A chef's kitchen
A rooftop.
A view of the whole city.
The Restaurant
Skyline sits on the top floor of the Skyline Hotel Jerusalem, at the entrance to the city. An open terrace, and a view that runs from the Chords Bridge across the rooftops toward the Old City. For over a decade it has been one of the few places in Jerusalem where a serious kitchen meets a view like this.
Everything is kosher. Glatt Mehadrin under the Jerusalem Rabbinate, Glatt Mehadrin OU, and the supervision of Rabbi Efrati. A meat kitchen, run to that standard without exception.
Hours
Sunday – Thursday
6:00 PM – 11:00 PM
Open to hotel guests and the public.
The Wine
We work with Tanya, a boutique winery in the hills of Binyamin, where wine has been made since biblical times. Nearly every dish on the menu comes with a wine pairing chosen together with the winery.
The Chef
Israel Miretzky
Fifteen years in kitchens of every style taught me one thing: the ingredient comes first.
I’m drawn to the Japanese way of cooking: precision, restraint, and intervening only where it’s needed. Coming to Israel, and meeting the many cultures cooking side by side here, gave me a bolder Mediterranean voice: deep flavors, seasonal produce, a lot of character. My kitchen lives where the two meet.
I build every dish around one ingredient and add only what makes it stronger. The goal isn’t a crowded plate. It’s a combination precise and surprising enough that it stays with you long after the meal.
Executive Chef
The Chef - Yisroel Miretzky
Fifteen years in kitchens of every style taught me one thing: the ingredient comes first.
I’m drawn to the Japanese way of cooking: precision, restraint, and intervening only where it’s needed. Coming to Israel, and meeting the many cultures cooking side by side here, gave me a bolder Mediterranean voice: deep flavors, seasonal produce, a lot of character. My kitchen lives where the two meet.
I build every dish around one ingredient and add only what makes it stronger. The goal isn’t a crowded plate. It’s a combination precise and surprising enough that it stays with you long after the meal.
Yisroel Miretzky, Executive Chef