MAZZES INSEL – Vienna s Kosher Restaurant
Breakfast, Lunch, Sushi, Asian food & Austrian classic food with a delicious selection of fine Asian and Austrian cuisine in the center of the jewish area.
Breakfast – Lunch – Dinner
Restaurant Tag: Israeli
Yad La Casa Catering
Matan Baseter, one of the oldest institutions of the Turkish Jewish Community in terms of social assistance and solidarity, has contributed to the proper and honorable life of thousands of people/ family in need for more than a century.
This helping hand, which has extended to those in need since 1917, took its place in a roof organization that includes other social services as well as Matan Baseter as a result of an evolutionary process that will catch up with the new generation today: YAD.
‘YAD’ means ‘EL’ in Hebrew. In a sense in Turkish, ‘EL’ means foreigner.
At the same time, ‘EL’ is the hand extended for help. It reminds you of always being ready to help.
For this reason, the purpose of YAD’s existence is to provide opportunities to ensure the continuity and sustainability of Jewish life (society), to improve the opportunities for those in need in our society to lead a respectable life, to make them feel happy, to reach and touch them, to take care to help.
NENI Copenhagen
NENI – the name is an acronym for Nuriel, Elior, Nadiv and Ilan. Haya Molcho’s choice to use the names of her sons to give NENI its name perfectly reflects the restaurant’s philosophy. Family is one of the most important things in her life. Her family has always eaten together and the house was often full of guests – so sharing was a key part of mealtimes. This principle lives on at NENI. Diners are treated like guests in the home of friends.
Kubeh
Kubeh is the product of Chef Melanie Shurka and husband David Ort; a restaurant dedicated to lesser known cuisines of the Middle East. Kubeh is named after a dish with widespread tradition across the Middle East and It comes in many forms. Sometimes there’s an outer dough-like shell and an inner filling, sometimes the ingredients are ground together into a ball; and sometimes it’s prepared in layers like a pie. It can be fried, boiled, baked or served raw. In any shape, Kubeh, or any dish we serve at Kubeh is comfort bundled in freshness and is a labor of love. We specialize in the boiled version served in a broth, its origins in Kurdish, Iraqi and Syrian cuisine. In the 1940s and 50s Kurdish, Iraqi and Syrian Jews migrated to Israel and brought Kubeh with them, a few opened up Kubeh restaurants and today, Kubeh is a staple of Israeli cuisine. At our Middle Eastern restaurant in Greenwich Village, we hand roll each Kubeh with great care and with only the finest and freshest ingredients. Our meats come from small family farms in the US that practice humane treatment of their animals and are 100% antibiotic and hormone free. We also have many gluten-free, vegan and vegetarian options. In addition, we have prepared for you a wide variety of delectable middle eastern mezes, spreads, and main dishes. Enjoy!
Beirut Shawarma
Beirut Shawarma is an authentic Lebanese restaurant located in Vedado, Havana started by Syrian immigrants. The restaurant has a varied menu of Middle Eastern cuisine, is highly rated, and overlooks the emblematic Malecón.
Haba Eat
Haba Eat is an Israeli restaurant in the center of Batumi selling a variety of Middle Eastern dishes including hummus, falafel, sabich, and shakshuba!
Rutenberg
Located in a historic and highly confrontational area on the border with Jordan, Kibbutznik/Chef power couple Yizhar Sahar and Hila Ronen Sahar have created an Eden of food in a simple dining room set for only twenty guests. The restaurant is named for the father of Israeli electricity Pinchas Rotenberg who played a large part in the success story of the Israeli Kibbutz movement. The meal consists of five dishes that are crafted according to the liking of the customer and made from a variety of fresh ingredients directly from the restaurant garden. When you call to make a reservation they will ask you about any dietary restrictions or food aversions to give the customer the best experience possible.
Kornmehl Farm
Kornmehl farm was founded on the eve of Rosh Hashanah by Anat and Daniel Kornel, two graduates of Israel’s School of Agriculture. The farm overlooks the desert mountains with its goat pens being placed in a more nascent fashion in front of man made terraces. This has been a herding technique used in the area for the last 4000 years. The restaurant cheese selections offer patrons the farm’s interpretation of iconic cheeses. The health and contentment of the goats is key to the quality taste of it’s goat milk. The farm restaurant offers a variety of housemade cheeses and fresh breads for spreading as well as a few other comfort food staples like rice pudding, focaccia, and knafe.
HaMitbach Shel Ima
Meet Or Yehuda, the originator and owner of HaMitbach Shel Ima. In her kitchen Or is the queen of Israeli soul food and her flavorful dishes pay homage to her family’s Libyan roots. Many loyal customers come here for a taste of mothering. Patrons say that eating Or’s food is like being back in their own homes. Or will even let you peek into the pots to choose what looks good to you.
Meshek Melamed
At Meshek Melamed the first, second, and final concern is developing practices and principles that stand as the antithesis to industrial farming. Every animal lives a free range life, with no added hormones, and possess a general demeanor of happiness. The better the living conditions and disposition of the birds the better tasting the meat. This is something that visitors of Meshek Melamed can taste for themselves by visiting the farm deli and general store. The customers know that everything on their plate was sourced not but ten minutes from where they are sitting. The menu is seasonal, dictated by the will of the vegetables and chickens such as lecho, goulash and jerboa alongside the main dish, organic rotisserie chicken.
