PORTAL | Five Courses, Fire & Hospitality in Jaffa

About the evening

An intimate kosher dinner with Chef Guy Portal. Five courses, including a secret dessert, plus wine and a personalised cocktail. Techniques learned in Michelin kitchens and over open fire, served with the warmth and generosity of a grandmother’s table. Wednesday, 28 October, at 19:00 | ₪350 per person | Very limited seating.

Some bites take three days to prepare. I want this evening to stay with you long after the last one. Five courses bring together chapters from my journey through kitchens in Paris, Hong Kong and the Basque Country. Techniques learned in Michelin kitchens, shared around a table that feels like home: warm, personal and generous. Somewhere to eat, drink and stay a little longer. Fire runs through the entire meal. From the opening courses to the secret dessert, every dish carries a touch of the open-fire techniques I learned in the Basque Country. A kiss of charcoal, a delicate sear or a hint of smoke, always in the measure that brings out the best in the ingredient. On the Menu Hamachi & Pineapple Carpaccio Hamachi and pineapple gently pressed together into a delicate, marbled layer, with citrus oil, basil oil and chilli oil flavoured with crispy shallots. Finished with a gremolata of pineapple grilled with honey on one side only over a Japanese konro, with chilli, chives, basil, mint and lemon zest. Lemon juice and Atlantic sea salt to finish. Sashimi, Kissed by Charcoal Precisely sliced raw fish meets glowing charcoal for a brief moment. A delicate sear and the aroma of fire on the surface, while the fish remains raw and tender within. Beef Tenderloin Tartare on Cloud Brioche Hand-cut tenderloin, finely diced cornichons and shallots, chives and a Japanese mayonnaise aioli with roasted bone marrow. Seasoned with shoyu koji, lemon juice and salt. Served on cloud brioche seared in beef fat, with a beef demi-glace prepared and reduced over three days. Osso Buco & Grapes on Atayef Osso buco slow-cooked overnight with grapes, then pulled and served on atayef seared in beef fat, with its braising juices and pomegranate gremolata. Pick it up, fold it over and let the juices drip down the sides. To finish, a dessert that stays a secret. Fire will leave its mark here, too. Dinner Details Wednesday, 28 October 2026 | 19:00 PORTAL | 9 Shimon HaTzadik Street, Jaffa Seated kosher dinner ₪350 per person The price includes five courses in total, including dessert, plus wine and a personalised cocktail. Reservations & Payment Reservations are made exclusively through the website. After submitting your reservation, you’ll receive a payment request through the PayBox group to secure your seats. Your booking is confirmed once payment is completed and you receive your booking confirmation. Please indicate any allergies or dietary requirements when booking, before payment, so we can check whether the menu is suitable. Getting Here There is no parking on site. You can park at the Jaffa Flea Market car park, approximately a three-minute walk away, or take the light rail to Salame station. Seating is very limited. If you’d like to join me around the table, now is the time to reserve. I’m already cooking.

Kosher kitchen

How it works

1. You register and we hold your seat for 6 hours.
2. You pay through Paybox and write your booking code in the note.
3. Guy confirms, and you receive a confirmation email.