The legendary King David hotel hosts this welcoming, classical restaurant with wood paneling and parquet floors and faultless, friendly service. The Chef has designed an extremely attractive menu showcasing vegetables, skillfully combined to create magnificent vegetarian dishes, or to enhance lovely meat and delicate fish dishes. A few choice dishes include a celery flan marrow style, with vegetal and earthy notes, a tomato dish which embodies both the full tartness and sweetness of the tomato, or a crispy potato croquette breaded with seaweed and served with a few tart slices of raw rhubarb: the Chef relies on vegetables and herbs to combine flavors without using spices. The transition between the starters and dishes is perfectly completed with a flavorful mint herb sorbet, served as a trou normand, with just the right touch of sweetness. The dishes are superbly presented, contemporary and engaging. The meat is cooked exactly as requested. The very graphic desserts are lovely, closely studied paintings including a monochrome chocolate cream with relief or a visually a bit more contrasting almond flan. This creative menu features local seasonal ingredients and reflects the chef’s highly personal, distinctive cuisine.