Welcome to the Mul-Yam restaurant.
All hands on deck for an exciting voyage
across the wonders of the Seven Seas.
Since 1995, the Mul-Yam restaurant
has been offering its guests the chance to
discover premium flavors imported from the
four corners of the world. From New Zealand
to Japan and from Barcelona to Los Angeles,
fresh fish and seafood arrive in our kitchen
at the stern, and then to your white
tablecloth at the prow.
Menus serves delicacies from the depths
of the big blue classic style and modern touches,
with surprising combinations of flavors and consistently
maintained over time. Quality of .
When he was a student
he learned how to cook
from his mother's cookbooks ,
and soon he found himself in
the Tadmor School of Culinary Arts.
There, sweets are whipped, mixed,
stirred and sprinkled in the French
style – a grand finale for a fine meal!
We, at Mul-Yam, believe
that the wine experience
does not necessarily accompany
a meal, but stands on its own.
“Mul Yam Seafoodpedia” is a comprehensive artistic cookbook.
In 1954, a handful of chefs from
France realized that the answer
should not be entrusted in the
hands of restaurant critics and journalists.
The Mul-Yam restaurant offers
private voyages – an experience
secluded from the other guests
of the restaurant.