"Jerusalem's Old City laid out beneath a kosher Asian-Mediterranean kitchen reopened in 2025 — reserve the terrace for an anniversary."
The king-fish pani puri arrives early: a single crisp shell of sea-bream ceviche under curry-lime aioli, eaten in one bite while the Old City walls glow gold across the valley. The Rooftop sits on the top floor of the Mamilla Hotel, and after a long dark stretch it came back in 2025 as one of the few luxury rooftop tables in the city. The view does much of the work, but the kitchen has a point of view of its own. Browse more Jerusalem restaurants.
Chefs Kfir Mysnikov and Ran Nehemia thread Southeast-Asian flavours through a kosher, red-meat-leaning menu, working without dairy or butter and keeping the room's Rabbinate certification intact. The result is sharper than most hotel rooftops attempt: bluefin-tuna tataki, a beef-fillet crudo, a ginger-laced tartare de boeuf, and the king-fish pani puri that opens most meals. The Royal Filet Mignon, medallions cooked medium-rare with marrowbone and mashed potato, is the headline main at NIS 295. The pairing of curry, lime and citrus against grilled meat is the signature move, and it is why the food reads as a restaurant rather than a view with a kitchen attached.
The setting is the whole argument: an open-air terrace on the hotel roof with a clean sightline to the Tower of David and the Old City ramparts, plus a glassed interior for weather. Light is low and candle-warm after sunset; sound stays conversation-easy because the space is broad and open. Dress is smart — Jerusalem smart, not Tel Aviv flash. Best tables are the terrace edge; ask when you book.
Reserve the terrace for an anniversary because the Old City view is the rare backdrop that does not need a speech, the kitchen plates with enough precision to mark an occasion, and the open air keeps the table relaxed rather than hushed. Sunset slots go first; book the terrace edge and time it for the call to the walls lighting up.
Not for a casual weeknight bite or a tight budget — this is a destination rooftop with destination prices, and the kosher kitchen means no dairy desserts to linger over.
Yes, for the occasion and the view. The Rooftop reopened in 2025 with one of the best Old City sightlines in Jerusalem and a kosher Asian-Mediterranean kitchen run by Kfir Mysnikov and Ran Nehemia that is more ambitious than most hotel rooftops. You pay for the setting — mains reach NIS 295 — so come for an anniversary or a proposal rather than a routine dinner.
Reserve ahead, especially for sunset and the terrace edge. The restaurant takes bookings by phone and through the hotel; weekend and holiday evenings fill fastest, and the open-air terrace closes for weather. Confirm hours before a Friday or Saturday visit, as kosher observance affects the schedule around Shabbat.
Yes. The Rooftop holds Jerusalem Rabbinate certification and cooks without dairy or butter, which is why the menu leans toward red meat and fish. That also shapes dessert, so do not expect a cheese course or cream-based finishes; the kitchen works around the constraint rather than against it.
Open with the king-fish pani puri and the bluefin-tuna tataki, the dishes that show the kitchen's Asian-Mediterranean range. For a main, the Royal Filet Mignon at NIS 295 — medallions with marrowbone and mashed potato — is the room's signature. The beef-fillet crudo and ginger tartare de boeuf are strong shared starters.
Book by phone or via the Mamilla Hotel. Terrace and sunset slots go first.
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The Rooftop makes our anniversary list on the strength of a view few rooms on earth can match and a kitchen that finally matches it.
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