celebration. Come hear the moving story of Maha Amer, talk to her about the status of the Druze woman today and in the past, and of course savor breakfast, lunch, or dinner. Come and enjoy the fresh air, the view from the terrace, and of course the variety of authentic delicacies from the Druze cuisine

Authentic Druze-Style Meal at Safta Maha’s

Safta Maha – Druze Experience

Cooking & Baking Workshops with Aviva Khoury

“Ever since I can remember I have stood by my mother and grandmothers, watched them cook, and internalized every recipe, every scent, and every beauty that passed before my eyes. After many years of different types of work, I decided to start a new chapter and cook fresh, delicious, and healthy homemade food with recipes that I developed, and today I am proud that I manage to convey the smell of my cooking to any place and any home.” At Aviva’s, you can learn how to make pâté, grape leaves, mujaddara, maqluba, stuffed vegetables, etc… it’s your choice! At the end of the workshop, you will take with you what you have prepared and you can also stay for the meal.

Aviva Khoury Home Cooking

Eat with at Beit Elfarasha

Beit Elfarasha invites you to a traditional Akko-style meal. The meal is an experiential event where you can taste a variety of delicious dishes cooked for you by a local cook. During the event you are invited to watch the cooking process and hear about the local cuisine and life in Old Akko. Our initiative is based on two main ideas: First, empower the local women in Akko, most of whom are housewives, to give them a job in something they love and know how to do, cook. Secondly, it is a perfect place to spend a few hours with a local, get to know her, hear stories about her life and the ancient city of Akko. Suitable for a minimum of 4 people.

Cooking Workshops with Local Akko Women at Beit Elfarasha

Beit Elfarasha (Butterfly House) invites you to learn how to prepare real, authentic Akko-style food. The workshop includes a personal meeting and acquaintance with the host, followed by a tour of the local market in Akko, accompanied by explanations and the purchase of fresh raw materials from the market that will be used by us later for cooking in the workshop. After the tour, we will return to Beit Elfarasha and start the cooking workshop. Workshop Menu: Local soup Two types of salads based on seasonal local produce Two Akko-style sides additions Main course of your choice – you can choose a dish of meat, vegetarian or fish Dessert At the end of the workshop we will sit down to a joint meal together. During the workshop, participants will also prepare pickles to take home with them. Suitable for a minimum of 8 people.

Beit Elfarasha in Old Akko

Beit Elfarasha (Butterfly House) was established by women, inspired by women and built for women. Cathy Raff fell in love with Akko many years ago. Beit Elfarasha is the fulfillment of her dream of opening a center where local women can share their love of local cuisine with guests from Israel and around the world. Its aspiration is to allow visitors in Akko to be more than “tourists for a day” through direct meetings with local residents that make Akko a diverse, warm and special city. Beit Elfarasha is located in a picturesque alley in the heart of the Old City of Akko, near the Mediterranean Sea and about a minute walk to the Old Sea Wall. It is housed in a beautiful, recently renovated, Ottoman building. The entrance level includes a modern kitchen where the workshops are held and a guest room for cultural events. On the first floor is located two spacious guest rooms and the top floor contains a large balcony overlooking the sea. It is a perfect place to rest, breathe good air and soak up the atmosphere of an ancient Mediterranean city. Here you will meet chefs from Akko who will teach you how to cook the delicious meals of the local cuisine. Participating in the workshops allows guests to be part of the process of preparing local, special delicacies and of course to get to know their personal story and the tradition in which they grew up. One of the goals of the workshop is to create an experience that brings people together through working together in a direct meeting. The combination of the ancient building, the modern design, the attention to detail in each room and the cooking workshops make the Beit Elfarasha experience one of the many city charms that Old Akko has to offer.

Authentic Kurdish Food Deliveries — Shula from Shtula

Food Deliveries from GalilEAT — Paul Nirens

Paul Nirens came to Israel from Australia and was excited to meet the cultural, culinary diversity in the Galilee. He founded GalilEAT so he can expose others to the special culinary experience of the Galilee. Name: Paul Nirens Business Name: GalilEAT: Cooking Workshops, Foraging Workshops & Culinary Tours in the Galilee Type of Food: Homemade Druze food Menus: Menu for 4 People – Minimum order of 150 NIS Stuffed grape leaves and zucchini 75 NIS Burghul Mujaddara 45 NIS Freekeh 45 NIS Freekeh with chicken 60 NIS Cauliflower in tahini 75 NIS Siniya with tahini 95 NIS Siniya Bandura (with tomatoes and lemon) 95 NIS Makluba Chicken 120 NIS Makluba Sheep 180 NIS Okra or Manzala (eggplant and chickpea stew) 45 NIS Tabouleh Salad 50 NIS Fetush Salad 60 NIS Manish (pita with hyssop or pepper and onion spread) 10 NIS per pita Full Vegetarian Meal Stuffed grape leaves and zucchini Burghul Mujaddara Cauliflower in tahini Okra or Manzala (eggplant and chickpea stew) Tabouleh Salad Homemade olives and pickles Druze Pita Tamarind Price: 2 People: 300 NIS 4 People: 430 NIS 5 People: 500 NIS 10 People: 1000 NIS Full Meat Meal Grape leaves and zucchini stuffed with meat and rice (can be ordered without meat) Mujaddara burghul or freekeh Siniya with tahini Okra or Manzala (eggplant and chickpea stew) Tabouleh Salad Homemade olives and pickles Druze Pita Tamarind Price: 2 People: 350 NIS 4 People: 500 NIS 5 People: 600 NIS 10 People:1050 NIS (When purchased, Makluba chicken is added for no extra charge) Price: Depending on the type of meal and the number of people. Payment by credit card or BIT at the time of booking only. There is no possibility of payment to the courier. Distribution Area: We have Galilean hosts waiting to cook your meal for you and bring it to your home up to 10 km from their village Daliyat al-Karmel, Yarka, Maghar, Hurfeish Delivery Fee: Includes delivery Active Days: By appointment Phone Number: 0723957568

Deliveries from Nurit Poran

For the past 6 years, Nurit has been leading people through the alleys and markets of the Western Galilee, revealing local foods to them, introducing them to the locals, and combining cultures, tastes and now bringing to you the delicacies of Akko – Akko home-made food and colorful market spices. Name: Nurit Poran Business Name: Eat with Nurit Suprise Akko-style Package Nurit: “No, this is not a salsa of products that I collected for you in the market, it is a whole tour that I packed beautifully, I attached more surprises and explanations and with all this, I personally come to you. It’s exciting, it’s intriguing, it’s delicious and it’s a special surprise. So to anyone who wants to know what’s in there before it comes… I apologize.” And rumors say it’s worth it !!! Cost: 440 NIS including shipping The case contains about 14 cool and interesting items. Some are sweet, some are salty and some are not really edible but safe to use. Distribution area: Delivery from Akko to Gush Dan or from Akko to the north of the Western Galilee region Phone for reservations: 0723957563

Chef Meals on Demand with Hagit Lidror

Galilean Cooking Workshop with Hagit Lidror

Traditional Galilean Cuisine Galilean cuisine is very seasonal and mostly adapts to the types of vegetables that can be picked at certain times. In winter – there are plenty of greens growing everywhere: chicory, mallow, wild beets, nettles, wild fennel, and so on. In spring – how can you do without grape leaves? And in summer – stuff everything: peppers, zucchini, eggplants, and more. In collaboration with Insaf, Hagit’s friend from Kfar Yasif, they have created several workshops: *Duet Between Old and New: Traditional and Alternative Galilean Cuisine Workshop – A Duet in the Kitchen: stuffed vegetables, Tabbouleh, majadra, and other wonders of Galilean cuisine. Insaf brings the traditional aspect and I bring the alternative. What’s on the menu? A pot of various stuffed vegetables with traditional rice filling A pot of peppers/chestnut pumpkin/cabbage stuffed with quinoa, greens, and sprouted lentils Traditional Tabbouleh Tabbouleh with quinoa and cranberries Bulgur based on majadra Majadra with rice and lentils And so much more … This is a unique workshop brought by two very different, yet similar women who love to cook and combine flavors and smells, each from her own perspective and inspiration, and together – they merge in a culinary dance in the kitchen (and in the stomach …)

Chocolate & Healthy Sweets Workshop from the Raw World with Hagit Lidror

Imagine a world in which our love for sweets was healthy. We are excited to tell you that this world exists! Cocoa in its natural form is a superfood, Fruits and nuts – you already know are healthy, and sweeteners – have you heard of maple and agave? You are invited to a two-and-a-half-hour sweet and healthy culinary experience for the whole family. You will concoct and prepare together with Inbar and Hagit a variety of vegan sweets from the RAW world from the finest raw materials available! And discover that a passion for sweets can be healthy and creative … We will acquaint you with the wonders of cocoa and chocolate, together we’ll make magical pralines, chocolate balls from another world, and finally, ice creams and fruit popsicles that will refresh your summer. **Bring a cooler with ice to take home what you prepare!** The activity is suitable for children and adults over the age of 4

Baking Workshop at Brioche

Hagit Stern previously worked in a senior position in the high-tech industry but has always loved to bake. Hagit decided to pursue her passion and went to study baking. She studied at “Estella” in Givat Shmuel and then in France in “Perpignan”. Hagit brings her professionalism and passion to Brioche in Nahariya. Brioche offers cooking and baking workshops that bring Hagit’s rich knowledge and experience to your kitchen.

Cooking Workshops at Local Houses with GalilEAT

We have Druze, Muslim, and Christian hosts, and in each household, you will find the Mediterranean custom of hospitality, a warm welcome for guests into their homes. The day begins (after a cup of coffee or tea of course) with the practical preparation of traditional dishes for about 2.5 hours. The menu varies by season. Afterward, we will sit down and enjoy the meal we prepared. The workshop is suitable for staff days, team building days, for families with children, or just for those who want to do something different and refreshing in the Galilee.

GalilEAT

GalilEAT is owned and run by Paul Nirens and offers Galilean home cooking workshops, winter wild green foraging in the fields, market tours, and culinary adventures in the Galilee, cooperating with his Jewish, Druze, and Arab neighbors. Come visit our host’s home, get to know them, and hear about their customs. We then cook a meal together, in the family kitchen, and in the end, sit and eat what we have made with our host. Paul says: “I have lived in the rural Galilee region for almost 30 years. In that time, I have developed good relationships with many people in the area. These relationships allow me to offer true local-cultural experiences based on food. If it has to do with food in the Galilee, I know all about it and want to share it with you”. GalilEAT has received a TripAdvisor certificate of excellence for five years in a row, due to its unwavering commitment to quality and authenticity. The company offers different types of activities, from whole-day tours to a quick home hospitality meal. One of our hosts has a kosher kitchen, rabbinate supervised, and happily welcomes guests who keep kosher into her home. Due to the prominent use of grains and fresh vegetables in the Galilean kitchen, vegetarians enjoy our programs as much as meat lovers.

Shula from Shtula

TO ALL LOCAL PRODUCE

Dairy Store & Delicatessen at Alto

The dairy store is housed in an unusual architectural structure that in the past served as the mythological kibbutz dining room and adjoins a flourishing orchard. The building houses under one roof: a goat’s cheese dairy, a café, and the dairy store. The store offers a rich variety of goat’s milk cheeses produced in the dairy. There are dozens of cheeses to choose from: hard, ripened, low-fat, Alto’s famous special thick yogurt with its “flavor of days gone by” and of course fresh goat’s milk. The store also offers a selection of choice Galilee products: wine, olive oil, olives, preserves, spreads, honey, halva, a selection of delicious sourdough bread, handmade cakes, and cookies. The store is dairy and kosher. Abundant parking and disabled-accessible.

Buza Ice Cream

Buza Ice-Cream is, first of all, a dream. Adam Ziv from Kibbutz Sasa traveled the world, following his dream to learn how to make ice cream. He worked in various ice-cream parlors around the world and learned the profession. His longest internship was in Italy, at a small ice-cream parlor in a village near Florence. When he returned to Israel, his dream was clear: to open a high-quality ice-cream parlor in a Galilean village and make ice-cream with a Galilean touch, from the best possible natural ingredients. In his search for the perfect location, Adam met Alaa Sweetat, owner of Aluma restaurant in Tarshiha, and their partnership was set instantly. And so, Buza (Arabic for ice cream) was born, an Arab-Jewish collaboration between Adam from Kibbutz Sasa and Alaa. Buza’s Galilean roots are strong – in the love for raw materials, tastes, and smells. That is the foundation for its ice cream – hand-made daily with much care and from the best and freshest raw materials. Ice cream is not just one thing. Like colors, songs and people Buza’s ice-creams have different characters. For example, Rich Chocolate – stable and serious, a dignified veteran, and Grapefruit Arak – young, fresh and surprising, or Mascarpone and Figs – you can’t really tell if it’s from here or from somewhere completely different, and Vanilla – nostalgic ice-cream, makes you think of childhood, and many more.

