- Italian Cuisine
- Home cuisine
- Meat dishes
- Fish and seafood
- Country cuisine
- French Cuisine
- Cuisine from Chef
CRAMIM BEER SHEVA (Beer Sheva)
Kramim restaurant run by the popular Chef Sahar Rafael invites its guests to enjoy the splendid cuisine in genuine country atmosphere. The restaurant was established 11 years ago in the village of Sgula, and since its establishment it has been recognized as one of the top Israeli restaurants.
Due to the increased demand, huge success, and with regard to the enormous desire of the restaurant to offer residents of Beersheba and its suburbs an opportunity to taste really fine cuisine, it was decided to establish another restaurant under Kramim brand in the capital of the Negev. The new Kramim restaurant is based in Beersheba (66 Derech Hevron Str.). The area of the posh restaurant’s hall makes up 700 meters and is composed of the splendid open site, VIP rooms for events and individual boxes for visitors who prefer privacy. The contemporary cuisine of the restaurant occupies a vast area of 200 meters, its employees are capable of rendering premium services to 250 guests at the same time.
The interior design of Kramim restaurant maintains the atmosphere of the restaurant based in the village of Sgula which adds special country atmosphere to it. Elements of its design add to the perfect atmosphere, delight the eye of the restaurant’s visitors and add homey comfort to it. In this splendid country setting, our restaurant offers a vast range of various meat and fish dishes to its guests, and, moreover, our restaurant offers impressive choice of wines
In the morning, the restaurant offers rich breakfasts to its visitors, at dinnertime the guests are offered to try business lunch, in the evening guests of the restaurant can enjoy a romantic dinner. The rich menu of the restaurant offers its guests dishes customary for that locality. But even the most trivial dishes after being touched by our chef’s hand turn to a festival of tastes and flavours. When we chose a place for our restaurant, we followed our desire to provide an opportunity to our visitors to spend time in a quite nook located in the downtown, where they will be able to abstract from daily routine and worries, and they will not have to travel far. For our guests’ convenience, there is a parking lot near the restaurant.
Please, pay attention to specialties presented on our menu, such as: hunter’s morning omelet with smoke-cured duck breast, purple onions, parsley, basil leaves, shakshouki sauce and eggs, French style chicken liver pate served with onion paste and crispy croutons, straccetti pasta with slices of chicken meat, mushrooms, and shallot under Teriyaki sauce, Beef Stroganoffs of beef fillet and chicken breasts with champignons and butter, beef broth, green onions on a mashed potato pillow, and for dessert we offer kadayif with white chocolate and a sauce of wild berries.
And that is only a tip of a fork …
First Course/ Entrée
Rustic Bread – 22 nis
With walnuts/Sun-dried tomatoes and herbs Focaccia
Soup of the day – 32 nis
Onion Soup – 38 nis
French onion soup, creamed and served in a bread
Lamb Baklava – 42 nis
Filo pastry stuffed with oriental seasoned lamb, with tahini sauce and date honey, garnished with roasted almonds
Chicken Liver Pate – 44 nis
Silky traditional Pate, served with onion marmalade and toasted bread
Cramim Salad – 49 nis
Variety of lettuce, cherry tomatoes, red onion, Champignon mushrooms and Feta cheese, with lemon juice and extra virgin olive oil dressing
Endive and Roasted Beets Salad – 55 nis
Variety of lettuce, red onion, endive, radish roasted beets and crunchy nuts, topped with Saint-Maure cheese, dressed with honey vinaigrette
Root Vegetables Salad – 53 nis
Variety of root vegetables, arugula, cranberries and sugarglazed walnuts in citrus vinaigrette
Carciofi alla Romana – 39 nis
Artichoke roman style with Labaneh cheese, tomato seeds cherry tomatoes, radish and arugula
Sirloin Carpaccio – 46 nis
Thin sliced sirloin with extra virgin olive oil, Balsamic vinegar pistachio nuts and arugula salad
Foie-gras – 74 nis
Seared foie-gras on top of Brioche, spinach and orange marmalade
Grilled mushrooms – 43 nis
Champignon, Portobello and forest mushrooms sautéed in butter cream and white wine
Sea fish Ceviche – 44 nis
Cured in extra virgin olive oil, lemon juice and fresh herbs, on top of beets carpaccio and walnuts-crusted goat cheese
Mushrooms Risotto – 42 nis
Italian creamy risotto with Champignon and Portobello mushrooms sautéed in butter, thyme and white wine
