We use local products from the northern Galilee region such as trout from the Jordan river; seasonal, locally grown fruits and vegetables like olives, citrus fruits, apples, peaches, tomatoes, eggplant and aromatic herbs. We create delicious homemade preserves and herb infused pickles. We bake our own bread on a hot stone made from locally grown whole wheat which we procure from a local Arab village. My specialty is a wide range of refreshing salads like tabbouleh, hummous and tahini; and I make a fabulous carpaccio with special olive oil and Italian Parmesan. However, my main dishes are kept simple like grilled trout, juicy steaks and stuffed vegetables (for vegetarians). I also like to keep dessert simple and fresh using fruit and hand whipped cream.