The Salon

1st January 1970
Mediterranean

At The Salon tables and tables of vegetables sit proudly, almost glowing, right in front of customers eyes, showcasing Chef Eyal Shani’s affinity and emphasis on fresh and local ingredients. The Salon goes a step further fostering a deep relationship between patrons and the food they are consuming. Behind the displays of fresh vegetables you can see cooks preparing dishes, all mouth-watering and engrossing to observe like a number of animal proteins served on large beach stones. At The Salon the cooking experience extends an invitation to patrons to appreciate the joys and gifts of Israel’s earth, fields, and animals. There is something about watching a plate of food come together just for you that makes the taste so delectable.

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