Hila Ronen Sahar and chef Yizhar Sahar are central figures of the Jordan Valley’s culinary scene — their hyper seasonal restaurant Rutenberg is situated on the banks of the Jordan River. The restaurant occupies an isolated building within a complex that once served as an inspection station for the Hejaz train, which operated between Haifa and Syria in the early 20th century. Firmly rooted in the principles of local cooking, the owners explore the culinary history of the region, spanning from Mount Gilboa to the southern Golan. The tasting menu unfolds a narrative that showcases the wild herbs they gather, raw ingredients (some cultivated in their garden), and the producers they work with, who they acknowledge as partners on the back of the menu.

The pathway leading to the restaurant. Photo by: Noam Preisman

“Rutenberg serves as an intellectual-culinary salon for winemakers, fermenters, distillers, and farmers. The Sahar-Ronens act as food historians and ethnographers, as well as restaurateurs. Their passion is palpable in every dish, with detailed explanations of origins and ingredients enhancing the diner’s experience. The menu is a revolving door of seasonality, and vegetables are often at the center of the dish,” observes Adeena Sussman.