Despite the rather recent change of location, from the city’s center to the pot area, Rola maintains its status as one of Haifa’s most unique culinary establishments – perhaps also one of Israel’s. Rola, named after the Chef’s life partner (and one of the owners), is defined as a Levantine restaurant, serving food from the Historic region of greater Syria (also known as “Bilad al Sham”). This means the food here will remind you of flavors and dishes you may have encountered in Lebanese, Palestinian and also Turkish restaurants –but somehow almost everything will feel and taste slightly different. The meat of choice is lamb, the dominant vegetables are the tomatoes and the eggplants, either yogurt or tahini are found in most plates, and nearly every dish has a subtle, spot-on sour tone. Not to miss dishes include the “Fatteh” – a porridge like concoction of hummus, yogurt, crispy pita shreds and fried eggplants, the “Shishbarak”, which resemble meat tortellini cooked in warm yogurt, and the different kebabs. Unlike many other Arab restaurant Rola offers a wide selection on alcoholic drinks. There’s wine and there’s beer, but nothing pairs better with the food here then Arak, the local anise flavored drink, served with a little cold water and ice.