Just two months ago, the Galei Kinneret Hotel in Tiberias was reopened, with a new design, new rooms and a completely new luxury. They were not only did an opening and upgraded it all, but they also opened a kosher restaurant of the chef Assaf Granit, Lotte, as the hotel restaurant. We heard it and right away closed us a night in the hotel.
Arrive at the hotel, stunning design, waiting to get the room and meanwhile ordering everything that looked tempting enough from the lobby menu, which is also related to the hotel restaurant, but includes a more simple food. We ate, relaxed and went back to the front desk.
We entered the room, in the yard we had a Jacuzzi, first line view of the Sea of Galilee, open a good Chardonnay, have some snacks and get ready for the evening, with high expectations and real hunger. The time comes, we went to the restaurant, sat down at the chef bar, and started ordering dishes from the menu.
We started with Frenavon (32 NIS), with doa and olive oil. which came with olive oil. A kind of nice frena pastry. #yammmmm
We continued with the Coal Office (NIS 58), with eggplant carpaccio, pomegranate concentrate, raw tahini, doa. A dish I did not feel had a real justification, lots of raw tahini, lots of oil, and textures I was less attached to. #yammmmm
A serving of Pickled Red Drum (NIS 63), a dish of chunks of raw Red Drum with pickled strawberries, celery and strawberry gazpacho. The fish was juicy and fresh, with a surprising combination of strawberries and celery that blended superbly and together created a very special dish. Take the salad hidden behind the fish, along with the sauce and fish in one bite and enjoy. #yammmmm
Tunisian cigar (63 NIS), cigar stuffed with Spanish Mackerel. In my opinion, many will agree with me that there is not much room for error here. But there was an excellent pairing of accurate dips to the dish, which greatly upgraded the so-called simple cigar that was served to us. #yammmmm
Kade Tiberias/Jerusalem (56 NIS), Kurdish pastry, with caramelized onions, mangold, and tahini. A cute but not exciting pastry. We ordered it only because we were looking to combine something delicious with the scordelia, unnecessary. #yammmmm
We moved on to the mains, and here the blame is on me, because at Mahnyuda I did not like the fish dish with the artichoke that came with sweet flavors, and yet I decided to order the Kelsones Jerusalem Artichoke (68 NIS), with artichoke stock, artichoke confit. While it was interesting that we got varied making styles for artichoke, and I am of course in love with artichoke, but the sauce was sweet and I less liked the direction. #yammmmm
The second main was a Charcoal Grouper Skewer (NIS 134), arak and pickled artichoke. A slice of grilled Grouper that was very juicy, coming with fresh flavors of arak. A stunning match for a fish that was also made excellently. #yammmmm
We finished with a Chocolate and Hyssop Brule Dessert (62 NIS), spice crumble, chocolate fudge and nougat cream. A cute dessert, and that's it. #yammmmm
It's a #yammmmm