Nachalat Yitzchak

Eyal Shani’s first fine-dining restaurant, only open Wednesday and Thursday evenings, has an everchanging menu. He has developed a unique culinary language based on regional Mediterranean products – olive oil, fish, tahini, tomatoes, and his signature, fresh seasonal vegetables. Each dish that he prepares is unique, fresh, and different than the last. As the hours get later, the music gets louder, creating a festive environment. To access this content, you must purchase Yearly membership or Monthly Membership.