The kitchen
A charcoal grill, a plancha and four cooks
Our kitchen is a converted fishermen's store with one long grill, built by a blacksmith from Shfar'am. Everything on the menu passes over it.
The fire
Lit at noon, fed until closing
We start the charcoal two hours before service so the bed is even and white-hot when the first fish arrives. One cook does nothing but manage the coals: raking hot zones for whole fish, cooler edges for vegetables and bread.
We use about forty kilos of olive-wood charcoal on a busy Saturday, bought from a family burner near Kafr Yasif.
Our day
From harbour to table
Harbour
The head cook meets the boats and buys by eye and by smell. No fixed order, no frozen backup.
Prep
Scaling, gutting, marinating in olive oil and lemon. Breads proved, tahini whipped by hand.
Service
The first fish goes on as the doors open. The board is rewritten whenever something sells out.
Suppliers
People we buy from every week
We keep the list short so we know every grower and fisherman by name.
- Three family boats working out of Akko harbour — mullet, grouper, sea bream, calamari
- Vegetables and herbs from a smallholding in the Western Galilee
- Tahini stone-ground in Nazareth, delivered on Tuesdays
- Olive oil from a cooperative press near Karmiel
- Bread flour from a mill in the Jezreel Valley
Diets & allergies
Tell us before you arrive
Plenty from the fire
Charred vegetables, grilled halloumi, salads and breads make a full meal.
Most fish is naturally free
We keep a separate grate for gluten-free orders when asked in advance.
Kept apart
Shellfish is prepped on its own board. Mention severe allergies when booking.
Find the grill
On the sea wall, inside the old port
- Address
- HaHagana St 14, Old City, Akko
- Reservations
- +972 4 991 2847
- Parking
- Public lot at the port gate, a four-minute walk along the wall.