Boaz Kwintner provides work for many accommodations in the Western Galilee; his restaurant at Mitzpe Hila, called ‘Boaz Mevashel’ (Boaz Cooks), is not a location usually visited during organized vacations to the North of Israel – simply because the vacation is usually planned around the visit to the restaurant.
For people who haven’t yet seen the interior of the restaurant during one of the prime cooking shows, we can relay that under the Kwintner family residence at Mitzpe Hila dwells a culinary autonomy unrestricted by time and place. Towards the second course guests will have already forgotten whether the walls around them hide a teeming metropolis, an ancient Gaelic fort, a warm chalet or an esteemed rural estate. Another glass of wine from one of the Israeli boutique wines will make it clear that: all the above answers are correct.
Boaz’s restaurant dining area was designed and built by Batya – an excellent carpenter and the woman at his side; wood furniture in clean, qualitative and confident style (classic. That’s the word we were looking for), such that doesn’t second-guess itself anymore.
Boaz, Batya and their children have been living in Mitzpe Hila for the past 15 years. Six years ago (after many years that included studies at the Cordon Blue branch in Rome aa well as opening several successful restaurants, two of which are the Capricioza and the Big Mamma in Tel-Aviv), Boaz decided to realize an old dream and open a restaurant at home. Every Friday he prepares a dreamy seven-course sumptuous meal for his guests. The exact menu, printed especially for each group of guests, he decides a short while before the meal according to the raw materials in his inventory that day.
Boaz doesn’t like to talk about himself. When asked about his cooking style he replies: “I make good meals”, and after you insist some more: “Mediterranean style with love for good, seasonal and local raw materials. I love the North”. A quick peek at Friday’s menu revealed dishes such as Corvina Carpaccio, Calamari stuffed with seafood, Asparagus Ravioli, Lamb T-Bone in Lime, Grapefruit Campari Sorbet, Calf Fillet and Butcher’s Steak Role – Duet, Crème Brule or a pear in wine.
After looking for an appropriate definition for his Shrimp Kadaif, such that will not raise expectations to an impossible level, we compromised on divine. Truly.
Open only Fridays and only with advance coordination.