Heading north to the Galilee we arrived at the beautiful Mitzpe Hayamim Resort hanging high above the Hula Valley with magnificent views down to the Sea of Galilee or as we prefer to call it the Kinneret Lake.
Our first night we decided to eat in the meat restaurant which is not technically a part of the hotel but is located attached to it and is called Muscat.
It was a wise choice and an amazing meal with a gorgeous Terrace looking over the Galilee and Golan Heights.
I started with the veal tongue in a raisin almond and onion sauce with baby arugula and walnut oil that was out of this world.
Will chose the sea fish Ceviche with radish from their garden which was amazing to begin with as well as chili lemon and baby coriander leaves and extra virgin olive oil.(they also have a goat farm to make cheese, cows for the milk, and more)
Samuel in his quest to keep away from carbs chose the absolutely amazing mushroom risotto.
Our guide Amir insisted on the salad because he's trying to cut carbs and keep away from anything but meat and vegetables, but in Israel a salad is always amazing.
We ordered a Rose from Gamla in the Golan Heights 2014 that we had tasted earlier in the day at the winery itself and was made from Syrah grapes and totally dry and out of this world.
For main courses the veal fillet was an amazing winner aged and charcoal grilled in a sauce of beef consomme with mash potatoes and interesting enough a small miniature corn on the cob with tomatoes. Will chose the organic duck with thigh confit roasted breast, mashed potatoes, roasted sweet potatoes and an orange caramel duck broth.
Yummy Focaccia arrived that look more like giant dinosaur bones and we gobbled it up with a balsamic sun-dried tomato paste that came with it.
Our wine was a blow your mind Domaine du Castel Grande Vin 2013 from the Judean Hills made of Cabernet Sauvignon Merlot and petit verdot which could easily last another 10 to 15 years.
While our dinner included three courses none of us could really think about dessert but could not resist it as well so we chose the Goat cheese and Kadaif pastry with caramelized pistachio and sugar cane liquid that was absolutely divine as well as a supreme biscuit with meringue salted toffee and rum raisin ice cream with vanilla cream.
It was an amazing start to three nights at this spectacular hotel and we must thank our server Avtal for really giving us excellent service above and beyond the call of normal duty as we kept telling her we wanted more time or less time etc etc.
Our breakfasts over the next three days for both days that would blow anybody's mind not to mention the dinner buffet on Saturday night. This is a truly excellent high-quality Resort where everything is organic and comes from pretty much on the grounds of their several acre estate.