A private fire dinner for two
Not a party — an experience. A grill chef comes to your home or rooftop, lights a real fire, and cooks premium cuts in front of you. You just sit back, and let the night happen.
Hi, I'm Raphael.
When I cook for two, it's the same fire and the same hand-picked cuts as a big event — just slower, closer, and entirely about your night. I bring everything, cook it in front of you, and leave your kitchen the way I found it. You just pour the wine.
Cuts from butchers I trust, picked the morning of.
What the night includes
Live fire, in front of you
The fire is the show. Your chef lights real coals and cooks at your table — no hidden kitchen, no warming tray.
Premium cuts
Entrecôte, picanha and more — grilled exactly how you like them, served in waves.
A full meal
Starters, the cuts, sides, breads, house sauces and dessert. Drinks included.
You're just guests
We set up ~60–90 min ahead, serve through the night, and clean it all up. You touch nothing.
Dinner for two from ₪1,900
All-inclusive — premium cuts, sides, drinks, setup, service and cleanup. Bigger table? Priced per guest (up to ~10).
Two ₪1,900 · Four ₪2,700 · Six ₪3,500 · up to ten
Composed, not just grilled.
A sample evening — every menu is built around you.
To start
Beef Carpaccio Bruschetta
Paper-thin slices of rare beef tenderloin over toasted baguette crostini, topped with capers, arugula, sun-dried tomatoes, and a garlic-aioli drizzle. Finished with extra-virgin olive oil, fresh parsley, and Maldon sea salt. Served with a lemon-caper vinaigrette.
Merguez
Spiced lamb-and-beef sausage seasoned with cumin, coriander, fennel, smoked paprika, and fresh cilantro. Served alongside dijon mustard and harissa for heat.
Mini Arayes
Crispy grilled pita halves stuffed with spiced ground beef and lamb, onion, garlic, parsley, cilantro, cumin, and cinnamon. Served with pomegranate molasses, a tahini dipping sauce, and a chopped herb salad with sumac-pickled onions.
Asian-Style Short Ribs
Slow-braised beef short ribs marinated in soy, ginger, garlic, sesame oil, and a touch of honey — pulled and stuffed into Vietnamese bánh bao. Garnished with toasted sesame, scallions, and pickled daikon, with a ginger-soy dip and chili aioli on the side.
Eggplant & Tahini, Pomegranate
Fire-roasted whole eggplant, the flesh scooped and seasoned with garlic, lemon, and cumin, plated over smooth tahini. Topped with pomegranate seeds, toasted pine nuts, fresh mint, a drizzle of olive oil, and a sprinkle of za'atar.
From the fire · the cuts
Entrecôte
Rich marbling, bold flavor, from the rib section.
Medium-rare → medium
Tomahawk
Bone-in ribeye showstopper — dramatic long bone, rich marbling.
Medium-rare
Picanha
Brazilian rump cap with a fat cap, juicy and aromatic.
Medium-rare
Sirloin (Sinta)
Leaner, firm texture, clean beefy taste.
Medium-rare
Denver
Well-marbled chuck cut, surprisingly tender, with deep beefy richness.
Medium-rare
Iron Steak (Flat Iron)
Tender, buttery texture, and an excellent value cut.
Rare → medium-rare
Every cut is served with your choice of house sauces — chimichurri · red-wine & bone-marrow jus · garlic confit · sriracha & chipotle aioli · tehina · amba.
Sides & salads
Charred Gem Lettuce
Halved baby gem, lightly charred on the grill and served warm. Topped with fresh herbs, thinly sliced radish, toasted almonds, and a lemon–olive oil vinaigrette with a touch of Dijon.
Roasted Beet Carpaccio
Thinly sliced roasted beets laid out carpaccio-style, topped with pickled red onion, dill, cumin, sumac, olive oil, lemon, and dots of tehina.
Confit Baby Potatoes
Baby potatoes slow-cooked in olive oil with garlic confit and thyme, smashed and crisped under high heat. Served in a hot cast-iron pan with Maldon and chives.
Silan-Glazed Carrots
Roasted heirloom carrots glazed with silan and cumin, finished with dukkah and fresh herbs.
Twice-Cooked Fries
Thick-cut potatoes, blanched and fried for a fluffy center and a shattering golden crust, finished with sea salt.
Dessert
Strawberry & Mango Sorbet
Blended frozen fruit with sugar and lemon, served in a hollowed citrus shell. Pareve.
Fruit Skewers
Seasonal fruit on skewers with a warm pareve dark-chocolate dipping sauce.
Berry Tart
Cookie crust with a coconut-cream pareve filling, topped with fresh strawberries and blueberries.
Chocolate Lava Cups
Individual molten dark-chocolate cups with a coconut-butter center. Pareve.
How it works
Tell us your date
Send a message with your date and location. We'll confirm availability and learn your taste.
We plan the menu
We build the dinner together — cuts, sides, kosher level if needed.
We bring the fire
We arrive, set up, cook and serve — and you just enjoy it.
Made for the nights that matter
Frequently asked
How much is it?
Dinner for two starts at ₪1,900, all-inclusive. For a bigger table it's priced per guest (up to ~10); beyond that it becomes event catering.
Can it be kosher?
Yes, on request — cuts from certified kosher butchers, and a mashgiach can be arranged. Tell us the level you keep when you book.
Where does it happen?
At your place — apartment, rooftop, garden or balcony across Tel Aviv and Gush Dan. We need a ventilated spot for the grill; we'll plan it all in advance.
How far ahead should I book?
As early as you can, especially for weekends and special dates. Send a message and we'll find a date.