For those who equate good food with good living, there's good news at Mata'im restaurant: a revamped menu coming out of our contemporary kitchen, based on a delectable array of the best ingredients for your eating pleasure.
The totally redesigned menu is planned to make Mata'im a requisite stop on Israel's culinary trail. Our chef, Ami Danieli, has brought the restaurant a variety of styles from around the world -- from Bologna to Beijing -- with, of course, plenty of accents from Israel.
Try, for example, ravioli stuffed with Jerusalem artichokes, in a mushroom-butter sauce; or the Middle East's popular sinaya (layers of roasted eggplant); or a plate of burghul to toss with hot tehina, complemented by a colourful salad of pistachios, cranberries and baby lettuce leaves. And to top these off: a glorious tarte tatin, caramelized fruit of the season baked in a light puff pastry and served with vanilla ice cream.
To answer the needs of our discriminating and diverse clientele, we've expanded the menu with a greater selection of more vegetarian fare for breakfast, brunch or lunch. Among the tempting offerings: shakshouka (a rich tomato-pepper stew with tofu), 'hamburger' risotto, and lentils with green vegetables and tehina. And for dessert -- luscious, refreshing fruit sorbet.