Mifgash Rakefet was founded in either 1964 or 1965, depending on who you ask — the sign outside even displays both dates. Despite its long history, especially by local standards, Mifgash Rakefet never became an institution. This may be due to the introverted and hidden nature of its owner, Yariv Golan, or perhaps an Ashkenazi place to its core could never have reached that status. 

Located on a main street in Ramat Gan, Mifgash Rakefet serves Ashkenazi classics like gefilte fish, knish, cholent, and chopped liver. The big secret here is that Yariv, the son of Yitzhak and Rivka, the retired founders, is actually half Iraqi. His father’s original surname is Chitayat, and he was the cook, not his Polish wife.

Photo by: Noam Preisman

“It’s hard to pinpoint exactly what captivates me about Mifgash Rakefet. Is it the delicious food, the cozy, homey atmosphere, or the warm and gentle humanity that radiates from Yariv? Most likely, it’s the combination of all the above. If this isn’t the epitome of the Jewish Diaspora coming together, I don’t know what is,” says food writer Hilik Gurfinkel.

“I remember the first time I visited Mifgash Rakefet,” says chef Yahaloma Levi. “Just a few meters from my house, I found myself in a humble shop with four small formica tables and people gathered around them — it was like stepping into a Jewish town in Europe from decades ago. [The owner] Yariv, who is actually half Iraqi, greeted me and offered a taste of the kreplach, which left me stunned — it was like an exquisite, perfect ravioli. Then I tried the chopped liver, which I believe is the best in Israel, and the wonderful gefilte fish. I couldn’t understand why this place was a secret only known to the residents of Ramat Gan. Mifgash Rakefet is a true culinary gem, honoring Eastern European Jewish cuisine with a local twist. It deserves a certificate of excellence.”