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The small dairy – a cheese workshop

The dairy founded by Dana Tal and Tamir Peretz is called a “cheese workshop”, and it certainly deserves a precise descriptor, as the two young couple are crazed by artisanal food production and want to share what they know. These young cheese loaf makers stick to traditional methods to craft flaky and round cheese loaves. There is a shared desire for uncompromising excellence and uniqueness in each of them. The two have just started a cheese workshop in the former kibbutz dairy’s space, which they opened recently. A pair of saffron spots protrude from the surface of “Ella”, a soft and aged cheese with a brush of honey smeared on top. While studying and training in Italy, the two worked with grazing cows and an Italian baker who taught them how to make cheeses from natural sourdough.

They allways continue to develop new cheeses! A Gorgonzola Carmosa! For those who don’t know it, it’s a creamy blue cheese that can be eaten literally with a spoon.
In the blue cheese refrigerator – this is where “Naomi” is aged in Gorgonzola-Stilton style for 100 days.It’s separated from the rest of the cheeses in order not to “stick” them with the blue mold (in the professional parlance, Roquefort mold).After the ripening is finished, they move to a showcase in the store, to the chef’s restaurants and delicatessens throughout the country.

Givat Haim Ihud, Givat Haim, Israel

+972-54-641-0424

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Nahal Taninim

Nahal Taninim is a solid stream that begins in Ramot Menashe between Dalia and Ein Hashofet. The stream flows southwest to the Mediterranean Sea and empties into the sea south of Kibbutz Maagan Michael. A magical nature reserve located 40 minutes from the center of the country where you will find everything you need for a delightful walk - an easy route on wooden bridges over the waters of a peaceful stream, glorious history of Caesarea water plant and even an impressive restored dam, animals, birds and flowers (in season), and for dessert - A story about the crocodiles that lived in the creek and gave it its name! Near Moshav Amikam, Mekorot built a dam on the Nahal Taninim canal as part of the Nahal Menashe plant. During the winter days when the flow in the Gaza River, the river water (as well as the Ada, Barkan and Mishmarot streams) is diverted to a canal that carries the water to a sedimentation reservoir to enrich the groundwater, which is located in the Caesarea sands. In the reserve flows Nahal Taninim stream, named after the crocodiles that lived in the waters of swamps as well as until the beginning of the twentieth century. Today there are no more crocodiles here, but you will still find plenty of animals: waterfowl, fish and turtles. Nahal Taninim is the only clean river that flows into the Mediterranean Sea and its waters have never been polluted with sewage. When you walk here you will see the remains of a very impressive dam, built in the late Roman period and early Byzantine period. The dam created a large lake at the site, from which water was discharged to Caesarea through the low aqueduct. Several flour mills also operated at the site, the remains of which were completely uncovered by chance after a few winters in the 1990s flooded the area with rainwater that caused severe damage to agricultural land. To prevent the flooding, works were carried out in the area during which the huge dam, which was covered with alluvium, was discovered here. Estuary area The place used to be a large dam that created a lake for the operation of flour mills and a source for the water aqueduct of Caesarea. There was also a city from the Persian period called Crocodilopolis. South of the lake are the remains of the beginning of the ancient aqueduct from the Roman period that was used to transport water to Caesarea. The lack of maintenance of the dam site resulted in the formation of an egg known as the Kabara Egg. Today, there is a nature reserve in the area of the estuary, which is the Nahal Hataninim nature reserve and in its territory is the Birkat Tamasach, a remnant of the Kabara swamp. South of Nahal Hataninim, the village of Jisr a-Zarqa was established. The name in Arabic means the bridge over the Blue River. The village is inhabited by Bedouins of Bedouin descent from the Arab al-Jawarna tribes of North Africa, miners from Syria who raised cattle in the Hula Valley and brought by the Ottomans and Abyssinians from Sudan brought by the British. The same tribes were brought in because they thought they were resistant to the mosquito fever and so would be able to cultivate the land despite the swamps. In the river and its surroundings a diverse living and vegetative world: water turtles and catfish in the water, lakes and waterfowl and aquatic vegetation such as reed, great reed and holy raspberry.