Noalush

Noalush Delicatessen

Moti and Noa Yifrach, partners in life and at work, made their dream come true and set up Noalush – patisserie, delicatessen, and restaurant, on the road connecting Tarshiha with Kfar Vradim. In the delicatessen, Noa finds the choicest delicacies from Israel and around the world. Among the wide array of products, you will find cheeses, smoked fish, wine, and much more. Dairy, kosher under the supervision of the Ma’alot Rabbinate.

Shirat Roim Dairy – The Delicatessen

Tosha Bakery

Galilee Gallery at Kfar Masaryk – The Secrets of the Kibbutz Miracle

Welcome to the Visitor’s Center of Kfar Masaryk – The Secrets of the Kibbutz Miracle. Kibbutz Kfar Masaryk is located in the Western Galilee in a wonderful location – about 5 minutes from Acre, 15 minutes from Haifa, and an hour from Tel Aviv Kfar Masaryk – The Secrets of the Kibbutz Miracle’s center puts an emphasis on the kibbutz experience and offers you an exciting and quality experience. In the beautiful visitor’s center, which sits in an original building from the beginning of kibbutz years, there is a gallery that offers handmade Galilean products produced by kibbutz members or friends in the area.

Deliveries from the Alto Dairy

Alto Dairy at Kibbutz Shomrat is a cheese-making love story, spanning back three generations. Alto means “high”, which is the type of quality the dairy activity strives for, by developing flavor and aroma rich products that are unique and surprising. Name: Yonat and Ariel Mazen Business Name: Alto Dairy Type of Food: Goat cheeses and Goat Dairy Products Kosher: Yes List: In the dairy shop, you can order deliveries of hard, ripe, and salty cheeses, yogurt, butter, etc… In addition, you can also order ready-to-serve cheese platters. Availability: Order 4 Days in Advance Minimum Order for Delivery: 150 NIS Distribution Area: Western Galilee | Krayot | Haifa | Misgav | Karmiel – Concentrated Orders Only Delivery Fee: 20 NIS Active Days: Sunday – Friday Phone Number: 0723957552

Deliveries from the Shirat Roim Dairy

Events in a Moroccan-Style at Argan in the Galilee

Events & Evenings of Culture in a Moroccan-Style and Theme. The structure of the land that Shmulik Iluz built with his own hands is a beautiful and inviting structure. The place hosts musical events, Moroccan-style Shabbat receptions, themed events and it is also possible to hold tours and private events.

Argan Oil Soap Making Workshop at Argan in the Galilee

As part of the experience of visiting Shmuel Iluz’s beautiful visitor center in Moshav Hosen, you can enjoy learning and delving into the world of argan oil, which is known for its wonderful properties. The workshop begins with the story of Shmulik’s love of argan oil that brought him to the Atlas Mountains and a tour of the amazing house he created with his own hands for over three years, after which participants will take part in the soap making process and take home argan oil soap. Accommodation includes light Moroccan-style refreshments.

A Visit to the Visitors Center at Argan in the Galilee

A Visit to the Visitors Center & Personal Story: From Concrete to Soap At Shmuel Iluz’s beautiful visitor center, you can enjoy the story of Shmulik’s love for argan oil that brought him to the Atlas Mountains and a tour of the amazing house he created with his own hands over three years. The tour includes light refreshments.

Argan in the Galilee

Shmuel Iluz (Shmulik) fell in love with argan trees when one day he asked his wife why her hair looked so beautiful. Her reply sent him on a search through Morocco. In the Atlas Mountains, Shmulik found his new love to which he today devotes his whole being. Shmulik Iluz, who previously owned a business for building materials, created “Argan in the Galilee” as an extraordinary place dedicated entirely to argan oil and its products. In Moshav Hosen, Shmulik built a breathtaking visitors center. The structure of the center was built by Shmulik with his own hands over three years from only natural materials – mud and soil. The center includes a Moroccan orchard with fragrant plants, a corner to create soaps from argan oil, a grove of argan trees and walls that each tell a unique story. The visitors center overlooks a beautiful landscape, has seating areas, and a Moroccan oven (prana) also built by Shmulik.

Italian Deli at Salima

in the Italian deli next to the Salima Restaurant you can stock up on all the goodies from Italy and the Galilee – fresh pasta and ravioli made on the spot, eat Roman-style Italian pizza that can be bought by the meter, Italian off-the-shelf products like truffle oil and even pampering ice creams handmade on the spot. The story of the Salima Restaurant began many years ago when Salima Badarna went to visit her sister who had moved to Italy — and fell in love. The tastes, landscapes, and warmth of the food and people fascinated her and she began to learn Italian cooking. Whenever she came to visit Italy she learned from the Italian chefs how to bake pizza, make fresh pasta and ravioli, the meats, and of course the indulgent pastries.

Tupelo Gluten-Free Store

Vered and Murad’s dream was to set up a bakery and cafe, where even celiac patients, like Vered’s sister, vegans, or people who avoid gluten, could enjoy and indulge with an abundance of fresh and delicious pastries like cakes, sandwiches, and pizzas. Tupelo is a wheat-free bakery and cafe in the heart of the ancient and picturesque village of Tarshiha, which combines a bakery with a variety of wheat-free and gluten-free products and pastries. You can buy a variety of gluten-free cakes, cookies, bread, and quiches. You can purchase all this goodness to take home, for your vacation in a nearby B&B or sitting in the sweet courtyard full of plants and surrounded by love. About Tupelo: Vered Baer, originally from Kibbutz Gesher HaZiv, and Murad Bishara, originally from Tarshiha, met at the chef restaurant Adelina on Kibbutz Cabri and fell in love. Vered and Murad’s dream was to set up a bakery and cafe, where even celiac patients, like Vered’s sister, vegans, or people who avoid gluten, could enjoy and indulge with an abundance of fresh and delicious pastries like cakes, sandwiches, and pizzas. Tupelo is a wheat-free bakery and cafe in the heart of the ancient and picturesque village of Tarshiha, which combines a bakery with a variety of wheat-free products and pastries. The bakery and cafe were founded by Verad and Murad, a couple in business and in life, whose dream was to create a wheat-free place that everyone could enjoy. Verad is originally a kibbutznik from Gesher HaZiv and she also lived in the United States for many years, and Murad is originally from Tarshiha.

Noalush Patisserie

Moti and Noa Yifrach, partners in life and at work, made their dream come true and set up Noalush – patisserie, delicatessen, and restaurant, on the road connecting Tarshiha and Kfar Vradim. In the beautifully designed patisserie, Motti, a graduate of Cordon Bleu in Paris, creates a tempting array of cakes, cookies, and French-style delicacies. The space is also available for private events. Dairy, Kosher under the supervision of the Ma’a lot Rabbinate.

The Odette Boutique Store

Odette’s Chocolate Boutique offers a wide selection of praline flavors, developed over two years to give customers a multi-sensory experience – sight, taste, smell, and the crackling sound of the thin shell of pralines, all combine together to form the perfect bite. Other than pralines, the boutique sells a wide variety of chocolate products such as chocolate-coated caramelized almond sticks, “cat tongue”, chocolate logs, chocolate bars with a variety of toppings, a variety of chocolate-covered nuts, and more. All these can be made into luxurious gift baskets, and fit the customers’ budget.

Odette Chocolate & Pralines Boutique

Odette is a special boutique for handmade chocolates and pralines opened by Dr. Shlomit Zamir at Kibbutz Regba. Dr. Shlomit Zamir, a Materials Engineer, decided after 18 years of working as a manager in Israel’s defense industry to dedicate herself to developing another kind of material, and a long-time hobby – chocolate. Her initial motivation was to combine her hobby with creating a proper work environment for her mentally ill brother and other people in his position, along with commemorating her mother – Odette. As she set off on her new path, Shlomit’s dream grew bigger and she decided to develop an international brand of pralines and high-quality chocolate products, using the best raw materials and meticulous aesthetics. In 2017 Shlomit opened a small chocolate boutique in Regba, naming it The Lab, and that is where she develops her brand. Alongside the R&D activity, and with a great love of people, The Lab has delicious chocolate workshops for kids age 3 and older, and adult workshops where Shlomit shares her personal and fascinating story. The chocolate boutique also offers wonderful gift baskets and multi-generational workshops for families, birthday workshops, workshops for companies, tourists, and more.

Tzuf – Honey & Nectar Shop

The bees are a miraculous wonder and their relationship with mankind is crucial. The bees are responsible for more than 70% of the pollination of our food. Without the bees, our diet would have been extremely dull. Their social life and cultural behavior is fascinating and that is even before we talked about honey and its amazing nutritional values. Working with the honey and knowing about its nutritional values, Tzuf believes our sweets must be healthy as well. Today, alongside the honey, Tzuf produces a line of spreads- healthy, sweet spreads with no added sugar as a good healthy substitute to the over-sugared spreads on the market.

Sweet Deliveries from the Odette Chocolate & Pralines Boutique

Odette is a handmade chocolate and praline boutique established by Dr. Shlomit Zamir in Kibbutz Regba. The boutique produces pralines and chocolate products of the highest quality using the best raw materials and meticulous aesthetics. Name: Shlomit Zamir Business Name: Odette Chocolate and Pralines Boutique Kosher: Yes Type of Food: Chocolate & Pralines Availability: Order up to 24 hours before distribution day – Thursdays: Central, HaSharon, Jerusalem, South; Wednesdays: deliveries in the North No Minimum for Delivery Distribution Area: All of Israel Delivery Fee: 30 NIS Type of Delivery: Delivery straight to your home Phone Number for Orders: 0723957570 List: Packages Personal Package of 6 Pralines 40 NIS Personal Package of 12 Pralines 80 NIS Pack of 24 Pralines on a Bed of Chocolate 150 NIS Package of 64 Pralines 400 NIS Indulgent Chocolate Products Homemade chocolate bar with nuts and dried fruits 80 NIS Pieces of dark and milk chocolate with the addition of hazelnuts 30 NIS Caramelized almonds coated in milk or dark chocolate 40 NIS Dragee – Jordan Almonds covered in dark chocolate 30 NIS Dragee – Pecans covered in dark chocolate 30 NIS Dragee – Hazelnuts covered in milk chocolate 30 NIS Mekupelet Mix – Dark, white, and milk chocolate 30 NIS Mekupelet – Dark chocolate 85% nougat Mekupelet – White, dark, or milk chocolate 30 NIS Chocolate Lollipop – Dark, milk, or white chocolate 7 NIS Cat’s Tongue – Dark chocolate 80 grams, 30 NIS Cat’s Tongue – Dark chocolate 85% nougat 80 grams, 30 NIS Cat’s Tongue – Dark chocolate 85% hazelnut 80 grams, 30 NIS Cat’s Tongue – Dark chocolate 70% crushed pecans 80 grams, 30 NIS Cat’s Tongue – Dark chocolate with nougat 80 grams, 30 NIS Cat’s Tongue – Berry chocolate and hazelnuts 80 grams, 30 NIS Cat’s Tongue – Milk chocolate and crushed cacao 80 grams, 30 NIS Cat’s Tongue – Milk chocolate with crushed pecans 80 grams, 30 NIS Cat’s Tongue – Milk chocolate with hazelnuts 80 grams, 30 NIS Cat’s Tongue – Milk chocolate with toasted coconut 80 grams, 30 NIS Vegan Chocolate Products – Quality Chocolate with Unique Flavors, 100% Handmade Personal Package of 6 Pralines 40 NIS Our flavors – bitter pecan nougat, bitter hazelnut nougat, chai, lemon coconut caramel, marzipan, orange marzipan, coffee marzipan, nougat marzipan, amaretto cashew, peanut butter and marmalade, sesame jandoya Personal Package of 12 Pralines 80 NIS Our flavors – bitter pecan nougat, bitter hazelnut nougat, chai, lemon coconut caramel, marzipan, orange marzipan, coffee marzipan, nougat marzipan, amaretto cashew, peanut butter and marmalade, sesame jandoya Package of 24 Pralines on a Platform of Dark Chocolate 150 NIS Our flavors – bitter pecan nougat, bitter hazelnut nougat, chai, lemon coconut caramel, marzipan, orange marzipan, coffee marzipan, nougat marzipan, amaretto cashew, peanut butter and marmalade, sesame jandoya Package of 64 Pralines on a Platform of Dark Chocolate 400 NIS Our flavors – bitter pecan nougat, bitter hazelnut nougat, chai, lemon coconut caramel, marzipan, orange marzipan, coffee marzipan, nougat marzipan, amaretto cashew, peanut butter and marmalade, sesame jandoya Pieces of Dark Chocolate with Pecans 30 NIS Homemade chocolate bar with nuts and dried fruits 80 NIS, 100% Vegan Pieces of Chocolate 85% Nougat 30 NIS Vegan Dragee – Pecans covered in dark chocolate 100 grams, 30 NIS Vegan Dragee – Hazelnuts covered in white or dark chocolate 100 grams, 30 NIS Vegan Dragee – Berries 100 grams, 30 NIS, 100% Vegan Vegan Dragee – Salty peanuts covered in dark chocolate 100 grams, 30 NIS, 100% Vegan Dark Chocolate Vegan Mekupelet 30 NIS Chocolate-Coated Almond Sticks 40 NIS, 100% Vegan Vegan Cat’s Tongue – Dark chocolate 70% with hazelnuts 80 grams, 30 NIS Vegan Cat’s Tongue – Dark chocolate 70% toasted coconut 80 grams, 30 NIS, 100% Vegan Vegan Cat’s Tongue with Crushed Cacao 80 grams, 30 NIS, 100% Vegan Dark Chocolate Covered Pretzels 30 NIS, 100% Vegan Dark Chocolate Covered Pecans 30 NIS, 100% Vegan Dark Chocolate Lollipop 7 NIS, 100% Vegan Gift Packages Personal Gift Package 125 NIS The package contains: pack of 6 pralines, chocolate bar, dragee (Jordan almonds), cat tongues Gift Package for Two 125 NIS The package contains: pack of 6 pralines, chocolate bar, 2 types of dragee Indulgent Gift Package 265 NIS The package includes: pack of 24 pralines on a chocolate tray, chocolate bar, 2 types of dragee, cat tongues Special Package 270 NIS The package includes: pack of 24 pralines on a chocolate tray, chocolate covered almonds, mekupelet, 2 chocolate lollipops At-Home Sweets Workshops – Limited Home Workshop for Making Chocolate Lollipops 80 NIS Kit Contains: Template for making lollipops + thermometer + milk chocolate + temper powder cases + sticks + instructions sheet Home Workshop for Making Ice Cream 80 NIS Kit Contains all the raw materials needed to make ice cream in three flavors and a perfect texture without a machine. The three flavors: oreo, coffee, chocolate crackers. In addition, the kit includes packages for freezing the ice cream and an instruction sheet. Home Workshop “Sprinkles in Chocolate” 80 NIS Kit contains white chocolate, milk chocolate, paper, illustrations that can be sprinkled according to them, instructions page. Home Workshop for Making Chocolate Spoons 80 NIS Kit contains a reusable mold, thermometer for chocolate, milk chocolate 80 grams, white chocolate 80 grams, case powder for tempering, instructions sheet. Home Workshop “Building with Chocolate” 80 NIS Kit contains a chocolate base on which to build, chocolate in a variety of colors and shapes, a special chocolate “glue”, a stick as a tool for applying the glue, an instruction sheet. Home Workshop for Making Pralines 250 NIS Kit for making 18 pralines. Kit contains a reusable mold for making pralines, a thermometer for chocolate, dark chocolate, milk chocolate, temper powder for tempura, hazelnut butter, instructions sheet.

