After cooking at fine dining spot Mul Yam and at his own Tel Aviv restaurant, Garrigue, which has since closed, Ido Feiner moved from the big city to Emek Hefer, joining his partner Shai Shevach on her farm, Kaima Beerotayim. When he took over Roberta Vinci, in the heart of Karkur, he transformed it from a typical Italian restaurant into a farm-to-table destination that puts a local twist on Italian dishes using ingredients from the family farm. 

At Roberta Vinci, his menu features a locally inspired take on gnocchi with warm sheep’s yogurt, charred lettuce, thyme, garlic, and olive oil. There’s also a seasonal grape leaf risotto, chraimeh with fusilli, a tomato okra salad, and more on his menu. Those looking for French brassier cooking can try his nearby spot Emek Brasserie. 

Restaurant space, Photo: Noam Prisman

Food writer Rotem Maimon says: “There are many Italian family restaurants in Israel that cater to nearly every palate, but there’s no place quite like Roberta Vinci. Even on Neapolitan-style pizzas, Roberta Vinci uses toppings with unique local twists — like the fire-roasted potato pizza, now a classic, or the grape leaf pizza with preserved lemon. Here, the elevated and the simple blend effortlessly. It’s no wonder that kids think of it as their home restaurant, with its big, classic, fun pizzas and dreamy pastas, while parents are captivated by the adventurous spin on familiar flavors. It’s as delicious as having an Italian grandmother you didn’t know you had.”