Address:

Shaar Palmer 1, Haifa.

Work hours:

Every day from 12:00 to 00:00
Except Monday – closed

Phone:

  • Mediterranean cuisine

VENYA (Haifa)

 

The restaurant, as well as chef, is located on the thin line between art, urban regeneration and culture.  Chef Shahar Sivan (37), a sculptor and a painter by profession, worked in restaurants (Raphael, Yoezer Wine Bar, a private chef for Ronald Fuhrer) while studying art.  Recently, he was promoting contemporary, experimental and comprehensive culture in downtown Haifa.  Among other things, he runs the Nemala Haifa studio and was one of the founders of the Agaf art gallery.
Vanya Bistro is yet another step in creating a sensual, organic fabric, which connects the old tradition of the Haifa port seamen with the new generation rising in the city. Mediterranean culinary, ranging from southern France cuisine to local Wadi Nisnas  The Bistro aims at producing simple, straightforward food, influenced by  mainly affected Mkolinriit Mediterranean , from one of the South of France to cooking Palestinian Wadi Nisnas Palestinian cooking.  Our immediate surroundings provide fresh seafood, Galilee lambs, olive oil from Mount Carmel and abundance of herbs, vegetables and fresh fruit.  We aim to join these ingredients with the products of the Galilee vines, to form an embracing experience to the people of Haifa and its surrounds.

First course

Danielko bread – 16 nis
With butter and special spreads
Bresaola with the scent of Armani – 38 nis
Fillet and shaitel, pickled in spices with tomato salsa and three bruschettas
Libby’s salad # 2 – 38 nis
Chopped herbs in Libby Castle style, pomegranate seeds, garlic and fried pine nuts, in olive and coconut oil
Small marinated sea – 39 nis
Marinated herring with onions, mullet in special marinade and other surprises, with bread
Aaron Bean – 36 nis
Roman humus with fried onions, bruschetta with garlic and rosemary, golden eggplant with olive oil and sage
Chopped liver – 36 nis
Chicken liver, onion, pickled cucumber and tomato
Sea fish sashimi and
sea ​​fish seasonal fruits – 52 nis
Raw delicate-salted fish, sour cream, pine nuts, bell and hot pepper
Forest king and fresh salad – 58 nis
“Forest king” mushrooms with chimas sauce, small fresh salad
Calamari a la plancha – 54 nis
Purple squid and fresh leaves on hot frying pan

Main course

Motya’s Meshaushe– 48 nis
Hot chickpea (hummus) seeds in sesame paste, green beans sauteed with tomatoes and garlic
Artichoke pasta– 64 nis
Torn pasta, Italian artichoke, hyssop (za’atar) pesto and lot of parmesan
Small fried fish – 82 nis
Today’s catch, served with coarsely chopped vegetables
Fresh sea fish fillet – 98 nis
Orange oil with mashed potato and berries
Whole seabass – 115 nis
Orange oil with fried almonds, grilled orange and fennel, served with mashed potato
Haifa shrimps – 75 nis
Imported shrimps, butter, white wine and greens
Costita – 72 nis
Pork ribs smoked on eucalyptus leaves, fried potatoes and seared pears
Croc-Burger – 73 nis
Hamburger made of sirloin (Sinta), Shaitel (fillet) and ribs, between pieces of Saturday challah, curry aioli, lettuce, tomatoes, ham, onion, fried onion and Dutch emmental
Beef fillet – 125 nis
Grilled seasoned tenderloin, served with potatoes, asparagus and olive tapenade.
Entrana (Entraña) – 98 nis
Grilled seasoned tenderloin, served with spicy potatoes, arugula tartare, garlic confit and grilled carrots

Light rain

Haifa roust beef in memory of ростбиф памяти Malcolm – 60 nis
With bread, butter, white chrain, raspberry mustard and homemade pickles
Cheese and jam – 60 nis
Karayanah  – 45 nis

Desserts

Carrot malabi – 33 nis
Creme brulee – 36 nis
Praline and lemon – 40 nis
Bitter chocolate tart – 42 nis
Kanafeh halva and pomegranate – 38 nis

