At Miznon, in front of every person, with every ingredient, time after time - we strive to serve the essence of our craft.
We believe that a person who chooses us out of all others and entrusts their time to us is someone who truly chooses us — because they believe in us. They believe that we will see them as a unique individual, and as such, we can offer them the satisfaction and delight they hoped for.
“How would you like us to call you?” is not a manipulative question, but a genuine desire to give our guest the right to be whoever they choose to be — to define themselves as the one and only who selected the name that represents who they truly are in that moment.
Food is a living being — in the sense of a body that carries life within it - and by its very nature it is someone, not something. It has feelings, intelligence, preferences, and desires, and recognizing this is the first step toward understanding who it is. Food prefers to be cooked in a certain pot and not another; it aspires to beauty and therefore chooses to sit beside some foods and not others. Nature created food, not us. We simply draw inspiration from it and, with deep sensitivity, carry its path forward so that all its colors, textures, and elemental forms are preserved - just as Nature intended.
Eyal Shani is a self-taught, Michelin-starred chef, renowned for his singular, poetic style and his significant role in shaping modern Israeli cuisine. Today he is the chef and inspiration behind approximately 50 restaurants around the world.
His cooking centers on the ingredients: few components on the plate, minimal seasoning, and fresh, seasonal, local produce of the highest quality. His love for cooking was born in childhood under the influence of his grandfather, an agronomist and ardent vegan, on shared wanderings through markets, fields, and vineyards. He learned his craft independently, without formal training.
Shani is also a familiar face on television, most notably as a permanent judge on MasterChef Israel since 2010. He has appeared in additional programs such as Food for Thought, Knife Fight, and Where’s the Food.
His clean, poetic voice, deep passion for food, and distinctive approach continue to shape the new Israeli cuisine.
