While working at Duda in Eilat, chef Amos Atias reconnected with the flavors of his roots — Tunisian, Algerian, Sephardic. So, when Duda closed in 2014, he opened Amos’ Kitchen at the age of 50 in the commercial center of the largely neglected Dekel neighborhood.  Here, Atias draws on his own heritage as well as his wife Ayala’s Persian roots.  

Together with their eldest son, the family serves large pots of comforting dishes daily, including fish patties in chraimeh sauce, khoresht sabzi, beef stew, couscous, Tunisian fricassee, and handmade kibbeh. The restaurant operates five days a week, closing each afternoon when the food sells out. On Fridays, Amos’ Kitchen offers an expanded selection, perfect for those looking to take home food for Shabbat.

Dining table, Photo: Noam Prisman

“This is my favorite restaurant in the city by far,” says chef Lior Raphael. “Not only is the food a heartfelt expression of Amos, but it also embodies exactly what this type of restaurant should represent: bread and labor. Amos is everything this wonderful neighborhood needs yet often lacks — a soulful presence.”