Chef Guy Rozmarin embarked on his culinary journey at the age of 16, honing his skills in prominent restaurants in Tel Aviv and Haifa, such as Taizu, Santa Katrina, and Talpiot Hamara. His restaurant in the Talpiot market in Haifa, Be-Eito (“timely” in English), reflects these influences. True to its name, Be-Eito revolves around time, with a concise and creative menu that changes almost daily, shaped by the offerings of the surrounding market, local farms in the Haifa area, and fishermen along the Carmel coast. Some highlights include beef tartare paired with char-grilled eggplant, fried onions, and fermented shifka pepper aioli; a special dish featuring beef and lamb offal; saltwater fish crudo in herb tea and sea salt vinaigrette; and grilled Arabic cheese served with leek confit and tomato seeds.

Nurit Poran praises Rozmarin’s approach, saying, “Guy’s culinary approach places raw ingredients at the forefront, recognizing that exceptional ingredients require minimal embellishment. He insists that each raw component should grace the plate at its peak. Unlike the conventional order of crafting dishes, Guy works in reverse, beginning with the ingredient and allowing it to shape the final dish. His morning routine involves visiting the market, assessing the available ingredients, and then devising inspired dishes based on the day’s offerings.”

Be-Eito. Photo: Noam Preisman

On the first Friday of every month, Be-Eito stays open for the evening, offering a more limited menu featuring the best raw ingredients from the month. In the winter months, when root vegetables are at their peak, patrons can enjoy dishes like celery root Wellington or roasted organic broccolini with broccoli ajo blanco, breadcrumbs, and cheese sourced from Kibbutz Ramat Yohanan.