Waldorf Astoria Jerusalem Introduces Its Latest Restaurant and Bar 


 The Garden Terrace



Gourmet Tapas, Cocktails and Cigars - The Garden Terrace Presents New Approach to Relaxation in Jerusalem This Summer





(JERUSALEM- July 11, 2016) The Waldorf Astoria Jerusalem announces the official opening of its latest culinary offering - The Garden Terrace. 

Located on the roof-top of the historic restored building, The Garden Terrace takes advantage of the cool air of Jerusalem’s evenings while ensuring a sense of quiet seclusion just above the city’s downtown areas.



Featuring a fully-stocked bar with newly designed cocktail menu and an internationally gathered cigar collection, the menu for The Garden Terrace has been designed by the hotel’s Executive Chef Itzik Barak presenting a wide variety of Mediterranean-inspired tapas dishes. 


  Diners are invited to select from a range of dishes - from Veal Spareribs to Fresh Fish Ceviche and Chef Barak’s take on traditional meatballs which are battered in a beer-infused tempura and served with pepper cream.  The all-Kosher menu relies on the freshest ingredients and highest quality meats and fish all available to be combined with fine wines, liquors and drinks mixed to order.

Designing the menu and the overall experience has been a project months in the making with the goal of making The Garden Terrace a sought after location in Jerusalem for the ideal evening of relaxation.




The Waldorf Astoria Jerusalem has already assumed a reputation as one of the world’s best luxury hotels, including being named as the top hotel in the Middle East by readers of Conde Nast Traveller Magazine.  The Garden Terrace is the third restaurant located in the hotel alongside The Palace and The Kings Court, both of which have received acclaim for introducing a new style of dining to Jerusalem. 


“The Garden Terrace introduces a new level of culture to the city that puts delicious food and drink at the forefront all presented in a setting that is uniquely Jerusalem,” says Guy Klaiman, General Manager of the Waldorf Astoria Jerusalem.  “We look forward to seeing this quickly becoming a landmark to be appreciated by anyone looking for a quality, relaxing and enjoyable evening.”




The Garden Terrace at the Waldorf Astoria Jerusalem is open Sunday-Thursday 6:00  PM to 11:00PM. 

For advance registrations (recommended) please call 02-5423333.









Festival Between the Vineyards  2016  -Tu B'Av    at Merom Hagalil (  from 18 to 26.8.16)


Tu B'Av - a Jewish traditional holiday in which the young Israeli unmarried woman, are dancing in the vineyards, in full moon in order to "Catch" a groom.

There is no better place to celebrate this holiday than Merom Hagalil area. The area offers lovely country side accommodation, located between vineyards with the harvest fragrance, breathtaking scenery along with the Festival "Between the Vineyards" organized by "Merom Hagalil" Regional Council.


The Festival will take place between 18 to 26.8.16 celebrating a decade of activates with eight days and nights of various events: Festival Opening night, with the two giant Israeli singers- Shlomi Shabat & Rita-At Ein Hozim forest. A sunrise performance of Miri Mesika overlooking the Sea of ​​Galilee and the Golan Heights at Livnim Amphitheater. Two classics on one stage-Avraham Fried & Yoram Gaon at Ein Hozim. A special show At Amirim village- "G'hbls Reggae from the North Zion". "Peter-Pan" will take the kids and youth, to a magical tour, in the woods with Tinkerbell and friends. Street Fairs, local musical events, tours to wineries and vineyards, Festival special menus in the local restaurants, lots of activities for the family all accompanied with good wine and romance..




For tickets and information please call 04-6919807 & 04-6220066

The Festival website with a full program and options:  www.2beav co.il

On-line ticket purchasing: keshet.smarticket.co.il










Saphira at the Jerusalem Waldorf Astoria Sets the Salon Standard



Saphira Hair Care, the company that pioneered the use of Dead Sea minerals in hair care products, recently launched its first branded hair and beauty salon, Saphira Salon by Maurice, on the premises of the Waldorf Astoria Hotel in Jerusalem.


The salon was conceived as a partnership between Saphira founders Aviad and Saphira Greenberg and Maurice Dadoun, master hairstylist from Beverly Hills and artistic director of the new salon. Designed and built at a cost of NIS 2 million, the salon is furnished with the finest materials and equipped with everything a full-service salon needs.  




According to Saphira management, “This full-service salon is a confluence of dreams and inspiration, as well as a fusion of luxury products together with world-renowned talent, to create a new standard in Israel. The artistic talent of Maurice, combined with the Saphira boutique hair care line, promises to leave everyone both feeling and looking beautiful.”


The salon’s range of services includes hair styling (and coloring) for men and women; manicures, pedicures and nail care; hair and scalp treatments; and expert make-up consultation and application.   


The salon is also stocked with the complete line of Saphira quality products -- infused with 26 active minerals from the Dead Sea plus keratin -- for nourishing, healing and beautifying all types of hair.




Photos By Silvia G. Golan 





July is Chefs and Beer Month at Porter & Sons


Porter and Sons, the restaurant whose slogan is Kitchen and Beer, is hosting a special Chefs and Beer festival this month, featuring new dishes created by four guest chefs, with beer pairings specially selected to complement each dish. The restaurant, with 120 kinds of domestic and imported beer on tap and in bottles, has a rich tradition of pairing beers and ale with food.


