Tekés

The cuisine at Tekés represents chef Assaf Granit's masterful approach to vegetable-centric cooking, drawing inspiration from Jerusalem's rich culinary heritage and broader Mediterranean traditions. This isn't cooking that apologizes for the absence of meat—it's cuisine that celebrates vegetables as the stars they deserve to be, prepared with techniques and flavor combinations that make them utterly compelling.

The menu is built around the concept of sharing, with mezzes forming the foundation of the dining experience. These small plates showcase the kitchen's ability to coax maximum flavor from simple ingredients through expert seasoning, creative preparation, and thoughtful presentation. The green balls—crispy, herb-packed fritters—exemplify this approach, delivering intense flavor in every bite.

Signature dishes demonstrate the kitchen's creativity and technical skill. The gnocchi served in a whole pumpkin is both visually dramatic and delicious, with the squash serving as both vessel and ingredient. The fattoush salad elevates this Levantine classic with perfectly balanced acidity, fresh herbs, and crispy pita that adds essential texture. Grilled leeks receive the same attention typically reserved for premium proteins, emerging from the charcoal grill with smoky depth and natural sweetness.

The kitchen's use of the grill is particularly noteworthy, with many dishes benefiting from the char and smoke that open-flame cooking provides. This technique adds complexity to vegetables, creating layers of flavor that make each dish memorable. The schnitzel made from cauliflower demonstrates how traditional preparations can be reimagined with plant-based ingredients without losing their essential character.

Spices play a crucial role in the flavor profiles, with the kitchen drawing on Middle Eastern and Mediterranean traditions to create dishes that are aromatic, complex, and balanced. The cooking respects the ancestral recipes that inspire it while applying modern sensibilities and techniques.

Desserts continue the creative approach, with offerings like the pumpkin soufflé served with thyme ice cream showcasing unexpected flavor combinations that work beautifully. House-made chocolate desserts provide a more familiar but equally satisfying conclusion to the meal.

The restaurant also offers set menus at lunch (€45) and dinner (€80), providing a curated journey through the kitchen's repertoire. À la carte options range from €9-21 for starters, €12-26 for main dishes, and €8-14 for desserts, allowing you to customize your experience based on appetite and curiosity.