Joya Modi'in

At Joya they successfully connect the old world and the new world, this connection can be seen from the meticulous dishes of the chef Benny Ashkenazi to the design of the architect Marco Sabre, who was born in Italy and is himself a bridge between worlds. Chef Ashkenazi advocates serving large, satisfying and simple dishes as required in the new world, alongside a fanatical preservation of recipes, flavors and cooking methods of the old world and the Italian classics. He learned the pizza dough from the famous pizzaiolo Tomaso Ruggiero from Calabria, the magical traditional recipe of the dough stars in Joya alongside quality raw materials such as special pastas, chestnuts, Italian tomatoes and truffles. Joya's design interpretation combines urban contemporary design with design elements from the world of Italian tradition. Marco Sabara placed the tabon as a central item in the restaurant space just as has been customary in Italy for hundreds of years, in this way the warm and pleasant atmosphere of the tabon is transferred to the seating area. On the other hand, elements of rusted metal beams and columns are used, which form an industrial frame for the central bar. The special interaction of new and old can be seen from the floor of the restaurant to the special ceiling that receives modern graphics with traditional elements. The experience of the contrasting worlds and the special designs will continue into a huge balcony bathed in green vegetation and spices for the kitchen.

מתתיהו ה 1, Modi'in Makabim-Re'ut