Near the lighthouse (Midal Or) in the Old City
Cuisines: Seafood
About
Set in an old Turkish house facing the open sea, with small, informal, intimate rooms decorated with Arabic touches, this restaurant's secret ingredient is owner/chef Uri Yirmias, who has an exceptional talent for preparing seafood and fish to perfection. Ask what's freshest and best to order. Uri's Coquilles St. Jacques, pan-seared according to his special recipe, are amazingly rich and tender, like a filet mignon from the sea. Among the daily specialties you might encounter are tiny, tender calamari with kumquats and pink grapefruit; fresh fish with marvelous mustard/honey or rosemary and balsamic vinegar sauce; and wonderful bisques and chowders. Also look for a fabulous "terrine" of grilled red pepper filled with feta cheese, cashews, and local black olives; Uri's fun deep-fried calamari rings with three dipping sauces; and his Creole shrimp in a five-spice cream sauce with mango (in season). Dishes here are so wonderful that Uri encourages half-portions so you can sample the menu. There's also a major tasting menu that's a good idea -- the menu for one can easily be shared, and you can order an additional half-portion of what you liked best. When the weather's good, there's dining on an open terrace with sea views.
