In Israel, Uri Jeremias Unites Both Flavors and People - AFAR
"A longtime, seaside fish-focused restaurant run for 30 years by chef Uri Jeremias that overlooks the Mediterranean. The menu centers on seafood with a Middle Eastern flair—heavy on olive oil and fresh herbs like cilantro—but occasionally nods to Peruvian, Japanese, and Greek influences. Specific dishes mentioned include soy-drenched salmon topped with wasabi sorbet, salmon sashimi, sliced ceviche drizzled in olive oil with onions and capers, scallops in a ginger cream sauce, fresh anchovies, a citrusy spinach salad, and a yogurt-covered tuna with pickled chilies and purple onion. The kitchen offers a loose tasting-menu approach tailored to diners’ allergies and budgets, accepts returned items without fuss or fee, and encourages guests to try things they don’t usually eat. Beyond the food, the restaurant is presented as a social model of coexistence: it employs roughly 40 people split about evenly between Arab and Jewish staff, many of whom have worked there for years and are mentored and promoted internally. Reservations are recommended for lunch and dinner." - Sara Lieberman
