Ravioli dish 370.
Named after Sir Moses Montefiore and located in Mishkenot Sha’ananim, the
Jerusalem neighborhood he developed in the 1860s, the Italian dairy restaurant
Montefiore offers diners a spectacular view of the Old City and the Montefiore
Windmill, as well as a quiet and romantic atmosphere (it’s not for
There is a also lovely balcony where dining outside while
overlooking Jerusalem is truly something special.
However, the menu
offers a selection of items that vary in taste and presentation, making this
restaurant one that could be a hit-or-miss dining experience.
seated quickly and were immediately offered a cold glass of white wine of our
choosing. Warm and fresh bread sticks followed with simple but tasty pesto and
sun-dried tomato dips.
There were two menu highlights of the evening –
the stuffed fig appetizer (NIS 58) and the mushroom ravioli (NIS 78) main
course. Growing up with a fig tree in my backyard, I don’t recall ever wanting
to eat more figs.
This time, I couldn’t stop. Stuffed with goat cheese
and walnuts and covered in a cream and Parmesan sauce, the figs were delicious.
The presentation was elegant and appealing. For anyone who has even a mild sweet
tooth, this item is a must.
And if you like pasta and mushrooms, I highly
recommend that a visit to Montefiore includes the mushroom ravioli. Stuffed with
porcini mushrooms and covered in cream sauce and porcini butter, every bite was
more flavorful than the previous one. I can still taste the fine flavors of the
large pieces of homemade ravioli, the rich sauce and the perfectly cooked
mushrooms that came together to make this such a memorable dish.
ordered the Montefiore salad (NIS 58) to begin the meal, but it didn’t live up
to the restaurant’s esteemed namesake. And the salmon fillet (NIS 110) we
ordered was a bit undercooked and soft, although it was nicely presented with
fresh snap peas and tasty potatoes in Dijon butter.
Usually one of the
best parts of an Italian dairy restaurant is the dessert.
In this case,
it was the most disappointing. We started out with the cheesecake and the
chocolate mousse but quickly sent back the chocolate mousse, as it did not look
like it was “just made.” We swapped it for the creme brulee, which also did not
seem that fresh. But the cheesecake, which had a coconut rim with a graham
cracker base, was good.
While chef Meir Ben-Arush has a handle on
creating menu choices that are unique and delicious (and seasonal), the choices
are somewhat limited.
The restaurant is open for breakfast, lunch and
dinner and is also available for events.The writer was a guest of the
Yemin Moshe, under the windmill
Jerusalem (02) 623-2928
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