Owner Ilan Sibony, who came to Israel from Morocco in his youth, spared no effort or expense to create this charming, intimate Moroccan restaurant that offers food prepared according to standards of kashrut. The spiced barley and lamb soup served with dates or the mezes of interesting Moroccan salads (different from the local Palestinian and Israeli mezes) are wonderful ways to start a feast here. You also can’t go wrong with the pastilla, a sweet phyllo pie of Cornish hen mixed with spices and delicate layers of egg white, almonds, and cinnamon. The choice of main courses is equally difficult, as all are scrumptious, from the traditional clay-pot cooked tagines (casseroles) of lamb, baked with dried fruits and vegetables, to chicken baked in olive and lemon sauce, to various couscous dishes. Unusual specialties include a rich but light tagine of brains with lemon, saffron, and egg. Service? It’s downright graceful. For two people, soups, the meze, pastilla, and one main course should be adequate. This is one of the best dining experiences in Israel, so reservations are recommended.
- Frommer's Staff