Deliveries from Tzuf — Healthy Sweets & Honey

At Tzuf we believe in doing good — Doing good to man through food. Doing good to the bees while treating them with respect. Doing food to mother nature and the environment. Name: Tuvia Orr Business Name: Tzuf Type of Food: Honey and healthy sweet spreads List of Honey Organic Honey – Import 0.5 kg, 40 NIS Organic Honey – Import 1 kg, 73 NIS Pure Natural Peaks Honey – 0.5 kg, 32 NIS Pure Natural Peaks Honey – 1 kg, 55 NIS Pure Natural Honey from Jujube Tree Flowers – 0.5 kg, 36 NIS Pure Natural Honey from Jujube Tree Flowers – 1 kg, 65 NIS Organic Bittersweet Honey – 0.5 kg, 150 NIS List of Spreads Hazelnut Spread with Organic Honey – 25 NIS Cocoa Nuts Spread with Organic Honey – 25 NIS Organic Coconut Flower Spread – 25 NIS Vegan Spreads Hazelnut Spread – Vegan 25 NIS Cocoa Nuts Spread – Vegan 25 NIS Coconut Flower Spread – Vegan 25 NIS Packages Set of 3 Vegan Tzuf Spreads – 69 NIS Small Tzuf Gift Box – 74 NIS Tzuf GIft Box – 108 NIS Set of 3 Tzuf Spreads with Organic Honey – 69 NIS (instead of 75 NIS) Honey Jug by Ceramic Artist Abigail Gellert – 200 NIS Honey Jug by Ceramic Artist Abigail Gellert with Organic Tzuf Honey – 290 NIS Minimum Purchase for Delivery: None Distribution Area: All of Israel Active Days: Sunday – Thursday Type of Delivery: Boxit delivery to a store near the address. Free for orders over 200 NIS | or 10 NIS for delivery (up to 5 business days) or Home Delivery For only 35 NIS. Up to 3 business days Phone Number: 0723957684

La Chocolita

Ward Mohanna is a musician and software engineer by training. After graduating he decided to turn his interest in making desserts into a profession. For Ward, chocolate has always been a great love and he decided to travel to Turkey and Belgium to study with the leading chocolatiers in the field. He returned to his village, started a master’s degree in business administration, developed the family business, and never stopped striving and developing further. The Mohana family has always seen chocolate as much more than a dessert, for them, it is “a little taste of heaven, a romantic, pampering and extremely delicious moment.” Ward says: “Mom started making chocolates more than twenty years ago, using the most basic and authentic method. When I graduated I decided to take the field a step further, study in Belgium with the leading chocolatiers in the field and develop a menu of gourmet products that will take you to another world.” In the small factory they opened under the house you will find a variety of pralines, truffles, chocolate tablets, and indulgent handmade desserts in surprising flavors such as lemon elderberry cashew, almond butter and raspberry jelly, kaffir lime white chocolate, and many more delicious and unique flavors! It can also be combined by prior arrangement, a pampering workshop for making chocolate for adults or children, or a musical performance in the home garden.

Handmade Chocolate Shop at La Chocolita

The Mohanna family has always seen chocolate as much more than a dessert, for them, it is “a little taste of heaven, a romantic, pampering and extremely delicious moment.” Ward says: “Mom started making chocolates more than twenty years ago, using the most basic and authentic method. When I graduated, I decided to take the field a step further, study in Belgium with the leading chocolatiers in the field, and develop a menu of gourmet products that will take you to another world.” You are welcome to visit the small factory in Peki’in, located under the family home, and purchase a variety of pralines, truffles, desserts, and luxury handmade chocolate products and gifts. You can also order online.

Private Workshops to Create Chocolate at La Chocolita

Ward says: “Mom started making chocolates more than twenty years ago, using the most basic and authentic method. When I graduated, I decided to take the field a step further, study in Belgium with the leading chocolatiers in the field, and develop a menu of gourmet products that will take you to another world.” You are invited to “La Chocolita” in Peki’in for a pampering chocolate workshop based on the rich knowledge of Ward and his family. We will start the meeting with coffee and chocolate, and then start the workshop: A fascinating explanation of the production process, the types of chocolate, and their story, including a practical part in which each participant will practice and experience the production experience. We will learn how to work with chocolate and make basic products. At the end of the workshop, certificates will be handed out with a group dessert – chocolate fondue. Each participant will receive the box of chocolate they prepared (worth 60 NIS) What do you get? An amazing experience in La Chocolita’s family garden Practical chocolate workshop During the day: coffee, chocolate, and another dessert A box of chocolates that everyone makes for themselves worth 60 NIS The activity is suitable for adults and children Suitable for 2-15 people The workshop lasts 1 1/2 to 2 hours It is also possible to include an operator for children at an additional cost.

Chocolate Workshops and Authentic Music at La Chocolita

You are invited to “La Chocolita” in Peki’in for a chocolate workshop with an authentic music show in the family garden. The workshop will open with an authentic music performance with the artist Karim Mohanna, who will explain and play a wide variety of instruments, enjoy coffee and chocolate, and then we will start the workshop: A fascinating explanation of the production process, the types of chocolate, and their story, including a practical part in which each participant will practice and experience the production experience. We will learn how to work with chocolate and make basic products. At the end of the workshop, certificates will be handed out with a group dessert – chocolate fondue. Each participant will receive the box of chocolate they prepared (weighing 300 grams). What do you get? An amazing experience in La Chocolita’s family garden Authentic Music Performance Practical chocolate workshop During the day: coffee, chocolate, and another dessert A box of chocolates that everyone makes for themselves The activity is suitable for adults and children Suitable for 2-40 people The workshop lasts 2 to 3 hours It is also possible to include an operator for children at an additional cost.

Purchase Special Sweets at the The Mahalabia House

Tina Khativ prepares a mouthwatering variety of homemade pastries and sweets in a traditional authentic style, including dough production and all the ingredients. Tina Khativ, a native of Akko, has always dreamed of entertaining people and making them happy. You are welcome to enjoy Tina’s handiwork at events, in a B&B, or at home. You can also order sugar-free desserts. Must be booked two days in advance.

The Mahalabia House in Old Akko

Tina Khativ, a native of Akko, has always dreamed of entertaining people and making them happy. She learned the preparation of the mahalabia (malabi) from her grandmother and today she is fulfilling a dream in a place she opened and renovated with her own hands. The Mahalabia House, established in 2018, is a beautiful and colorful stand. The stand offers an excellent mahalabia according to the Turkish-Akko tradition handmade from only quality raw materials. Tina says, “Since childhood, I have been very attached to mahalabia. Until the moment I decided to open my own shop I could not find mahalabia that reminded me of the one from my childhood, the mahalabia I tasted everywhere was too simple for me and did not remind me of the original taste. In our Arab community, when you want to describe a very special woman, she is said to be a “malabi woman.” The reference is to a very deep and exquisite woman that has everything from everything – soft and hard, sweet and sour, delicate and sometimes tough. ” This is exactly what sets TIna’s mahalabia apart from the rest. The mahalabia is served in a traditional way, it is very elegant in its taste, texture, appearance, and variety of toppings. The generous additions on the mahalabia actually increase its nutritional value, the mahalabia is produced without sugar and the traditional rose water is made by hand. The place is located in the heart of the alleys of Old Akko, a few steps from the beautiful port of Akko with its clear water and a marina that is fun to walk through. The next time you come to Akko, order a delicious mahalabia and take it down to the port to enjoy the treat in front of a spectacular view! You can enjoy a variety of mahalabia types: Vegan, mango, rice, anise wheat, semolina and other traditional sweets.

The Mahalabia Stand

The Mahalabia House is a beautiful, traditional mahalabia stand opened by Tina, a native of Akko, who learned the secrets from her grandmother. Today, in the colorful place she opened and renovated with her own hands, she prepares an excellent mahalabia (malabi) from a variety of quality raw materials and with pampering additions, made according to the Turkish-Akko tradition by hand. When you arrive you can choose from malabi based on cream, “beirut nights”, semolina, almond milk, soy, hazelnuts, and even mango. All this richness is sprinkled with generous hand toppings such as roasted coconut chips, shredded peanuts, and crushed pistachio on the spot. Traditional, handmade rose water is poured on the dish and the result is spectacular and incredibly delicious!

Brioche

Hagit Stern worked at a senior position in high-tech in the past but has always loved baking. She decided to follow her love and study baking. First, she studied at Estella in Givat Shmuel and then in France at Perpignan. Keeping to her studies in France and the strict attention to raw materials, some of the ingredients Hagit works with, such as butter and chocolate, are specially imported from France and Belgium. Today, her passion and professionalism are applied at Brioche Nahariya. Brioche offers a rich and kosher meat or dairy catering, including a variety of pastries and delicacies with a true French taste. Brioche can be booked for events as well as cooking and baking workshops.

Noor Restaurant’s Pastry Shop

Tupelo – Wheat Free Bakery & Cafe

Tupelo Bakery

Every morning Vered and Murad lovingly bake a variety of pastries, cakes, bread, and quiches such as vegan sourdough bread, lemon and yuzu cakes, lemon squares with raspberries, blueberry muffins, and divine pistachio or chocolate chip cookies. Vered Baer, originally a kibbutznik from Gesher HaZiv who lived in the United States for many years, and Murad Bishara, originally from Tarshiha, met at the chef restaurant Adelina on Kibbutz Cabri and fell in love. Vered and Murad’s dream was to set up a bakery and cafe, where even celiac patients, like Vered’s sister, vegans, or people who avoid gluten, could enjoy and indulge with an abundance of fresh and delicious pastries like sandwiches, cakes, and pizzas. About Tupelo: Vered Baer, originally from Kibbutz Gesher HaZiv, and Murad Bishara, originally from Tarshiha, met at the chef restaurant Adelina on Kibbutz Cabri and fell in love. Vered and Murad’s dream was to set up a bakery and cafe, where even celiac patients, like Vered’s sister, vegans, or people who avoid gluten, could enjoy and indulge with an abundance of fresh and delicious pastries like cakes, sandwiches, and pizzas. Tupelo is a wheat-free bakery and cafe in the heart of the ancient and picturesque village of Tarshiha, which combines a bakery with a variety of wheat-free products and pastries. The bakery and cafe were founded by Verad and Murad, a couple in business and in life, whose dream was to create a wheat-free place that everyone could enjoy. Verad is originally a kibbutznik from Gesher HaZiv and she also lived in the United States for many years, and Murad is originally from Tarshiha.

