A Meat Lover’s Paradise, A Pescetarian’s Delight: An Evening at Roza Modiin

*Sponsored Content | Presented in partnership with Roza*

My friend is a committed carnivore. I haven’t touched meat in a decade. And yet we both walked out of Roza equally thrilled, which tells you almost everything you need to know about this place.

We started the way any good meal should start: with appetizers galore. The kubaneh arrived first, laminated Yemenite bread with a golden brown crust and a soft layered interior, paired with olives, confit garlic, a North African spread called mashawiya, and scordelia. Next was the thinly sliced sirloin in a rich demi-glace called “New York Windows,” named after the iconic dish from Hudson Tel Aviv. 

From there we moved into the raw and the cured. A tartlet ceviche came out bright and clean and made for a refreshing bite, and the bluefin tuna tartare served on toast was decadent and packed with flavor.

 A robust heirloom tomato salad sat between the richer plates like a palate reset, exactly when we needed one.

Scroll to continue

With veteran chef Erik Vakil at the helm, who has 25+ years of experience cooking in kitchens for esteemed guests such as Barack Obama, Bibi Netanyahu, and more international prime ministers than you can count. The kitchen has been crafting a balanced menu full of dishes from both the surf and turf areas of the culinary world. 

Then Vakil delivered a plate of fried zucchini blossoms stuffed with asado, and said: “You can’t leave Roza without trying this.” And boy was he right, a true showstopper of a dish. 

Then we moved on to mains. My friend ordered the steak with fries and bone marrow – the kind of plate that draws stares from neighboring tables, rich, smoky, clearly the work of a kitchen that takes its meat seriously. I went with the seabass, served over an artichoke puree with charred cabbage and a bright hit of lemon. It was delicate without being boring, and the cabbage proved to be just as much of a star as the sea bass in a way few other vegetables can. 

We closed the night with a yuzu & lemon meringue dessert, the torched top giving way to sharp citrus underneath and berry crumble on the sides.

At the end of the day, Roza is a restaurant that gives real thought to each and every dish. My friend left full and happy in the way only a proper steak can make someone. I left the same way, just as a pescetarian. What makes Roza so special, Vakil explains, is its constant effort to improve. To craft better entrees, punchier cocktails, and even better ambiance. That’s why the space is renovated consistently to stay in touch with the times, and the menu is tinkered with to stay up to date with the latest food trends. So that every time you go to Roza, you know the level you’ll be receiving is the same, even when the dishes are different. 

📍 Rosa (Roza) Modi’in

• Location: 1 HaMelachot Boulevard (Yishpro Center), Modi’in
• Hashgacha: Kosher L’Mehadrin (Rabbanut Modi’in / Badatz Beit Yosef)*

*Kashrut status is subject to change over time. We always recommend verifying current hashgacha certification directly with the venue before visiting.