Seafood Risotto – 63 nis
Shrimp, Squids and Mussels in lemon-scented butter with fresh peas, tomatoes and Parmesan cheese
Flaming eggplant – 41 nis
Layers of grilled eggplant, Feta cheese, white Tahini sauce and tomatoes salsa, served with breadsticks
Main courses
Fish and seafood
Ocean of Shrimp – 86 nis
250 grams of BT Shrimp, served in a hot pan, with a sauce of your choice
Salmon Fillet – 98 nis
Fresh Salmon fillet, seared on the grill alongside lemon-scented cheese Ravioli, shriveled cherry tomatoes, cream and thyme
Seabream Fillet – 115 nis
With Shrimp and sweet potato cubes sautéed in butter, cream and thyme, on top of silky smooth mashed potatoes
Seabass – 110 nis
Grilled and served with artichoke roman style, shriveled cherry tomatoes, black olives, garlic confit, peppers, extra virgin olive oil, lemon and fresh herbs
Meat
Hamburger – 63 nis
Homemade, high-quality aged beef hamburger, served on top of soft bun, lettuce, tomato, fresh onion and crispy french-fries alongside (topping of your choice: Onion loaf, Fried egg, Portobello mushroom, Cheese – 7 nis, Foie-gras – 39 nis)
Chicken Escalope – 78 nis
Grill seared and served with Portobello mushrooms, rosemary butter, red wine and beef stock and baked potatoes
Entrecote steak – 122 nis
Juicy, well-aged Entrecote, seared on the grill served with aromatic root vegetables and a sauce of your choice – red wine/pepper sauce
Pullet steak – 83 nis
Marinated and seared on the grill, on top of fresh green beans and Shiitake mushrooms in Teriyaki sauce
Filet Mignon – 119/149 nis
Juicy and well-aged Tenderloin medallions, seared on the grill and served with silky smooth mashed potatoes, and figs and red wine sauce (with Foie-gras)
Surf and Turf – 135 nis
Juicy and well-aged Tenderloin alongside Shrimps and Squid in Roquefort cheese and cream sauce and mashed potatoes
The very best – 175 nis
Entrecote, Filet mignon, Lamb Chop, Foie-gras and Marrow with baked potatoes, grilled vegetables and Chimichurri sauce
Pasta
Rosetta Gnocchi – 58 nis
Champignon mushrooms, tomatoes, cream, nutmeg and Parmesan cheese sauce
Artichoke and Sweetbreads Gnocchi – 72 nis
Homemade Gnocchi with Sweetbreads artichoke roman style, semi-sun-dried tomatoes, garlic, lemon juice and fresh herbs
Shrimp Gnocchi – 68 nis
Peas, roasted peppers, Shrimp, butter, cream, white wine and basil
Alfredo Pappardelle – 62 nis
Sautéed Champignon mushrooms with butter, cream, white wine fresh herbs and Parmesan cheese
Black and White Seafood Linguini – 85 nis
Shrimp, Squid and Mussels with cherry tomatoes basil, cream and white wine sauce
Ricotta and Asparagus Ravioli – 65 nis
Homemade Ravioli in cream and sage sauce, on top of sweet potato cream, garnished with crunchy peas
Spaghetti Bolognese -63 nis
Tuscan style minced beef stew with tomatoes and fresh herbs
Desserts
Kadayif Basket – 37 nis
filled with white chocolate cream and wild berries
Fruit Crumble – 37 nis
pear, apple, and banana in rich butter cream with rose flavour, topped with chips
Pear Pie – 37 nis
pears in almond cream, based on sandy pastry with vanilla ice-cream
Cheesecake with White Chocolate – 35 nis
topped with ganache
Creambo – 35 nis
mini creambo with bitter chocolate, stuffed with peanut butter and ground peanuts, with white chocolate chips
Crème Brulee – 37 nis
on several layers of filo dough and caramelized banana
Hot Chocolate Cake – 38 nis
chocolate cake with hot Belgian chocolate, served with vanilla ice-cream scoop
Yeast Pie – 18 nis
poppy, cinnamon, chocolate
Milk Shake with Various Flavours – 24 nis
cocoa, vanilla, strawberry, banana, mocha, coconut
Ice-Cream – 25 nis
three ice-cream scoops with various flavours
One ice-cream scoop – 9 nis
Israeli Morning
Breakfasts are served throughout the week from 09:00 AM to 12:00 PM
Israeli Morning
Wide range of fresh bread varieties, eggs cooked at your choice, Israeli mixed salad, served with various dips and cheeses. Orange juice / lemonade, and a hot beverage – 54 nis
Choice of Omelets
Hunter’s Omelet – 12 nis
Smoke-cured duck breast with purple onions, fried in olive oil with greens
Omelet with Squids – 14 nis
Squid rings and tomato in cream sauce topped with Parmigiano-Reggiano
Omelet with Mushrooms – 7 nis
Onions, greens, champignons, and Portobello mushrooms
Omelet with Pesto – 7 nis
Feta cheese with delicate flavour, fried pepper, and pesto sauce
Cheese Omelet – 6 nis
Omelet with Feta, Mozzarella, Parmesan cheeses, and greens
Eggs Benedict
served with a mixed salad, pickles, under honey vinaigrette dressing. Orange juice / lemonade, and a hot beverage.
