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In the past, the women of Jerusalem would head down to Mahane Yehuda Market ahead of the weekend, heading back with baskets full of fruit, vegetables, herbs, and spices, which they would then skillfully transform into Shabbat dishes. In the days leading to the weekend, wonderful aromas would emanate from every home and alley, and children would wait impatiently on kitchen doorsteps for a first taste from the pot or the first cookie to come out of the oven. The delicacies they created formed connections between people and families, between streets and neighborhoods, and inspired by these, we at Bat Sheva Restaurant, have intertwined flavors and aromas to please all taste buds.

Bon appetit!

Half board menus vary for example only (dinners and lunches check availability of meals in front of the reservations department):

Thursday menu
Hot buffet:

White wine glazed sea fish fillet baked wrapped in baking paper
Sea Bream or Sea Bass fillet, based on what the fishermen brought to the market that morning, glazed with white wine from a Jerusalem winery, baked in baking paper to maintain the flavors, and served wrapped directly from the oven to the plate.

Market herb-crusted juicy salmon fillet
Fresh salmon fillet, coated in an aromatic crust of herbs, freshly ground this morning at Mahane Yehuda Market

Truffle and mushroom gnocchi with Jerusalem artichoke
Light and supple combination of leading European cuisines with a much-loved Jerusalem bulb

Pasta Arrabiata with oregano from the Jerusalem hills
A spicy, zingy pasta dish seasoned with local oregano, freshly picked in the hills of Jerusalem

Seared potatoes in Jerusalem Garden herbs
Our chef’s local take on Potatoes Parisienne, combined with garden herbs that would have been grown in Jerusalem gardens in the past

Sweet and sour avas
Seared Turkish beans in pure olive oil with baby carrots in three colors, in a white wine sauce with lemon zest

Galilee cheeses
A selection of cheeses from Galilee dairy farms

Pomodoro Tricolor
A summer tomato salad with cherry tomatoes in three colors

House dip selection
Special dips prepared in the restaurant’s kitchen

Nightshade and avocado Carpaccio
A vegan vegetable Carpaccio with avocado, eggplant, and tomatoes in a seasoned marinade

Mahane Yehuda Antipasti
Oven-roasted selection of local vegetables

Chef salad selection

Traditional homemade salads from our chef’s childhood home

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Balkan flavors corner
A selection of smoked and pickled fish from the Bukharan market, alongside Bat Sheva’s homemade pickles

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Bat Sheva’s Bakery
Our freshly baked house bread, handmade in-house, is served warm along with flavored butter and Bat Sheva’s selection of spreads

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The Sweet Shop
A selection of seasonal fruit along with our house treats – a range of special Cardo-inspired treats

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Ajwa Chai
Fragrant herbal tea stand with freshly baked sweet cookies


Friday menu
Hot buffet:

“Mama Bat Sheva” style mullet
Mullet fish in a spicy red sauce, with garden herbs and a Shabbat aroma

Oven-baked Teriyaki salmon
Succulent salmon in a homemade Teriyaki sauce with Jerusalem hill herbs and toasted peanuts

Jerusalem Mahshi
Fresh vegetables from the Kurdish market, stuffed in a refined Jerusalem style

Couscous al-Ralbal
(in Moroccan, this means sifted, the strainer through which the semolina is passed)
A festive Mediterranean couscous dish, with “Tbeha” made with fresh vegetables from Mahane Yehuda Market

Ashayer’s Maklouba
A layered casserole of rice, potatoes, eggplant, cauliflower, tomatoes, zucchini, and onions – served flipped upside down from the pot to the plate.

Karshufa di Citron 
A fresh artichoke casserole with shallots and Persian lemon

Yazuzi
Homemade Bukharan vegetable patties made with grandma Urmiah’s herb mix

Potato steak
American potatoes in Philadelphia style seasoning

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Cold buffet:
Eggplant caviar
Warm matboucha
Asian cabbage salad
Carrot salad with preserved lemon and arissa
Finely chopped Israeli salad
Bat Sheva style Caesar salad
Mahane Yehuda Antipasti
Oven-roasted selection of local vegetables
Japanese cucumber salad
Charred beetroot salad
French mushroom salad

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Lebanese hummus stands
Hummus prepared using large chickpeas, finely ground with a generous amount of tahini and tangy seasoning, with traditional Tatbileh toppings and more

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Bat Sheva’s Bakery
Our freshly baked house bread, handmade in-house, is served warm along with flavored butter and Bat Sheva’s selection of spreads

Bat Sheva on Bread
A rich variety of house spreads

Bat Sheva pickles
A selection of pickles and preserves made in-house, at the restaurant

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The Sweet Shop
A selection of seasonal fruit along with our house treats – a range of special Cardo-inspired treats

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Ajwa Chai
Fragrant herbal tea stand with freshly baked sweet cookies

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Selection of sparkling wines

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