'Mifgash HaDayagim': The Best Fish Restaurant in the Country Right Now
The legendary fish restaurant of Kibbutz Ein Gev stood closed for three years until a team of Eyal Shani's alumni transformed it into a modern destination. With an original, affordable menu and a stunning view of the Sea of Galilee, it is quickly becoming a must-visit spot.
The area surrounding the Sea of Galilee is undergoing an exciting culinary renewal. In recent years, a variety of coffee carts and high-quality restaurants have emerged, including Sana, Lala Cafe, Lagos, Valle at Tzemach Beach, and the new Hukok Sunrise Rooftop bar.
Fish restaurants have long been a symbol of this region. For years, the establishments at the Ein Gev port, led by fisherman Menachem Lev, were the go-to spots for locals and visitors alike. When the HaDayagim restaurant closed three years ago, it left a void that a group of young entrepreneurs has now filled with the opening of the modern 'Mifgash HaDayagim'.
A Tel Aviv Standard in the North
The project is led by Asaf Spector, an alumnus of Eyal Shani's group who honed his skills at iconic venues like Port Said, Teder, Beit Romano, Salon, and North Abraxas. Alongside partners Arik Melamed (of Meshek Melamed), Yoav Nissani, and Maayan Hershko, Spector has brought an impressive menu that would be right at home in the heart of Tel Aviv.
Spector’s vision focuses on healthy, locally sourced ingredients. He even produces the restaurant's house wine, 'Kerem HaRuach' (42 NIS per glass). Meanwhile, partner Arik Melamed has opened a nearby fish factory, which serves as the only fish-sorting point on the Sea of Galilee, ensuring peak freshness.
The restaurant's design, by Studio Huma, is clean and minimalist, featuring white and beige tones and a massive window that frames the Sea of Galilee. With 15 appetizers (16–52 NIS) and 6 wild-caught fish dishes (72–114 NIS), the pricing is remarkably accessible.
Must-Try Dishes
Highlights include the mullet roe (ikra) with shatta pepper and lemon (36 NIS), fava beans with kalamata olives (42 NIS), and a unique smoked corn salad with peach and goat feta (52 NIS). The star of the menu is the whole fried tilapia (musht), served with chips and grilled vegetables.
For a more modern twist, guests should try:
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Fried Sea of Galilee sardines with aioli (73 NIS)
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Mullet fish and chips in beer batter (78 NIS)
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Campfire-baked potato with sour cream aioli, hot-cured mullet, and spicy horseradish (72 NIS)
To finish, the classic tiramisu with zabaglione cream is a must. 'Mifgash HaDayagim' successfully bridges the gap between 70s nostalgia and modern culinary creativity.
Ein Gev Port.
Opening hours: Monday–Friday from 15:00, Saturday 12:00–18:00.
Not kosher.
