Hasulam, a dairy restaurant in the still rustic area of , is very much a family affair. Lior Dahan, the paterfamilias, is chef, and two sons, Amnon and Shaked, wait at tables. Mother, Doron Dahan, is not physically there, but her artwork – sculptures and paintings – adorn the bright open space of the restaurant.
And daughter Alma, who is doing her army service right now, is present in the shape of a delicious dessert, dubbed Cake Alma. We arrived there one early evening to determine why Hasulam is such a popular restaurant among the locals. It’s situated in an old converted house, typical of the construction in that part of Israel.
The family acquired it, put in some tables and chairs, an old garden bench, and created a welcoming atmosphere, greatly enhanced by the very friendly staff members, who explain the more obscure items on the menu with infinite patience. We were impressed by how original the menu is. For example, the starters offer items you won’t easily find in other restaurants.
I chose the leek confit (NIS 42), and my companion the grilled Camembert (NIS 46). The presentation could not be faulted, nor, for that matter, the taste. My dish consisted of the green part of the leek cooked in a lemony sauce and folded into neat parcels.
The warm leeks were topped with grated Parmesan – the real thing, not a supermarket imitation. Delicious! My companion received a toasted pita filled with melted cheese and topped with a mound of caramelized onions, with balsam.
