Because size doesn't
matter, right?
On a trip to Argentina, I was invited to a restaurant known for their tasty, generously sized, expensive steaks. I was served an almost 3 lb steak, alongside it some bread, a large potato, and some chimichurri. The steak was incredible, and my plate was wiped clean. But I felt an overwhelming heaviness in my body after the meal. It was so incredibly unpleasant that I couldn’t sleep that night.
That meal taught me something valuable about portion sizes. In hindsight, I realized that the initial delight from the quality and the flavor, began fading after the 5th bite.
I would have preferred to round off my meal with a variety of smaller dishes. I was curious about everything else they had to offer and felt it was a missed opportunity.
Based on this insight, I’ve created Uri Buri’s tasting menu.
Our tasting menu is a true culinary treat. We offer an eclectic mix of ingredients, flavors, and preparation methods so that you experience our kitchen to the fullest.
The dishes arrive in a particular order and pace, and are served to the center of the table, to be shared family style.
The menu is flexible. We tailor each meal to guests’ preferences, allergies and so on.
The number of dishes served isn’t fixed either, and the guest may decide to end the meal at any point. Portion sizes are customized according to the number of guests at the table.
Not everyone at the table is required to partake. Guests may choose to order for themselves, while others at their table are served the tasting menu.
Guests have the option to build their own tasting menu with the help of the waiter, or to let us do our thing and surprise them with our choices.
We pair our meals with a refined list of local wines and service from the heart, in an authentic and peaceful setting.
In order for the restaurant to remain an intimate space where you can connect with each other, we refrain from playing music.
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The Chef Uri Buri
The sea was my refuge. It interested me far more than school or my teachers ever did. At thirteen, for my Bar-Mitzvah, I received my first fishing rifle. I went diving every chance I had. To avoid bringing the mess home, my mother asked that I scale and clean the fish by the sea. This is how my introduction to the world of cooking and handling fish began. This world opened itself to me with loving arms, eventually guiding me to the opening of my restaurants.
The Efendi Hotel
In 2012, Uri opened the Efendi Hotel. Just a short walk from our restaurant, The Efendi is a boutique property with only 12 rooms, and is considered the most intricate restoration project ever undertaken by a private entrepreneur in the country.
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