"} 6c:{"position":16,"content":"Ya’ari adopted the idea of tapas from Spanish cuisine."} 6d:{"position":17,"content":"This style of food is mixed with the traditional food of his family (his forebears came from Greece, Bulgaria, Iran, Turkey, Iraq and Kurdistan) and the French technique of European restaurants. There are 10 main courses available in the evening plus two specials every day; seven sandwiches; five salads and a soup of the day; five desserts; and many beverages and alcoholic beverages. The 18 tapas choices are available in one piece (NIS 15-20) or four (NIS 50-90)."} 6e:{"position":18,"content":"They include leek and beef patties; stuffed vegetables; salmon carpaccio; duck breast; lamb and figs; and grilled entrecote strips. The menus change with the seasons every three to four months."} 6f:{"position":19,"content":"Most popular item on the menu "} 70:{"position":20,"content":"Eggplant soup. “My grandmother used to put chunks of eggplant in her soup.”"} 71:{"position":21,"content":"Favorite item on the menu "} 72:{"position":22,"content":"Lamb stews"} 73:{"position":23,"content":"What the chef likes best about the work "} 74:{"position":24,"content":"“That I have the freedom to create my own dishes and combine everything I have learned from great chefs and my traditional family with my own style.”"} 75:{"position":25,"content":"Biggest accomplishment "} 76:{"position":26,"content":"The restaurant."} 77:{"position":27,"content":"Best part of the job"} 78:{"position":28,"content":"“The satisfaction of the customers. More than 90 percent come back after trying us once. I change the menu all the time and do specials.”"} 79:{"position":29,"content":"Who cooks at home? "} 7a:{"position":30,"content":"“I do. My wife bakes and I cook, but usua

On an upward path

After years of working in other people’s restaurants, Ma’alot chef and owner Gad Ya’ari decided to do his own thing.