Chefs and Beer month is being held in cooperation with Israel Beer Breweries Ltd Carlsberg, brewer and importer of many of the country’s leading beers and ales. The beer pairings were conceived by IBBL Carlsberg in conjunction with Itai Laifer, manager of Porter and Sons.    


The chefs for this event, who represent some of Tel Aviv’s most popular restaurants, are:


  • Avivit Priel, of Ouzeria

  • David Almakias, of David and Yossef

  • Orel Kimchi, of Popina

  • Guy Mualem, of Porter and Sons




The dish created by Ms. Priel is lamb tartare with freekeh (green wheat) and Tassos olives, garnished with chili peppers and topped with yogurt dressing. The perfectly seasoned raw lamb is meant to be wrapped in accompanying fresh lettuce leaves. The beer paired with the lamb tartare is Jacobean saaz blonde, a Danish ale.


The dish devised by Almakias is a salad of pulled lamb shank with mixed greens, Thai okra, shimeji mushrooms, asparagus and peanuts in a spicy lime vinaigrette. There is a very nice interplay of flavors going on in this dish, reminiscent of a Thai salad, which is well-suited to warm weather. It is paired with Leffe brown, a Belgian dark ale, selected for its full body that stands up to the spiciness of the dish.    


The dish from Popina chef Orel Kimchi is smoked asado in a bourbon and beet barbecue sauce, with cornbread. The beef short ribs were cooked sous vide, so they came out tender and flavorful, in a sauce that enhanced the slightly fatty meat without or overwhelming it. The cornbread was also moist, having been soaked in a sauce with a touch of sriracha. The asado is paired with Guinness, for its familiar bold flavor that is strong enough for the pungency of barbecue without adding extra body to the very substantial beef dish.


Guy Mualem returns to the kitchen of Porter and Sons to create his mussels in heavy cream with tomatoes, green onions, herbs and Hoegaarden. The mussels, cooked perfectly in the beer and cream sauce seasoned with thyme, tarragon, coriander and mustard, melted in the mouth. This dish is paired with, not surprisingly, Hoegaarden.  According to Laifer, this wheat beer spiced with coriander seeds and peels of Curaçao oranges is ideal for the hot Israeli climate.


Porter and Sons’ complimentary house beer bread comes in very handy to mop up the delicious sauce.


Dessert continues the beer pairing theme: a wedge of Porter and Sons’ New York cheesecake served with a shot glass of Leffe Ruby, a beer flavored with red berries that evokes the sweetness of the fruit without losing its essence as a beer. A nice extra touch is a scoop of pearls of gelatin flavored with the unique beer.


Porter and Sons’ Chefs and Beer dinners are served nightly for the first three weeks of this month, commencing at 19.00. The dinners are a la carte, and course may be combined with items from the regular menu. The beers are available in regular full-sized glasses or special tasting sizes.


Porter & Sons

Not kosher

Ha’arba’a Street 14, Tel Aviv

Tel. (03) 624-4355









Italian Festival Underway at the Sheraton Tel Aviv



The Sheraton Tel Aviv, in partnership with the Embassy of Italy, the Italian Trade Agency and the Italian Cultural Institute, is celebrating Italian cuisine this month. Highlights of the festival include special dinners prepared by Italian celebrity Chef Max Mariola, evening cocktail hours, cooking classes and a food market.


The festival was launched on June 6, in the presence of H.E. Mr. Francesco Maria Talo’, Italy’s ambassador in Israel. At a cocktail reception featuring such Italian classics as the  Bellini, the Rossini and the Aperol spritz, Ambassador Talo’ and Sheraton general manager Franco Vella welcomed members of the Italian diplomatic corps in Israel and journalists to the opening of the festival, which will run through June 30.




The festival’s inaugural dinner at Sheraton Tel Aviv’s signature restaurant, Olive Leaf, was a special four-course meal prepared by Chef Mariola, who will be cooking for the general public through June 9. His authentic Italian dishes will remain on the menu of the kosher restaurant through the end of the month.


Chef Mariola, a native of Rome, is the face of Italian cooking channel Gambero Rosso and hosts a popular cooking show on SKY TV. This is his first visit to Israel.


As part of the festival, Chef Mariola will teach a cooking class at the Sheraton on June 7. Another class at the hotel, also open to the general public, will be taught by Chef Michele Bozzetto of Olive Leaf on June 20.


In addition, the Sheraton Tel Aviv lobby will be the venue of an Italian food market from June 13-16. Imported kosher Italian foods -- pasta, olive oil, cheese, gelato and more -- as well as wine, will be on sale from 17:30.





Moreover, the Olive Leaf Terrace, overlooking the Mediterranean, will be open Sunday through Thursday throughout June, 17:00 – 22:30, for an evening apéritivo, featuring an Aperol and Campari bar and accompanied by small Italian bites.


Reservations for the Italian dinners at the Olive Leaf may be made at 03-5219300. Tickets for the cooking classes (NIS 150) may be ordered via phone at 03-5211122.


Photos  by Silvia Golan