Culinary

Carmel Winery is the historic winery of Israel. It was founded in 1882 by Baron Edmond de Rothschild, owner of Ch’teau Lafite in Bordeaux.

Carmel owns the two largest wineries in Israel, at Rishon Le Zion, south of Tel Aviv and at Zichron Ya’acov, south of Haifa. Each has deep underground cellars

built by Rothschild in the 19th century.

Carmel also has two small, state-of-the-art wineries close to key vineyards, to allow production of small quantities of handcrafted wines. These are Kayoumi Winery, situated in the Upper Galilee, and Yatir Winery

The Chef

Eitay Baranes is a young Israeli chef, with more than 9 years of experience in the Israeli culinary scene. For the past 7 years, Eitay works as a Sous-chef in Messa Restaurant and as the right-hand of Aviv Moshe, one of the best and most famous chefs in Israel. Messa restaurant, which was mentioned as one of the 96 best restaurants of Condé Nast, has a unique french cuisine, with a Mediterranean touch. With a chic white marbled interior and impressive wine list, this is an ever-popular dining spot.

Festival Menu:

Bread, Focaccia

Olive Oil with Balsamic Vinegar

Grated Tomato Salsa

Cream Aubergine

Yellowtail Sashimi with charred tomatoes, chives, mint yoghurt, chili pepper, lemon verbena granite
Beef Filet Tartare with parsley, chives, hot chili pepper, raw tahini, curry aioli, tomato gazpacho and arugula
Endive with cherry tomatoes, apricots, mustard, arugula, caramelized shallots and parmesan

Desserts:

Berries with peanut streusel, cream patisserie meringue, pistachio praline.


Mascarpone Cream with whisked white chocolate and vanilla ice-cream

See-bass in Tomato Crust, Jerusalem artichoke cream, papardelle and lemon fondue.
Beef Sirloin with veal sweetbreads, charred carrots, beets, zucchini and shallots, mustard cream