Top Israeli Chef Offers High-End Dining Experience in Parking Lot
Translated & summarized from N12 by baba
Chef Meidan Siboni, known for his high-priced private meals, has opened a kosher wine bar, "Grand Vin," in a Ness Ziona parking lot, offering his premium ingredients at accessible prices. The menu features Asian-inspired dishes and some local influences, with Siboni aiming for quality and affordability over profit. Despite the unconventional location, the establishment is presented as a unique dining experience, with plans to enhance intimacy as winter approaches.
The story in 5 lines · by baba
- Chef Meidan Siboni opened a kosher wine bar, "Grand Vin," in a Ness Ziona parking lot.
- The establishment offers premium ingredients used in Siboni's expensive private meals at accessible prices.
- The menu includes Asian-inspired dishes like tuna tartare and bluefin tuna nigiri, alongside local-style options.
- Siboni stated the business model prioritizes customer enjoyment and accessibility over immediate profit.
- The parking lot location is seen as an unconventional but potentially intimate dining space, especially in winter.
Chef Meidan Siboni, renowned for his expensive private Japanese-style meals, has opened a kosher wine bar called "Grand Vin" in Ness Ziona, offering his signature high-quality ingredients at more accessible prices. The establishment is located within a parking lot, a unique and unconventional setting.
Siboni explained that the idea for "Grand Vin" stemmed from a desire to create a casual, high-level, and kosher dining spot with good partners, emphasizing that the kosher certification does not hinder their operations. He confirmed that the fish and rice served at the wine bar use the exact same premium ingredients sourced from the same suppliers as his exclusive studio meals.
The menu features Asian-inspired dishes such as tuna tartlets with seaweed aioli for NIS 36, white fish tartare for NIS 76, and bluefin tuna nigiri on brioche for NIS 58. The establishment also offers heartier dishes with a local influence, like "Bobelil's Challah" with confit fish for NIS 85, and a fish tartare served in the style of beef tartare for NIS 98.
Siboni acknowledged that the business model prioritizes offering excellent food at affordable prices without compromising quality, stating, "To be honest, we haven't figured out the formula to get rich from this yet, but the most important thing is that we are enjoying it and the customers are showing up." He views the parking lot location as part of a global trend of transforming parking areas into exclusive hospitality venues, suggesting it can work in Israel.
While the parking lot setting might detract from the atmosphere for some, Siboni and the owners believe the approaching winter will create a more intimate ambiance. Siboni visits the establishment bi-weekly to oversee operations and offer special dishes. The overall assessment is that "Grand Vin" currently provides the most affordable and worthwhile way to experience the cuisine of one of Israel's top chefs, even with the unusual parking lot location.
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