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Maree Restaurant Netanya

Dining travel guide

Located on the roof of the Vert Hotel, this new rooftop restaurant offers spectacular views of the city’s beach. Known as Mari, the place combines night entertainment with culinary to attract Israeli tourists and guests of the nearby hotel.

The restaurant, with a luxurious and stunning design, which covers 900 square meters, and is divided into several entertainment areas. In the center stands a very large chandelier, and under it the open kitchen that can be viewed from all wings of the restaurant.

As well as fish and meat dishes from Josper, Maree Restaurant offers lighter options, including tuna carpaccio with Amaranth mustard, mustard sorbet, and toasted sesame, tuna tartar on bruschetta with soft egg, tahini, almond cream and dill, fish sashimi with matuba vinaigrette, eggplant sashimi, Tassos olives, crispy quinoa and pickled onions.

There is also grilled filet with gnocchi, mushroom ragout, porcini mushroom whipped cream, and tomato crunch (NIS 138); and sweet potato candies with citrus fennel cream, olive oil, Tassos olives, Shatta pepper, peas, and za’atar crumble. There were also crumbled strawberry millefeuille and vanilla panna cotta with cinnamon streusel and coriander seeds.

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Experience Culinary Excellence at Uri Buri Restaurant in Acre, Israel

As a tourist from the USA, I had the pleasure of visiting the Uri Buri restaurant in Acre, Israel. This restaurant is owned by Chef Uri Yeremias, who is also the owner of the Effendi Hotel. It is one of the most famous and popular restaurants in Israel, and has been awarded the title of one of the best restaurants in the world for 2019 and the best restaurant in the Middle East and Israel according to many international reviewers. The restaurant specializes in seafood, which is fresh, seasonal and prepared with care and imagination. The chef's iconic white beard and love for his guests add a touch of authenticity to the culinary experience. Even after many years of hospitality and restaurants, Uri still sits and often chats with the guests and reveals the secrets of his kitchen without fear. The menu at Uri Buri restaurant is suitable for every palate and everyone can find themselves among the varied menu dishes that also include vegetarian and vegan options. The tasting menu is highly recommended and is an appetizing experience. The dishes are served to the center of the table and divided by the diners from a central plate to individual plates. This continuous culinary entertainment allows diners to enjoy a varied meal of a selection of dishes, raw materials, flavors and forms of preparation. The restaurant also offers a selection of fine Israeli wines, great and personal service that adapts dishes according to the nature of the diners in a romantic, authentic and perfect atmosphere. The restaurant is located within the walls of an ancient 400-year-old Ottoman house in front of the western walls of the old city in Acre, and it is a 5-minute walk from the Effendi Hotel. Overall, Uri Buri restaurant is a must-visit when it comes to restaurants in the north of Israel. With its fresh seafood, creative and imaginative dishes, and personalized service, it truly deserves its reputation as one of the best restaurants in the world. If you are a lover of culinary and gastronomy of the sea, this is definitely a restaurant you should add to your itinerary when visiting Acre.

Bastory chef's restaurant and bar, Be'er Sheva

Bastory chef's restaurant and bar is an amazing place to dine and drink, they offer original takes on popular dishes, well made and great taste, it is a small chef's bar with 27 seats around an open kitchen where all the magic happens. Bastosy's team is small but a happy one with happy faces all the time, the place is lively and energetic, great food and cocktails. A true desert oasis. Address 18 Chaim Yahil, Be'er Sheva

Herzls Burika, Netanya Market - Shuk

Burika or Burik, is one a fastfood falfel competitor dish of Tunisian and Tripoli expats. This small stand has existed for more than 60 years and today is managed by Eli, the third generation, who prepares a wonderful and crackling burika "exactly according to the family's traditional recipe". For many people in Brick, or Burika, depending on who you ask, it's a matter of nostalgia: Brick stands were almost as common as falafel stands in the 70s and 80s. Today, if you want to buy a brik hot from the fryer, you can find it mainly in the Ada strongholds in Yehud, Netanya and the Carmel Market. The brik dough is unique in the world of doughs: both thin, flexible and really, really comfortable to work with. Its preparation is a craft in which the number of practitioners is decreasing, and is mainly reserved for experienced Tunisian cooks, who know the techniques and tricks for precisely rolling out the delicate dough. For home preparation, we borrow the cigar leaves from the Moroccan kitchen - they are also flexible, thin and behave excellently in frying. You can find them in the frozen dough section of the supermarket, next to the Malawach. Eli fills the thin burik sheet, made on site, with egg and potatoes and deep-fries everything together. If all this goodness is not enough padding for you, he will put the fried burek in a pita for you to protect your clothes from the runny egg yolk. You can add spicy, tahini, salad and chershi (pumpkin salad) to this perfect dish, and most importantly - you can buy Burik leaves for home.

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