Eggs New York – 49 nis
Toasts with two poached eggs, spinach, and mushrooms under Bechamel sauce
French Style Eggs – 62 nis
Two poached eggs on a croissant, cream cheese, soft smoke-cured salmon, and spicy sauce
Shakshouki
Wide range of fresh bread varieties, shakshouka at your choice, Israeli mixed salad, served with various dips and cheeses. Orange juice / lemonade, and a hot beverage.
Balkan Shakshouka – 64 nis
Eggplants, Feta cheese, in tomato sauce with pepper
Shakshouka with Seafood – 75 nis
BT shrimps, squid rings, purple onions, under tomato sauce with pepper
Additionally: blue cheese 12 nis / smoke-cured duck breast – 12 nis
Toasts and Croutons
served with a mixed salad, pickles, under honey vinaigrette dressing. Orange juice / lemonade, and a hot beverage
Finnish Style Toast – 41 nis
Kasten bread under pesto sauce, fried peppers and eggplants, Feta and Mozzarella cheeses
American Bagel – 46 nis
Superior cream cheese, green onions, purple onions, and soft smoke-cured Norwegian salmon
Mushroom Mountain – 55 nis
In butter, with white wine on a crispy Moroccan Parana bread covered with two eggs
Salads
Kramim Salad – 48 nis
Lettuce leaves, cherry tomatoes, champignons, purple onions, olive oil, lemon, and Feta cheese
Fattoush Salad – 39 nis
Tomatoes, purple onions, salty croutons, marinated lemon, Feta cheese, eggplant, hot pepper, radish, greens, vinaigrette dressing with za’atar herbal blend, and a lemon
Hot Beverages
Layered coffee large cup / instant coffee & milk – additionally 4 nis
Double layered coffee – additionally – 4 nis
Kramim Cold Coffee – additionally – 7 nis
Cappuccino – Chococcino – additionally 5 nis
Fresh Squeezed Juice
Carrot / orange / carrot & apple & orange – additionally – 8 nis
Starters
Country Bread with Nuts / Focaccia – air-dried tomatoes, greens, and dips
Soup a la Homemade
Onion Cream Soup with soft cheese
Chopped Salad – cucumber, tomato, purple onion, parsley, mint, olive oil, and lemon, served with paste of peeled sesame
Fattoush Salad – tomatoes, purple onions, croutons, marinated lemon, eggplant, hot pepper, radish, Feta cheese, greens
Crispy Cauliflower – cauliflower fried in bread crumbs, on a pillow of ground sesame seed paste and fried peppers
Baked Sweet Potatoes – with Greek Feta cheese, olive oil, greens, and Syrian oregano
Baklava with Lamb Fillet – puff paste stuffed with chopped lamb, with oriental spices, served on paste of ground sesame seeds and date honey, topped with fried almonds
Mushrooms stuffed with leek, nuts, and sheep cheese, under cream of Parmesan cheese, and balsamic icing
Crispy Squid – squid ring fried in bread crumbs, served with Aioli sauce with chili peppers and Aioli sauce with greens (additionally 10 nis)
Traditionally cooked liver paste, served with onion jelly and croutons
Sinta Carpaccio – grilled tomatoes, fried onions, garlic confit, greens, paste of ground sesame seeds, almonds in olive oil with lemon (additionally 15 nis)
Salmon Ceviche – purple onions, radish, pepper, cucumber, green onions, greens marinated with olive oil and lemon, on avocado cream (additionally 10 nis)
Beet Carpaccio with salad of greens, cranberries, hazel nuts, topped with blue cheese, and goat cheese crème brulee
Grilled Eggplants on tomato salsa, pesto sauce, basil, paste of ground sesame seeds, and green leaves
Shawarma with Sea Fish Meat, with traditional spices, peeled sesame paste, brown-fried onion segments, Thassos olives, hot pepper, and oxheart tomato (additionally 10 nis)
Second Courses
Business Lunch – 69 nis
