Atmosphere & Design - A special Galily view, magical quiet surrounding and special philosophical belief create this quiet pretty restaurant. The colorful table cloths, flowers and beautiful view makes this place ever so relaxing and peaceful. Organic vegetarian food for the soul. combined with a little shop filled with local foods and hand made crafts along with some ethric oils and soaps makes a nice combination.

Service - Polite, quiet and straight. A bad choice from the menu will be corrected, and even though "nice" is not the word one would use to describe Yotke, the owner, she has a certain content and strong womanly charm.

Price - Medium (less than 250 NS for two people taking two main courses, drinks and desserts).

Recommended dish - The potato, grains and bachamel sauce moussaka was great. So were the tofu and grain filled peppers with cream and tomato sauce. You can skip the side salad, which looks pretty but has not much taste.. The hand made ice creams were nice, though had a slightly chrystaly-icish feel to it. 

The Harduf juice (combination of apple, cinnamon and hibiscus) is yummy. The grape juice they make is divine!

The best thing about the place is that it leaves you happy and full without that heavy feeling that always comes with eating meat. The vegetarian food leaves you light on your feet even after a complete satisfying meal.

Atmosphere & Design - The inside is wide with wooden tables etc just like your everyday "far away from home yet on the road so let's go there" restaurant. The outside is great - they have a great big loan where you can sit (or lay down) and relax after your meal and right behind it a great big vine bearing the most wonderful huge grapes. Beautiful!

Service - Courteous. I would not take the waitresses recommendations too seriously (unless you are speaking with the chef or the owner, which we didn't).

Price - Not too bad. We paid 315 NS not including tip for two starters, main courses and desserts plus a little bottle of wine.

Recommended dish - Let's see.. We started with a cheese terrine which was good and a tuna carpaccio with onion marmelade which  was great. They also serve those nice, big, stright from the oven buns which make you smile with joy (they also didn't mind wrapping them for us to take to our hotel). We will skip my partner's main dish which was a not so special forel and describe mine - three beef fillet meddalions, each swimming in a different sauce - pepper sauce, mustard sauce and red wine sauce. I cannot describe the flavors without bursting into song and yearnings.. 

Where was I? Yes, the desserts. One nice chocolate marquise and one beautiful and yummy strawberries soup with a cute pile of whipped cream on top and little chunks of fruit swimming in it. Move aside Yehudit's berry soup, a new king is in town.

In conclusion... Great food. A great example of northern chefs abilities

Something to think about - they sometimes arrange fixed wine and gourmet food meals (what we call "tasting meals"). If you can catch one, try it (I know I plan to). Note - You must make a special reservation for that, so call the and ask when is the next one.