When we arrived on Friday, looking for a place to eat near the hotel, the Concierge suggested a little restaurant several blocks away - Herbert Samuel - with "the best chef in Israel. " She managed to get us reservations at the bar. The restaurant had a European vibe, with dishes that were slightly larger than tapas, beautifully plated with edible flowers and outstanding colors. We started with lucious whole wheat bread studded with nuts, and a sweet olive oil. The bartender ordered for us: tuna in a bright green basil sauce, another tuna with peanuts and pickles, tomato salad with feta, fois GRAS with chutney (which made me finally understand the lure of fois gras), tagliaterre with calamari, and for dessert we had kataifi with pistachio ice cream and mango. Add a glass of wine and ouzo with mint, and we had a fantastic dinner.
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