Since its opening, in April 2006, Keyara has attracted versatile clientele and has served as a meeting spot for all kinds of people: young and old, secular and religious, those who were born and raised in Jerusalem and "pilgrims" to the capital who wish to enjoy a magical culinary journey.
The name "Keyara" has many different meanings: in Norwegian it stands for "Goddess", in Africa it is a beautiful river and in Italian, in slightly different spelling, in stands for "enlightenment". In Jerusalem, Keyara is an elite chef restaurant that provides its guests with an exciting experience, living up to the high standards set by its name.
Two principles guide everyone at work in Keyara. First, every client is a guest. Second, every guest must have a unique and perfect experience at the restaurant.
This very experience starts the moment you arrive at the magical building of the wind mill at Rehavia which hosts the restaurant. The experience continues with a sophisticated interior décor, both minimal and warm, which revolves around light as its central motif: generous open space, large tables, arched windows and spectacular lighting features. The aesthetic vision in Keyara stems from elegant lighting that plays with the eye and captures the heart.
Professional, attentive, silent waiters welcome every guest. Detailed explanations about the special dishes which change daily, recommendations regarding which wines accompany your meal best (some of which available exclusively at our restaurant even before public launching), and extra care for your complete enjoyment – all these and more express the principles to which Keyara is committed.
Chef Alex Tabradovsky presents a contemporary Israeli kitchen which is Kosher, impeccable and precise. Prime Mediterranean produce is treated according to French and Italian inspirations and is transformed into surprising dishes, from the very first bite until the meal is done. At Keyara you can enjoy among other things dishes such as: red seared tuna tartar with spicy mayonnaise on rice and Nuri seaweed; chicken liver pâté, with sage, black pepper and crispy onion; seared entrecote with Demi-glass sauce and shitake mushrooms; nut-crust salmon with kalamate olive tapenade and more.
The exquisite food, attentive and friendly service and leisurely background music, combining soft jazz with classic pop, all make dining at Keyara a thrilling experience.
At lunch time Keyara caters for prestigious private events of any kind, for which restaurant personnel creates a special menu – such as an Italian, French or Moroccan meal – in accordance with the nature of the event and the wishes of each individual client.
8 Ramban St.
Su. - Th.
18:00 - 23:00
credit card, cash
Average Cost per Person