Like many Eastern European restaurants in Israel, Maayan Habira is a cherished institution. Founded by Nahum Meir, a Polish immigrant from a family of butchers, the restaurant began as a sausage factory in Haifa’s lower city. In 1962, Meir transformed it into a workers’ restaurant and tavern, catering to sailors and dockers. These early patrons enjoyed traditional fare like chopped liver, pickled herring, gefilte fish, kishke, kreplach, and the signature dish, kostica — smoky, juicy, ribs served with generous amounts of cold beer. When Meir passed away in 1997, his son Reuven took over running the restaurant.

Restaurant space, Photo: Noam Prisman

Food tour guide Shir Ben Muvchar adds: “Although you won’t find drunken sailors at Maayan Habira anymore, you’ll still encounter people who come to indulge in hearty, satisfying food and drinks — like my partner and I do. Maayan Habira is a welcoming spot, regardless of where you come from. The atmosphere is warm, the staff are seasoned, and the place exudes a unique character that draws a diverse crowd from all over the country. The alcohol, the no-nonsense vibe, the anchor hanging from the ceiling, and the ‘nonnas’ in aprons preparing ikra and chopped liver all come together to create a space that unites people and breaks down barriers. It’s our go-to hangout in the lower city.”