Located along the sea in front of the walls surrounding Saint Jean d’Acre which isolates it from the sea right nearby, Uri Buri is simply furnished with high ceilings and arched windows which give it character and make it very pleasant. Here they stand by their decision to only offer local wines including an interesting selection of small vineyards, as well as spirits and beers from Israel. The chef stays clear of overly complicated techniques and prefers to focus on the best way to enhance the intrinsic qualities of the ingredients. We begin with tasty, extremely fresh salmon sashimi accompanied by a delicious wasabi sorbet. The tuna is cooked pink served with yogurt seasoned with chilli and herbs. The marinated scombrias (a variety of mackerel) have advantageously replaced the anchovies, well served by an exceptional olive oil. The Barramundi, a local delicately flavored fish is accompanied by cauliflower purée, which goes perfectly with the fish. The Saint Jacques scallops with ginger and seaweed are very good. Finally, we devour the very personal version of knafeh, which blends creamy cheese, pistachios, semolina cake, served hot, with the right amount of sugar, along with rose and cardoman sorbets. Chef URI JEREMIAS expresses a genuine philosophy in his cuisine, based on quality, seasonal ingredients and local products.