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!
Eat well
A cheese platter from the Mahane Yehuda market for breakfast
Fresh fruit
Batsheva pickles - a variety of pickles pickled at our restaurant
Breakfast buffet
Natural honeycomb and dried fruit for breakfast
A buffet of breads baked in our bakery
Personalized dishes
Unique serving in individual dishes
Finger food buffet at the hotel's restaurant
Stuffed filo sachets. An event at a Batsheva restaurant
Designed chef dishes
Variety of fresh salads from raw materials that come from Jerusalem market
Caprese salad at breakfast
A boutique salad personally prepared by the chef
Fresh vegetables from the market
Homemade tabbouleh salad
Antipasti
Fish cubes from the Bukharan market
Focaccia baked in the morning at the hotel restaurant
A peek into the chef's pots
Salads made from fresh ingredients according to the season
Stuffed cigar leaves and dips
Cigar leaves and spicy dips
Special serving in laffe
Moroccan-style fried fish
Cake and sweets in desserts
Sweets from the Mahane Yehuda market
Sweet pastries made at the hotel
Homemade date cookies
Variety of cakes and sweets baked at the hotel
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