The first, called the Inbal Grill Restaurant, will offer a menu of fresh ingredients in dishes every Thursday through the end of the summer. When the season wraps up, the hotel will replace the grill with the second year of the Soup Festival, which is slated to open in early fall and remain on the property through the end of winter. This will in turn be replaced by another pop-up in the spring, which will be announced in the coming months.
“Our high quality food and fresh concept menus is a main reason guests frequent our dining options,” Rony Timsit, the general manager for Inbal Jerusalem Hotel, said in a press release. “These pop-up concepts appeal to ‘experiential diners,’ who enjoy Chef Nir Elkayam’s innovative creations, filled with flavor profiles from many different Mediterranean cultures and appeals to various different palates.”
Options at the Inbal Grill include starters like a fresh chickpea salad with green salsa, a spicy tomato salad, an Asian eggplant salad, and an oven-baked beetroot salad with Moroccan spices and green tahini. Entrées include spring chicken, chicken wings, and entrecote steaks along with side dishes such as spicy salsa and roasted vegetables.