Patisserie & Delicatessen at the Tosha Bakery

Shahaf Avraham and Tomer Swisa are friends from the North of Israel, who have worked together in the past. Tomer, who studied under famed bakers Hans and Galit Bertele and Estella, and also apprenticed for Estella in France, creates cakes and other baked goods that are as beautiful as they are delicious. The bakery’s design is pleasantly eclectic and includes a bar mounted on a bicycle that the pair dismantled and rebuilt. Tosha offers a wide variety of patisserie and other baked goods, including yeast cakes, coffee cakes, chocolate and cheese cookies, mousses, croissants, quiches, and much more.

Deliveries from the Tosha Bakery

Buza Ice Cream – Simply Ice Cream!

Ice cream isn’t one thing. Just like colors, like songs, like people – we have many different kinds of ice cream! For example: “Rich Chocolate” – sturdy and serious, mature and dependable, and “Grapefruit Arak” – young, fresh, and unexpected. Or how about “Mascarpone and Fig,” which makes it difficult to know whether the flavors are from here or somewhere else, and then there’s “Vanilla” – a nostalgic ice cream that recalls our childhood. And there are lots more: “Cherry” – a flavor that symbolizes the spring – it’s here and then almost immediately it’s gone, and the ice cream that we love so much we named it after us, “Buza Cream,” and the ice cream that blows our minds and that we’ve named after a constellation in the northern sky, “Cassiopeia.” And then there are the bashful flavors that emerge only rarely and late at night, when almost no one is watching, like “Red Wine Sorbet,” as well as weird ice creams that belong in a different story altogether, like for instance “Sorbet Wasabi” With Apples. And they are all super fresh and handmade.

Food Deliveries from Buza Ice Cream

Buza Ice Cream is first and foremost a dream. Buza (“Ice Cream” in Arabic), is an Arab-Jewish collaboration between a man from Kibbutz Sasa and Alaa. The roots of Buza Ice Cream are planted deep in the Galilee – with a love for the raw materials, flavors, and aromas. This is the basis for the unique ice cream, which is made daily by meticulous handwork and from the freshest and best ingredients. Name: Adam Ziv and Alaa Sweitat Business Name: Buza Food Style: Unique ice cream, which is made daily by meticulous handwork from the freshest and best ingredients. 1 Kilogram of Ice Cream up to 4 Flavors — 100 NIS Vanilla | Berry Yogurt | Mascarpone | Cappuccino no added sugar | Cream Buza | Cashew Dream | Dulce de Leche | Black Seasame | Chocolate Salt Ginger Pineapple Sorbet | Lemon Sorbet | Mango Sorbet | Mango Sorbet no added sugar | Raspberry Sorbet | Pistachio Sorbet | Passionflower Sorbet | Coconut Sorbet | Cinnamon Carmel Cream Sorbet | Chocolate Sorbet | Strawberry Sorbet | Green Apple Sorbet Handmade Cones Ice cream cone in a selection of flavors: Vegan Halva Cone 6 NIS — Halva flavored ice cream cone Salted Chocolate Cone 6 NIS — Salted chocolate flavored ice cream cone Cardamom Cinnamon Cone 6 NIS — Cardamom and cinnamon flavored ice cream cone Availability: Order one day in advance until 12 pm Minimum Order for Delivery: 100 NIS Distribution Area: Western Galilee, call to get the collection point closest to you Delivery Type: Delivery to collection points Phone Number for Orders: 0723957571

Alto Dairy

Shirat Roim Dairy

Ofir Farm — Love Between Family & Land

Asal Alnor Visitors Center

Out of this love, Ghassan Saleh opened the Asal Alnor Visitor Center in Old Peki’in. The Asal Alnor Visitor Center is a center that deals with the study of the bee kingdom and where you can learn about the life of bees, their uniqueness, and their benefit to nature, the environment, and humans. The center offers a variety of enriching and experiential activities suitable for groups, families, and individuals of all ages. The place also includes a store for honey and its products where you can find a wide variety of products produced on-site – pistachio and nut spreads based on honey, honey with nuts, chocolate filled with honey, and more. Ghassan Salah has extensive knowledge in the field and is happy to share his knowledge so he started a home beekeeping course at the Asal Alnor Center.

The Asal Alnor Workshops for All Ages

The Asal Alnor visitor’s center is engaged in the world of the bees and when visiting there, you can learn about their world and their great contribution to nature, the environment, and mankind. The visitor’s center, located in the old city of beautiful Peqi’in offers a variety of workshops for groups, families, and even independent travelers. come and enjoy the knowledge and the love for bees: 1. The Harvesting of the Honey workshop – In this workshop, we will harvest different kinds of honeycombs, we will cut, taste, and enjoy this raw sweet delight. 2 The Candle making workshop- In this workshop, you are invited to create a candle from raw beeswax, decorate them and enjoy the bees coloring book. 3. The science of honey- The children will learn how to check if honey is “real”, to see the honey through a microscope, to study the percentage of water in the honey, and more. A fun and interesting workshop for children. 4. The benefits of the bees- A lecture about the bee’s contribution to nature, the environment, and mankind.

Asal Alnor Group Tours

The Asal Alnor visitor’s center is engaged in the world of the bees and when visiting there, you can learn about their world and their great contribution to nature, the environment, and mankind. At the group visitor’s center, you can also learn about Ghassan Saleh fascinating research. You are welcome to enrich your visit with a fabulous workshop on the world of bees.

The Asal Alnor Gift Shop

In the Asal Alnor Gift Shop you can find a wide variety of beehive products: The Honey Collection – Wild Flower, Avocado. Citrus, Bitter honey, eucalyptus, and more. You can also find – Raw Propolis, Propolis sprays, Propolis and honey soaps, beeswax candles, honey and crackers, flavored honey spreads, bitter chocolate with a honey filling, and honey gifts. You are welcome to visit and enjoy the local Quality products.

Tzuf – Health, Honey and Bees

After returning to the Galilee with his family, Tuvia Orr placed two Beehives on his land in the Ecological village Clil and began to produce organic honey. After giving friends and neighbors a taste of the honey, the connection was immediate and the beehive began to grow. Slowly the business grew and together with carefully picked beekeepers – Tzuf was established. At Tzuf they believe in doing good – Doing good to man through food Doing good to the bees while treating them with respect Doing food to mother nature and the environment The bees are a miraculous wonder and their relationship with mankind is crucial. The bees are responsible for more than 70% of the pollination of our food. Without the bees, our diet would have been extremely dull. Their social life and cultural behavior are fascinating and that is even before we talked about honey and its amazing nutritional values. Alongside the honey, Tzuf produces healthy, sweet spreads that are an excellent replacement for the over-sweetened spreads on the market today, believing our sweet food must be healthy as well. Today Tzuf Markets honey all over the country. Tuvia’s love for bees continues to fascinate him and he enjoys telling the story of the “queen of the sun”.

A Flower & Bee Tour in Nature with Tzuf

The bees are a miraculous wonder and their relationship with man is of the most importance and significance we have in nature. The bees are responsible for more than 70% of our food’s Pollination. Without the bees, our world would never be the same and our diet will be extremely dull. The beehive’s social and cultural behavior is beautiful and fascinating. We will take advantage of the gorgeous season of spring and will follow the bees into the Yehiam Wadi. We will watch the bees at work, learn about their lives and enjoy natural herbal tea sweetened with natural, pure, wildflower honey. Meeting & Ending Point – Clil Length of Tour: Around 1.5 hours Easy Walk Child-friendly

Lecture on the Wondrous World of Bees at Tzuf

Is the bee an intelligent creature, or is the family of bees a micro-organism with a specific role for each one? How are decisions made in the beehive? What is the “Bridal Flight” of the queen bee? Are there wild honey bees? What are the roles in every family? What is the biggest threat to bees today? We will learn about all this and more, under the great Carob tree in Clil. We will enjoy local herbal tea and taste honey from different flowers in Israel and from places around the world. The lecture can also be invited to a different location.

TO ALL RECIPES

Mbreda – Noor Restaurant

Mbreda – Noor Restaurant Ingredients: Burgul Tomato Red Onion Mint Tomato paste Salt Spice of your choice Preparation: Soak the burgul in water and some lemon Chop tomato onion and mint into small pieces Mix everything together and add salt to the salt and spice. Bon Appetite!

Tofu & Dried Tomatoes Spread — Karmit Arbel Rumbak

Tofu and Dried Tomatoes Spread — Karmit Arbel Rumbak Ingredients: Package of tofu 1/4 cup of olive oil A handful of dried tomatoes 2-3 cloves of garlic Rosemary Salt Pepper Preparation: Take the tofu package, add a quarter cup of olive oil (it is not an exact science) Add a handful of dried tomatoes, 2-3 cloves of garlic, rosemary leaves Add salt and pepper Using a grinder, blend until a smooth, delicious spread is obtained Great pastry, no preservatives, and no disposable plastic utensils to then throw in the trash

Crepe From Spelt Flour — Yodfat Cafe

Crepe From Spelt Flour – Yodfat Cafe (Recipe for 15 Crepes) 1 liter of milk 4 eggs 50 grams of melted butter 300 grams of spelt flour 100 grams of whole flour ¼ teaspoon salt Preparation: In a large bowl, mix all the liquids well In another bowl, mix the flour and salt Slowly pour the liquid over the flour and stir as you get a unified mass Place in the refrigerator for at least an hour before using Stir well again before each preparation

Hibiscus Rhubarb Iced Tea – Ayala Moriel Parfumes

Hibiscus Rhubarb Iced Tea – Ayala Moriel Parfumes 1.5 L freshwater 30 gr dried hibiscus flowers 2 Tbs. honey 2 Tbs. dried goji berries 1 stalk of fresh rhubarb Place hibiscus flowers in a medium saucepan and cover with water. Bring the water to a boil, and simmer for about 5 minutes. Add goji berries and honey, and transfer to a pitcher. Bring down to room temperature. Slice the rhubarb thinly, and add to water. Refrigerate overnight and serve either strained or with a couple of rhubarb slices and some goji berries in each glass.

Donuts – Tosha Bakery

Donuts – Tosha Bakery Ingredients: 1000 grams of bread flour 28 grams of yeast 415 milk 100 g butter 125 grams of sugar 25 grams of honey 50 yolks 125 g of eggs 9 oz salt Preparation: Weigh all components into the mixer bowl except salt. Start kneading with a kneading hook for about two minutes. Add the salt and continue kneading for another eight minutes at a slow speed. Cover with nylon and transfer to the refrigerator to rest for an hour. Divide into 80g balls. Cut baking paper into small squares Whisk them slightly and place the dough balls to swell for about 50 minutes at room temperature. In a saucepan heat oil to medium heat (if there is a thermometer about 145 degrees). Carefully place the donuts into the oil and fry for about 3.5 minutes on each side. Remove and cool on absorbent paper. Using a perfume bag fill with the desired stuffing. Bon Appetite and Happy Holidays!

