Our cuisine

From her regular trips to Israel, Yochi Cohen has repeatedly brought back new recipes. While browsing through the markets in Jerusalem, she wangles traditional recipes out of the women stallholders – thus she has been initiated into the secret of pirogi, the Jewish ravioli. But again and again she also makes a strike at social occasions in her home country. Aunt Shoshanna, for example, has told her the well-guarded secret of the family recipe for lamb ragout – not forgetting the recipe of the vendor at the Humus Bazaar in the Arab quarter (Wadi Nisnas) near Haifa.

Experience the wide range of delicious starters, from chopped eggs and falafel (chickpea balls) through home-made soups to typical Friday dishes like gefilte fish.

Cohen’s offers you traditional main courses such as Tschulend (stew that has to simmer for 24 hours), pirogi, meatballs Königsberg style and latkes, the Jewish fried grated potato cakes. Our Wiener Schnitzel has already been praised as the best schnitzel anywhere from Munich to Vienna (Abendzeitung on-the-scene)

Sweet desserts are also a must on the restaurant’s menu, ones such as our warm chocolate gâteau with vanilla ice cream or our delicious quark-stuffed pancake.

Come and try our many dishes! The recipes for them have been handed down within our family for generations and refined with new ideas.

Impressions