January 2026
Fedrik Restaurant in the Modiin Einav Center is a legend. The restaurant opened about 15 years ago and quickly became one of the area’s most talked-about restaurants. Back then the restaurant was proudly non-kosher. About five years ago it made the big switch and became kosher under the hashgacha of Rabbanut Chevel Modiin.

Aha! we said, when the teudat kashrut was in place. We can finally see what all the fuss is about. The food, we found, was excellent. The portions, crazy generous. The service was fast and friendly. With all these good things, the restaurant felt tired. The furniture had seen better days. The décor whispered “early 2000s.” It was good, but it could have been so much better.

And then.....
In late 2025 we got a call inviting us to experience the new Fedrik. Say no more. We were in.

Today’s Fedrik is an "upscale casual" restaurant. It is stylish but not stuffy, professional but relaxed, high-quality without the white-tablecloth vibe. Gone is the old dated look. In its place is a sleek black-and-white design, a shimmering bar, modern furniture, flattering lighting, statement light fixtures and a new modern menu.

Appetizers and salads hover around 60–70 Shekels. Meat dishes are either fixed-price or sold by weight—and yes, those cuts can climb in price, but they are generous enough to be shared – even by a full table.

We were hosted by Eitan, the restaurant manager, who chose the dishes that he wanted us to tell you about. Eitan chose three of his favorite appetizers, a salad and a meat dish for us.

First up: Eggplant Kanafe. This is an original dish of eggplant, techina and tomato salsa topped with a layer of crispy knafe. The dish looks gorgeous and tastes fantastic. I would have liked to share this dish with my tablemates but they were digging into the other appetizers.

Liver Pâté Brûlée is a rich chicken liver pâté with goose fat, caramelized glaze, and onion jam. This is the kind of dish normally served in small expensive portions so that each morsel can be savored. At Fedrik the pate is served in a bowl! A bowl, people.

The Sea Fish Ceviche is a beautiful elegant appetizer, and a favorite of refined diners everywhere. Unfortunately, we are not that refined. We prefer our fish cooked. “It’s just like herring,” my companion said, trying to convince me. That only made me reconsider herring.

The menu offers two salads. Eitan surprised us with the Fedrik Citrus Salad, a fresh, crunchy, and most appreciated green salad punctuated with beets, apples, and a sweet maple dressing. A safe choice.

The real party starts with the meat. Grilled, pan-seared, slow-cooked—this is clearly Fedrik’s happy place. The “From Our Butcher” section is where things get serious (and shareable).

We ordered the BBQ Rum Special (NIS 64 per 100 grams), which arrived sizzling on a plancha. Then the server poured rum over the meat and set it on fire. At the table. Flames. Drama. Applause. Dinner theater at its finest.

After that, dessert barely stood a chance. We had Crack Pie—sweet, parve, pleasant—but let’s be honest, once your dinner is literally on fire, expectations change.

The Fedrik makeover happened in the summer of 2025, and if you haven’t been since, consider this your invitation. The new Fedrik is fresher. Cooler. More fun. And still gloriously delicious.

From the Menu:

Eggplant Kanafe NIS 58
Buffalo Wings NIS 54
Assado croquettes NIS 63
Sea Fish CevicheNIS 68
Hamburger 250 gr NIS 78
Sinta serloin Roca steak NIS 172
Salmon Fillet NIS 124
Fresh pasta in olive oil NIS 72
BBQ Rum Special (NIS 64 per 100 gr. 1kilo = 640 Shekels).

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