Grandmother Elsa’s Plum Cake — Dalit Ben Shalom

Grandmother Elsa Plum Cake — Dalit Ben Shalom Ingredients: 3 eggs 2 1/2 cups flour 1 bag of baking powder 1 1/2 cup sugar 1 tablespoon vanilla 150 grams of soft butter 1 cup sour cream Juice from half a lemon + lemon zest 10 chopped plums + 3 tablespoons of sugar + 2 tablespoons brandy Mix in order: Eggs, sugar, cream, butter, flour, baking, lemon If needed add a quarter cup of milk Pour on a greased pan, arrange the plums into the dough. Bake at 170 degrees for about an hour

Baba Ghanoush – Janet’s Kitchen

Baba Ghanoush – Janet’s Kitchen Roasted eggplant salad in tahini, is an Arabic salad commonly used in Israeli cuisine. Ingredients: 2 medium eggplant Half a cup of tahini 1/4 bunch of parsley 3 cloves of garlic 1/2 cup lemon juice Salt and pepper Red and sour pomegranate seeds for decoration Preparation: Slightly fry the eggplant with a fork and roast on an open fire or grill for about 20 minutes, until completely tender Wait for the eggplant to cool a little, meanwhile – finely chop the parsley Peel the burned eggplant peel under the tap water gently and place the peeled eggplant aside and prepare the grinding Put the tahini on top with the garlic and add the salt and lemon juice and water to the desired degree of tartness. Prepare the eggplant in a serving dish, cut along the eggplant and open it like a boat, sprinkle with salt and black pepper and then pour the tahini over and garnish with parsley and pomegranates Bon Appetite

Stuffed Grape Leaves — Hagit Lidror & Insaf Recipe

Stuffed Grape Leaves — Hagit Lidror & Insaf Recipe Ingredients: Grape leaves Round rice Olive oil Nutmeg Cinnamon English pepper Black pepper Salt Lemon 2 tomatoes 2 onions Pine nuts Cardamom Baharat – by your choice Preparation: Grape leaves can either be picked or bought at the market, recommend the smooth and shiny type. Rinse well, cut the stalk and steam the leaves for about ten seconds in a pot of boiling water, several at a time. Until they start to change color and soften (don’t think too much!) Remove to a colander and set aside. For the filling – rinse well the rice. It is desirable to soak in water for about fifteen minutes. Half a kg of leaves for about 2 cups of rice. If you want to prepare with whole rice or quinoa – cook for half the time in a pot full of boiling water and filter. Season with a little olive oil (just drizzle), nutmeg, cinnamon, English pepper, black pepper. You can also use baharat or other mixed spices. Add salt You can also grate one tomato, pine nuts, fried chopped onion, etc. Spread the leaf with the shiny side facing down (so it will be outside), with the leaf base facing you. Arrange the filling with a finger thickness in the center of the leaf, across it. Fold in both transverse wings, and roll closed. While tightening. Cooking – Line a pot with the leaves (preferably torn if any) and arrange the rolled leaves with the “seam” downwards (arranged tightly). Sprinkle with salt, a little olive oil by own taste, and cover with water about 2 cm above the leaves. Arrange slices of tomato and onion on the top and some pods of cardamom. Place a plate (important – it’s like a weight) over and cover. Boil, reduce the heat and cook for about 40 minutes. It is advisable to leave the pot closed for at least half an hour before serving (continues to cook). And if you cooked too much – then just open the pot to cool and stop cooking. For those who like, you can add lemon

Broccoli Salad -Tamar & Gefen

Broccoli Salad – Tamar & Gefen Ingredients: 3 fresh broccoli heads About 20 small radishes Green onions Cranberries Pine nuts Preparation method: 1. Divide the broccoli inflorescence from stems and joints into small inflorescences (*Can use fresh cauliflower instead of broccoli) 2. Cut the radishes into thin slices 3. Chop the green onion into circles 4. Add cranberries and roasted pine nuts (or roasted almonds) 5. Season with fresh lemon, olive oil, salt, and coarse black pepper A salad that we like to make for vegan guests who come to stay with us at our Zimmer.

Eggplant Salad – Paula Rykin from ART 192

Eggplant Salad – Paula Rykin from ART 192 Everyone has some foods that symbolize home for them. This is Paula’s mothers’ eggplant salad. The part of soaking and squeezing the eggplant is part of her childhood memories and to this day she does it just like her mom. When Paula compliments her mother on the excellent eggplant she always says – “Yes, it came out not bad but my aunts’ came out more delicious”. For decades she has been trying to recreate the taste of eggplant her aunt would make – the changes in the frying order, she changes the quantities, changes the type of oil and the type of pan but in vain. It doesn’t come out like her aunts. There are probably memories of flavors that we will not be able to recover. In recent years Paula has experienced the same frustration – making eggplants in all ways and never taste as good as her Moms! There is only one mother. The beauty of this recipe is that there is no exact science here. You can play with the ingredients and it always came out delicious. Paula mixes it with prepared rice or quinoa, make it with a hard-boiled egg and tahini sandwich and just eat it with a spoon! Ingredients: 2 medium eggplant 3 peeled medium carrots cut into quarter slices 4 ripe tomatoes cut into cubes 1 diced purple onion 1 large red pepper cut into cubes 4 tablespoons olive oil / sunflower / canola A tablespoon of coarse salt salt 1/2 teaspoon cumin Preparation: Cut the eggplant into cubes of 2 x 2 cm put in a bowl and sprinkle over the coarse salt. Stir and set aside for about half an hour. After half an hour, take a handful of eggplant cubes at a time and squeeze the liquid. Repeat until all eggplant is squeezed. Heat the oil in a heavy skillet and fry the eggplant until lightly golden. Then gradually add the onion, carrots, tomatoes, and red pepper. Add salt to taste and cumin. Continue to cook over medium heat until all vegetables are softened.

Honey Cake — Ofir Farm

Honey Cake — Ofir Farm A recipe that has been passed down through generations in our family — Grandma Zahra, Zvika’s mother, taught Hadas (Zvika’s wife) the recipe. For us, this is the regular cake on the weekends. The children and grandchildren are crazy about it too. Simple to make and extremely delicious! Ingredients: 2 eggs A glass of honey Cup of sugar 0/5 cup oil 0/5 cup of boiling water 2 cups flour Bag of baking powder 2 tablespoons of cocoa A bit of Clove powder for decoration – nuts and raisins Preparation Method: Mix in the mixer: eggs, a glass of honey, sugar, and oil. In a separate bowl mix flour, baking powder, cocoa, and cloves. Add to the ingredients in the mixer, mix and slowly add the boiling water. Transfer to two elongated English cake molds. Add to nuts and raisins and put in preheated oven at medium heat until toothpick comes out almost dry.

Manakish — GalilEAT

Manakish — GalilEAT Ingredients: Dough: 1 kg white flour 1 teaspoon of dry yeast 1 teaspoon salt ½ teaspoon sugar 1/2 cup olive oil 3/4 – 1 cup hot water Za’atar Mixture 1.5 cup of olive oil 4 tablespoons of za’atar Pepper Mixture A cup of sweet pepper paste 2 tablespoons of hot pepper paste (more or less, depending on your opinion) 1 teaspoon tomato paste 2 tablespoons olive oil **In both mixes, simply mix all ingredients together. You can add one chopped onion to the pepper mixture. Preparation: Place the flour in a large bowl. Add the yeast and sugar and mix. Add the salt and olive oil and mix well. Add 1/2 cup of water and stir. Add another 1/4 cup of water and put in the dough. Add more water as needed. The dough should be soft. Put about 5 minutes until the dough is uniform and soft. Cover and place in a warm place for at least half an hour. Divide the dough into 15 balls. With a rolling pin roll each ball into a circle of 15 cm wide and place on a large pillow. Add sauce and place in the oven continue until the first dough has made a complete round in the oven.The pita should be ready when it completes the round in the hot oven. In the absence of such an oven at home, heat the home baking oven to 220 ° and bake in the oven for about 4 minutes

Flavored Cheese Loaf – Hassi Naveh

Flavored Cheese Loaf – Hassi Naveh Another easy recipe for quick preparation and not dirty, because when preparing countless breakfasts, it will be interesting and varied and uncomplicated. The cheese as it tastes a little sugary (flavor that comes from the vinegar) and can be combined with stews and pastries. The cheese taste is very delicate and its flavors can be changed and varied by spreading spices between the layers Spices like Nigella, za’atar, chili, salt If you do not have a suitable basket, a strainer can also fit. You can make any amount of milk preferably at least 2 liters. Important the vinegar is poured while stirring and do not stop stirring until the liquid in the pot is almost transparent. Recommend serving as a whole loaf or sliced with chopped vegetables, green leaves, seeds and more. Ingredients 4 liters of milk 1\4 cup Vinegar Salt Spices you love, herbs, gourds .. A clean basket Preparation: Heat the milk in a saucepan to a boil (until small bubbles are seen in the margins) turn off and remove from the fire Mix the milk and pour vinegar and a little salt, stirring to form chunks of hump. While warm, filter the chunks of liquid and place in a basket one layer after another, sprinkling spices between the layers Cool slightly until most of the liquid has come out. Transfer to the refrigerator for several hours for the cheese to stabilize

Charoset – Michal Shiloah Galnoor

Charoset – Michal Shiloah Galnoor – WGN CEO This is a family recipe that has been passed down in my family for 5 generations in Jerusalem (I am the fifth generation, I was born in Jerusalem and have lived in the Western Galilee for 14 years). I love this recipe and the story behind it, so I found this to be the perfect opportunity to share it with all of you. From Gad Frumkin’s book, “Through a Judge in Jerusalem” published by Dvir 1954 – Gad Frumkin was my great grandfather, the grandfather of my mother Yael (Gilon) “On the morning of Passover Eve after a chametz test, my father, Israel Dov Frumkin, publisher of the “Havatzelet” newspaper 1850-1914, sits in the dining room which has already be fully prepared for Passover, engages in the preparation of the charoset for the holy night, and engages the children around him. The necessary markers in place of the clay made by our ancestors in Egypt are to educate the children in the mitzvah, employing them in cracking almonds and hazelnuts, and in removing the grains from the dates. The household members peel the apples and crushes everything nice and thin, and Dad takes each kind, bulking all species together, adds sugar to them and also adds ginger and cinnamon that are not well-refined – a reminder of the grains that were confined within the clay – and pouring a dash of wine into the mix, not to the extent that it mixes nicely. When the charoset is almost ready, Dad hides it until the next day during the holiday, and it is not finished until he adds it to the dinner table and pours in a lot of wine and softens it all. After the evening prayer at the synagogue, the synagogue members and other associates would come up one-by-one and fill a cup of charoset to take home, and those who did not bring cups take home on a leaf of lettuce, and Dad warns everyone to add extra wine to soften,”. “On the last evening of the holiday, my father’s friends among the night would send him a gift of chametz: bread pies with butter and honey as a thank you for the matzah gift he would send each of them during the holidays. The servants would stand in the alley with the trays of chametz in their hands and would wait for the stars to come out, to be able to bring chametz into the house after the end of Passover.” Ingredients: 100 grams of ground walnuts 100 grams of ground hazelnuts 100 grams of ground almonds 200 grams of ground, peeled dates (or date spread) 1 big apple – cut and crushed Freshly grated ginger (ginger to taste) Ground cinnamon (add more to taste) 1/2 cup sweet wine Preparation Method: Mix all ingredients except the wine. Add the wine just near the beginning of the sedar. If the mix is too thick, more wine can be added. Enjoy and Bon Appetite!

Zarpat Fatayer — GalilEAT

Zarpat Fatayer — GalilEAT Ingredients: Dough 500 grams of whole flour 1 teaspoon salt ½ cup olive oil ½ cup of water Preparation of the Dough: Add salt to the flour and mix well. Add the olive oil and mix well then add half of the water. Put the dough for about 10 minutes, adding a little more water each time, until you get a smooth, soft dough. Cover the dough and set it aside for at least an hour. Zaraphat usually prepares the dough the day before. Divide the dough into balls 5 cm wide Filling: 2 spinach packs, preferably large leaves. 1 large onion, cut into small cubes 1/2 cup olive oil 1 teaspoon salt 1/2 teaspoon minced black pepper Fatayer Preparation: Separate the spinach from the stalks and rinse well. Cut the spinach into large pieces. Transfer the spinach and onion cubes to a large bowl and add the olive oil and salt and black pepper and mix. It is important that the olive oil be very high quality. Open each dough ball for a flat, thin circle. It is important to make sure that the dough is not too thick. Place a heaping tablespoon of the filling material on a semicircle of dough, pulling one side toward the middle. Continue like this with 2 more sides, leaving a large triangle. It’s important that everything is tightly closed. Fry on an electric frying pan or even a skillet pan can be used on the stove. For 7 minutes on each side, until golden and crisp.

Date Filled Ma’amoul “Zard” – Noor Restaurant

Ma’amoul Zard – Noor Restaurant Ma’amoul cookies are basically joy, unity, and simplicity. We inherited the recipe from the grandmothers who would gather together with all the neighborhood women each holiday party and cook the cookies. The work together went on for hours and hours, accompanied by folk tales and lots of laughs and poetry. The smell that characterizes the baking of these cookies in the taboon transmitted to each passing by the holiday feeling. The younger generation still continues the same tradition but in a smaller number of people. Ingredients: 1 kg of white flour 300 grams of compliment A quarter cup of corn oil A quarter teaspoon of milk A glass of lukewarm water Filling: Fresh dates Margarine / butter Bharat Preparation Method: Put flour and butter in our hands until crumbs are formed. Add the milk and water and knead until smooth and even. Set aside the dough and meanwhile prepare the date filling. Peel the dates, grind them together with the butter and mohair. Make small balls. Roll out the dough, cut it into circles. Inside each circle, a ball of dates is placed. Fold the dough and with the help of a pinch of cake make uniform and tight lines. Tighten the sides well. Preheat the oven to 180 degrees and bake until golden.

