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this story is by
Ronit Vered
The story begins with a chance conversation between Amos Sion, chef and owner of the Helena restaurant in the old Caesarea port, and his partner Uri Jeremias, chef and owner of the Uri Buri restaurant and the Efendi Hotel in Acre. The subject of the conversation was the menu of Jermias’ new boutique hotel in a large and luxurious Ottoman house.
