In recent years, Santa Katarina has become one of the most popular places in this neighborhood filled with bars and restaurants. It serves inspired, varied Mediterranean dishes meant for sharing. The menu features simple ideas and clever combinations, well served by excellent quality products. Here an a priori not especially exciting dish becomes something special. The roasted asparagus are a good example: grilled, they are served with roast kohlrabi, sheep’s milk yogurt, and kaddosh cheese (Safed cheese). The ingredients are very fresh and while the dish is simple, the combination of temperatures, textures and flavors is perfect. The calamari à la plancha are served with mini-fennel for a very pleasant, discreet licorice flavor, on a mild tomato sauce thanks to the few lines of yogurt in it: simple and effective. The minute steak is lying on a slice of challa, covered in crisp, refreshing salad, onion slices, and fresh radish. The shishbrak, Middle Eastern style tortellini, is stuffed with beef tail and cooked in a white butter and yogurt sauce with wild spinach. This is a very skillfully prepared dish. The desserts are also excellent: the Nemesis, olive oil chocolate with a hyssop crumble, sour cream and a few pinches of sumac, is very flavorful with lots of character, while Beirut Nights, a combination of mascarpone, semolina cake, geranium syrup, blackberries, and walnuts, will enchant those who love very sweet desserts. Santa-Karina has a lot going for it including the unusually pleasant vibe with the option of eating outside, the varied menu, dynamic service, excellent quality of the food, and skillful, original executions.