Raseef 33
This innovative, new restaurant is the top choice at Haifa's port. Helmed by chef Hammoudi Oqla, it’s named after the wharf that stood at the exact same point years ago. The menu is deeply influenced by Arab-Galilean cuisine, a type of cooking that flowers in the ethnically-mixed Haifa neighborhood known as Wadi Nisnas. A piping-hot taboon oven is used for such dishes as Lebanese arais, which is grilled pita stuffed with ground lamb, pine nuts, roasted tomato, tahini, garlic confit and bharat. The skewered shrimp smoked with fennel seeds and lime; and the the Shishbarak, which is meat dumplings in a goat yogurt stew, are other house specialties.
This innovative, new restaurant is the top choice at Haifa's port. Helmed by chef Hammoudi Oqla, it’s named after the wharf that stood at the exact same point years ago. The menu is deeply influenced by Arab-Galilean cuisine, a type of cooking that flowers in the ethnically-mixed Haifa neighborhood known as Wadi Nisnas. A piping-hot taboon oven is used for such dishes as Lebanese arais, which is grilled pita stuffed with ground lamb, pine nuts, roasted tomato, tahini, garlic confit and bharat. The skewered shrimp smoked with fennel seeds and lime; and the the Shishbarak, which is meat dumplings in a goat yogurt stew, are other house specialties.
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