Two of Israel's best-known culinary personalities, Amos Sion and Uri Buri, opened this restaurant to create a first-rate yet affordable dining experience. It occupies a beautifully restored stone building in the ancient harbor. Large windows everywhere maximize the sea view under a wooden pergola. The chef puts an Israeli spin on Mediterranean-style cooking, turning out such tantalizing appetizers as calamari with lemon and hyssop leaves on sheep's milk yogurt, and sliced
sirloin in aged balsamic vinegar with Cambozola cheese and pistachios. Main dishes include an aromatic fish stew made of red mullet, spinach, and Swiss chard, and grilled barbuni (sardine-sized fish). The wine room holds the chef's private collection. A children's menu is available.
Southern end of the port, Caesarea, 38900, Israel