 Shmil At The Lab bistro is located near the old Jerusalem train station. It is also right next to the Maabada - the lab - one of the premier cultural performance centers in Jerusalem. The restaurant is housed in one of the warehouses that once serviced the railroad. The rustic setting gives the restaurant a relaxed and informal, off beat and young atmosphere,
The restaurant's owner and chef Shmil Holland, is a true foodie. With a penchant for histrory, Shmil started out as a student of history, and was working on his doctoral thesis when he took a job as a guide for the “Yad Ben Zvi” Institute. As a guide, he had the opportunity to wander through some of the less-trodden places, where he discovered some of the cullinary secrets of the city. The rest is history. For many years Shmil ran one of the finest catering services in Israel. The restaurant was a natural second step for Shmil.
The restaurant menu is dairy Mediterranean, with Eastern European influences. The Matjas Herring, for example, is based on his mothers recipe. The wild rice salad is a personal interpretation on the kasha dishes of Eastern Europe, the root soup is a delicate version of borscht, the cheese dumplings were actually gombotz before they landed in Shmil’s hands, and even the fettuccini and pasta are an upgraded recipe for LOKSHEN (Shmil uses dorum flour)..
Try the tart tatin with tomatoes and goat cheese, or the mushroom cheeseburger on briosh bread with mozarella served with fresh vegetables green salad and aioli dressing.
There is a special Friday menu with sandwiches, eggs, salads, smoked fish and much more.
A full writeup will appear here.
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