Hard work pays off

The new menu has retained many of the restaurant’s classic much-loved dishes, such as the asparagus appetizer and beef cheeks main course.

July 16, 2014 13:35
1 minute read.

Hahatzer restaurant. (photo credit: Courtesy)


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Hahatzer launched its new menu in June. A Jerusalem favorite for several years, the kosher restaurant is situated next to the newly refurbished First Station. There is seating of about 10 tables in an intimate environment.

Appetizers consist of a mezze platter, endive salad, goose liver pate, beef carpaccio, ceviche, sweetbreads and a Jerusalem fish mix, ranging in price from NIS 46 to NIS 64. The appetizers are well put together, with attention to detail and balanced tastes. The Jerusalem fish mix (NIS 64), is a play on the traditional me’urav Yerushalmi, which usually is a chicken breast, heart and kidney dish. Here, the spin is fish with a mango pickle sauce, which gives it a rich, creamy curry flavor. The main courses include entrecote served with a basket of fries and a marrow bone (NIS 130); veal asado in a barbecue, orange and ginger sauce (NIS 106); and filet mignon and goose liver in a red wine sauce (NIS 160).

The new menu has retained many of the restaurant’s classic much-loved dishes, such as the asparagus appetizer and beef cheeks main course. The meat is the hero of this restaurant. Chef Moti Ohana says he cooks home-style classic dishes, using excellent cuts of meat.

The chef uses coconut milk in his dessert creations, which include ice cream with halva slices, warm chocolate cake and crème brule.

As Ohana notes, “We don’t cater to tourists as much as to locals from Jerusalem and the neighborhood, regulars who know and expect good food.”

The writer was a guest of the restaurant.
7 Derech Beit Lehem, Jerusalem

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