Restaurants
JOYA
Joya successfully connects an old world and a new world, this connection can be distinguished from the meticulous dishes of Chef Bnei Ashkenazi to the design of the architect Marco Sabra, who was born in Italy and is himself a bridge between worlds. Chef Ashkenazi advocates serving satisfying and simple large dishes as required in the new world, alongside a fancy preservation of recipes, flavors and cooking methods of the old world and Italian classics. The pizza dough was learned from the renowned picciolo Thomaso Rojero from Calabria, the magical traditional recipe of the dough stars in joya alongside quality raw materials such as specialty pastas, chestnuts, Italian tomatoes and truffles. Joya's design interpretation combines contemporary urban design with design elements from the world of Italian tradition. Marco considered the tabun as a central item in the restaurant space, just as has been the practice in Italy for centuries, in this way the warm and pleasant atmosphere of the tabun is transferred to the seating space. On the other hand, elements of rusted metal beams and columns are used, which form an industrial frame for the main bar. The special interaction of new and old can be seen from the floor of the restaurant to the special ceiling that gets modern graphics with traditional elements. The experience of the worlds of contrasts and special designs will continue into a huge terrace flooded with greenery and spices for kitchen use.
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Cafe Brener
Cafe Brenner was established in 2010 and since then provides a culinary experience with an Italian background. At Cafe Brenner you can enjoy breakfast, a rich variety of first courses, salads, pastas, pizzas, fish and many other Italian-European style foods. We invite you to a culinary experience whether you are interested in a pampering and surprising meal or just coffee and dessert. You are welcome to come and enjoy our delicious food and warm service in a pleasant and homely atmosphere.
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Brasserie Kazan
The Kazan restaurant was established out of a growing need for meticulous and kosher food in the Sharon region. The restaurant's menu, entrusted to chef Daniel Arthur, draws inspiration from different cuisines and offers a wide variety of dishes, emphasizing fine meat that is aged on site
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Augustine
A modern brasserie restaurant, open for lunch, dinner and everything in between with a tight menu that includes the flagship dishes of Cafe Noir and Sebastian alongside new dishes and specials. The experience of the place is felt immediately upon entering the space, the leather and wood furniture in it, the large mirrors and works of art, the large bar in the heart of the restaurant allows for a relaxed dining experience and an interesting and wide menu of cocktails, alcohol and wine.
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