Image 70 of 74
Haifa
PDC_3680.jpg
Haifa - Per un tuffo nella cucina ebraica di origine ashkenazita (rumena) con forti influssi del Medio Oriente, in pieno centro il pub ristorante Ma’ayana Habira (che significa La fonte della birra) ti trascina in quei flussi gastronomici che dall’Europa dell’Est sono approdati in questo porto del Mediterraneo.
Sono pochi in Israele i ristoranti che appartengono alla stessa famiglia da generazioni e Ma’ayana Habira è uno di questi, con una lunga storia da raccontare.
Haifa - For a taste of Jewish cuisine of origin Ashkenazi (Romanian) with strong influences from the Middle East, in the center of the pub restaurant Ma'ayana Habira (which means The source of the beer) drags you in those flows that food from Eastern Europe landed in this Mediterranean port.There are few restaurants in Israel that belong to the same family for generations and Ma'ayana Habira is one of these, with a long story to tell.Nahum Meir , an immigrant from Poland, was a butcher, a member of a family of butchers for generations. The butcher, opened in 1950, is transformed into a restaurant for workers in 1962 and that is where Ruven, from the age of seven years, returning from school, begins to juggle the stove.
Nahum, the founder, died in 1997 and now manage the local Ruven Schlomi with his son, which he somehow "sold" the witness of the stove.
Sono pochi in Israele i ristoranti che appartengono alla stessa famiglia da generazioni e Ma’ayana Habira è uno di questi, con una lunga storia da raccontare.
Haifa - For a taste of Jewish cuisine of origin Ashkenazi (Romanian) with strong influences from the Middle East, in the center of the pub restaurant Ma'ayana Habira (which means The source of the beer) drags you in those flows that food from Eastern Europe landed in this Mediterranean port.There are few restaurants in Israel that belong to the same family for generations and Ma'ayana Habira is one of these, with a long story to tell.Nahum Meir , an immigrant from Poland, was a butcher, a member of a family of butchers for generations. The butcher, opened in 1950, is transformed into a restaurant for workers in 1962 and that is where Ruven, from the age of seven years, returning from school, begins to juggle the stove.
Nahum, the founder, died in 1997 and now manage the local Ruven Schlomi with his son, which he somehow "sold" the witness of the stove.
