Due to the war, Rama’s Kitchen is offering a limited menu and operating on a different schedule than usual. It’s best to give the restaurant a call before your arrival.

After building their home on the sloping terrain of Mount Haruch in Nataf almost 30 years ago, Rama and Uzi Ben-Zvi erected a kitchen in a sukkah in their yard. What began as a modest spot with a few tables evolved over the years into a pioneering restaurant that’s deeply rooted in the landscape. Proximity to raw ingredients and a commitment to seasonality define the approach here; the team draws inspiration from the vegetable gardens and their neighbors’ food culture.
In 2016, a devastating forest fire swept through the mountain, decimating the restaurant. Undeterred, the family, led by eldest daughter Ella and her partner Adar, decided to rebuild. The revamped restaurant now stands as a local architectural gem, open to the public on weekends — featuring dinner on Thursdays and brunch/lunch on Fridays and Saturdays, as a fixed tasting menu. Weekdays are reserved for private events.

Fugas Bread, Photo: Yael Ilan

Hedai Offaim notes, “Rama and the chefs who have passed through her kitchen presented their guests with a natural and unpretentious take on local cuisine long before the discourse on what defines local cuisine even emerged. Today, Ella continues the tradition, welcoming diners to the vegetable garden and dining room, offering an authentic experience of dining with the locals.”

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