About the restaurant
  • Mediterranean cuisine

VENYA (Haifa)

 

The restaurant, as well as chef, is located on the thin line between art, urban regeneration and culture.  Chef Shahar Sivan (37), a sculptor and a painter by profession, worked in restaurants (Raphael, Yoezer Wine Bar, a private chef for Ronald Fuhrer) while studying art.  Recently, he was promoting contemporary, experimental and comprehensive culture in downtown Haifa.  Among other things, he runs the Nemala Haifa studio and was one of the founders of the Agaf art gallery.
Vanya Bistro is yet another step in creating a sensual, organic fabric, which connects the old tradition of the Haifa port seamen with the new generation rising in the city. Mediterranean culinary, ranging from southern France cuisine to local Wadi Nisnas  The Bistro aims at producing simple, straightforward food, influenced by  mainly affected Mkolinriit Mediterranean , from one of the South of France to cooking Palestinian Wadi Nisnas Palestinian cooking.  Our immediate surroundings provide fresh seafood, Galilee lambs, olive oil from Mount Carmel and abundance of herbs, vegetables and fresh fruit.  We aim to join these ingredients with the products of the Galilee vines, to form an embracing experience to the people of Haifa and its surrounds.

Menu

First course

Danielko bread – 16 nis
With butter and special spreads
Bresaola with the scent of Armani – 38 nis
Fillet and shaitel, pickled in spices with tomato salsa and three bruschettas
Libby’s salad # 2 – 38 nis
Chopped herbs in Libby Castle style, pomegranate seeds, garlic and fried pine nuts, in olive and coconut oil
Small marinated sea – 39 nis
Marinated herring with onions, mullet in special marinade and other surprises, with bread
Aaron Bean – 36 nis
Roman humus with fried onions, bruschetta with garlic and rosemary, golden eggplant with olive oil and sage
Chopped liver – 36 nis
Chicken liver, onion, pickled cucumber and tomato
Sea fish sashimi and
sea ​​fish seasonal fruits – 52 nis
Raw delicate-salted fish, sour cream, pine nuts, bell and hot pepper
Forest king and fresh salad – 58 nis
“Forest king” mushrooms with chimas sauce, small fresh salad
Calamari a la plancha – 54 nis
Purple squid and fresh leaves on hot frying pan

Main course

Motya’s Meshaushe– 48 nis
Hot chickpea (hummus) seeds in sesame paste, green beans sauteed with tomatoes and garlic
Artichoke pasta– 64 nis
Torn pasta, Italian artichoke, hyssop (za’atar) pesto and lot of parmesan
Small fried fish – 82 nis
Today’s catch, served with coarsely chopped vegetables
Fresh sea fish fillet – 98 nis
Orange oil with mashed potato and berries
Whole seabass – 115 nis
Orange oil with fried almonds, grilled orange and fennel, served with mashed potato
Haifa shrimps – 75 nis
Imported shrimps, butter, white wine and greens
Costita – 72 nis
Pork ribs smoked on eucalyptus leaves, fried potatoes and seared pears
Croc-Burger – 73 nis
Hamburger made of sirloin (Sinta), Shaitel (fillet) and ribs, between pieces of Saturday challah, curry aioli, lettuce, tomatoes, ham, onion, fried onion and Dutch emmental
Beef fillet – 125 nis
Grilled seasoned tenderloin, served with potatoes, asparagus and olive tapenade.
Entrana (Entraña) – 98 nis
Grilled seasoned tenderloin, served with spicy potatoes, arugula tartare, garlic confit and grilled carrots

Light rain

Haifa roust beef in memory of ростбиф памяти Malcolm – 60 nis
With bread, butter, white chrain, raspberry mustard and homemade pickles
Cheese and jam – 60 nis
Karayanah  – 45 nis

Desserts

Carrot malabi – 33 nis
Creme brulee – 36 nis
Praline and lemon – 40 nis
Bitter chocolate tart – 42 nis
Kanafeh halva and pomegranate – 38 nis

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