In the course of the roller coaster of covid 19 the arrangements of activity on the farm have changed:
The restaurant, which was open to the general public on weekends, has closed.
The winery no longer holds regular winery tours, with long winemaker lectures.
We are now serving the general public in a format we call
“wine tasting and snacks“.
We returned to holding small events and meals for groups, all days of the week, on a fixed menu and by prior arrangement.
The meals are accompanied by the excellent wines of the winery and are served in one of our two vine pergolas, overlooking the magnificent landscape of the tributaries of the Ella valley.
For prices, more details & reservations, please contact Gadi by phone 02-9990162.
or by email sk-gadi@zahav.net.il
Some ideas and principals are in the base of how we perceive ourselves as a restaurant:
- We are a rustic restaurant. Our aim is to serve excellent, moderately simple, real food, without the label of “gourmet”. We want to serve food and not compositions on the plates.
- We want to make food out of ingredients and staples of known origin and of clear quality (not necessarily the most “exquisite” or the most expensive available, we are aware of cost) and we try to avoid as much as possible the use of ready-made industrial products.
- We want our food to have a local character, to be based on local recipes and to be made from local ingredients in their season. We aspire to produce as much as possible of the ingredients ourselves and to use as much as possible the wild plants of the region in their season.
- We try to avoid as much as possible staples and ingredients, which have been hauled long distances by air land and sea. Hence, you will not find in our restaurant cheese from Parma, mussels from New Zeeland, Atlantic salt or water from the Golan Heights.
- We are committed to sustainability and to defending the environment.
- As a vineyard and a winery we are committed to cooking with wine.
We did not invent the wheel. We have been influenced for 50 years by ideas, concepts and institutions such as: “California cuisine”, the movements of “Slow Food” and “Farm to table”, the “Agrotorismo” – the agricultural-touristic farm in Italy and the “Straußwirtachaft” – the traditional winery restaurant in Germany.
Some ideas and principals are in the base of how we perceive ourselves as a restaurant:
* We are a rustic restaurant. Our aim is to serve excellent, moderately simple, real food, without the label of “gourmet”. We want to serve food and not compositions on the plates.
* We want to make food out of ingredients and staples of known origin and of clear quality (not necessarily the most “exquisite” or the most expensive available, we are aware of cost) and we try to avoid as much as possible the use of ready-made industrial products.
* We want our food to have a local character, to be based on local recipes and to be made from local ingredients in their season. We aspire to produce as much as possible of the ingredients ourselves and to use as much as possible the wild plants of the region in their season.
* We try to avoid as much as possible staples and ingredients, which have been hauled long distances by air land and sea. Hence, you will not find in our restaurant cheese from Parma, mussels from New Zeeland, Atlantic salt or water from the Golan Heights.
* We are committed to sustainability and to defending the environment.
* As a vineyard and a winery we are committed to cooking with wine.
We did not invent the wheel. We have been influenced for 50 years by ideas, concepts and institutions such as: “California cuisine”, the movements of “Slow Food” and “Farm to table”, the “Agrotorismo” – the agricultural-touristic farm in Italy and the “Straußwirtachaft” – the traditional winery restaurant in Germany.
Shula’s Delicacies
Shula’s Delicacies
The deli offers various homemade delicacies. such as:
- Homemade cured, dried cooked & roasted cold meat cuts,
- Homemade Jams, jellies & marmalades from the fruit of our organic garden.
- Homemade dips and spreads.
The deli is active only in midweek along with the activity of “Dining at the Hans Sternbach Vineyard”.