3 Gloken pasta, three colours: red, green, and white, in cheese fondue, Mozzarella, Parmesan, Roquefort, Feta, and pistachios
Pappardelle Alfredo – oil fried champignons, cream, white wine, greens, and Parmesan cheese
Specialty Ravioli with ricotta and asparagus under cream sauce with sage and crispy peas, on sweet potato cream
Gnocchi with Shrimps – homemade gnocchi with black tiger shrimps in oil, with basil, in cream and tomato sauce
Spicy Pad Thai – fried vegetables with noodles and chicken meat stripes in Asian sauce topped with salty peanuts
Spaghetti Bolognese – a dish with a la Tuscan chopped beef, tomatoes, and greens
Chicken Escalope – grilled chicken meat with Portobello mushrooms, butter, rosemary, red wine, and beef broth, served with potatoes
Business Lunch – 85 nis
Specialty Burger – well-cured beef meat, on a roll with lettuce leaves, with onions and tomatoes, served with crispy chips (additionally: Challah bread with onions, sunny-side up eggs, hard cheese, Portobello mushrooms 7 nis, goose liver 35 nis)
Wiener Schnitzel – slice of premium veal covered with bread crumbs, on white puree with poached eggs, under cream sauce with mustard
Marinated Pargit Steak – grilled, served on fresh green beans, under Teriyaki sauce, with Shiitake mushrooms
Sea Fish Balls – soft with rich flavour, under classic Hraime sauce, served with fresh-baked Challah
Chorizo sausages – grilled, served with mashed onions, with homemade sauerkraut, and Dijon cream
Marinated Lamb Ribs BBQ – well oven baked, served with crispy onion Challah
Business Lunch – 115 nis
Sinta Steak in Wine – grilled, served with gentle gnocchi under red wine sauce
Linguine with black & white seafood, shrimps, squids, and mussels with cherry tomatoes, basil, cream, and white wine
Fresh Grilled Salmon Fillet – served with Ravioli cheese, air-dried tomatoes, cream, and lemon thyme
Mediterranean Shrimps fried with tomatoes, Kalamata olives, Okra – ladies’ fingers, olive oil, lemon, and greens
Sea Bream Fillet with oil fried shrimps, sweet potato cubes, cream, and thyme on potato cream (additionally 20 nis)
European Perch and Gnocchi served with artichoke a la Romana, air-dried cherry tomatoes, black olives, garlic confit, and pepper in olive oil, with lemon and greens (additionally 20 nis)
Entrecote Steak of juicy and well cured grilled beef, served with potatoes and red wine sauce/rod pepper (30 nis)
Desserts
Kadayif Basket with white chocolate cream and wild berries – 33 nis
Pear Pie – pears in almond cream based on sandy pastry with vanilla ice-cream – 33 nis
Cheesecake with white chocolate, topped with ganache – 33 nis
Creambo – chocolate mini muffin stuffed with white chocolate chips – 33 nis
Peanut Butter – with peanut pieces covered with bitter chocolate – 33 nis
Crème Brulee – on several layers of filo dough and caramelized banana – 33 nis
Hot Chocolate Cake – with hot Belgian chocolate, served with vanilla ice-cream scoop – 33 nis
Yeast Pie with poppy, cinnamon, and chocolate – 18 nis
Milk Shake with various flavours: cocoa, vanilla, strawberry, banana, mocha, coconut – 24 nis
Three ice-cream scoops with various flavours – 24 nis
- About the restaurant
-
- Italian Cuisine
- Home cuisine
- Meat dishes
- Fish and seafood
- Country cuisine
- French Cuisine
- Cuisine from Chef
CRAMIM BEER SHEVA (Beer Sheva)
Kramim restaurant run by the popular Chef Sahar Rafael invites its guests to enjoy the splendid cuisine in genuine country atmosphere. The restaurant was established 11 years ago in the village of Sgula, and since its establishment it has been recognized as one of the top Israeli restaurants.
