HaNamal 24’s Molecular Cuisine

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HaNamal 24 is located on Haifa’s hopping street of the same name. Chef Ran Rosh, a graduate of Paul Bocuse’s culinary institute in Lyon, brings a classic French approach to many of his dishes here, with bold dashes of “molecular cuisine” techniques and a healthy reliance on local ingredients. His rich and generously portioned dishes offer unexpected combinations of flavors: scallops with olive polenta and a creamy sauce with just a touch of vanilla; beef carpaccio with sea salt and a whiff of violet balsamic; a mullet fillet with slightly sweet risotto and a pear stuffed with goat cheese, cardamom, and saffron.

“Our idea was to position ourselves at the peak of fine dining in Haifa and the North.”

— Guy Avital

HaNamal 24’s interior, a labyrinth of rooms big and small, was designed by architect Nathan Faibish to recall rustic Tuscany—indeed, Faibish imported wooden flooring and window frames from Italy and repurposed them here as part of the restaurant’s furnishings. The décor and the food at HaNamal 24 add up to a truly extraordinary experience. As co-owner Guy Avital puts it: “Our idea was to position ourselves at the peak of fine dining in Haifa and the North.” They seem to be well on their way.

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Nazareth's Celebrated Diana Restaurant

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A chef chops meat for kebabs at the Diana restaurant, Nazareth. Photo by and © Vision Studio

The predominantly Arab city of Nazareth is home to the celebrated Diana restaurant, headed by chef Duhul Safdi. Its main room is enormous—set up, clearly, for large groups of diners anticipating Safdi’s wondrous local Palestinian fare.

“A meal at Diana always begins with fresh pita and enough mezze for a dozen people (even if you are only two).”

One wall holds a vast window looking into the bright kitchen; positioned directly on the other side is a chef’s station where guests can watch the preparation of the meat for Safdi’s famous kebabs. Moving at the speed of light, the chef rocks a massive sickle-shaped knife along a mix of fresh lamb, onion, spices, pine nuts, and herbs, then regroups it and chops it again until its consistency is just right. It is a dizzying show, well worth watching.

A meal at Diana always begins with fresh pita and enough mezze for a dozen people (even if you are only two): Technicolor-bright vegetable salads, tahini, roasted eggplant, labneh, and more—the small dishes of delicious tastings nearly cover the table. These may be followed by wild spinach or okra with lamb or chicken, or a rice dish with mulukhiyah (jute) and perfumed with lemony beef stock, or safiha (a pastry stuffed with meat and seasoned with yogurt and harissa), or Safdi’s legendary kebabs, which are sometimes cooked and served on cinnamon sticks, giving off a lovely sweet and savory aroma. If you have room at the end (perhaps unlikely), there is knafeh and Arab coffee—black, hot, sweet, fragrant with coriander, and powerful: the perfect closing note to an amazing meal.

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