Eldad Shmueli boasts a distinguished background as both a chef and baker. These passions come together in his bakery, which doubles as a restaurant — or, if you prefer, a restaurant with a bakery. At Noa, which is named after his mother, sourdough is a specialty, but the offerings go beyond that. The menu also features croissants, croissant sandwiches, pizzas, tapas, and salads. In the evenings, Noa transitions from a café to a restaurant, serving large shared dishes from the taboon and open hearth.

Restaurant space, Photo: Noam Prisman

Farmer Michal Havivian says: “I love visiting Noa for its challahs and large, crusty loaves with a notably slow rise, available whole or as half loaves. From the immense taboon oven come not just pastries, but also grilled vegetables, fish, and fantastic pizzas, all with a local twist. For instance, the hot chili pepper croissant, salad with torn bread pieces swimming in tahini, trout from the Dan River served with horseradish cream perfect for dipping bread, and the pistachio bostock with citrus blossom water that transforms the French pastry into something distinctly Middle Eastern. The wines are sourced from the Judean Hills, and diners can enjoy them while taking in the expansive views from the large balcony, immersed in the crisp mountain air.”

Restaurant critic Amit Aaronsohn adds: “The evening menu features a selection of small plates that reflect Israeli cuisine — smoked local trout salad with potatoes and horseradish, ikra and skordalia, charred eggplant with Bulgarian feta and za’atar, spicy dips and spreads, and whipped goat cheese with honey and roasted fruit. Larger plates range from seasonal vegetables prepared with minimal, precise care to classic beef, chicken, or fish dishes. Nothing too sophisticated or modern — just classics rooted in excellent local ingredients with precise preparation.”