Mona has earned an excellent reputation with foodies from Israel and all over and taste adventurers. The clientele here are gourmet food lovers, many of whom are foreigners, generously directed here by the major hotels . The very short menu with no more than 15 dishes (starters and mains included) celebrates seasonal products and offers a good balance between vegetables, pasta, fish and meat. The pasta is homemade, thin and light. The stuffed pasta includes delicious ravioli with a lovely, thyme flavored creamy parmesan sauce. The vegetables are respectfully handled, generously presented, rustic style, in large still crisp slices. The shoulder of lamb is served as a stew or with green squash and zucchini. The dessert menu is also quite limited with no more than four offerings including a very simple, refreshing mascarpone mousse on fruit salad, an elaborate fruit coulis and pistachio dacquoise, and an excellent full bodied chocolate crémeux with just the right amount of sugar, and a refreshing, tasty peanut ice cream. This is an excellent restaurant with exceptionally good, fresh products, faultless service, and a magnificent setting in the turn of the 19th century building (home to the Betzalel School of Art and Design) housing it.