Helena

Helena Review

Two of Israel's best-known culinary personalities opened this restaurant, aiming to create a first-rate yet affordable dining experience. It occupies a beautifully restored stone building in the ancient port. Large windows everywhere maximize the sea view under a wooden pergola. The chef specializes in Mediterranean-style cooking, turning out such tantalizing appetizers as calamari with lemon and hyssop leaves on sheep's milk yogurt, and sliced sirloin in aged balsamic vinegar with Cambozola cheese and pistachios. Main dishes include an aromatic fish stew made of red mullet, spinach, and Swiss chard, and grilled barbuni (sardine-sized fish). The wine room holds the chef's private collection. A children's menu is available.