Chef Asaf Doktor is conducting a fascinating experiment testing the boundaries and meaning of local cuisine in his kitchen laboratory on Ibn Gvirol Street, just across the road from Haachim, which he owns with his brother Yotam. Asaf insists on using only locally grown ingredients, steering clear of even black pepper or coffee.
“At Dok, you get a taste of a new-old tradition with the confidence of someone who grew up here without any inhibitions,” says Hedai Offaim. “The local fish, meat, cheese, grains, and vegetables are not used as substitutes in international dishes. Rather, they are ingredients with a distinct identity, allowing us to imagine what a meal made entirely from local produce could look and taste like. It’s not about challenging history or the cultural backgrounds of this land’s inhabitants. There is something about having a meal at Dok that breaks free from the shackles of the past and looks forward to the future.”

Noam Prisman

Erez Komarovsky adds that “Chef Doktor doesn’t just use the principles of locality as a slogan; he genuinely researches, respects, and is committed to the local cuisine, giving due respect to local ingredients, artisanal food producers, and the seasons on the plate.”

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