Magic Cracker — Hagit Lidror

Magic Crackers — Hagit Lidror Ingredients: 4 cups spelled flour/rye/full/buckwheat/taff/rice/hummus (whatever you prefer!) 1 cup of sunflower seeds 1 cup of sesame seeds 1 cup of oats 1 cup of flax 1/2 cup of good quality olive oil About 1/2 teaspoon of coarse Atlantic salt About 2.5 cups of water – depends on the type of flour and the weather. So it is advisable to add half the amount and the rest as needed Knead until sticky and a light dough is obtained (really sticks to hands) Preparation: Wash hands, and with wet hands place a lump of dough in the center of baking paper, place additional baking paper over it, and gently thin. If the dough is stubborn and does not spin off easily, add more water. Remove the top baking paper, cut to the size you want with a pizza cutter, and put in preheated oven to medium-low heat (about 170 degrees Celsius) Bake for about half an hour (depending on your oven and how crunchy you like your crackers), take them out when they start to lightly brown. Chill and keep in a sealed box. **Please note that when using one of the gluten-free flours, soak the flax for a few minutes in a glass of water. And it’s usually hard to cut in front of the oven, so put in the oven for about 10 minutes, remove, cut, and return. In addition, the oats can be lowered if necessary

Cashew Mousse Cake — Hagit Lidror

Cashew Mousse Cake — Hagit Lidror “On Passover, my mother baked wonderful, special cakes that were kosher for Passover. Coconut cake, brownies, chocolate mousse cake, and more … I learned to make them all, and over the years it began to pinch my heart on the number of eggs used for most Passover recipes. I started looking for other baking directions. And then I fell in love … just like that, with the RAW FOOD dessert world. A world of great sweets without baking, who are also fit for Passover, as well as every day. They are also milk-free, egg-free, and fairly healthy (based on lots of nuts and goodies)! So here is one of my favorite cakes, which reminds me of Passover flavors that combine coconut and chocolate.” – Hagit Lidror Fine Cashew Mousse Cake This time, chocolate and coconut flavor – a winning combination in Hagit’s opinion And the even better – it’s kosher for Passover With 4 layers (at least!) No flour, no milk, no eggs … So how do you prepare? The recipe fits into a 26″ or 28″ round, two English cakes, or about 20 personal cakes – depending on their height 1st Layer – Easiest: Soak in tap water 2 cups unpeeled walnut-king/almond/hazelnut/pecan mix between an hour to overnight. Filter and grind in a food processor with: 6-8 soft dates (majhol) Tablespoon of fine cocoa powder (I use RAW powder) Tablespoon of coconut oil/cocoa butter is dissolved in a hot water vessel Tablespoon of maple syrup Splash of vanilla Pinch of salt – Grind until it becomes ointment, but not too much (I like to have some bits left) – Flatten in the shape of a pie bottom For the Second Layer of Coconut: Pulse grind in a food processor: 2 cups dry coconut Two tablespoons agave/maple 4 tablespoons coconut oil For a slightly stickier texture – add banana or a quarter cup of coconut milk – Spread on the tartlet 2 Layers of White Mousse: Soak in tap water for about 4 hours four cups of unroasted cashew Filter For the vanilla layer: Grind half the amount in a good blender With half a cup of melted coconut oil 1/2 cup maple Teaspoon of vanilla Pinch of salt About 3/4 cup of almond milk/rice/water – Grind well until a really paste-like texture is obtained, if it is necessary to add more liquid to grind better – it is possible Pour over the cake and put it in the freezer. For the Chocolate Mousse: Same as white mousse preparation, just add about 1/2 cup of cocoa powder – Pour on the cake. (If you want like marble cake – you can do it with a toothpick) Cover and freeze for at least 4 hours, preferably overnight. (And you can make the cake a few days before!) Take out of the fridge about an hour before serving, To decorate – dissolve coconut, melt chocolate and drizzle with a spoon, or cut strawberries and arrange on the top layer. **Most fun and important – this is a very forgiving cake and the recipe will easily flow with you according to what you have or your taste (more or less sweet, another layer in the middle, more or less cocoa, etc.) Have a delicious, healthy, and indulgent Passover!

Stuffed Grape Leaves & Zucchinis — GalilEAT

Stuffed Grape Leaves & Zucchinis — GalilEAT Ingredients: 2 cups medium-grained rice, rinsed 1 teaspoon cinnamon 2 teaspoons Baharat spice mix 1/2 teaspoon ground black pepper 4 tomatoes 1/2 cup olive oil 40 grape leaves and 8 small zucchinis Directions Carefully hollow out zucchinis with a sharp knife or special rounded blade. Grate 2 tomatoes into the rice. Mix in all remaining ingredients except 3rd tomato into the rice. Hold 1 grape leaf flat on the palm of your hand or on a chopping board. The shiny side should be placed downwards and the veined side up, to be filled. Add 1/2 teaspoon of rice mixture. Fold in the sides and roll up the vine leaf. Repeat with 35 vine leaves. 1/2 fill the cored zucchinis with the same rice mixture. Do not over-fill. The rice expands upon cooking. Line the bottom of a pot with 5 reserved vine leaves or 1 tomato, sliced. Pack rolled grape leaves and stuffed zucchinis into the pot. Slice the last remaining tomato and place it on top of the rolled vine leaves. Sprinkle ½ teaspoon salt over the sliced tomatoes. Place an inverted plate over the vegetables so as to prevent them from floating to the top and becoming unraveled. Fill the pot with boiling water to cover stuffed vegetables., just to the bottom of the inverted plate. This is your watermark for any quantity or pot size. Cover pot. Bring to boil and reduce heat. Occasionally check if there is enough water. Cook for 30 minutes, until all the water, has evaporated. ** An interesting alternative: The zucchinis can be cooked separately in water until they just begin to soften, about 20 minutes. Remove half the water in the pot and add 2 cups of good quality, locally produced yogurt. Goat or sheep’s milk yogurt is best.

Vegan Egg Salad Recipe – Ana Regina Miriam Puente

Vegan Egg Salad Recipe – Anna Regina Miriam Fuente Ingredients: Tofu package Green onions dill Black Indian salt 2\3 cup of oil (preferably not olive oil because it’s bitter) 1\3 cup of soy milk mustard black pepper Instructions: Sprinkle the tofu in a bowl and pat the pieces with Indian black salt about a teaspoon, add black pepper, green onion and chopped dill, chop and set aside. Pour in the oil, one soy milk, a teaspoon of mustard, a few drops of lemon juice, a bit of sweet paprika. Mix with the blender stick until vegan mayonnaise is obtained, if it is not thick enough add another drop of oil and continue until the texture is right. Add to the bowl of tofu mix to fix flavors if needed and bon appetite. Happy holiday ❤️

Gluten-Free Chocolate Cake – Odette Chocolate & Pralines Boutique

Gluten-Free Chocolate Cake – Odette Chocolate and Pralines Boutique When my children were small, there were a number of celiac patients in the kindergarten and in the school. To consider them, I asked one of the moms a recipe that suits them for a birthday cake, which came out so delicious that it’s been the chocolate cake in our house ever since! Kosher for Passover too! High-quality chocolate is highly recommended! Ingredients: 200 grams of butter 1 cup of sugar 200 grams of dark chocolate 5 eggs 6 tablespoons of potato flour 1 teaspoon baking powder For Frosting: 250 ml sweet cream 250 grams of dark chocolate Instructions: Melt the butter chocolate and sugar in a microwave or saucepan over small heat. When the mixture is uniform add the eggs one by one while stirring. Add the flour and baking powder while stirring until a uniform mixture is obtained. Pour the mixture into a 24-inch pan. Bake in the oven preheated to 180 degrees for 50 minutes. After the cake cools, prepare the coating Boil the cream Partially melt the chocolate in the micro and mix both. Spread evenly on the cake.

Recipe for Sufganiyot Donuts by Shula From Shtula

Recipe for Sufganiyot Donuts by Shula From Shtula Ingredients: 4 cups flour 2 tablespoons yeast 3/4 cup sugar Lemon and orange zest from half a lemon and orange 1/2 cup oil (any kind of oil) 4 whole eggs 1 cup lukewarm water 2 tablespoons liqueur (preferably whiskey) 1 teaspoon salt After Frying: Jam, or your preference for filling (custard, Nutella, etc.) Powdered sugar for dusting Directions: Put all the ingredients, except for salt, in a mixing bowl and turn the mixer on for 10 minutes until a smooth and pleasant dough is obtained. Flour your work surface and knead the dough until it doubles in volume. On a floured surface place and flatten the dough, but not too thin, around 3 cm thick and make circles according to the size you want (a wine glass works great). Meanwhile, heat the frying oil. Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined bowl. Repeat with the remaining donuts. Inject jam or any filling you like, ads powdered sugar Bon Appetite!

Berbere Recipe — Sweet Wheat Stew — Courtesy of Galil EAT

Berbere Recipe — Sweet Wheat Stew — Courtesy of Galil EAT Traditional Christmas Dish — Courtesy of Rodeina, cook from Galil EAT Ingredients: 1 Kg Wheat ½ Tablespoon Ground Anise ¼ Tablespoon Ground Cinnamon A bowl of dates, without the core, cut into 5 cm cubes A bowl of dried fruit cut into 5 cm cubes A bowl of walnuts A bowl of peanuts or another crushed nut A bowl of coated candy (chocolate lentils) or any other candy you want A bowl of pistachios Bowl of barley or pieces of halva Preparation Method: Rinse the wheat and place it in a large pot. Fill the pot with 2 liters of water. Add the anise and cinnamon and mix well. Cover the pot, place it on the stove and bring to a boil. Lower the heat and continue to cook for about three hours, until the wheat is very soft but not decomposed and the texture is similar to porridge. While cooking, it is advisable to check from time to time if you need to add water and you should also mix the wheat often so that it does not burn. Remove from the heat and allow the stew to cool for at least 30 minutes. Serve at room temperature, or when it is cooled down. Transfer 3 tablespoons of wheat to a clean bowl and garnish with any topping that suits you. Happy Holidays & Enjoy!

Sheikh al-Mahshi — Recipe by Hamudi Barghot from the Elmarsa Restaurant

Sheikh al-Mahshi — Family Recipe by Hamudi Barghot from the Elmarsa Restaurant Ingredients: 2 kilo of zucchini (suitable for filling) 400 g finely chopped meat 40 g pine nuts 2 pounds of yogurt 2 medium-sized eggs 6 tablespoons starch 2 cups oil for frying the meat 3 cups oil for frying zucchini 1 large chopped onion Salt and pepper for seasoning Preparation: Cut the zucchini tops and start emptying the inside. First, peel a small amount and then start digging and emptying the inside of the zucchini so that the side of the zucchini is of medium thickness, but there is room to fill. Heat 2 cups of oil in a pan, add chopped onion until golden, and then add the chopped meat. After a few minutes add the pine nuts, salt, pepper, and fry the mixture until the meat is ready. Fill the zucchini with the meat mixture. Heat three cups of oil in a pan and fry the stuffed zucchini until golden. To prevent the meat filling from spilling out, you can stuff the end of the zucchini with the tops you cut off earlier. Be careful that the stuffed zucchini do not break during frying. Place the zucchini in a pot with water and bring to a boil. Remove the zucchini from the water. To the pot with the water add half the amount of yogurt, the eggs, the starch, and mix. Place on the fire and stir in one direction until boiling. Place the zucchini on the boiling yogurt, sprinkle with a little salt and leave them to cook over low heat until the zucchini are soft. Serve with rice. Bon Appetite!

Ceviche Recipe (Raw Fish) — Courtesy of Nurit Poran

Ceviche Recipe (Raw Fish) — Courtesy of Nurit Poran (Eat With Nurit) Ingredients & Preparation: Most of the time I use Greater Amberjack, which I really like, white palm or blue jack mackerel. I cut the fish into small cubes Sprinkle with salt and freshly squeezed lemon juice On the side, I mix together avocado, purple onion, coriander, peppers, hot green pepper, and also chopped orange peels. I mix everything together with the fish cubes, add quality olive oil and serve on toast or crackers – just a delicacy! Bon Appetite!

Recipe for Malka Pale Ale — Courtesy of Assaf Lavie from the Malka Boutique Brewery

Recipe for Malka Pale Ale — Courtesy of Assaf Lavie from the Malka Boutique Brewery A recipe for 20 liters, home-cooked Heat about 8-10 liters of water in a pot to 70 degrees Soak the following seeds in a bag for 30 minutes (when we put the bag in the water the temperature will drop to a temperature of 67 degrees, this is excellent): 1 kg – Pilsner 300 g – Crystal 110 300 g – Crystal 150 After soaking, take out the sack and bring the must to a boil (100 degrees) After coming to a boil, let the concentrate boil for 60 minutes: 3 kg – malt to give a light color During boiling, there are two additions of hops: The first we add at the beginning of the boil and the second we add after 45 minutes (15 minutes before the end of the boil) 10 grams of magnum hops – at the beginning of the boil 20 grams east kent goldings – 15 minutes before the end of the boil Spices: Coriander seeds – 20 grams – put them in 5 minutes before the end of the boiling phase (55 minutes from the beginning) After boiling, cool the liquid with ice and water so that it is filled to 20 liters. After cooling the must and letting it air out, we will add the yeast: S04 Good luck!

