Inside 1910: The Culinary Gem Thriving in Israel's Oldest Kibbutz

Nestled in the historic courtyard of the country's very first kibbutz, Degania A, the 1910 restaurant has been quietly redefining culinary hospitality in northern Israel for over a decade. Founded in 2013 by chef Oded Schwarzbard-Wiener, Shahar Hochler, and Alon Hadar, and later joined by head chef Mahmoud Masalha, the establishment offers an Italian-Mediterranean menu centered around sharing plates, handmade pastas, wood-fired pizzas, and hyper-local seasonal produce.

A Journey from Tel Aviv to the Galilee

Chef Oded Schwarzbard-Wiener spent years working alongside culinary heavyweights in Tel Aviv, most notably Jonathan Roshfeld at legendary establishments like Taor, Manta Ray, and Herbert Samuel. After moving to the north with his partner, pastry chef Basmat Wiener-Schwarzbard, the dream of opening their own spot crystallized. Despite initial doubts about launching a high-end eatery in what was then perceived as a culinary desert, 1910 proved that quality, warmth, and consistency transcend geography.

"We wanted to open a great, contemporary restaurant in the north where people actually want to eat, without burgers and fries for kids. Just good ingredients and dishes built from proper stocks," Schwarzbard-Wiener reflects.

Signature Flavors and Generous Hospitality

Over the years, certain dishes have become untouchable icons of the menu. The standout sea bass fillet served over a vibrant green risotto with spinach cream and labneh has drawn devoted diners back time and again. Meanwhile, the crispy arancini paired with a sweet-and-spicy tomato chutney satisfy both comfort food cravings and vegetarian preferences. To finish, Basmat's deconstructed tiramisu—where warm espresso is poured tableside over the delicate ladyfingers—offers a masterclass in modern dessert craftsmanship.