Samarkand is the first restaurant in the country to present Bukharian hospitality to the Israeli public. The restaurant was founded in 1995 by the father of the family, Eliyahu Pozilev. Abroad, Elijah worked as a chef at an upscale restaurant in Samarkand, Uzbekistan where he specialized in traditional Uzbek cuisine. When he immigrated to Israel, the desire to open a restaurant remained, and due to difficulties adaptating to the language, he decided to involve his sons and eventually his grandchildren to the business.
In a country where in the 1990s, the Chinese egg roll was perceived as a unique dish, few people were privileged to taste Bukharian food. Reputable chefs and curious reporters began to arrive and try juicy dishes, and little by little the names of foods and recipes began to appear in the various magazines. The secrets of Uzbek cuisine have passed from father to son and grandson, and to this day are cooked in Samarkand using the traditional methods and preserve wonderful ethnic flavors.
From the moment you enter the restaurant you will encounter a pleasant, family and enveloping staff. You will get an explanation of the various meats, dumplings, soups or pastries that are on the rich menu. You will receive a variety of tastings, until the desired dish is generously served to your table.