Due to the increased demand, huge success, and with regard to the enormous desire of the restaurant to offer residents of Beersheba and its suburbs an opportunity to taste really fine cuisine, it was decided to establish another restaurant under Kramim brand in the capital of the Negev. The new Kramim restaurant is based in Beersheba (66 Derech Hevron Str.). The area of the posh restaurant’s hall makes up 700 meters and is composed of the splendid open site, VIP rooms for events and individual boxes for visitors who prefer privacy. The contemporary cuisine of the restaurant occupies a vast area of 200 meters, its employees are capable of rendering premium services to 250 guests at the same time.
The interior design of Kramim restaurant maintains the atmosphere of the restaurant based in the village of Sgula which adds special country atmosphere to it. Elements of its design add to the perfect atmosphere, delight the eye of the restaurant’s visitors and add homey comfort to it. In this splendid country setting, our restaurant offers a vast range of various meat and fish dishes to its guests, and, moreover, our restaurant offers impressive choice of wines
In the morning, the restaurant offers rich breakfasts to its visitors, at dinnertime the guests are offered to try business lunch, in the evening guests of the restaurant can enjoy a romantic dinner. The rich menu of the restaurant offers its guests dishes customary for that locality. But even the most trivial dishes after being touched by our chef’s hand turn to a festival of tastes and flavours. When we chose a place for our restaurant, we followed our desire to provide an opportunity to our visitors to spend time in a quite nook located in the downtown, where they will be able to abstract from daily routine and worries, and they will not have to travel far. For our guests’ convenience, there is a parking lot near the restaurant.
Please, pay attention to specialties presented on our menu, such as: hunter’s morning omelet with smoke-cured duck breast, purple onions, parsley, basil leaves, shakshouki sauce and eggs, French style chicken liver pate served with onion paste and crispy croutons, straccetti pasta with slices of chicken meat, mushrooms, and shallot under Teriyaki sauce, Beef Stroganoffs of beef fillet and chicken breasts with champignons and butter, beef broth, green onions on a mashed potato pillow, and for dessert we offer kadayif with white chocolate and a sauce of wild berries.
And that is only a tip of a fork … - Menu
-
First Course/ Entrée
Rustic Bread – 22 nis
With walnuts/Sun-dried tomatoes and herbs Focaccia
Soup of the day – 32 nis
Onion Soup – 38 nis
French onion soup, creamed and served in a bread
Lamb Baklava – 42 nis
Filo pastry stuffed with oriental seasoned lamb, with tahini sauce and date honey, garnished with roasted almonds
Chicken Liver Pate – 44 nis
Silky traditional Pate, served with onion marmalade and toasted bread
Cramim Salad – 49 nis
Variety of lettuce, cherry tomatoes, red onion, Champignon mushrooms and Feta cheese, with lemon juice and extra virgin olive oil dressing
Endive and Roasted Beets Salad – 55 nis
Variety of lettuce, red onion, endive, radish roasted beets and crunchy nuts, topped with Saint-Maure cheese, dressed with honey vinaigrette
Root Vegetables Salad – 53 nis
Variety of root vegetables, arugula, cranberries and sugarglazed walnuts in citrus vinaigrette
Carciofi alla Romana – 39 nis
Artichoke roman style with Labaneh cheese, tomato seeds cherry tomatoes, radish and arugula
Sirloin Carpaccio – 46 nis
Thin sliced sirloin with extra virgin olive oil, Balsamic vinegar pistachio nuts and arugula salad
Foie-gras – 74 nis
Seared foie-gras on top of Brioche, spinach and orange marmalade
Grilled mushrooms – 43 nis
Champignon, Portobello and forest mushrooms sautéed in butter cream and white wine
Sea fish Ceviche – 44 nis
Cured in extra virgin olive oil, lemon juice and fresh herbs, on top of beets carpaccio and walnuts-crusted goat cheese
Mushrooms Risotto – 42 nis
Italian creamy risotto with Champignon and Portobello mushrooms sautéed in butter, thyme and white wine
Seafood Risotto – 63 nis
Shrimp, Squids and Mussels in lemon-scented butter with fresh peas, tomatoes and Parmesan cheese
Flaming eggplant – 41 nis
Layers of grilled eggplant, Feta cheese, white Tahini sauce and tomatoes salsa, served with breadsticksMain courses
