One need not be a chef or master of culinary arts to appreciate exceptionally fine food and Jerusalem is fast becoming the place to do so.
Last Thursday night Arutz Sheva attended one of the new gourmet opportunities in the capital city, launching the opening of a new summer restaurant beside the pool of Jerusalem’s Inbal Hotel.
This was not the run-of-the-mill meal of chummus and Bulgarian cheese, but a precisely prepared array of mouth-watering gourmet foods.
The plethora of impeccably cooked dishes at the Inbal Hotel’s “Grill on the Terrace” was augmented by the restaurant’s scenic view of Jerusalem, background music and overall calming atmosphere.
The chef, Moti, Buchbut’, told Arutz Sheva about his over 30 years of experience in the food industry and a list of medals and accolades that managed to shine through in each and every dish.
Arutz Sheva's representative tried the red tuna ceviche in sesame oil, served with sliced red beets and radishes in lemon zest; Seared spring chicken marinated in peanut butter, served with mashed potatoes and root vegetables; and the tower of seared mini entrecote burger and Portobello mushrooms.Prices ranged from 42-58 shekel for appetizers, 72-125 shekel for entrees.
Children have the option of choosing from mini hamburgers with fresh vegetables and French fries, spaghetti Bolognese—to name a few.
The assorted homemade truffles complemented a fine choice of wines.
The idea of a restaurant beside a hotel pool, where diners and swimmers delight in the same relaxing ambiance, is a new concept in Jerusalem.
Those who are less enthusiastic about the mix will be happy to know that swimming hours end at 8:00 pm, so that only those who arrive early enough (the restaurant opens its doors at 6:00 pm) can enjoy the unconventional, yet delightful, atmosphere.
Those who arrive on Tuesday or Thursday evenings, however, will have the added pleasure of the sounds of a jazz ensemble.