About
Inside the Mendeli Street Hotel, the kitchen of Mashya is filled with the spicy aroma of mace, the local spice that the restaurant is named for. Mashya is a restaurant with a focus on design, whose bright, clean look is trimmed with the rough and rugged textures of locally-sourced natural materials, helping it blend with the spirit of the nearby outdoor market.
A visit to Mashya lets you experience the authentic joys of local life, down to every “Mineral, metal, earth and sand and stone,” to quote from Chitra Banerjee Divakaruni’s 1997 novel, Mistress of Spices. Worthy to serve as a muse for an exclusive gourmet restaurant, the Mistress of Spices knows “their origins, and what their colors signify, and their smells.”
At Mashya, the emphasis is on freshness, and on combining the highest quality ingredients with the most advanced, sophisticated cooking techniques. With soft lighting, specially designed ceramic and metal tableware, and lush vines that drape the restaurant’s walls, you are in the perfect environment for experiencing the gastronomical adventures that the Mashya has in store.
Gil Dahan (32)
“Telling Stories Through the Kitchen”
At 32, Chef Gil Dahan has already left his mark on Israeli cuisine. As the chef of Mashya Restaurant, Dahan brings with him a unique culinary philosophy developed through years of working in leading kitchens, including Kitchen Market, Weiss & Cena restaurants.
For Gil, cooking is far more than just preparing dishes – it’s the language through which he communicates with the world and expresses himself. His professional approach is founded on deep respect for ingredients & a thorough understanding of their properties. He advocates for using ingredients in their entirety, ensuring maximum utilization and minimizing waste.
His culinary style reflects his fascinating professional journey. During his time at Weiss Restaurant, he developed a significant insight: “Not everything Israeli is local, and not everything local is Israeli.” This understanding led him to develop a unique approach that combines ingredients from around the world with his personal interpretation of local flavors.
Gil’s versatile culinary touch is expressed through a wide range of styles – from bold, distinct local flavors to sophisticated tasting menus incorporating advanced cooking techniques. He successfully bridges traditional cuisine with contemporary culinary arts.
An excellent example of his unique approach can be found in his “Chorizo” calamari dish, based on his grandmother’s “Hamusta” stock – a perfect blend of family heritage and culinary innovation.