Local Creation
Our culinary belief stands for the strong connection between the location, geography, history and the food that we eat. Over the past two decades, we have been exploring the connection between gastronomic traditions, seasonal farming, and local fishery and meats.
Our philosophy concentrates on collaboration with small growers and producers from the region and an examination of local Israeli cuisine through the historical and environmental context, with emphasis on the geographical landscape in which Helena is located - the coastline.
Sustainable foraging of seasonal local vegetation
This perspective led us to engage in the sustainable foraging of seasonal local plants over the past decade. Over the years, Chef Amos Sion has curated a series of seasonal wild plants typical of the coastal area, which are harvested daily near the restaurant: sea crithmum, ice lettuce, salted leaves and more.
Coastal herbs are treated differently according to the season and the ingredients they are paired with and incorporated into the different dishes on the restaurant's menu.
