Fattal Hotels Opens New Kosher Chef Restaurant ARC at The Jaffa
Fattal Hotels opens ARC, a new kosher chef restaurant led by Amos Hayoun, at The Jaffa luxury hotel in Jaffa. The menu features local cuisine inspired by the historic 19th-century building.
Fattal Hotels is expanding its culinary operations at The Jaffa luxury hotel in Jaffa, part of the Fattal Limited Edition collection, with the opening of ARC, a new kosher chef restaurant. The launch follows the hotel's transition last May to a fully kosher format, offering dining services tailored to both hotel guests and the general public.
Operating in the evenings, ARC is situated in the courtyard of a historic 19th-century building that formerly served as a French hospital. The restaurant's name is inspired by the prominent architectural arches of the restored structure and pays homage to its French heritage.
Local Flavors and Seasonal Menu
The menu, curated by Chef Amos Hayoun, focuses on local Jaffa cuisine utilizing seasonal ingredients sourced directly from farmers and local producers. The offerings feature fish dishes, meats, offal, handmade fresh pastas, and slow-cooked stews. Notable menu items include Jerusalem artichoke agnolotti in a hamoosta broth, Baladi zucchini stuffed with minced lamb and pine nuts, and seared meagre fillet served over handmade egg pasta with musakhan and Jaffa baharat spice.
For Hayoun, this represents a professional return to Jaffa, where he previously operated. After gaining culinary experience in restaurants in New York, Hayoun returned to Israel and opened the Christopher café in Jaffa, which later closed following Operation Protective Edge. He subsequently established the Rubida restaurant and Artzi delicatessen in Mazkeret Batya with his partner Oren Ankwa, before beginning his collaboration with Fattal by launching the 26.8 wine bar at the Canaan Hotel in Safed.
Culinary Division at The Jaffa
The opening of ARC completes the culinary layout at The Jaffa. Operating alongside the new meat restaurant is Golda, a kosher Italian restaurant led by Chef Omri Rafael, which serves pizzas, pastas, and fish dishes. Rafael is also responsible for managing breakfast services, Sabbath meals, and the hotel's pool area.
Chef Amos Hayoun noted that opening the restaurant in Jaffa is a professional full-circle moment combining the story of the historic building with local ingredients. Asaf and Nadav Fattal, co-CEOs of Fattal Hotels, stated that Hayoun's integration into the hotel continues the network's policy of developing independent chef restaurants within its luxury hotels to attract both guests and external diners.
