1910 Restaurant: A Steadfast Gem in Degania Offering Generous Italian-Mediterranean Cuisine

The restaurant "1910," located in Kibbutz Degania Alef, is a Mediterranean-Italian establishment that has maintained its identity and quality for 13 years. Named after the founding year of Degania, Israel's first kibbutz, it operates within a historic building. The restaurant was established in 2013 by Chef Oded Schwarzbard-Weiner, who previously worked with Chef Yonatan Roshfeld, along with co-owners Shahar Hochler and Alon Hadar. Two years ago, Mahmoud Masalha joined as the head chef.

"1910" is praised for its generosity in both food portions and hospitality, creating a warm, home-like atmosphere. Its menu features dishes meant for sharing, including wood-fired pizzas and focaccias, handmade pastas, fish, seafood, and vegetable dishes emphasizing local, seasonal produce. Signature dishes that have been on the menu since its opening include gnocchi, polenta, and a shrimp dish with puree. A standout is the sea bass fillet with green risotto and labneh cream, a dish customers reportedly return specifically to enjoy.

Chef Oded Schwarzbard-Weiner, 48, grew up in Herzliya and now lives in Degania Alef with his partner, pastry chef Basmat Weiner-Schwarzbard. His culinary journey began with a passion for cooking, inspired by his family and a pivotal encounter with Chef Yonatan Roshfeld during culinary school. After years of working in Tel Aviv restaurants, including "Tapuach HaZahav," "Mul Yam," "Rochfeld," and "Herbert Samuel," Schwarzbard-Weiner moved north with his family. Initially hesitant about opening a restaurant in a less central location, he was encouraged by his father-in-law and his friend Hochler, leading to the creation of "1910."

The restaurant also offers a spinach arancini, described as addictive, and a tiramisu created by Basmat Weiner-Schwarzbard, who trained at the Paul Bocuse school in France. The wine and alcohol menu, curated by Hochler, focuses on accessible pricing and highlights local wineries and alcohol producers, alongside Italian wines and classic cocktails. The service at "1910" is noted for its attentiveness and warmth, with staff anticipating customer needs without prompting.

The total cost for two diners, excluding tip and drinks, for dishes including focaccia, a leaf salad, arancini, potato gnocchi, sea bass fillet, and tiramisu, was 412 shekels.