{"id":44,"date":"2026-04-09T08:31:44","date_gmt":"2026-04-09T08:31:44","guid":{"rendered":"https:\/\/skylinehoteljerusalem.com\/restaurant-site-en\/?page_id=44"},"modified":"2026-10-04T09:57:31","modified_gmt":"2026-10-04T09:57:31","slug":"home","status":"publish","type":"page","link":"https:\/\/skylinehoteljerusalem.com\/restaurant-site-en\/","title":{"rendered":"Home"},"content":{"rendered":"\t\t
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12 floors above Jerusalem.<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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A chef's kitchen
A rooftop.
A view of the whole city.<\/b><\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tFully kosher \u00b7 Glatt Mehadrin<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Rabbi-Efrati-supervision\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"OU-Mehadrin\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Jerusalem-Rabbinate-Mehadrin\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The Restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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.

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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Hours<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Sunday \u2013 Thursday
\n6:00 PM \u2013 11:00 PM
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Open to hotel guests and the public.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMENUS<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tReserve a table<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tThe Wine\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tWe 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.\n\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Chef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Israel Miretzky\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Fifteen years in kitchens of every style taught me one thing: the ingredient comes first.<\/p>\n

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.

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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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israel miretzky<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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Executive Chef<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Skyline<\/figure><\/div>
\"Skyline<\/figure><\/div>
\"Skyline<\/figure><\/div>
\"Skyline<\/figure><\/div>
\"Skyline<\/figure><\/div>
\"Skyline<\/figure><\/div>
\"Skyline<\/figure><\/div>
\"Skyline<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Skyline<\/b> Chef Restaurant<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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12 floors above Jerusalem<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The Chef - Yisroel Miretzky\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Fifteen years in kitchens of every style taught me one thing: the ingredient comes first.<\/p>

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.<\/p>

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.<\/p>

Yisroel Miretzky, Executive Chef<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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israel miretzky<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

12 floors above Jerusalem. A chef’s kitchenA rooftop.A view of the whole city. Fully kosher \u00b7 Glatt Mehadrin The Restaurant Skyline sits on the top floor of the Skyline Hotel Jerusalem, at the entrance to the city. 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