Habirzia

Weizmann Rooftop Bar is a rooftop gastro-bar located in the heart of Ness Ziona, offering a precise blend of Italian cuisine with local ingredients and flavors. The venue operates as an evening gastro-bar, featuring an open rooftop terrace, fresh air, music, alcohol, and a thoughtfully crafted food menu built around local produce. The menu at Weizmann Rooftop Bar is centered around a wood-fired oven, brown butter, handmade doughs, and fresh pasta, favoring precision and simplicity over excess. Alongside oven-baked pizzas and pastas, the menu offers shareable starters, vegetable dishes, and “between meat and bread” plates — all built around a single, central ingredient. The decision to open a rooftop gastro-bar is intentional: the open terrace and elevated setting create a dining and drinking experience that feels removed from the street below, perfectly suited for an evening of food, drinks, and long, relaxed seating. It’s a place designed for shared ordering — a table that invites multiple dishes meant to be enjoyed together.

The Sheffield opened in March 2012, a bar and restaurant located in the Science Park in Rehovot. At the entrance of the place is a courtyard that gets its intimacy from the surrounding vegetation. Inside there is a large bar in the center of the restaurant. Sheffield's kitchen is a colorful kitchen that allows several types of experiences: shared dishes, main dishes, cocktails, etc. In recent years we have witnessed the spillover of the art of mixing into the field of beverages and cocktails are beginning to penetrate the Israeli drinking culture. We at Sheffield invite you to join the trend and come and enjoy an experience of tastes and aromas that you did not know.

American Grill restaurant. The hamburger originated in the port city of Hamburg in Germany, where it was customary to eat a meat patty in bread in the form of a round bun that was named "Hamburg Steak". At the end of the 19th century, Jewish immigrants brought the favorite food with them to the USA, where it was first sold in 1885 under the name hamburger. The kitchen at the Hamburg restaurant draws its inspiration from contemporary American cuisine, with an emphasis and specialization in the beloved meatballs and especially In the flagship dish: beef, veal and lamb hamburger in a fresh bun with homemade pepper ketchup, lettuce, tomato and purple onion. The menu appeals to a wide spectrum of audiences - from high-tech people who enjoy the affordable business meals served at noon (12:00-17:00), through couples and families during all hours of the day to carnivore revelers at night.