In the heart of a family plant nursery “Mashtelula” in Me’ona, you will find the beautiful and nurtured Adia complex – a special events venue which includes a vintage-style hall, surrounded by windows bringing the outside in, and a special and cultivated garden where it is a pleasure to spend time.
The place is managed by Adi and Yehuda Solicaro, two young people who love to host others and who say that “hospitality has always been a significant part of our lives”. The two got to know each other at the age of 15 and have worked together for twenty four years, whereby Yehuda has the role of making everything happen on the site and Adi is in charge of the aesthetics and the creative part. The motto that guides the two of them, thus they say is: to cause pleasure for their guests.
And indeed the place that they have established is simple, local, and moreover has a great design and taste. Chef Inon Carmel is responsible for the taste and has worked for many years with leading chefs such as Erez Komarovsky and Yonatan Roshfeld and he is the one who developed a range and abundance of menus suitable for every diner and every taste.
Taste and aesthetics are apparent everywhere in the Adia complex, encompassing the largest and smallest of details; one can see that the world of design is part of the couple’s world and this world is expressed in the beautiful complex that they have established.
Alongside happy events such as weddings, bar mitzvahs and family events, Adia holds many corporate events and meals for groups. The place has capacity for 60-250 people inside and out.
Alongside the huge variety of menus such as “From the Galilee With Love”, which is the house chef’s menu, there is a chef’s tasting menu, world street food stands menu, business menu. Chef Inon Carmel has also developed a menu for groups that includes: drinks, bread and dips, salads, side dishes, entrees, main dishes and desserts. A free beverages bar including herbal teas and brewed coffee is available throughout the event for the guests.
Price: NIS 125 per diner.
10% service charge.
Minimum 70 guests.