(photo credit: PR)
A converted barn hidden away in the hilly streets of historic Zichron Ya’acov has, for the past five years, served as a quaint bistro called Adama. The rustic design of the restaurant, with its brick walls and wooden tables and chairs, creates a warm and inviting atmosphere. The restaurant is owned and managed by husband and wife Raffi and Dganit Azoulay, who informed us that the space previously belonged to a family who has lived in the adjacent house since the 1880s. Enamored by the history of the city, Dganit conducts tours that follow the history of its founders.
The menu at Adama offers a mix of meat, fish, seafood and locally grown vegetables.
To start, I ordered one of the signature appetizers – chestnut cream soup with truffle oil (NIS 42), which was outstanding: rich, creamy and flavorful, with chunks of chestnuts.
My dining companion ordered the seafood soup (NIS 46) and the red tuna ceviche with onion eggplant and coriander (NIS 39). The ceviche was a light and a tasty dish, perfect for whetting the appetite. The seafood soup, made with prawns and mussels, was pleasant but mediocre next to its chestnut counterpart. We were also served a warm loaf of fresh crusty bread with tapenade (NIS 12).
For the main course, we ordered Corvina fish, which was accompanied by baked squash, potato and mustard puree and cream of mushrooms (NIS 116). The fish was splendid, and the mashed potatoes and mushrooms quite sumptuous. It was a generous dish as was the seafood casserole (NIS 118), which comprised calamari, oysters and shrimp in a sage and butter sauce. My friend, a seafood lover, found her meal tasty but rather average, much like the seafood starter that she had ordered. Meanwhile, the tortellini stuffed with sweet potato and garlic confit (NIS 52) was delicious but rather meager in size, particularly in comparison to the other two main courses that we had opted for.
The wine menu was excellent, including Amphorae Ryton, Carmel Shiraz Single Vineyard Kayoumi and Chateau Golan Cabernet Sauvignon, and we enjoyed the selection of reds that we had chosen.
To end the meal on a sweet note, we went with our waitress’s recommendation – semifreddo brulee balls with chocolate cream and coffee liqueur. It was an exquisite dessert – rich and creamy. The other dessert we tried was also splendid: chocolate mousse with a biscuit base, a red berry jam-like topping and ice cream on the side (NIS 38). We capped the decadent desserts with sips of hot mint tea (NIS 9) before stepping out of the cozy restaurant into the abrasive winter air.
The dining experience at Adama was a thoroughly enjoyable one, with friendly service, high-quality food and an intimate atmosphere to enjoy it in.
The writer was a guest of the restaurant.
8 Ma’ale Harishonim Street, Zichron Ya’acov
Tel: (04) 629-3183