Nut Tart Recipe — Courtesy of the Tosha Bakery

Nut Tart Recipe — Courtesy of the Tosha Bakery A recipe for about 15 personal tartlets. All dimensions in the recipe are specified in grams Preparing the Crust: 200 grams butter 300 grams flour 75 grams powdered sugar 50 grams sweet cream 32% Total – 625 grams In a mixer bowl using a mixing hook put all the ingredients except the sweet cream until you get a crumbly dough Add the cream and process until the dough is completely formed Wrap in cling film and refrigerate for convenience Roll to a thickness of 3.5 mm Arrange the tartlet tightly in the baking pan Freeze well Preheat oven to 170 degrees Bake for about 12 minutes until golden Preparing Caramel: 120 grams glucose syrup 156 grams white sugar 3 grams salt Some water 40 grams butter 300 grams sweet cream 32% Total – 620 grams Heat sweet cream in a saucepan over low heat At the same time in another (tall) pot heat glucose, sugar, salt, and a little water Cook until dark caramel When you reach the desired color, stop cooking at once with butter Mix well Gradually add the hot cream Mix well Cook on low heat for exactly 10 minutes Grind using a blender Nut Mixture: 60 grams almonds 30 grams pine nuts 30 grams cashew 40 grams hazelnut 30 grams pecan 30 grams pumpkin seeds 30 grams sunflower seeds 20 grams flax Total – 270 grams Roast nuts in a pan in the oven until light brown in color Fill inside the tart Pour caramel to cover Garnish with caramelized popcorn Preparing Caramelized Popcorn: Microwave popcorn bag 200 grams white sugar 150 grams butter *Make caramel from the sugar, add butter, coat the popcorn Place on each tart separately Bon appetite!

Thistle Root Soup — A Foraging Recipe from the Tour Guide Ofek Ron-Carmel

Thistle Root Soup — A Foraging Recipe from the Tour Guide Ofek Ron-Carmel There are many thorns in the wild, but few are as nutritious and healthy as the common thistle. It is one of the most common plants in the open grove, along roadsides and on almost every route we travel in the country from the Negev to the Golan Heights. It’s family – the composite family (the composite plants are eudicots and are considered to be the most highly evolved plants), and it can be found in the Mediterranean, Northern Europe, North America, and even Australia and New Zealand. Thistle has many medicinal properties and is considered the champion of detoxification of nature. Thistle seeds have a substance called Slimarin, which has been scientifically proven to repair damage and liver disease. But most importantly – this is a really delicious plant! In Arabic, the thistle is called “Hurfish al Jamal” – the camel artichoke, and in the recipe, in front of you, you will understand exactly why. Thistle root has a rich artichoke flavor, and in soup, their taste improves. It is important to emphasize that the thistle roots should be collected in small quantities, and only if there is an abundance of the plant in the area. Removing the root does not allow the plant to grow again, and we will be happy to continue to enjoy it all year round. Recipe for Thistle Root Soup (Quantities Vary According to the Number of People): Ingredients – Potatoes Parsley Onion Garlic Roots, leaves, and thistle stems Instructions – Cut the onion, potatoes, parsley root, and garlic into medium pieces, and fry for 3-5 minutes in olive oil in a large pot Chop the thorns of the thistle leaves with scissors and cut them into strips Add the thistle stalks, leaves, and thistle roots (can be cut or left full size) Add boiling water to the vegetables, season with salt and pepper, and cook over low heat After 20-30 minutes the soup is ready, bon appetit!

Fish & Avocado Tartar by Chef Said Shami — Flooka Restaurant

Fish & Avocado Tartar by Chef Said Shami — Flooka Restaurant Ingredients: 120 g fresh seasonal fish fillet (recommended Antias Na) A little coarse salt 4 tablespoons olive oil 5 tablespoons lemon juice 1 heaping tablespoon of finely chopped onion Half a teaspoon of Tabasco Half an avocado Thinly sliced radish Arugula leaves and halved olive for garnish Preparation: Chop the fish and avocado into small cubes that retain their shape, mix with onion, salt, lemon juice, olive oil, and Tabasco, garnish with thin slices of arugula and olive and serve.

Taste of Authentic Druze Culture & Cuisine

Explore the culinary secrets of the Galilee!

Chimichurri Sauce – La Pampa

Chimichurri Sauce – La Pampa An uncooked sauce that goes well with meat (can be used as a marinade). Ingredients: 1 tablespoon chopped garlic 500 grams fresh parsley – chopped 1 flat tablespoon fresh oregano – chopped 250 grams fresh onion – chopped 250 grams fresh red pepper – chopped 1 teaspoon of salt melted in 1 cup of water 250 ml wine vinegar 200 ml olive oil 200 ml soya sauce Preparation: 1. Mix all the vegetables. 2. Add the rest of the ingredients. 3. Keep in a closed jar.

Granola Cookies — Kishor Winery

Granola Cookies — Kishor Winery Ingredients: 125 grams butter 125 grams white sugar 100 grams brown sugar 1 egg + 1 egg white 75 grams white flour 65 grams brown flour 1/2 teaspoon of baking soda 1/2 teaspoon cinnamon 2 grams salt 175 grams oatmeal 50 grams nuts – crushed 75 grams dried cranberries 100 grams chocolate chips Preparation: 1. Mix the first 3 ingredients 2. Add the eggs to the mixture 3. Mix all the remaining dry ingredients together 4. Combine the two mixes 5. Place in the fridge for 2 hours 6. Roll the mixture into balls and bake for 18 minutes at 170 degrees celsius

Mujaddara Recipe — GalilEAT by Paul Nirens

Mujaddara Recipe — GalilEAT by Paul Nirens This dish has a strong Moroccan influence and is made from lentils and rice. In the Galilee, majadra is made in the Lebanese style, always from lentils and bulgur wheat. Ingredients: 1 cup brown or green lentils 2 chopped onions oil for frying 1 cup coarse bulgur wheat (crushed wheat) 1 spoon cumin 2 teaspoon salt 1 teaspoon Baharat (spice) Preparation: Fry the onions in oil until dark brown, about 1/2 an hour. They should be past the point of caramelization and almost burnt. This is very important, as it gives a very rich flavor. Add the lentils and 4 cups of hot water. Bring to a boil and reduce heat to low. Do not add salt until the lentils have started to soften, about 20 minutes. Then add salt, cumin and baharat to the lentils just as they start to soften. When the lentils are soft, after proximately 1/2 an hour, add the bulgur. Very gently mix the bourghul and lentils together and continue to cook over a low heat for 5 minutes paying attention to the amount of liquid, as the bulgur will absorb all of the lentil liquid. Add salt and spices to taste. Wait 5 minutes before serving, allowing the bulgur to soak up more liquid.

A great fresh salad – KALDERON M.D

A great fresh salad – KALDERON M.D A recipe for a great fresh salad which becomes a great hit every time we serve it, suitable for Rosh Hashana as it includes apples and honey. Ingredients: For the salad: 750 grams rinced and dry spinach leaves 5 bundles of baby leaves or rocula (rugetta) 300 grams dry apples cut into 4 300 grams of fresh fruit – choose 1: strawberries/mango/peach/plum For the sauce: 3 tablespoons of canola/sunflower oil 3 tablespoons of olive oil 5 tablespoons of honey 3 crushed garlic cloves 3 table spoons wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1 table spoon brown sugar Mixture of Grains: Sunflower seeds, sliced almonds, pine tree nuts, pumpkin seeds Preparation: 1. Tear by hand all the leaves and put into a bowl. 2. Add the dry apples and fruit. 3. Mix well and put the sauce on top before serving. 4. Decorate with nuts and grains.

A Refreshing Tahini Recipe – Hefer Ranch

A Refreshing Tahini Recipe – Hefer Ranch A story within a story: Imagine a horse ride in Abirim in the forest with terraces, overlooking a beautiful view. From the top of the mountain you can see the Mediterranean sea. As you ride down you will reach the oak tree. This oak tree is a few hundred years old and has given shade over the years for many boys and girls. It has seen joy and sadness. Years of serenity and years of hardship. Over 30 years ago this okay tree has seen a wedding. If you come and visit us you will meet the bride and groom. We can take you for a hoarse ride and tell you why the oak knows so much. Ingredients: Natural goat yogurt preferably “Ednas cheese” High quality tahini paste Preparation: 1. Take the tahini paste. 2. Add some yogurt. 3. Mix together until you have a smooth blend. And voila! Don’t add water or salt or lemon or pepper… it is ready!

From the World of Raw Sweets — Hagit Lidror

From the World of Raw Sweets — Hagit Lidror Basic Raw Chocolate Recipe: Take 1 cup (approximately) of raw chocolate pieces 1\3 a cup of cocoa butter/coconut oil Melt the chocolate in a “double boiler” In order to maintain high nutritional value, use a maximum temperature of 45°C. Add 2-6 tablespoons natural sweetener (agave, maple syrup, silan – dates, honey, or a combination of two of them), according to taste. Stir well, as the sweetener tends to settle on the bottom of the pot. Pour into a pan – add to it nuts, coconut, orange peels, cranberries, etc.. and put into the freezer for 30 min and it’s ready to eat! Store in the fridge or freezer. Instant Banana Ice Cream: Freeze unpeeled bananas; mash them in a food processor Add-pecans and maple/cocoa powder and cocoa chunks/mint + passionfruit/frozen mango or strawberry/coconut etc. Best eaten immediately! If any remain – freeze in ice trays or as popsicles.

Sweet Challah Bread — Brioche Catering

Sweet Challah Bread — Brioche Catering Ingredients: 1 kg flour 50 grams of fresh yeast 150 grams of sugar 600 grams of water 3 eggs 2 tablespoons of salt 120 mL oil Preparation: 1. Take all of the ingredients above and mix them into a soft smooth dough 2. Leave in a warm area until the dough doubles in size. 3. Divide the dough into 12 4. Each part roll and make into a leaf shape (thinner at the edge) or simply a long strand 5. Braid the dough (there are lots of videos on youtube) 6. Let it stand for 15-20 min while the oven is preheating 7. Beat an egg and spread on the challah bread and sprinkle sesame on top (optional) 8. Bake at 180 degrees celsius for 20 minutes or until the challahs are nice and golden Hagit’s Tip: Add 150 grams of raisons to the dough.

Prickly Pear or Strawberry Sorbet – Buza Ice Cream

Prickly Pear or Strawberry Sorbet – Buza Ice Cream Adam and Alaa opened their first Buza shop in the summer of 2012 believing in friendship and good ice cream. Ingredients: 400 Grams peeled prickly pear or Strawberry 600 Grams syrup Preparation of syrup: (general rececipe – ideal for any sorbet) 700 Grams of water 150 Grams of white sugar 100 Grams glucose Preparation: Crush the prickly pears, mix the fruit and the syrup together and freeze!

“Baba Ghanoush” – Tamarahindi

“Baba Ghanoush” – Tamarahindi Upgraded Mediterranean dish, eggplant with Tahini. Ingredients: eggplant Tahini Juice from half a lemon Half chopped red onion Half a lemon chopped with the peel A handful of chopped parsley Atlantic sea salt cumin spicy paprika Olive oil Preparation: Burn the eggplant over bare heat until it softens Place eggplant in a plastic bag and close so that no air enters. This helps to release the shell from the eggplant’s “meat”. Cut rough in a wide, deep bowl Pour over a thin layer of raw tahini so that it will cover the whole eggplant On top of the tahini, pour the lemon juice. Sprinkle the onion, lemon and parsley you chopped in advance Sprinkle with Atlantic sea salt, cumin and spicy paprika over everything And finally sprinkle with olive oil generously over the whole dish

Stuffed Mushrooms – Tamar & Gefen

Stuffed Mushrooms – Tamar & Gefen Ingredients: 8 large mushrooms that you can fill (Portobello/Champignon) 1 Large onion, chopped 50 grams of butter ½ cup of white wine 250 grams of sour cream Chopped parsley According to your own taste add hard cheeses (kashkaval, Gouda, Bulgarian, feta etc) Preparation: Preheat oven to 175 degrees Celsius 1. cut the leg of the mushroom and chop it. 2. Fry the onion in butter until it becomes slightly brown. 3. Add the white wine to the pan, add salt and black pepper. 4. Add the sour cream, stir, reduce the cream sauce and turn off the heat. 5. In a small bowl, mix the chopped mushrooms with chopped parsley or chives and the cheese mixture and fill the mushrooms. 6. Arrange the mushrooms in a hot resistant dish, pour the cream sauce over them and place in the oven for 20 – 30 minutes.

