A Fresh Catch by the Lake: Inside the Revived Mifgash HaDayagim
Discover Mifgash HaDayagim, a revived lakeside fish restaurant on the Sea of Galilee offering sustainable wild-caught catches, Mediterranean flavors, and stunning views.
Nested on the tranquil shores of the Sea of Galilee at Ein Gev Port, "Mifgash HaDayagim" (The Fishermen's Meeting) has returned in a stunning contemporary incarnation. Opened in June, this Mediterranean fish restaurant breathes new life into a beloved local institution that operated for over a decade before closing its doors. Spearheaded by a passionate quartet—farmer and entrepreneur Arik Melamed, hospitality veterans Yoav Nisani and Maayan Hershco, and general manager Assaf Spector—the venue combines a rustic taverna atmosphere with an uncompromising commitment to sustainable, local wild-caught fishing.
Rooted in Sustainability and Local Flavor
The culinary vision is steered by 27-year-old chef Nadav Amsalem, whose resume includes stints at top-tier Tel Aviv eateries and a transformative stage on an organic farm in Lombardy, Italy. Amsalem works exclusively with wild freshwater fish hauled in daily from the lake's sole encircling net boat: grey mullet, St. Peter's fish (tilapia), and the prized Sea of Galilee bleak, affectionately known as the local sardine. "We aren't trying to turn them into sea fish," Spector explains. "These are lake fish with a distinct character of their own, and we are learning how to bring out their absolute best."
This dedication to local terroir goes beyond the plate. The fish served at Ein Gev carry the prestigious "Chai Bari" quality label and organic certification from Skal, a testament to a pioneering fishery project that also supplies artisanal canned sardines and boutique markets. Diners sitting on the sun-drenched veranda are treated to panoramic views of the water, seamlessly merging the surrounding nature with a menu of 23 carefully curated dishes ranging from 18 to 114 shekels.
Highlights from the Menu
The signature dish showcases the humble mullet in a refined light. Chunks of fresh mullet are skewered, grilled to perfection, and served over a rich Provençal sauce of tomatoes, vegetable broth, olives, confit garlic, and butter, accompanied by a charred slice of bread designed to soak up every drop of the luscious sauce. Meanwhile, the undisputed Instagram favorite features a quarter-kilogram of whole fried Sea of Galilee bleak. Crispy on the outside and tenderly meaty on the inside, these bite-sized fish are dusted with sea salt and served with a zesty lemon aioli and a fresh mound of seasonal greens.
The beverage program is equally thoughtful, curated by Spector to highlight regional winemakers such as Naama Sorkin, Ori Hetz, and Boaz Mizrahi, alongside fine selections from France and Austria. Paired with local anise spirits and concluding with a rich, authentic Italian-style tiramisu, Mifgash HaDayagim successfully elevates Galilee dining into an unforgettable culinary escape.
