Rothenberg Restaurant to Close After 13 Years

Rothenberg, one of Israel’s most notable restaurants, will shut permanently at the end of the year after 13 years in operation at the Old Gesher site in the Beit She'an Valley near the Jordanian border. It was founded by the husband-and-wife team Yizhar Sahar, who has since died, and Hila Sahar, who chose to build a culinary destination far from central Israel’s spotlight.

The restaurant became known for a cooking philosophy rooted in sustainability long before terms like “farm to table” and “zero waste” became common locally. Its kitchen relied on regional ingredients, foraged foods, and vegetables and herbs grown in the restaurant garden, giving the ingredients central importance and tying the menu to the history of the place.

Sahar and his wife earned wide recognition from chefs, food professionals and diners. About a year and a half ago, Yizhar Sahar died at 48 after a prolonged battle with cancer. Even during the war, the restaurant kept operating, and he continued creating until his health forced him to stop. After his death, Hila took over, and in recent months chef Chen Weiss ran the kitchen in line with the Sahars’ approach.

Many hoped Rothenberg could survive the loss, but Yizhar’s absence, not only as head chef but also as forager and creative force, was deeply felt. The closure is viewed as a culinary, cultural and tourism loss for the region. Hila Sahar now plans to open a new restaurant in Kibbutz Afikim, where the family lived and where she currently lives with her daughters.