Chef Raz Shabtai runs Middle Eastern cooking through his Jerusalem upbringing, built around an open chef's counter where the kitchen and dining room share one space. The menu rotates often and leans on farm-to-table sourcing rather than a fixed repertoire. In the 2026 Florida guide it became the first kosher restaurant anywhere to hold a Michelin Star, less than a year and a half after opening.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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A small room centered on the chef's counter, so most tables sit close enough to watch the kitchen work through service. Walls lined with pickled vegetables and weathered tile floors point back to Jerusalem. Adults-only and cashless — deliberate rather than casual, and intimate rather than formal despite the star.
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