The Three Butchers Restaurant
Shloshet Hakatzavim
July 2026
Every great restaurant has a story. At Shloshet Hakatzavim, that story begins decades ago when Patriarch Tzion Boaron, opened a butcher shop in Netanya's shuk.
Tzion built his reputation the old-fashioned way: by knowing great meat, treating every customer like family, and never compromising on quality. His butcher shop flourished, so did the Boaron family. As the years passed, one by one, family members joined the business bringing with them the same values of loyalty, integrity, and personal service that still define the family businesses today.
 Not content to rely on outside suppliers, Tzion did something butchers dream about. Instead of simply buying beef, he began raising it. Some 15 years ago he established his own cattle ranch not far from Netanya. Here they raise their own cows to produce the freshes high-quality beef.
The next chapter of the story brings us to Shloshet Hakatzavim (Three Butchers) restaurant.
The restaurant began as a modest lunch spot serving the family's premium meat.
But the Boaron family doesn’t do anything half way. In the next chapter they expanded the space, upgraded the design and today Shloshet Hakatzavim Restaurant is a large and beautiful operation that can seat well over 100 guests. There is a VIP room upstairs for parties of up to 30 guests. All of this is professionally managed by Alex, the founder’s charming daughter, who continues the founders’ values of family, loyalty, customer service and quality meats.
The restaurant is located on the edge of the shuk, in a neighborhood you might easily overlook. This no-frills area leaves one wondering why anyone would open an upscale restaurant in this location. The answer quickly becomes obvious. It's only steps from the family's butcher shop and the fresh produce of the market, and it offers something many restaurants cannot—ample nearby parking for both private cars and tour buses.
When the doors opened the neighborhood disappears. The bright, elegant beautifully appointed dining room features generous tables, comfortable upholstered chairs, and an open kitchen that has absolutely nothing to hide. Steaks hiss on the grill, colorful salads appear as if by magic, and fresh lafa is baked in full view.
Cousin **Itzik**, who oversees the kitchen, is exceptionally knowledgeable about every aspect of the restaurant's kashrut and happily answered all our questions. The restaurant operates under the supervision of the Rabbanut Netanya with separate morning and afternoon mashgichim. While it is not Mehadrin because of its Goose liver offering, Mehadrin meat can be arranged with advance notice. As a family-run kitchen, everything is bishul Yisrael. All the foods are “bchezkat besari” Itzik tells me, but as he described the kitchen management, I see that he employs the strictest definition.
When it comes to flexibility, Shloshet Hakatzavim is your restaurant. Nothing surprises Alex and her staff. Around here, "We'll see what we can do" usually means "We're already doing it." A last-minute call from a large group is not a challenge. They will be served without delay, as we were when we took our seats.
Our visit began with a table full of fresh salads and a basket of warm pitot delivered to our table by charming waitresses, again, family members. A taste of each salad is a delight, though I have learned to take a step back on the salads so that I can eat the rest of the meal.
On the edge of the shuk, in a neighborhood you might easily overlook, you'll find one of the area's best-kept culinary secrets. |
The true stars of the menu are the meats.
The restaurant's signature Nebraska Entrecôte Steak is everything a great steak should be: a generous 330-gram cut, perfectly grilled, beautifully seasoned, and served simply with a grilled potato and tasty sauces. It's the kind of steak that reminds you how exceptional premium beef can be when it comes from folks who have spent a lifetime perfecting it.
My off-menu grilled salmon skewers reflected the restaurant's philosophy: outstanding ingredients, expertly prepared without fuss. At Shloshet Hakatzavim they allow the quality of the food to speak for itself.
Side dishes such as grilled mushrooms and roasted cauliflower complement the meal without stealing the spotlight. Desserts are available, but after such an exceptional meal, we were happy to leave still tasting the flavors of the perfectly grilled meat.
We are sure that this is not the final chapter.
It is simply the next chapter in a family tradition that has been serving Netanya for generations.
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From the menu:
Skewers (each):
Grilled Beef Kebab NIS 46
Grilled Chicken Liver NIS 44
Platters:
Beef Tenderloin Fillet NIS 68 per 100 gr
Baby Lamb Chops 320 gr NIS 249
Beef Tenderloin Medallions 250 gr nis 189
Foie Gras Brochette 200 gr nis 199
Grilled Chicken Breast NIS 80
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