Chetzin, a casual offshoot of the chef’s restaurant BOTZ in Mitzpe Ramon, is presented as a calm and practical stop for travelers heading south. The new venue was opened by chefs Tal Ashkenazi and Omer Salzser, and is run day to day by chef Yigal Molner. The article says Chetzin translates BOTZ’s desert, farm-driven philosophy into a more accessible, everyday format for both passersby and local residents.
The restaurant sits outside the B’samim Quarter, in a wide stone building with high ceilings and large windows that bring in light and views of the surrounding desert. It has a large shaded seating area at the entrance and a pleasant courtyard that feels like an extension of the interior. Birds move freely through the space, the background music is subdued, and ordering is done at a self-service counter, with diners later clearing their trays themselves.
The menu changes by time of day. Breakfast offers trays with bread, eggs, house-made salads and spreads for 72 to 74 shekels, including a full vegan option, plus eggs Benedict and toast. There are also mezzes, two for 55 shekels or 60 shekels for the fish-and-bread option. Dishes sampled by the reviewer included eggplant mousse, egg salad, confit fish with herbs, and roasted zucchini on yogurt and za’atar stone. Lunch adds pastas and fish dishes such as cacio e pepe, gnocchi, tortellini, linguine, and fish shawarma, priced from 62 to 94 shekels, along with children’s meals.
For visitors not planning to sit down, the counter also sells pastries and cakes, and the coffee comes from Roastery 51. The pantry includes products from Wadi Attir, and the chocolate mousse in a jar is singled out as essential. The reviewer concludes that the stop feels like a discovery, with real desert scenery, a large and relaxed space suited to families and couples, and food that feels more like a home in the desert than a restaurant.
