(photo credit: PR)
While I love the convenience of going to eat locally, sometimes it is fun to escape the city, appreciate the countryside and enjoy the theater of a meal with a view. Muza Bahar in Moshav Shoresh is an ideal restaurant for such occasions.
The restaurant opened three years ago and became a popular destination for people in Tel Aviv and the center of the country on Shabbat. A year ago, owners Yifat and Yaron Armoza decided they wanted to have their weekends back and that they preferred to cater to the kosher market. Much of the menu has remained the same, and some of their customers have remained loyal and are amazed at how well the menu has adapted to the kosher diet, especially the desserts. All the food is freshly prepared on the premises with no preservatives – the focus is on highquality raw ingredients.
We started with one of the house favorites, duck fillet (NIS 49). Thin slices of duck breast were perfectly rendered to ensure a crispy outside while keeping the meat tender and juicy. The duck was served with caramelized apples and a Calvados foam, which complemented the flavors of the duck.
Another popular dish was the chicken liver pate (NIS 44), served with both onion and Pedro Ximenez wine jelly. The pate was smooth and rich, and both jellies were a good compliment to the dish. We would have liked more than the small strip of toast it came with, but it was also good without the bread.
The ceviche (NIS 49), served with seasonal fresh fruit and fresh mint, was a lighter dish, although we felt that there should be less fruit and more fish. Our final starter was the crispy endive salad (NIS 42), which was refreshing and crunchy with a nice sweet dressing.
The star of the main courses was the cote de boeuf (NIS 169), which was a 500-gr. rib eye steak on the bone served with bone marrow and a red wine sauce. The quality of the meat itself was abundantly clear, but it was also well cooked with a seared outside and juicy and tender inside.
The trio of mini burgers (NIS 79) was also very interesting. The meat was juicy and flavorful, and the variety of toppings made each mini burger unique. The bone marrow slider was my favorite, with the smoked duck breast a close second.
The fries were also wonderfully thick, hand-cut with the skin, although I would have preferred them to be crispier.
We were delighted to discover that the fish was as good as the meat. The pan-fried crispy salmon fillet (NIS 96) was perfectly crisp on the outside while maintaining a moist center. The accompanying green vegetables were al dente, and the preserved lemon aioli brought the dish together.
On the recommendation of the manager, we tried the deconstructed lemon pie (NIS 44) and the chocolate ganache with coconut sorbet (NIS 42). Both dishes were nice changes from the traditional desserts you find in many kosher restaurants and didn’t have a parve taste to them. My dining companion also ordered the Eton mess (NIS 46), which was predominantly a huge pile of parve cream with a few dry meringues and berries scattered on top. I know this was their take on the classic dessert, but I prefer the original recipe.
The restaurant serves a business lunch on weekdays, where the starter is included in the cost of the main course, and the wine and desserts are at a reduced price. They also serve brunch on Fridays, with interesting dishes such as eggs Benedict with smoked goose breast, and there is often live music.
Muza Bahar is a perfect location for a romantic dinner, a meal with friends or a family gathering. It also caters private parties that range from 40 to 150 people.
The writer was a guest of the restaurant.
Shoresh, Jerusalem Hills
Tel: (02) 624-6897
Sunday to Thursday, noon to midnight. Friday, 9 a.m. to one hour before Shabbat. Saturday, one hour after Shabbat to 11 p.m.