Haifa’s Bay of Waves Restaurant Blends Greek Flavors with Local Charm
Eyal Mansour, a 37-year-old Druze restaurateur from Isfiya, serves freshly caught small fried fish at his popular Haifa restaurant, Bay of Waves. Caught by Mansour himself off the Atlit coast, the fish are a rare delicacy with limited portions. Mansour, who co-owns the restaurant with Eitan Hazan and chef Uri Tzur, has created a vibrant dining spot on Haifa’s historic Bat Galim promenade that evokes the atmosphere of an authentic Greek taverna. Greek music plays as guests enjoy dishes like Greek skordalia, wild herb horiatiki, smoked mackerel with tzatziki, and local takes on Arab pate and tabbouleh, blending flavors from the Galilee, Greece, and the Middle East.
Mansour’s culinary journey began late, initially aspiring to be a soccer player before entering the food and wine scene. He co-owns several Haifa eateries including the Thai restaurant Pho 26, natural wine bar Zero Zero, and Taco Tia in the bustling Talpiot market. His passion for wine started with a birthday gift of a WSET course, leading to a joint natural wine project with winemaker Amit Toledo called “The Juice Gang.” The restaurant offers affordable prices, with main dishes under 84 shekels and generous starters at 124 shekels for five plates. Wine is also reasonably priced, with a half-liter carafe at 60 shekels.
Despite media hype about Haifa’s trendy food scene, Mansour notes that most locals still prefer traditional venues, and the city faces challenges during conflicts and daily life. Nevertheless, Bay of Waves attracts a diverse clientele from Haifa’s evolving neighborhood, once considered neglected but now sought-after. The team also opened an adjacent ice cream shop sourcing from the long-established Galilean Boza, symbolizing coexistence and community spirit.
The restaurant’s success lies in its authentic, cross-cultural culinary experience, affordable pricing, and lively neighborhood atmosphere, making it a standout destination in northern Israel’s culinary landscape.
