Picual Fine Dining: Serving the Land of Israel, One Course at a Time

Picual, a glatt kosher fine dining restaurant in Rishon Lezion, offers an immersive culinary experience designed to translate the landscapes of the Land of Israel into a gastronomic journey. Founded by restaurateur Itzik Kadosh and chef Dor Benjamin, the restaurant's concept is deeply rooted in the Picual olive from the Achiya Farm in the Binyamin region, an ingredient that features in nearly every dish.

The dining room itself is an evocation of the Israeli landscape. The air is filled with the aromas of fresh olive oil, damp wood, and wild herbs. A living olive tree stands at the center, while rough basalt flooring mimics a trail in the Golan Heights. Soft lighting enhances the ambiance, creating a feeling of gathering around a campfire. An open kitchen allows diners to witness the preparation of each course.

The experience is built around a fixed 10-course tasting menu, eliminating the need for choices and presenting a carefully choreographed culinary progression. Portions are intentionally small, described as "works of art," yet the flavors are extraordinary, with each component precisely balanced for individual appreciation and harmonious integration.

Dishes are presented with an artistic flair, often on natural materials such as basalt stone or smooth river pebbles, reinforcing the restaurant's connection to the land. The meal progresses through imaginative appetizers, including spheres that burst with sweet liquid, a nod to "a land of olive oil and honey," and bold combinations like a miniature roasted eggplant taco. A signature dish features amberjack sashimi with grapes and fish roe, bridging the sea and vineyard. The evening culminates in a dramatic presentation of a whole Mediterranean sea bass roasted in green salt infused with Picual olive leaves, involving dimming lights and a theatrical filleting by the chef.

Following a palate-cleansing celery sorbet, the menu transitions to meat courses, including beef tartare and a potato latke with za'atar, before concluding. The presentation, from the initial aromas to the final courses, aims to immerse diners in the essence of the Israeli landscape through a refined culinary language.