Chefs Roni Belfer and Motti Sofer preside over this benevolent “Republic”, which welcomes visitors from breakfast through dinner with Italian food that is not only molto autentico but wonderfully fresh. That’s because the chefs are also farmers, so the vegetables and herbs that enhance the dishes are all grown in the restaurant’s organic garden (they make their own pasta by hand, too). After the small, complimentary antipasti, we recommend you order one of the seasonal salads, like Fichi (fresh figs, buffalo mozzarella, and basil-cured olives in balsamic dressing) and continue with a pasta dish, perhaps a Tagliatelle of mollusks and shrimps in lemon, butter, and white wine or the house special veal cannelloni. The wood-fired pizzas are also excellent. The staff is welcoming, and there are good choices of boutique Israeli wines.
- Frommer's Staff