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Peigam
RestaurantA chef-driven restaurant led by Dan Zuarts, built on local ingredients like fish and seafood from the Carmel coast and seasonal foraging from the hills. The dishes bring unconventional Middle Eastern flavors, served in a historic stone house that's been renovated and furnished with care, alongside a curated local wine list and a relaxed rural vibe.
WazeThe Vibe
What Peigam looks like
Good to know
🧀 Recommendation
The menu is split into small plates, mains, big dishes and desserts - a good move is to start with a few small plates like the salads and the baked jibneh cheese before the mains.
🎵 Service
There's live music during the week - worth checking who's playing before you show up.
🐟 Recommendation
The kitchen specializes in fish and seafood from the Carmel coast, so keep an eye out for the fish dishes on the menu.
Deals
30% Off Alcohol
30% off alcohol
Happy Hour at Pigam 🍷
Happy Hour at Pigam 🍷 70% humidity 💦🥵 30% off 🥂 Summer days are here 🌞 and the best way to cool down is to sit by the breeze with a cold drink in hand 🍸 Every Wednesday and Thursday between 18:00-19:00, enjoy a happy hour with 30% off all alcohol at the restaurant
Opening hours
- Sun–Tue
- Closed
- Wednesday
- 18:00–22:00
- Thu–Sat
- 12:00–22:00
Menu
Meze
Baladi Cucumber Salad with Goat Cheese
Arugula Salad with Fresh Sumac
Mishawsha
5-Day Cooked Fava Beans with Almond Tahini
Wild Chicory with Lentils
Fried Cauliflower in Pickling Brine
Labneh with Fakous Salsa
Eggplant Siniya
Oven-Baked Cheese (+4)
Fermented Green Beans with Smoked Circassian Sauce
Sabidah in Hawaij (+4)
Chraime (+4)
Merguez Sausages with Kaftaji (+4)
Lamb Liver with Tzatziki (+8)
Beef Tongue in Sugo Sauce (+8)
Rice and Molokhia Soup (+4)
Large Plates
Yogurt Gnocchi, Spinach Fakiyeh and Wild Greens Stew
Fish Fillet Lavraki, Carrot Cream and Seasonal Greens
Iron-Skillet Calamari with Cauliflower in Tahini
Fried Jarbidot, Potatoes and Taratour
Beef and Lamb Kebab with Pistachio and Halloumi on Nigella Pita with Mahlab
Half Organic Chicken with Ptitim and Chicken Stock
Desserts
Malabi with Mastic and Orange Blossom Water, Caramelized Pistachio and Grapes
Pine Nut and Almond Financier, Lemon Geranium Crème Anglaise and Mango
Middle Eastern Petit Fours
Mains
Spinach Fatayer
Spicy Pepper Brûlée with Feta
Jerusalem Artichoke with Salt and Lemon Butter
Kubbaniya and Khousa
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