Kurdish Stuffed Onions & Grape Leaves – Shula from Shtula

Kurdish Stuffed Onions & Grape Leaves Recipe “Prach” – Shula from Shtula Ingredients for the Filling: Half a kilogram of round rice – washed Package of chopped dill Package of chopped green onions Half a cup of oil Half a cup of lemon juice Tablespoon of salt ** Mix together all the Ingredients for the filling. 3 onions Grape leaves (preferable fresh in the season) Preparation: Extract the hearts of the onions and fill them with the prepared mixture. Flatten the vine leaves (after they have been washed and rinsed) place the mixture in the middle and roll the sides like sweets. Place the stuffed onions at the bottom of a pot. On top add the stuffed vine leaves. You can add a few layers one on top of the other. Add water to cover it all. Put on high heat and cook until it boils. Then lower the heat and cook for another 40 minutes to let the onions at the bottom become slightly brown.

Granola – The Kamah Association

Granola – The Kamah Association Step 1 Ingredients: 700 grams oatmeal 140 grams sesame seeds 120 grams sunflower seeds 100 gram whole almonds 25 grams pecans or hazelnuts 10 grams of cinnamon Preparation: Mix all of the above Step 2 Ingredients: 40 grams of honey 150 grams of sugar 150 grams of milk Preparation: 1. Mix together and heat until boiling point. 2. Add it to the dry mix and mix well! 3. Add 125 grams of oil and mix well. 4. Put into a preheated oven of 150 degrees Celsius and bake for 25 minutes. 5. Recommendation: bake on 3 separate baking pans for even baking of the granola. 6. When finished baking add 50 grams of raisins and mix them together.

Ceviche Recipe — Lotem Organic Winery

Ceviche Recipe — Lotem Organic Winery Ingredients: 50 grams Whitefish e.g.: sea bass 1/4 green onion 1 cherry tomato 2 thin slices of a Green apple (Granny Smith preferably) Lemon juice from half a lemon Olive oil (about 2 tablespoons) Salt and pepper – according to taste Hot chili pepper or green hot pepper – optional Preparation: Make sure the fish is bone-less and skinless. Cut the fish into small cubes Put in a bowl with lemon juice and olive oil Cut the green onions, cherry tomatoes, and apple into small chopped pieces and add to the bowl Add salt & pepper Add hot chili pepper or green hot pepper – optional Serve cold in a deep bowl Recommendation: Pairs perfectly with Alegro 2014, dry red wine from the Lotem Organic Winery

Gluten-Free Tahini Muffins — Hasi Fiber Studio

Gluten-Free Tahini Muffins — Hasi Fiber Studio Landowners, who combine agriculture, tourism, and art in their lives, love natural and local products as much as possible. Here is a recipe from Hasi’s private kitchen: gluten-free, easy-to-make tahini muffins made from quality Galilean tahini and natural sesame. There’s nothing like opening the morning with a delicious muffin and a glass of freshly squeezed juice! Ingredients: 3 eggs (beaten) 6 tablespoons of tahini 1/4 teaspoon of baking soda 1 tablespoon of silan (date honey) or honey A pinch of salt Preparation: 1. Mix all the ingredients and put them into a muffin baking tray 2. Bake for 20 minutes at 180 degrees Celsius Hasi’s Tip: Eat for breakfast with a fresh cup of squeezed carrot juice

Stuffed Chicken — Stern Winery

Stuffed Chicken — Stern Winery Ingredients: 2 chickens with their skin For the Sauce: Olive oil, salt, pepper, sweet paprika For the Stuffing: 3 slices of challah bread – cut into pieces 3/4 cup of water 4-5 green onions Salt Pepper 2 eggs Soup powder Preparation: 1. Coat the chicken with the sauce. 2. Mix all of the ingredients of the stuffing and stuff the chicken. 3. Preheat the oven to 200 degrees Celsius. 4. Put the stuffed chicken in the oven for 20 min. 5. Check from time to time and pour the liquids on top of the chicken. Let them roast nicely. 6. Preferably turn them around from time to time. 7. Don’t’ forget to drink red wine! Preferably Stern wine!

Festive Salad with Bruschetta — Alto Dairy

Festive Salad with Bruschetta – Alto Dairy This salad will add beauty and taste to your holiday table! Ingredients: For the Salad: 6 lettuce leaves A mix of baby leaves Sugar-coated Chinese pecans For the Dressing: 6 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon honey 6 tablespoons fresh orange juice 2 tablespoons citrus vinegar 1 garlic clove – crushed Salt & pepper For the Bruschetta: Sliced baguette Fig jam – high quality Alto or any other goat Saint More cheese Olive oil Preparation: 1. Heat the oven to 180 degrees Celsius. 2. Mix the dressing ingredients in ajar until it becomes even. 3. Hand cut the lettuce and mix in the bowl with the bay leaves and the citrus vinaigrette. 4. Pour on the baguette a few drops of olive oil and a thin layer of fig jam. Put on top a slice of Saint more cheese, pour a few more drops of olive oil, and put into the oven until it becomes golden (approx. 7 min). 5. Put the mixed salad on a nice serving dish, display the hot bruschetta on top and spray it all with Chinese pecan nuts.

Fun & Delicious Salad – Aluma Restaurant

Fun & Delicious Salad – Aluma Fennel, orange, hot pepper, za’atar (hyssop) and mozzarella salad recipe. Ingredients: (Serves 4 people) 3 medium size fennels 3 oranges (preferably blood oranges) 1 hot green pepper Fresh za’atar leaves (hyssop) 2 balls of mozzarella di buffalo Olive oil Fresh lemon juice Sea salt Preparation: 1. Cut each fennel into 4 pieces. 2. Put some olive oil on top and put into a preheated oven (210 degrees Celsius) until the edges become slightly brown and then cool it. 3. Peel the oranges and slice them into 1 cm wide slices. 4. Slice the green hot pepper into thin slices. 5. After the fennel has cooled down. Take all of the other ingredients and lay on top of the fennels nicely. 6. The mozzarella needs to be hand sliced. 7. On top of this all, put the lemon juice, olive oil and sea salt.

Cheese Quiche – Shirat Roim Dairy

Cheese Quiche – Shirat Roim Ingredients: For Dough: 1/2 cup sour cream (200 ml) 175 grams of self-raising flour 100 g butter (You can make double the amount of dough and freeze half for next time) Mix the ingredients in a mixer or food processor. Wrap the dough in plastic wrap and refrigerate for about an hour in the fridge. Roll in a lightly greased and floured pie pan so that the dough will cover the sides as well. Filling: 350-400 grams of hard or semi-hard grated sheep’s cheese. 2 eggs size L 1 sweet cream container Preparation: Scatter the grated cheese over the dough evenly. In a separate bowl, mix the eggs with the sweet cream and sprinkle over the grated cheese. No salt or pepper is needed. Bake at medium heat (180 degrees C) for about 30-45 minutes, until golden pastry surface. Bon Appetite

Akko-Style Kubbeh Chef Alaa Musa, Elmarsa Restaurant

Akko-Style Kubbeh Chef Alaa Musa, Elmarsa Restaurant Akko-Style Kubbeh: 2 cups of thin burgul soaked in water 2 cups of water 1 tablespoon fish spice 100 g finely chopped grouper fish Spoon chopped parsley White pepper salt 2 cloves of crushed garlic 1 teaspoon roasted pine nuts Serving Vegetables: Green onions radish grain Hot Pepper Preparation Method: Soak the burgul with the water for a full hour in the refrigerator, then grind everything in the food processor until uniform, remove from the food processor, and continue to knead a little with the fish spice and salt and white pepper. Chop the fish with a sharp knife until we have one whole cutlet, add the parsley, crushed garlic, pine nuts, and season with salt and pepper. Allow the dough to rest for an hour in the fridge, form 50g balls from a hole in the middle and fill the cube with the fish filling. Put in the freezer for 4 hours until the dough has stabilized, deep-fry until golden, and serve next to the live vegetables and some home-ground grinding. Enjoy your meal! Chef Alaa Musa

Salmon Coated with Almonds & Herbs – Adelina Chef Restaurant

Salmon Coated with Almonds & Herbs – Adelina Ingredients for the Fish: Fresh Salmon cut into cubes of 100 grams each. Ingredients for the Crust: 1/2 a bunch of parsley 2 fresh leaves of rosemary 2 fresh leaves of thyme 80 grams peeled almonds slices 2 cups of panko 1/2 of 1 hot green chili pepper 1 tablespoon of ginger cut into tiny pieces 1/2 teaspoon of dry ground coriander Ingredients for the Sauce: Lemon juice from 2 lemons 1/2 cup dry white wine 1 peeled tomato cut into fine slices 2 garlic cloves cut into fine slices 80 grams of butter Chef’s tip: add 1/2 cup of fish consommé Preparation of the Crust: 1. Grind together all the fresh herbs with the green pepper – until it is very fine. 2. Add the panko, almonds, ginger, and dry coriander until it turns into a flaky paste. 3. Put in a bowl to dry. Preparation of Fish: 1. Cover the fish with the coating from all sides. 2. Put on a baking tray (with baking paper). 3. Sprinkle on top coarse salt. 4. Bake for 8-10 min, 200 degrees Celsius. Preparation of Sauce: 1. Take half of the butter and cook tother with the garlic. 2. Add the lemon juice and the white wine (and the fish consommé). 3. Cook on a low fire until you are left with half of the liquid you started with. 4. Add salt, pepper according to taste. 5. Add the tomato. 6. Add the butter which is left, to thicken the sauce. 7. Bring to a boil and decorate with herbs. For the finale: Take the fish out of the oven, cut the fish into 2 cubes of fish, and serve with the sauce decorating the plate alongside the salmon (make sure it doesn’t touch it so that it doesn’t soften the crust).

The Coast Line

Akko

The Northern Road

Heart of Western Galilee

Western and Lower Galilee Mountains

FOOD AND DRINK IN THE WESTERN GALILEE

Eat & Drink Map

RESTAURANTS

Adelina

Alto — The Kosher Café

Events and Groups at Alto Dairy

Malka Beer Parlor

Cafe Klil

Meakys Top View Bar

Noor Restaurant

Noor Restaurant and Café

Noor Restaurant’s Pastry Shop

Events at the Noor Restaurant

Flooka Restaurant

Themed Evenings at the Flooka Restaurant

Events at the Flooka Restaurant

Fish & Seafood at the Flooka Restaurant

Yodfat Cafe

Lunch & Breakfast at the Yodfat Cafe

Takeaway from the Yodfat Cafe

Deliveries from the Noor Restaurant

Adelina Mediterranean Chef Restaurant — Delivery Menu

Italian Restaurant with a Galilean Aroma at Salima

Salima- Italian Restaurant

Sama Bar in Old Akko

Breakfasts on Weekends at Sama Bar

Dinners at Sama

Sama- Authentic Bar and Restaurant

Takeaway from the Flooka Restaurant

Safta Maha – Druze Experience

Authentic Druze-Style Meal at Safta Maha’s

Chateau du Roi

Chateau du Roi Restaurant – Traditional Italian Cuisine with Galilean Touches

Chateau du Roi Bar

Malka Brewery

Aluma

La Pampa

Thursday Dinner at La Pampa

Friday Dinner at La Pampa

Elmarsa Restaurant

A Meal & Chef’s Tasting at Elmarsa

Business Lunch at Elmarsa

Shula from Shtula

Indulgent Weekend Takeaway & Deliveries from La Pampa

Authentic Kurdish Food Deliveries — Shula from Shtula

Coffee Shop & Events at Noalush

Shirat Roim Dairy – House of Cheese

Kamah Association at Harduf – Gallery Café

Tosha Bakery

Deliveries from the Tosha Bakery

Galilee-Scented Breakfasts at Salima Restaurant

Tupelo – Wheat Free Bakery & Cafe

Tupelo Coffee Shop

Meal & Coffee Workshop at the Ishu Cafe

Chef Meals on Demand with Hagit Lidror

Alto Dairy

Noalush

Shirat Roim Dairy

Shirat Roim Dairy – The Delicatessen

Friday Brunch at the Kishor Winery

Deliveries from the Shirat Roim Dairy

Take Away & Ready Food for Events or Meals with Aviva Khoury

Homemade Meals from Christian Arab Cuisine with Aviva Khoury

Aviva Khoury Home Cooking

Breakfast in the Cafe at the Kamah Association

Rushka Café Above the Gallery

Events at the Adelina Chef Restaurant

Friday Brunch at the Adelina Restaurant

Dinner at Aluma

Saturday Brunch at Aluma

WINERIES AND ALCOHOL

Wine Tasting at the Stern Winery

Wine Tasting & Dinner at the Stern Winery

Guided Tours and Wine -Tasting at the Yiftah’el Winery

Malka Beer Parlor