Chef Barak invites you to a meal that pays honor to the oil that he has created
Did you ever think that a staple like olive oil could surprise you? If not, think again! Chef Itzik Barak has created premium, one-of-a-kind olive oil for the prestigious Palace restaurant. The oil, sure to excite your senses, was produced from Syrian olives in Meshek Achiya olive press. This thrilling ingredient has the flavor of ripe tomatoes with hints of black pepper, which give it a gentle pungency and light spiciness.
Especially for the OpenRestaurants™ festival, Chef Barak invites you to a meal that pays honor to the oil that he has created – four courses that emphasize, complement and celebrate the flavors of his distinct olive oil.
How it works:
1. Purchase tickets to the desired date, right here on our website
2. After purchasing the tickets, you need to call the restaurant to reserve a table for the time you desire to dine 02-5423333
The event includes
- A four course meal with a special menu for OpenRestaurants guests
- Celery root cappuccino with pine nuts and basil oil
- Sea bass Confit in Korneiki olive oil, served with quinoa crust, caramelized carrots and pecan cream
- Or: Sea bass Confit in Korneiki olive oil, served with quinoa crust, caramelized carrots and pecan cream
- Stuffed Chicken Breast with Pistachios, served with Potato Rata Baked in Arbequina Olive Oil, Cauliflower and chicken broth
- Or: Slow-cooked Ossobuco Lamb with in Arbequina Olive Oil, served with Jerusalem-style Jerusalem artichoke, bourghoul, root vegetables and lamb broth
- Olive oil ice cream, almond crust and caramelized pears
- Finest wines from TABOR winery will be served during the dinner
- Purchase tickets to the desired date, right here on our website
- After purchasing the tickets, you need to call the restaurant to reserve a table for the time you desire to dine 02-5423333
- Please notice- there is no option to arrive to the restaurant without reserving a table
About the Location
Built on the grounds of the former luxury Palace Hotel, which in turn, was built in the late 1920, the new Waldorf Astoria Jerusalem Hotel was designed by Sinan Kafadar, an expert in renovating historic buildings and turning them into urban masterpieces. The façade of the historic building was the only original part kept standing, everything else was razed and rebuilt. A new wing and six more floors were added, giving the hotel 230 rooms as compared to the original 140, and a glass-covered plaza was constructed in the interior courtyard. The hotel houses two kosher Haute Cuisine restaurants, one with a dairy menu and the other serving meat.
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Eating is one of our most basic actions as humans. Food connects us to our land, the environment we came from, the people and the traditions. One of the foods that most fully expresses our immanent connection to food is the dough in its various forms. From the most basic to the complexities of it, the dough represents tradition and the evolution of culture