Dedicated to a farm-to-table ethos, Moshbutz (a portmanteau of kibbutz and moshav) in the Golan Heights is committed to using ingredients sourced exclusively from the region. Many of its ingredients come from their farms — Regev Farm, which grows vegetables and Schneider Cattle Farm, which supplies them with exceptional meat.

The restaurant also features a butcher and provisions shop that celebrates local produce, meat, wine, olive oil, and other pantry products from local producers. Occasionally, Moshbutz hosts what they call Af’Zanav meals — experiential nose-to-tail evenings. During these events, a quarter of a cow is broken down, allowing guests to learn about its various cuts and explore different cooking techniques, such as smoking, grilling, and slow-cooking.

Interior restaurant space, Photo: Noam Prisman

Food writer Rotem Maimon notes, “It’s somewhat difficult to connect the venue that started as a pub with good food and singalong evenings over 15 years ago to the smart meat restaurant Moshbutz has become today. Over the years, it has embraced its role as a catalyst for changing perceptions of the Golan Heights. Want a hamburger? No problem! But it will feature high-quality meat sourced from the herd right here, paired with homemade buns and tomatoes picked fresh that morning from the family farm. Moshbutz is a true showcase for local cuisine, and there’s no other steakhouse in Israel that exemplifies the farm-to-table concept quite like it, with the farm literally just outside the restaurant and the steak taking center stage.”