Achla Platinum Grill

Achla Platinum Grill is the marina's steakhouse flagship and the default room for a celebration dinner in Eilat — birthdays, bat mitzvahs, graduation suppers, team wins. The room has operated in the King Solomon complex for fifteen years under the same chef-owner, and the brigade has been cutting and grilling Galilee beef to the same standard for the entire run.

The dining room is the steakhouse classic in the American tradition: dark wood, leather banquettes, brass accents, an open grill that runs the length of one wall. Seating for 120 across banquettes and tables of four, six, and eight; three private rooms at the rear seat twelve, sixteen, and twenty. The meat programme runs dry-aged ribeye (21, 35, and 60 days), wet-aged filet, prime rib carving, and a lamb-rack special that is the single most-ordered non-beef main.

The seafood programme is strong and often underestimated: the tuna tataki, the grilled Mediterranean sea bass, and the salt-crusted drum are all credible alternates to the beef. Starters run the classical steakhouse roster: shrimp cocktail, beef carpaccio, French onion soup, Caesar salad prepared tableside.

The wine list is the deepest Israeli red sleeve in Eilat — Carmel Limited Edition, Yarden Katzrin, Margalit, Flam, Recanati reserve. Bourbon and rye programme is surprisingly deep for Israel. Service is brisk in the American steakhouse manner — captains rather than waiters, the check arrives with the coffee, tables turn twice on Friday nights.

Achla is Eilat's birthday-table answer. The private rooms (twelve, sixteen, twenty) are sound-insulated and come with a dedicated server, which makes the group singing and the cake finish clean. Book the private room two weeks out; ask the kitchen to build a dry-aged ribeye tomahawk for the centrepiece. For team dinners and close-a-deal evenings, the wraparound banquette in the main room is the quiet choice.