It was in a beautiful place out in the country. Although this might sound like the opening lines of a real estate add, it is the accurate depiction of Octagon's location. Octagon was established 10 years ago, a rural restaurant presenting a perfect, calm ambiance, wonderful service and great food. With time it has become one of the leading culinary options in the north of the country. From the outside you can see the wooden deck and the kids' small playground; you can't feel like you don't belong.
Kids are important clients to Octagon. Inside the restaurant they are offered coloring books, if they're not playing outside while their parents are enjoying their quiet meal. During the weekends it's recommended to reserve a table. Octagon's chef has created a menu that connects this restaurant with the area's farmers, so that most of the produce – vegetables, spices, olive oil, cheese, chicken, meat, honey and wines - comes from the Gilboa valley.
Octagon's second floor presents an elegant gallery that's also used as a private room for special events. It can contain up to 30 people – for family or business celebrations. You can also throw closed events for up to 250 people. Business meals are served from noon to 5pm, and at evening time, you can enjoy a full course meal. Monthly specials are offered on the restaurant's site and Facebook page.
So we started with a grilled pepper with stir-fried mushrooms in pesto and goat cheese sauce, as well as a sirloin carpaccio in olive oil, lemon and parmesan cheese. These first courses were served with hot and crispy home-made bread.
We then tok different roads, as he ordered the beef fillet steak and I the meat and vegetables stew, that was lying on a bed of rice. But when he got his dish I had a vicious attack of envy. His fillet portions came, delicately whispering on a hot stone. He also got some home fries and cream and pepper sauce. I think you'd be jealous too.
My stew, on the other hand, was served inside an elegant clay dish, and I'm sure some of my jealousy had been rubbed into him by now. It contained my stew that had been cooked for hours in vegetables and fine spices. I did not need a knife to eat it; everything was so soft and juicy.
To finish off, we had two desserts. Although they were different form each other, both were a good meal's end. Chocolate truffles were stuffed with cherries and served with a chaser of Amaretto liqueur. The cheese and lemon mousse was added with sugared orange and lemon peels. This was the beginning of a beautiful friendship.