Meashana Restaurant: A Smokehouse Feast for the Senses

Meashana restaurant, located in the heart of the country, is a unique culinary experience that should not be missed. The restaurant, run by Chef Ziv Roeder, is a smokehouse that specializes in combining flavors and raw materials from the land of Israel. Here, diners can enjoy a relaxed and long shared hospitality, with meals that are served in a pleasant and unpretentious style. One of the highlights of dining at Meashana is the variety of meats that are available. Every day, between 10 and 14 different cuts of beef, lamb, and goose are smoked in real-time, ensuring that diners taste only the freshest and most delicious meats. From picania to shredded lamb with Jerusalem-style rab, the meaty offerings are sure to satisfy even the most discerning carnivore. But Meashana isn't just about the meats. The restaurant also offers a range of unlimited toppings, including vegetables from the smoker, confit garlic rice, cowboy cheese, a refreshing garden salad, and Dad's pickles. All meals include a spicy desert chaser, a refreshing alcoholic sorbet chaser served during the meal, a surprise indulgence, and herbal tea from the garden. The restaurant's menu also boasts a selection of boutique wines from the best wineries in the country. For those who prefer something different, Meashana offers over 20 flavors of homemade spiced arak, a traditional Middle Eastern alcoholic drink. Diners who want to fully immerse themselves in the Meashana experience can opt for the Private Knights' Banquet, where the meats are laid out in a frontal position for a personal, experiential, and luxurious hospitality experience. Aprons are provided instead of cutlery, and guests are encouraged to eat with their hands for a truly unique culinary experience. For vegetarians and vegans, Meashana offers a specially prepared dish that can be ordered and coordinated in advance with the host. At Meashana, the focus is on the experience of dining. During the accommodation phase, guests are encouraged to leave their cell phones and concentrate on the company. The staff will make sure to bring plenty of flavors from the smokehouse to the table, and all that's left to do is to coordinate an arrival and surrender to the experience. With meals starting at NIS 200 per diner, Meashana offers an affordable and unforgettable culinary experience that is sure to leave a lasting impression on your taste buds. So why not plan your visit today and discover the unique flavors of the land of Israel at Meashana restaurant?

Bella and Charlie: A Hidden Gem for Kosher Food and Cocktails in Tnuvot Industrial Area | Restaurant Review

Bella and Charlie is a hidden gem of a bar and restaurant in the Tnuvot industrial area. The warm and family atmosphere, excellent service, and delicious kosher food make it a great place to hang out with friends and family. The menu is diverse and offers a range of options, including some great vegetarian and vegan options. The schnitzel is definitely a legend and is served crispy coated with chicken breast, fries, and green salad. My personal favorite was the My Wife Fergit, a tortilla filled with spicy tomato salad sprinkled with tahini, amba, pickled lemon, and arissa. The Beyond Meat hamburger is also a great choice for vegan foodies, consisting of pea protein, lettuce, tomato, pickled cucumber, and purple onion. The antipasto is a carnival of roasted and baked vegetables, seasoned in different styles and served hot. We loved the Chicken pastia, a crispy cigar leaves filled with seasoned chicken and fried onions garnished with raw tahini and silan. The desserts are not to be missed, especially the Carmino, a velvety chocolate cream with crème brûlée in the center on a crunchy bed of dark chocolate, nougat, and pretzels. The tropical Mango dessert is also fantastic, with a bed of hazelnut meringue, mango cream, and vanilla cream covered in a refreshing mango sauce. The cocktails are creative and fun, with the Good Vibes being my personal favorite. Overall, Bella and Charlie is a great spot for anyone looking for good food, good music, and a good time.

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