Layo and Zoe Paskin opened the Palomar in May, serving the food of modern-day Jerusalem. As well as a raw bar, there are dishes from the stove, plancha and Josper grill.
Head chef Tomer Amedi
Typical dishes Polenta with asparagus, mushroom ragoût, Parmesan and truffle oil; seared scallops with lemon beurre blanc, kale easy over and toasted almonds
Covers 35 (restaurant) and 16 (kitchen bar)