January 2010
For the new year Villandry offers a more varied menu with additional vegetarian and pasta dishes. There are menu items for every pocket. Note the change in the restaurant hours.
November 07
There is no dearth of good restaurants in Jerusalem, but there are very few fine restaurants; the difference is monumental. When you leave a good restaurant, you walk away physically satisfied; when you leave a fine restaurant, however, you walk away sated in ways that have as much to do with your state of mind as with the condition of your stomach. A fine restaurant caters to all your senses and leaves you with a sense of fulfillment and gratification that lingers long after the final bite. Villandry is just such a fine eatery ? our experience there was simply unforgettable.
Villandry is located in a building and venue that must be the envy of every restaurant owner, certainly in Jerusalem. The restaurant is on the Ben-Shetach pedestrian walkway, which branches off Shlomzion Hamalka Street, in the heart of downtown Jerusalem. This charming and picturesque street is just one block long and is lined with restaurants, pubs and cafes (and it has the dubious claim to fame of hosting the Bituach Leumi building). Look for parking on Hillel Street or Ben-Sirah and walk through a short alley to Ben-Shetach.
 The entrance level of the restaurant consists of just six or seven tables, giving the place an elegant air of exclusivity. In addition, there is another level a few steps up, for private dining. When you see this you will understand where the name Villandry comes from - the top floors are reminiscent of the castle in the beautiful Loire Valley in France. Perched on the top floors of this restaurant overlooking the street, you will indeed feel like you are on the top of a castle.
The atmosphere in Villandry is romantic and pampering; attention is paid to every detail and therefore the meal comes off as far more than the sum of its impressive parts. The service is impeccable, the menu is extensive and varied, and the mood is relaxed and cozy. But, ultimately, the food is Villandry?s main attraction; this is food that memories ? and perfect evenings - are made of.
Without being pretentious, the chef in Villandry offers dishes that are both beautiful and delectable. The plating, as they say on ?Iron Chef America,? is so well executed that your initial gasp of pleasure will precede the first bite by a good few minutes (before anticipation and appetite out-do the desire to admire the presentation). And ? a huge ?and? ? he doesn?t chintz on the portions, which is an unusual and giant plus in the world of ?chef? restaurants.
 I opened with an appetizer of chicken livers on a bed of apples in a cherry sauce. The livers were perfect and the sauce was tantalizing; the apples, which absorbed the sauce, were delicious as well. However, my companion had the dish for which Villandry will stay in my mind forever ? a spinach and artichoke tart stuffed with veal. The tart and the dish it was served on were drizzled with stripes of four colorful sauces (and believe me, none was ketchup), and it was a visual tour de force. The tart itself was so spectacular, original, and creative, that I truly believe I will compare anything I ever eat again in a restaurant to this divine concoction. The flavors came together perfectly, yet each one could be identified and appreciated. The tart was, for me, the moment when I fell in love with Villandry; the rest of the meal was icing on the cake.
For entre, I opted for a beef tongue stew, which sounded exotic and was simply fantastic. It was flavorful and rich, with pieces of sweet potato and green beans floating in its thick, savory gravy. My companion had half a duck, prepared exactly the way one expects duck to be prepared; it was crispy, sweetish, aromatic and delicious. We were also treated to a portion of beef fillet in pepper sauce, which, for meat lovers (one of whom was seated opposite me), is a dream come true. This was a piece of velvety soft meat, seared on the outside and left medium-rare on the inside, which was so luscious, that my companion declared it the best meat he ever tasted. It was for him what the tart was for me ? the epitome of fine dining and culinary achievement.
We ended the meal with slices of apple and pear tart alongside the best parve ice cream I ever tasted, smothered in a thick chocolate sauce. We couldn?t even imagine eating another bite, but I regretted all the amazing-sounding offerings that we didn?t get to: the dried fruit stuffed with veal in tomato and pineapple sauce; the eggplant terrine with tomato jam and basil; the ossobuco with root vegetables; and the entrecote in wine sauce. All the main dishes are ?served with side dishes,? a code for ?if you ask for or expect chips on the side, you?re in the wrong place.? Our entrees were served with a charming little potato-beet-anding-bean salad, which was just the right accompaniment for the main event (like all the best escorts, it compliments without outshining).
As you can imagine, a little piece of heaven (and a heavenly piece of everything I?ve just described) doesn?t come cheap. A three-course meal (without wine) in Villandry will take you northward of 300 shekels; steep but not outrageous. Your wallet will be lighter but your soul will be transported, and you will have had a gastronomic experience that few restaurants in Israel can offer. Villandry will turn a special evening into an extraordinary experience, one you will always remember.
I can't think of a nicer place for a private simcha than the second floor at Villandry restaurant. If the guests in your party can make it up about 20 steps, it will be a spectacular and memorable event. Also think of Villandry for a romantic dinner. It will be just you and your dining companion on the terrace overlooking the street.
The bar at Villandry is noteworthy. This is a full bar with exotic alcoholic and non-alcoholic drinks. Be sure to take a look at the drinks menu. We were impressed with the many hard to find items that the restaurant stocks.
Also noteworthy is the background music that is broadcast throughout the restaurant. On the night that we were there the music was light jazz, played softly enough to be just pleasant, and very lovely.
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