With little fuss, Rola brings the Levantine kitchen to downtown Haifa and provides a great experience of authentic, unpretentious and especially good food. From the moment you arrive you know you are in the right place, as Rola herself will probably wait at the entrance and welcome you with a big smile and, if you're a regular at the restaurant, a hug. Next thing you're going to see is the big Taboon, with great smells coming out of it. The real challenge will come when you get the menu – everything sounds so good and it is almost impossible to choose a single dish, so come with friends or family so you can try as many dishes as possible. You can start with the Shoshbrak, meat dumplings in hot yogurt sauce - one of the best we were able to try! Continue with hot freekeh stewcooked with lamb, onion, a lot of olive oil and pine nuts, and go for the hot Arayescoming straight out of the Taboon, with the beef mixture stuffed into a pita that soaks up all the flavors yet remains crispy on the outside. For the main course, go for at least one of the kebab dishes. One of the miscalled Orpa, a mixture of rump and lamb shin. This extremely juicy kebab is served with onion, parsley, and roasted tomato and onion. In the end you will be so full but don’t miss out on the Kanafeh dessert, served by the book – crispy kadaif “hairs” on the outside, hot Jibneh (salty goat cheese) on the inside, crushed pistachio and sugar syrup thatgently balances the saltiness of the cheese. What you didn't get to try this time, save for your next visit!