Draft:Aluma Restaurant (Jerusalem): Difference between revisions

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”’Aluma Restaurant”’ was an upscale kosher chef’s restaurant located in Jerusalem, Israel. Opened in April 2016 within the Crowne Plaza Hotel, the venue was known for its gourmet European-style cuisine.^[1]

History and Concept

Aluma opened just before Passover in April 2016, taking over the space previously occupied by the Kohinoor Indian restaurant inside the Crowne Plaza Hotel. The transformation of the 200-meter space involved an investment of over NIS 3 million (New Israeli Shekels).

The restaurant’s concept was to establish itself as a destination for diners who sought strict kashrut standards (operating under the Mahfout hechsher) while desiring a high-end, gourmet experience. It was noted for being an elegantly comfortable, 180-seat venue that was upscale but warm and welcoming.^[1]

Cuisine and Staff

The menu was created by Chef Michael Katz, who was recruited from his previous position at the Haba Trattoria in the Mahaneh Yehuda market. Katz, a member of the Belgian association of Master Chefs, had previously trained in Michelin-starred restaurants and taught at Le Cordon Bleu in London. He was supported by Australian-born chef Scott Charles and dedicated staff.

Chef Katz defined his mission as providing world-class cuisine within the parameters of kashrut, viewing it as a challenge to be overcome rather than a restriction. The kitchen prioritized visual appeal, aiming for food that was “simply great,” not just “great for kosher food.”^[1]

Dishes and Techniques

The menu featured meat and fish dishes. A review noted the following items:

• Fish Soup: Described as bouillabaisse style with a touch of coconut cream, adding a “Thai element.”
• Crusted Tuna Roll: A variation on sushi, served with lettuce instead of seaweed, complemented by a cucumber and tapioca mint salad.
• Warm Sabich Salad: A Middle Eastern appetizer with roasted eggplant, tomatoes, chickpeas, tahini, harissa, and a crispy poached egg.
• Crusted Salmon: Served with shallots, red wine sauce, and sautéed mushrooms, wrapped in delicate phyllo pastry. Katz dedicated this dish to his mentor, Belgian chef Attilo Basso.
• Grilled Entrecôte: Prepared using a “reverse searing method,” where the steak was heated on very low heat for 13 hours before being grilled for a few minutes to ensure a tender and juicy cut.
• Desserts: Included sophisticated options like chocolate and espresso mousse, and apple in salted caramel with banana and acai sorbet.^[1]

Location and Operations

• Address: Crowne Plaza Hotel, 1 Ha’aliya Street, Jerusalem.
• Kashrut Status: Kosher (under the Mahfout hechsher).
• Hours: Open Sunday to Thursday (noon until last customer); Friday (11 a.m. to two hours before Shabbat); Saturday (one hour after Shabbat).^[1]

References