In a world where a patty in a bun has become a generic consumer product, Chef Hamada Atamny (33) manages to infuse the familiar dish with multi-sensory drama. Atamny, born in Kfar Qara and with culinary roots at the Tadmor school and the Dan Accadia Hotel, is not just a cook but a director of flavors. For him, the kitchen is a stage, and every dish is a performance meant to leave the diner in awe. The branch he opened in Hadera for his Chentro brand is only a stop on the way to international heights, with the current highlight shining in the heart of the dazzling metropolis of Dubai.
As early as 2021, in Kfar Qara, in an intimate venue that quickly generated nationwide buzz, Atamny introduced a visual statement: Red buns like a volcano, garlic and truffle crusts, and sauces served with theatrical generosity. “At Chentro I’m not looking to make another burger in a bun. I’m looking to build a dish. There is thought here about texture, color, and aroma. Good food needs to move people. If the diner remains indifferent, I’ve failed,” he says.
The move to Hadera stemmed from a desire to make the experience accessible to a wider audience, but the ambition for excellence did not stop at national borders. This past August, Chentro opened a branch in Dubai, the capital of global indulgence. In the city of lights and artificial rivers, where everything is larger than life, Atamny decided to bet on uniqueness against the classic smash burger dominating the scene. The result is a culinary show that has been met with great enthusiasm.
“Most places make a classic smash burger. I wanted to bring color, depth, layers, drama. In Dubai, the audience is very sharp - it has seen everything. So if you don’t surprise, you disappear,” he explains.
The sauces of Chentro - jalapeño aioli, truffle, and pesto, all handmade - are considered the soul of the dish. Alongside the Chentro burger and the red buns, Atamny developed bold crusts with the understanding that “the bun is not a backdrop. It is part of the dish. Sometimes it is even the star.” The burger prices at Chentro in Israel range from NIS 59 to 79.
Despite the indulgent richness, he also presents a balanced side with dishes like a vegan falafel smash: Taking falafel, pressing it on the plancha, giving it an intense crust while still keeping it relatively light. “It’s something I haven’t seen before.”
Chentro, Mix Complex, 35 Tzahal Street, Hadera (not kosher)
Nuggets for Everyone
Burger King Israel is expanding its menu and launching for the first time in the country the Bucket Nuggets – a large sharing package designed for groups of friends or family. The meal includes 30 chicken nuggets in a crispy tempura coating, served with four dipping sauces to choose from (sweet chili, barbecue, honey mustard, or spicy).
The bucket is offered as a standalone item for NIS 84, or as part of a meal including two large drinks (one liter each) for NIS 110 (for delivery, drinks are provided in half-liter bottles).
House Patty
Moses Shop is bringing its burger to home kitchens. The chain is launching, across its 16 branches, a DIY kit designed for four diners. The package includes premium coarsely ground beef patties, airy brioche buns, and crispy fries.
The added value lies in its famous sauce arsenal, which includes deep truffle aioli, spicy pepper ketchup, and fresh herb aioli. The move allows meat lovers to control the exact level of doneness and recreate the restaurant experience in the comfort of their home. Price: NIS 109.