served seven days a week 13:00-24:00

Morning Menu

served seven days a week 13:00-24:00
served seven days a week 13:00-24:00

To begin with

great for a starter or a tiny nibble…:
Warm brioche challah
served with butter, cream cheese and a changing tapenade
Soup de jour
served with warm focaccia sticks
Seared artichokes
in olive oil and garlic, served on a cheese polenta
Risotto cheese balls
in neapolitan and pesto sauce
Pao de ceso (gluten free
8 units of tiny bite size cheese buns, served with three spicy dips.. pesto, tomato salsa and aioli
Neapolitan eggplant
eggplant in tomato sauce and cheese topping, grilled in our stone oven
Cheese cauliflower in crunchy coating
on top of yam chips, aioli and arugula
Tomato and feta focaccia
roasted cherry tomato, feta cheese, olive oil, za’atar and garlic confit
Mushroom mix
seared mushroom mix, feta cheese cubes in pesto dressing, garlic confit, cherry tomatoes in sea salt, fresh basil leaves and two hot focaccia strips. (vegan option- without the feta cheese
served seven days a week 13:00-24:00


Keshet’s salad
quinoa, black lentils, Italian artichoke, red cabbage, cucumber, spring onion, colorful cherry tomatoes and crispy feta cheese cubes, in olive oil and lemon juice, alongside raw tahini
Caesar salad
iceberg lettuce in Caesar dressing, warm focaccia cubes, feta cheese cubes in pesto spread, rostred cashew, cranberries, boil egg and parmesan cheese- additional baked salmon cutlet -
Simca’s salad
served with vinaigrette cause and herbs on a mozzarella focaccia bedding… Yummy! lettuce and baby leaves mix, tuna, feta cheese in pesto spread, fresh mushrooms, cherry tomatoes, cucumbers, kalmata olives, sprouts, corn kernels, roasted red pepper and red onion
Nechama’s salad
lettuce, baby leaves and arugula, halloumi cheese and champignon mushrooms seared in teriyaki sauce, cucumber, cheer tomato, carrot, sprout, micro leaves and roasted sesame seeds
Betzalel market salad
finely diced! served with tahini, cucumber, tomato, pepper, carrot, red onion, parsley, radish, mint, boiled egg, chick peas, scraped feta cheese and roasted eggplant. seasoned in olive oil, lemon juice and a touch of pesto spread. served on a bed of fresh lettuce leaves and hot focaccia. additional tuna
Additional focaccia/ white or multigrain bread
served on a warm focaccia that observes all the salad’s flavors..
served seven days a week 13:00-24:00


Quiche of the day
served with garden salad and yogurt honey-date dressing
Yam quiche (gluten free
served with garden salad
served seven days a week 13:00-24:00


Green shakshuka
spinach dish, fresh mushrooms, cherry tomatoes, chick peas and a touch of cream and goat cheese -additional eggplants
Itamar’s shakshuka
a rich tomato dish, herbs, rosted peppers and fresh eggs - additional eggplants/feta cheese
Vegan shakshuka
a rich tomato dish, herbs and a variety of roasted veggies. served with vegan tapenade
served in a steaming hot pen alongside tahini, changing tapenade, labaneh cheese with sumak seasoning, finely diced salad and house special freshly baked bread ( white/multigrain/gluten free)
served seven days a week 13:00-24:00


Hot asian salmon salad
two colored cabbage, carrot, bean sprouts, peppers, mushrooms and zucchini in a sweet flavored asian sauce, chopped nuts and roasted sesame served with baked salmon cutlets
Seabass fillet
in a lemony pesto crust, served on mushroom and cheese polenta
* Homemade spicy fish (chraime
- fish fillet dish with tomatoes, herbs and chick peas with a touch of yogurt-tahini, served with tapenade, finely diced salad and warm challah
Salmon grissotto
served on a spinach and cheese green “grissotto” (groats + risotto
Salmon stake and veggies
seared in a hot pen, served on a bed of roasted garden vegetables in citrous caramel dressing, alongside green rice and cranberries. We recommend serving the dish in Medium temperature
served seven days a week 13:00-24:00

Fresh pasta

Cheese tortellini
in goat and camembert cheese, cream, date honey and roasted almonds sauce
Yam ravioli
in cream, cherry tomato and basil sauce
Half and half gnocchi
in cream, goat cheese and spinach sauce
Lasagna of the day
made from fresh pasta leaves in a changing filling. served with garden salad
A winter mushroom risotto
white wine, truffle oil, peas, leak, zucchini and parmesan cheese. additional baked salmon cutlets
Your choice of sauce:
*Nonsense in tomato juice - tomato, garlic, olive oil and basil sauce
*Red cream - cram, tomato and basil sauce
*Milanesa - tomato, eggplants, kalmata olives and onion saice
*Agilo e olio pasta - pesto, tomato, garlic, mushrooms, zucchini sauce and pine nut
* Noam’s sauce - garlic butter, mushrooms, red onions, cherry tomatoes, white wine and cream sauce
*Cream Alfredo - cream and mushroom sauce
*Yam, cream and j’al mixture
served seven days a week 13:00-24:00

Pizza & Focaccia

Cherry tomato margarita
tomato sauce, grated mozzarella cheese, tomato and oregano
roasted eggplant and Italian artichoke and salsa tomato spread, with raw tahini and spring onion garnish
Italian artichoke
rose cream, fresh mushrooms, red onion, mozzarella and parmesan cheese
Spinach and shattered egg
pesto cream, spinach stew, mushrooms, chick peas, egg, mozzarella and parmesan cheese
Goats and arugula
light cherry tomato sauce, dried tomato raisin, mozzarella, parmesan and goat cheese and a touch of pesto
Four cheeses
rose cream, roasted yam, caramelized onion and some good cheese
Ben Gurion
neapolitan sauce, tomato slices, garlic confit, herbs, parsley, spring onion and Israeli cheese
Antipasto veggies and Sheep cheese
tomato sauce, mozzarella cheese, variety of roasted veggies, goat cheese and basil served with a drizzle of sweet balsamic vinegar
served seven days a week 13:00-24:00

Sandwiches and Toasts

Antipasto sandwich
Vegan! dried tomato and raw tahini spread, a variety of roasted veggies with a touch of reduced balsamic vinegar, arugula and a hand full of warm and posted nuts and seeds (white/multigrain/gluten free bread
Kfar Azar’s salmon sandwich
made on open multigrain toast, spread with 5% cream cheese and ground walnuts, pickled salmon (gravlax) and on top two sunny side up eggs, with cherry tomato, red onion, green leaves salad in reduced balsamic vinegar and olive oil
Goat cheese sandwich
- two colored pesto spread, Saint-Maure de Touraine cheese, roasted peppers, kalmata olives and arugula served warm (white/multigrain/gluten free bread
Israeli bagel toast
butter, tomato, content “yellow” cheese and basil
Greek bagel toast
white brine sirene (Bulgarian cheese) in pesto spread, content “yellow” cheese, butter, onion in za’atar seasoning, tomato and kalmata olives
Shakshuka bagel toast
matbuha sauce, boiled egg, roasted eggplants, parsley and content “yellow” cheese
served seven days a week 13:00-24:00


Arak - 60 ml + orange/red grapefruit/ lemonade juice
Vodka - 60 ml + orange/red grapefruit/ lemonade juice
Arak/Vodka chaser
Whiskey chaser
“Ruffino" Italian, Recanati
“Blue nun”, Gewurztraminer
Sparkling Wine:
White/Red Italian Lambrusco
Goldstar / Heineken
Draft beer
Shandy - beer + 7 up
Goldstar / Heineken
Bottled beer