Due to the war, Zuta  is offering an online menu. 

For nearly a decade, chef Idan Rakir and culinary entrepreneur Avichi Pachima ran Food Studio, a venue for private events in Moshav Bustan HaGalil in the Western Galilee. When the studio closed during the COVID lockdown, they jarred some of the spreads and jams originally crafted for studio meals and sold them to customers. As interest from chefs grew, Rakir and Pachima took the logical next step, giving rise to Zuta, a Galilee-based workshop specializing in artisan pantry products. The workshop takes its name from the aromatic savory zuta plant abundant in the Galilee.
Rakir and Pachima work with area local farmers to reduce food waste, buying produce that otherwise might not make it to market. Among Zuta’s standout offerings is their olive oil-based whipped butter, available in flavors like sumac, za’atar, and dukkah. The product range also encompasses spreads with local flair (preserved lemon, harissa, and hyssop pesto), jams (ginger-hyssop and Moroccan tanziya), spice blends (like a ginger blend with mint, orange peel, etc.), and alcoholic beverages (prickly pear gin and blackberry vermouth).

Next to the factory stands a quaint shop — a local deli of sorts — “where patrons can purchase these delectable products to enjoy at home or savor on the spot,” Yuval Ziv remarks. “There are breads from Lehem Tene in Gesher HaZiv and Lehem Sa’ar in Beit Ha’Emek; cheeses from Alto, Rom Farm, and Barkanit. Olive oil, wine, and alcohol complete the offerings — all that is needed is to spread a mat on the spacious lawn outside the deli and enjoy a delightful picnic.”