The Machneyuda restaurant group epitomizes the Israeli dining experience: cheeky, playful, delicious, humorous, and trend-setting, yet grounded in the comforting essence of Friday nights at mom’s house. The group skillfully crafts a blend that is undeniably and quintessentially us.
Dining at their flagship restaurant located in the bustling Machane Yehuda market is like attending a live performance: cooks bang on pots and pans and waiters dance throughout the evening. Arriving at Machneyuda, one can anticipate how the evening will commence. But, what happens in Machneyuda after that, stays in Machneyuda, and it’s advisable to arrange a taxi for everyone’s journey home.

Raw fish,Photo: Noam Preisman

“After 15 years of operation, the restaurant by international chefs Assaf Granit and Uri Navon has solidified its status as a local institution,” says Ruthie Rousso. “It boasts several iconic, often imitated dishes, including the shakshukit — a shredded kebab with yogurt-tahini; soft polenta served in a jar with mushroom ragout and truffle oil; and kaddeh — a traditional Kurdish pastry with wild greens, yogurt, and grape leaf zhug. Many chefs who trained in its kitchen have spread throughout the country and the world, all carrying the contagious energy of Machneyuda with them. Today, the restaurant stands as a cornerstone in the Israeli restaurant industry. Its exceptional offerings are so captivating that even staunch cynics who cherish peace and quiet (like myself), find themselves repeatedly invigorated by its overwhelming energy. It serves as a poignant reminder that, deep down, we all belong here.”

Have a note you want to share about the Mosaic? Email us at [email protected].