Fish and seafood
Ocean of Shrimp – 86 nis
250 grams of BT Shrimp, served in a hot pan, with a sauce of your choice
Salmon Fillet – 98 nis
Fresh Salmon fillet, seared on the grill alongside lemon-scented cheese Ravioli, shriveled cherry tomatoes, cream and thyme
Seabream Fillet – 115 nis
With Shrimp and sweet potato cubes sautéed in butter, cream and thyme, on top of silky smooth mashed potatoes
Seabass – 110 nis
Grilled and served with artichoke roman style, shriveled cherry tomatoes, black olives, garlic confit, peppers, extra virgin olive oil, lemon and fresh herbsMeat
Hamburger – 63 nis
Homemade, high-quality aged beef hamburger, served on top of soft bun, lettuce, tomato, fresh onion and crispy french-fries alongside (topping of your choice: Onion loaf, Fried egg, Portobello mushroom, Cheese – 7 nis, Foie-gras – 39 nis)
Chicken Escalope – 78 nis
Grill seared and served with Portobello mushrooms, rosemary butter, red wine and beef stock and baked potatoes
Entrecote steak – 122 nis
Juicy, well-aged Entrecote, seared on the grill served with aromatic root vegetables and a sauce of your choice – red wine/pepper sauce
Pullet steak – 83 nis
Marinated and seared on the grill, on top of fresh green beans and Shiitake mushrooms in Teriyaki sauce
Filet Mignon – 119/149 nis
Juicy and well-aged Tenderloin medallions, seared on the grill and served with silky smooth mashed potatoes, and figs and red wine sauce (with Foie-gras)
Surf and Turf – 135 nis
Juicy and well-aged Tenderloin alongside Shrimps and Squid in Roquefort cheese and cream sauce and mashed potatoes
The very best – 175 nis
Entrecote, Filet mignon, Lamb Chop, Foie-gras and Marrow with baked potatoes, grilled vegetables and Chimichurri saucePasta
Rosetta Gnocchi – 58 nis
Champignon mushrooms, tomatoes, cream, nutmeg and Parmesan cheese sauce
Artichoke and Sweetbreads Gnocchi – 72 nis
Homemade Gnocchi with Sweetbreads artichoke roman style, semi-sun-dried tomatoes, garlic, lemon juice and fresh herbs
Shrimp Gnocchi – 68 nis
Peas, roasted peppers, Shrimp, butter, cream, white wine and basil
Alfredo Pappardelle – 62 nis
Sautéed Champignon mushrooms with butter, cream, white wine fresh herbs and Parmesan cheese
Black and White Seafood Linguini – 85 nis
Shrimp, Squid and Mussels with cherry tomatoes basil, cream and white wine sauce
Ricotta and Asparagus Ravioli – 65 nis
Homemade Ravioli in cream and sage sauce, on top of sweet potato cream, garnished with crunchy peas
Spaghetti Bolognese -63 nis
Tuscan style minced beef stew with tomatoes and fresh herbsDesserts
Kadayif Basket – 37 nis
filled with white chocolate cream and wild berries
Fruit Crumble – 37 nis
pear, apple, and banana in rich butter cream with rose flavour, topped with chips
Pear Pie – 37 nis
pears in almond cream, based on sandy pastry with vanilla ice-cream
Cheesecake with White Chocolate – 35 nis
topped with ganache
Creambo – 35 nis
mini creambo with bitter chocolate, stuffed with peanut butter and ground peanuts, with white chocolate chips
Crème Brulee – 37 nis
on several layers of filo dough and caramelized banana
Hot Chocolate Cake – 38 nis
chocolate cake with hot Belgian chocolate, served with vanilla ice-cream scoop
Yeast Pie – 18 nis
poppy, cinnamon, chocolate
Milk Shake with Various Flavours – 24 nis
cocoa, vanilla, strawberry, banana, mocha, coconut
Ice-Cream – 25 nis
three ice-cream scoops with various flavours
One ice-cream scoop – 9 nis - Breakfast
-
Israeli Morning
Breakfasts are served throughout the week from 09:00 AM to 12:00 PM
Israeli Morning
Wide range of fresh bread varieties, eggs cooked at your choice, Israeli mixed salad, served with various dips and cheeses. Orange juice / lemonade, and a hot beverage – 54 nis
Choice of Omelets
Hunter’s Omelet – 12 nis
Smoke-cured duck breast with purple onions, fried in olive oil with greens
Omelet with Squids – 14 nis
Squid rings and tomato in cream sauce topped with Parmigiano-Reggiano
Omelet with Mushrooms – 7 nis
Onions, greens, champignons, and Portobello mushrooms
Omelet with Pesto – 7 nis
Feta cheese with delicate flavour, fried pepper, and pesto sauce
Cheese Omelet – 6 nis
Omelet with Feta, Mozzarella, Parmesan cheeses, and greens
Eggs Benedict
served with a mixed salad, pickles, under honey vinaigrette dressing. Orange juice / lemonade, and a hot beverage.
