At the heart of Banana plantations, near a barn, in a large wooden house surrounded by a courtyard, dwells the ‘300 Gr.’ Restaurant of Chef Itai Hason, who fulfilled a childhood dream and opened a choice meat restaurant.
Itai has been cooking for the past 11 years. He completed his culinary studies under the ‘Dan Gourmet’ program and started working alongside renowned chefs in the North of Israel until he became chef at Morgenfeld. During the time Itai qualified in cooking, Ya’ir completed his Economics and Administration studies at the Tel-Hay College and the two felt the time was right.
In the rural settlement Bezet, they found a wooden house adjacent to a barn and banana plantations, and felt this was home; this was what they have been searching for: a rustic restaurant in a Galilean atmosphere.
They named it ‘300 Grams’ after the cut of meat this size, and opened a chef restaurant that focuses on the lust for meat and on aging and smoking quality meat.
The menu consists of starters resulting of Chef Itai Hason’s creative imagination: Cowboys Eggplant in Tahini and Salsa sauce; smoked tomatoes in Chimichurri; a wonderful dish called ‘Tattu’, an exclusive creation of Itai’s (even named after his own nickname) consisting of fresh melon in sweet chili sauce and coriander; smoked peppers; beet Carpaccio in apple dressing; homemade bread and dips.
Among the main courses, diners can find beef fillet, entrecote, sirloin, smoked asado and Tournedos Rossini. Among the specials diners will find a poached egg served on salmon Carpaccio, Salmon and Beef filet Carpaccio, goose liver with berries served on Bruschetta, chicken breast Kadaif in fig sauce.
Desserts include Swiss chocolate soufflé, blackberry strudel, Belgium waffle and cherry pie with Halva dough; none of which reveal the fact that they are Kosher.