Updated February 2026
You don’t stay in business for 15 years unless you are good. Really good.
So, what is the secret of this restaurant’s success?
It begins with reliably. Every time you visit the restaurant you can be sure there will be great food and great service. The relaxed atmosphere is another element. Meat and vegetables are all fresh and high quality. And finally, there is owner Itzik Danieli, who sets the tone of the restaurant: polite, quiet, relaxed, and old-school in a delightfully refreshing way. Nothing speaks louder than experience, and after 35 years in the restaurant business, Itzik’s got this.
Itzik is in the hospitality business. He values his customers and listens to their opinions. You can find Itzik is on the floor, talking to customers, getting to know them and getting their responses, always willing to improve an already good product.
Noya is a classic meat restaurant without the gimmicks. No blaring music. No happy hours and late-night DJs. Just a quiet, relaxed, quality restaurant where you will find the rarest of commodities these days, the ability to actually have a conversation with the others at your table.
The restaurant opens at noon for the business lunch served till 5pm. For the price of your main course you can choose a complimentary first course. The evening menu opens at 5pm with a larger and richer dinner menu.
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Itzik invited eLuna to the restaurant to try some of the new dishes on the dinner menu. They have kept many of the old favorites, fine-tuned thanks to input from loyal customers. Noya periodically adds new menu items that, based on their popularity, are added to the permanent repertoire. All the dishes are clearly shown in a clean and attractive menu in Hebrew and in English.
Meat dishes dominate the Noya menu. There are some all-vegetable salads, and by request the kitchen will prepare a meatless version of some of the meat dishes. Portions are crazy huge, which Itzik says is the way his customers like their dishes.
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Your dinner at Noya start the traditional way, with a selection of fresh salads served with a big round crispy warm roll. These salads are on the house, at no charge. My favorite of the salads was the Freekeh with dried berries and parsley. The homemade techina was also a winner, as was the beets, and more. As good as they are, you might go lightly on the salads, as there is plenty of good food ahead.
My favorite dishes are usually the appetizers and one of the most popular appetizers that has endured over the years is the stir-fried mushrooms. At Noya this dish is enhanced with nuggets of chicken stirred into the mushrooms. If you prefer a non-meat version, the kitchen will rustle you up a vegetarian portion of this appetizer. The parve eggplant appetizer is first roasted in the oven, then seared on the plancha to get its smoky caramelized flavor. Techina is drizzled over the eggplant for a lovely presentation. Soups are served every day, and the variety changes by the day.
Arancini are a new addition at Noya — two generous rice balls filled with tender asado, served with a bright tomato salsa. The liver pâté is classic Noya. The platter comes with three rich rounds of pâté with toast and a sweet onion jam on the side.
Asado lovers are split between bone-in enthusiasts who don’t mind getting their hands dirty and diners who keep their hands clean with a fork and knife.
“Would you prefer the meat on the bone or off?” came the question to my companion. We can prepare it either way.
 With no compunctions about getting his hands dirty, my companion had his Asado on the bone caveman style. Out came an impressive plate loaded with slow-cooked short-ribs. With the meat came two sweet sauces. One a wine and walnut sauce and the other, honey and chestnuts.
Salmon Steak is the only fish alternative at this heavy-duty meat restaurant. This is served on a platter with puree (mashed potatoes) and separate dishes of rice and sliced potatoes (both parve). The fish was improved dramatically with the addition of the sweet sauce that I shamelessly swiped from my companion’s meat dish.
Who could eat dessert after all that food? On the other hand, who could pass it up? At the suggestion of our host we chose the Halva dessert. An impressive end to a great meal for those who like their desserts sweet.
I have always thought that for a restaurant to succeed it must have convenient parking. Noya proves me wrong. This downtown Jerusalem Restaurant has pride of place at the corner of Jaffa Rd and Shlomzion Hamalka. The best way to get there is on the light rail. Take it to the Iriya (Jerusalem Municipality) stop and walked back on Jaffa Rd for about 5 minutes. The closest parking is also at the Iriya.
Noya values our quiet, refined, adult eLuna members who have earned a reputation at the restaurant for respecting his staff. Identify yourself as an eLuna member with your voucher or just with a warm hello, and your efforts will be returned.
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From the Menu:
Appetizers: NS 65-75.
Mains:
Meat Trio Lamb, entrecôte steak, and grilled chicken thighs NIS 225
Entrecôte Stuffed with Lamb NIS 220
Ribeye steak (340 g) NIS 215
Grilled Chicken Thighs NIS 135
Lamb Kebab in Peppercorn Sauce
Asian-Style Stir-Fried Vegetables NIS 100
Salmon Fillet (NIS 160).
Children menu (NIS 70) |
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