Eggs New York – 49 nis
Toasts with two poached eggs, spinach, and mushrooms under Bechamel sauce
French Style Eggs – 62 nis
Two poached eggs on a croissant, cream cheese, soft smoke-cured salmon, and spicy sauce
Shakshouki
Wide range of fresh bread varieties, shakshouka at your choice, Israeli mixed salad, served with various dips and cheeses. Orange juice / lemonade, and a hot beverage.
Balkan Shakshouka – 64 nis
Eggplants, Feta cheese, in tomato sauce with pepper
Shakshouka with Seafood – 75 nis
BT shrimps, squid rings, purple onions, under tomato sauce with pepper
Additionally: blue cheese 12 nis / smoke-cured duck breast – 12 nis
Toasts and Croutons
served with a mixed salad, pickles, under honey vinaigrette dressing. Orange juice / lemonade, and a hot beverage
Finnish Style Toast – 41 nis
Kasten bread under pesto sauce, fried peppers and eggplants, Feta and Mozzarella cheeses
American Bagel – 46 nis
Superior cream cheese, green onions, purple onions, and soft smoke-cured Norwegian salmonMushroom Mountain – 55 nis
In butter, with white wine on a crispy Moroccan Parana bread covered with two eggs
Salads
Kramim Salad – 48 nis
Lettuce leaves, cherry tomatoes, champignons, purple onions, olive oil, lemon, and Feta cheese
Fattoush Salad – 39 nis
Tomatoes, purple onions, salty croutons, marinated lemon, Feta cheese, eggplant, hot pepper, radish, greens, vinaigrette dressing with za’atar herbal blend, and a lemon
Hot Beverages
Layered coffee large cup / instant coffee & milk – additionally 4 nis
Double layered coffee – additionally – 4 nis
Kramim Cold Coffee – additionally – 7 nis
Cappuccino – Chococcino – additionally 5 nis
Fresh Squeezed Juice
Carrot / orange / carrot & apple & orange – additionally – 8 nis - Business Lunch
-
Starters
Country Bread with Nuts / Focaccia – air-dried tomatoes, greens, and dips
Soup a la Homemade
Onion Cream Soup with soft cheese
Chopped Salad – cucumber, tomato, purple onion, parsley, mint, olive oil, and lemon, served with paste of peeled sesame
Fattoush Salad – tomatoes, purple onions, croutons, marinated lemon, eggplant, hot pepper, radish, Feta cheese, greens
Crispy Cauliflower – cauliflower fried in bread crumbs, on a pillow of ground sesame seed paste and fried peppers
Baked Sweet Potatoes – with Greek Feta cheese, olive oil, greens, and Syrian oregano
Baklava with Lamb Fillet – puff paste stuffed with chopped lamb, with oriental spices, served on paste of ground sesame seeds and date honey, topped with fried almonds
Mushrooms stuffed with leek, nuts, and sheep cheese, under cream of Parmesan cheese, and balsamic icing
Crispy Squid – squid ring fried in bread crumbs, served with Aioli sauce with chili peppers and Aioli sauce with greens (additionally 10 nis)
Traditionally cooked liver paste, served with onion jelly and croutons
Sinta Carpaccio – grilled tomatoes, fried onions, garlic confit, greens, paste of ground sesame seeds, almonds in olive oil with lemon (additionally 15 nis)
Salmon Ceviche – purple onions, radish, pepper, cucumber, green onions, greens marinated with olive oil and lemon, on avocado cream (additionally 10 nis)
Beet Carpaccio with salad of greens, cranberries, hazel nuts, topped with blue cheese, and goat cheese crème brulee
Grilled Eggplants on tomato salsa, pesto sauce, basil, paste of ground sesame seeds, and green leaves
