Legendary "Monka" Restaurant Reopens in Jaffa After Renovation
Translated & summarized from Calcalist by baba
The "Monka" restaurant in Jaffa, established in 1948 by Bulgarian immigrants, has reopened after renovations led by the founder's grandson. The revitalized eatery aims to preserve its traditional Bulgarian-Israeli cuisine and affordable prices, attracting both long-time patrons and new customers.
The story in 5 lines · by baba
- Historic "Monka" restaurant in Jaffa reopens after renovation.
- Founded in 1948 by Bulgarian immigrants, it's one of Israel's oldest restaurants.
- Grandson of founder leads revitalization, maintaining traditional dishes.
- Affordable prices and a new takeaway window aim to attract younger crowds.
- The reopening celebrates culinary heritage and community connection.
The historic "Monka" restaurant, a culinary landmark in Jaffa since 1948, has reopened its doors after a significant renovation. Founded by brothers Michael and Shlomo Halfon shortly after their immigration from Bulgaria, the restaurant has remained at its original location on Yehuda Yamit Street for over seven decades, making it one of Israel's oldest continuously operating eateries.
Now, Michael's grandson, also named Michael Halfon, who is a prominent figure in Israel's catering and food industry, has taken the helm to revitalize the family establishment. Halfon Jr. is known for managing catering for major venues like Ganei Yehoshua and Expo Tel Aviv, and co-owning other food businesses. He recently collaborated with chef Moshik Roth on a new sausage venture.
The renovated "Monka" retains its simple, popular ambiance but is now cleaner and more organized. The menu features classic Bulgarian-Israeli dishes, including kebabs, stuffed peppers, and the traditional "Shkamba" (stomach) soup, though Halfon admits the latter is a challenging dish. Prices are kept affordable, with the most expensive dish costing NIS 65, a move Halfon believes will attract younger patrons.
The reopening has drawn a strong response, with long queues forming, particularly on Saturdays. A new takeaway window for kebabs in pita has also proven popular. The restaurant's revival is seen as a way to preserve culinary heritage and potentially foster connection between different communities, with current chef Shadi Annabusi, who is Arab, expressing joy at the restaurant's resurgence and its role in bridging cultures.