If you’re wondering what modern day Jerusalem tastes like, The Palomar is your chance to find out. It’s a collaboration between Layo and Zoe Paskin, siblings behind The End/AKA (remember that?) and chefs, Assaf Granit, Yossi Elad and Uri Navon plus head chef, Tomer Amedi who hail from famous Jerusalme resto, Machneyuda. It’s also a family affair – Amedi’s wife, Yael Vardi, is the pastry chef.

The Palomar is out to prove that there there’s definitely more to Jerusalem than the odd artichoke. Think the soul of old Levant blended with modern interpretations and techniques and reflected in mosaic marble floor tiles in monochrome. There’s a Kitchen Bar in dark oak with a weathered zinc top and a Josper grill and an intimate dining space sits at the rear with wood panelled walls and  a skylight above.

Raw Bar dishes fuse Japanese techniques with Moroccan flavours and feature Moroccan Oysters, Raw Fish, Calamari Fricassée (Tunisian fried bun with calamari, cured lemon, potato, capers and quail's egg) and Pulpo à la Papi (mulukhiyah leaves, chickpeas, spinach, yogurt and chilli). Otherwise it’s all about ‘Josperised’ onions filled with freekeh, herbs, nuts and pomegranate and Seared scallops with cured lemon beurre blanc, kale and toasted almonds.



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