Michael’s Local Bistro

The restaurant is located in a wood cabin surrounded by a garden. Its windows are open to the rustic view outside; and it features wood paneled walls and wooden chairs and tables, covered with white tablecloths adorned with flower arrangements. At the entrance to the restaurant stands an oval table for 12 diners, and at the heart of the restaurant a rich beverage bar.

The menu at Michael’s Bistro changes according to season and is based on local produce and fine raw materials, such as: olive oil, cheeses, meats, vegetables, fruit and fish. Chef Michael, who moved to the Western Galilee from Tel-Aviv with his family, frequents Acre’s fish market every morning, personally choosing the fish that will be served for dinner that evening. The menu changes daily but has several set anchors: Plancha grilled calamari with black lentils and Yoghurt, Dentex Carpaccio and beef fillet. On other days diners may find here: veal tonsils, Meagre fish or lamb chops, respective of what the chef ‘fished’ at the market that day, all perfectly fresh.

In addition to the menu, the bistro offers special dishes. Those are written in chalk on the blackboard, and the gracious, well trained waitresses will gladly and politely explain each and every dish. The alcohol bar is diversified and rich comprising a variety of Israeli boutique wines, some from the Western Galilee.