Twenty-four seats. Two seatings. One six-course menu that changes with the market. No phones at the table — we hand out a small printed card with the wine list and the menu in our handwriting.
Forty bottles. Half from Israel, half from somewhere with a similar climate. We don't print scores. The pairing flight is six glasses, ₪220, and we'll talk you through every one if you ask.
Trained in Lyon, sharpened at Mugaritz, and in love with Israeli ingredients enough to come back and open something quiet. Maya cooks every service. She's at the pass for both seatings, every night we're open.
"I wanted somewhere that smells of fennel pollen at 18:30 and tells you, gently, when to put your fork down."
A brass-topped bar runs the length of the room — eight stools facing the open kitchen. Sixteen seats at low tables along the back wall. We don't take groups over six.
We open reservations 30 days in advance, on Sundays at noon. The bar holds eight first-come seats every night. The kitchen closes at 23:30 — we'd rather you came hungry and stayed long.