New Seafood Restaurant Opens on Sea of Galilee Shore
Translated & summarized from Globes by baba
A new Mediterranean seafood restaurant, "Migash HaDayagim," has opened in Ein Gev on the Sea of Galilee, focusing on fresh, wild-caught local fish. The restaurant, managed by Assaf Spector and with Nadav Amsalem as chef, is a revival of a previous establishment and emphasizes sustainable fishing practices. It offers dishes like grilled bream and fried Kinneret sardines, aiming to provide a unique culinary experience with views of the lake.
The story in 5 lines · by baba
- "Migash HaDayagim" restaurant opened in Ein Gev, serving fresh wild-caught fish from the Sea of Galilee.
- The restaurant emphasizes sustainable fishing and local ingredients, with fish certified for quality and organic standards.
- Chef Nadav Amsalem leads the kitchen, preparing Mediterranean-inspired dishes with local lake fish.
- Signature dishes include grilled bream skewers and fried Kinneret sardines.
- The venture is a revival of a previous restaurant, supported by local farmers and restaurateurs.
A new Mediterranean seafood restaurant, "Migash HaDayagim" (The Fishermen's Meeting), has opened in the Ein Gev harbor on the shores of the Sea of Galilee. The restaurant aims to revive the tradition of serving fresh, wild-caught fish from the lake, offering a seasonal menu and a taverna atmosphere. The venture is backed by four partners: farmer and businessman Arik Melamed, Yoav Nisani and Maayan Hershko who are involved in Tel Aviv eateries, and restaurant manager Assaf Spector, a chef with experience in several prominent Tel Aviv restaurants. Chef Nadav Amsalem leads the kitchen.
The "Migash HaDayagim" is a contemporary iteration of a previous restaurant of the same name that operated in Ein Gev for over a decade. Melamed's involvement stems from his acquisition of the kibbutz's fishing catch, which he processes into preserved sardines and supplies to the restaurant. The initiative emphasizes local and sustainable fishing, with Ein Gev's lake fish recognized for quality and organic standards.
Inspired by Greek tavernas but not strictly adhering to one culinary tradition, the restaurant focuses on its unique ingredient: wild-caught fish from the Sea of Galilee. Currently, the menu features bream, tilapia, and the local "Kinneret sardine." Chef Amsalem, who has a background in various Israeli restaurants and a culinary internship in Italy, aims to prepare accessible yet thoughtfully crafted dishes. Spector, who also has wine expertise, curates the wine list, emphasizing local wineries alongside international selections.
Signature dishes include grilled bream skewers with a rich Provencal sauce and fried Kinneret sardines served with lemon aioli. The restaurant offers a casual dining experience with views of the Sea of Galilee, aiming to provide a charming atmosphere distinct from typical tourist traps in the area.