Shawarma with Sea Fish Meat, with traditional spices, peeled sesame paste, brown-fried onion segments, Thassos olives, hot pepper, and oxheart tomato (additionally 10 nis)
Second Courses
Business Lunch – 69 nis
3 Gloken pasta, three colours: red, green, and white, in cheese fondue, Mozzarella, Parmesan, Roquefort, Feta, and pistachios
Pappardelle Alfredo – oil fried champignons, cream, white wine, greens, and Parmesan cheese
Specialty Ravioli with ricotta and asparagus under cream sauce with sage and crispy peas, on sweet potato cream
Gnocchi with Shrimps – homemade gnocchi with black tiger shrimps in oil, with basil, in cream and tomato sauce
Spicy Pad Thai – fried vegetables with noodles and chicken meat stripes in Asian sauce topped with salty peanuts
Spaghetti Bolognese – a dish with a la Tuscan chopped beef, tomatoes, and greens
Chicken Escalope – grilled chicken meat with Portobello mushrooms, butter, rosemary, red wine, and beef broth, served with potatoes
Business Lunch – 85 nis
Specialty Burger – well-cured beef meat, on a roll with lettuce leaves, with onions and tomatoes, served with crispy chips (additionally: Challah bread with onions, sunny-side up eggs, hard cheese, Portobello mushrooms 7 nis, goose liver 35 nis)
Wiener Schnitzel – slice of premium veal covered with bread crumbs, on white puree with poached eggs, under cream sauce with mustard
Marinated Pargit Steak – grilled, served on fresh green beans, under Teriyaki sauce, with Shiitake mushrooms
Sea Fish Balls – soft with rich flavour, under classic Hraime sauce, served with fresh-baked Challah
Chorizo sausages – grilled, served with mashed onions, with homemade sauerkraut, and Dijon cream
Marinated Lamb Ribs BBQ – well oven baked, served with crispy onion Challah
Business Lunch – 115 nis
Sinta Steak in Wine – grilled, served with gentle gnocchi under red wine sauce
Linguine with black & white seafood, shrimps, squids, and mussels with cherry tomatoes, basil, cream, and white wine
Fresh Grilled Salmon Fillet – served with Ravioli cheese, air-dried tomatoes, cream, and lemon thyme
Mediterranean Shrimps fried with tomatoes, Kalamata olives, Okra – ladies’ fingers, olive oil, lemon, and greens
Sea Bream Fillet with oil fried shrimps, sweet potato cubes, cream, and thyme on potato cream (additionally 20 nis)
European Perch and Gnocchi served with artichoke a la Romana, air-dried cherry tomatoes, black olives, garlic confit, and pepper in olive oil, with lemon and greens (additionally 20 nis)
Entrecote Steak of juicy and well cured grilled beef, served with potatoes and red wine sauce/rod pepper (30 nis)
Desserts
Kadayif Basket with white chocolate cream and wild berries – 33 nis
Pear Pie – pears in almond cream based on sandy pastry with vanilla ice-cream – 33 nis
Cheesecake with white chocolate, topped with ganache – 33 nis
Creambo – chocolate mini muffin stuffed with white chocolate chips – 33 nis
Peanut Butter – with peanut pieces covered with bitter chocolate – 33 nis
Crème Brulee – on several layers of filo dough and caramelized banana – 33 nis
Hot Chocolate Cake – with hot Belgian chocolate, served with vanilla ice-cream scoop – 33 nis
Yeast Pie with poppy, cinnamon, and chocolate – 18 nis
Milk Shake with various flavours: cocoa, vanilla, strawberry, banana, mocha, coconut – 24 nis
Three ice-cream scoops with various flavours – 24 nis - Map
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